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Why Use Green Foods?

   There are two simple facts that everyone should know:

1. We cannot be healthy without a balanced diet,

2. And we cannot have a healthy balanced diet without including dark green leafy vegetables.

    Fresh dark green vegetables contain health-promoting nutrients that supply our bodies with the essential nutrients to efficiently run our cellular metabolism, build healthy tissue, and protect us from free-radicals and other toxins.
    Dark green foods are so important, yet studies show that a vast majority of Americans are not consuming enough. According to the U.S. Department of Agriculture and the National Cancer Institute, average consumption of dark-green vegetables is about one-third of the recommended daily serving. In another study, the Centers for Disease Control and Prevention determined that less than 13% of American families consume the recommended servings for vegetables and fruits. There needs to be balance in our diet, and the only way to have a complete and balanced diet is through the inclusion of living dark green foods.

Will any dark green vegetable work?

    Only live foods provide and deliver the necessary nutrients the body needs. A living food is a food that is uncooked, nonpasteurized, and minimally processed. It contains an enzyme complex capable of digesting itself and contributing excess enzymes to relieve stress.
    A green food is a food that contains chlorophyll. Chlorophyll is green plant pigment. It is one of the most intensely researched elements in history. Today, foods that contain chlorophyll are gaining wide acclaim as disease inhibitors.

What is contained in dark green foods that make them so unique?

    Green foods contain phytonutrients. A phytonutrient is an element that has been identified in a plant to carry out or instigate a beneficial function within the body.
    In fact, green foods contain phytonutrients in combinations that are so unique; without them, the human body suffers death by disease. These phytonutrients that are found in deep green leafy vegetables are so powerful, no combination of synthetic medicines or supplements can ever match their healing or rejuvenative power.
    There are five characteristics in green foods that are not typically found in other foods:

Chlorophyll

    Without green food, there would be no life on earth, because green food - the chlorophyll in plants, through a process called photosynthesis, creates the oxygen necessary for us to breathe.
    The chemical structure of chlorophyll is almost identical to blood. Hemoglobin (the portion of blood that carries oxygen), and chlorophyll are both so intimately involved with oxygen, that chlorophyll has been called the blood of plants. By eating green foods which are high in both chlorophyll and iron, our body can use these two substances to rebuild red blood cells and hemoglobin. By doing so, the ability of the body to carry oxygen is increased.
    As red blood cells make their way through the lung capillaries, chlorophyll increases the hemoglobin’s capacity to grab and hold oxygen. Almost immediately after consuming a high chlorophyll food, there will be a feeling of increased energy caused by the hemoglobin actively grabbing and distributing oxygen throughout the body. But more importantly, as chlorophyll oxygenates the body, it creates an environment where disease cannot get a foothold.

Enzymes

    Enzymes rejuvenate and are responsible for virtually every chemical reaction that takes place in the body at the cellular level. When we take in plant sources, like green food, they will contain enzymes, both antioxidant and digestive. Green foods contain enzyme complexes that are identical to those enzyme complexes manufactured by the body. This is very important due to the body’s limited ability to manufacture enzymes. Only raw, uncooked, and unpasteurized foods contain those living enzymes, and there is no greater source of both digestive and antioxidant enzymes than green foods.

Trace Minerals

    Many sources have spread misinformation about trace minerals. What most people truly don’t understand is that trace minerals should be taken in trace amounts. When we talk about trace minerals, we are referring to those minerals necessary for sustaining a healthy life.
    Women are constantly striving to increase the iron in their diets. But unfortunately, many times the increase of iron in their bodies leads to constipation and headaches. This happens because the body does not know what to do with iron unless it has some place to put it. By eating green foods which are abundant both in chlorophyll and iron, we create the environment whereby iron is used efficiently by the body and actually strengthens the blood.
    Trace minerals found in green food also stimulate the production of vitamin B12. This is important to many vegetarians that fear they may become deficient in B12 when they stop consuming meat. By consuming raw fresh organic green vegetables, we stimulate a chemical and bacterial reaction, that results in vitamin B12 being manufactured.

The Ability to Alkalize

    Most foods create an acidic environment in the body, and green foods are needed to capture these acids. They neutralize them and create an alkaline environment where bacteria cannot grow.
    The ability to alkalize is one of the most powerful effects that will begin to interrupt the incubation of carcinogenic substances, which began with over acidity. Certain ecology of the body must be alkaline in order for us to be healthy, to live. Alkaline is the measure of acid and alkalinity from a ph of 0 to 14, with 7 being neutral. Everything above 7 is alkaline and everything below 7 is acidic. The most dramatic example of this is blood. In fact, human blood must maintain a ph of 7.4 in order for the body to be healthy. If human blood does not have enough alkalinity, due to there not being enough raw material to keep it in a healthy ph state, it will begin to steal it from other ecology of the body. The various parts of the body that should be alkaline in addition to the blood are: the oral cavity (mouth), the small intestine, and at times the urinary tract.

Introduction of Lightweight Polypeptides

    Dark green vegetables contain lightweight, complete vegetable proteins (polypeptides), including the eight essential amino acids that we must get from our diet, for our bodies cannot produce them.
    These polypeptides enhance the immune system, increase reproductive function and provide the building blocks for lean connective tissue which increases the strength of our skeletal system and muscular system, thus making us less susceptible to the stresses that life puts on our bodies.

Is there a way to satisfy the body’s requirements for dark green foods, and not have to consume a lot of vegetables?

    There is! On the market are many products that offer a wide range of juiced or blended vegetables and grasses. These products offer a nutrient-rich vegetable juice powder containing antioxidants, active enzymes, vitamins, minerals, amino acids, chlorophyll and many other important phytonutrients.

Are all green powders created equal?

    When looking at green food powders, the more juice powder it contains, the better it is.
    Many products are made from cereal grasses (barley, oat, wheat, etc.) that have been ground or milled. These products contain a high amount of fiber.
    It is true that fiber from ordinary vegetables such as carrots, beets, celery, or spinach is beneficial for our bodies; however cereal grass fiber is very hard to digest and can become trapped in the villi of the intestine and can cause distress.
    The process whereby companies dry their products is also vital to the quality of the product. For optimal results, a low-temperature quick-drying process is necessary to ensure that the nutrients and enzymes are active and intact. High temperatures damage the fragile enzymes.
    Another characteristic of high quality products is that they are organically grown in an unpolluted environment. Only a part of the ingredients in many products are organically grown.