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The Super Greens: Algae and Grasses!

Super Greens are those pigment rich dark green plants and friendly photosynthetic algae that make up most of the very foundation of complex life on earth. By this statement we mean that such green foods make life possible, for they serve at the beginning of the food chain upon which other plants, and the more complex animals, all depend, directly or indirectly. As such these dark green foods contain all the essential building block nutrients or precursors upon which all other life eventually depends. In the oceans and great lakes these super foods are one-celled organisms called spirulina and chlorella. They are some of the oldest, most successful and most resistant organisms and provide most of the oxygen dissolved in water. On land, these foods are the young spring time sprouts or shoots of the seed producing green grasses and the green herbs, a most excellent example of which is young barley green shoots.

Spirulina is a primordial aquatic micro-blue green algae. Spirulina takes its energy directly from the sun and the minerals in waters that are naturally highly alkaline, or commercial aqua-farms where purity can be monitored. It grows so fast that Spirulina accounts for up to one half of the oxygen on our planet!

Spirulina contains over 100 vitamins, minerals, amino acids, enzymes and phytonutrients! Spirulina contains high levels of easily absorbed natural cell protectors (antioxidants) including chlorophyll, alpha and beta carotene and phycocyanin, the latter found exclusively in Spirulina.

Spirulina is approximately 65 - 70% amino acid proteins, which is greater then beef steak by far! Spirulina is a natural treasure trove of organic vitamin B12, iron, chromium, selenium and essential fatty acids (GLA). Indeed, Spirulina contains 50 times more blood building iron than spinach and 10 times more bone building calcium than milk. Spirulina is the highest natural plant source of stamina building Vitamin B12, has more good fats (GLA /EFA) than evening primrose oil, and more Vitamin E than raw wheat germ! Spirulina also contains growth factors that support and promote the growth of friendly intestinal flora. Such a food is properly called a pre-biotic. People have used foods like yogurt (containing pro-biotics) and Spirulina throughout history…these foods improve immune system function and…are a beneficial addition to our diet. (Judy van de Water, associate professor of rheumatology, allergy and clinical immunology, UC Davis).

Spirulina, like all edible dark green plants, is also highly alkalizing, meaning that it helps restore the acid– base balance. In other words, Spirulina helps neutralize the acidity caused by eating excess meats, starches, sugars, soft drinks and preserved foods, as well as by excess stress, excess exercise, environmental pollutants, drugs, alcohol, coffee and tobacco.

Spirulina is also rich in photosynthetic pigment chlorophyll that makes it a great heavy metal detoxifier. Doctors Sklar and Schwartz of Harvard School of Dental Medicine showed an extract of Spirulina’s antioxidants prevented cancer in animals. "Spirulina increased antibody responses and the activity of natural killer cells, which destroy infected and cancerous cells in the body." - UC Davis Health System, Weekly Update, Dec, 2000, pp. 1-2

Dunaliella Salina algae is a unique spirulina species harvested from the Dead Sea containing rich
concentrations of carotenoids, most especially beta-carotene, along with some alpha-carotene, cryptoxanthin,
zeaxanthin, lutein and lycopene. Research has proven that consumption of the Dunaliella Salina algae is
effective in inhibition of some forms of cancer. (PubMed, PMID: 3129701). This and other studies suggest that
natural forms of mixed carotenes are more effective than synthetic beta-carotene in reducing risk of cancer and
heart disease.

Chlorella is the number one selling health food supplement sold in Japan.
Chlorella, an unique single-celled fresh water green algae, contains high concentrations
of chlorophyll, nucleic acids, amino acids, enzymes, antioxidant carotenes, and
vitamins and minerals, especially zinc. (The latter is often deficient in athletes and
vegetarians.) Chlorella actually contains twice as much chlorophyll as Spirulina.
Chlorophyll, the phytonutrient that makes plants green, deodorizes, detoxifies and
promotes the body’s natural healing.

Chlorophyll has also been studied for its potential in stimulating tissue growth, and in stimulating red blood
cell production. Perhaps most remarkable is the similarity between chlorophyll and the red pigment in blood.
Indeed, chlorophyll is just a hemoglobin molecule with magnesium in the middle instead of iron! According to
an article in the Journal of the National Cancer Institute, 1995, Vol 87, No 11, p. 7, chlorophyll fed to laboratory
animals reduces absorption of three dietary carcinogens: heterocyclic amines (found in cooked muscle meats),
polycyclic hydrocarbons (found in smoked and barbecued foods), and aflatoxin (a toxin produced commonly
by mold that infects grains and peanuts). The chlorophyll forms complex compounds with the chemical carcinogenswhile they are still in the digestive tract, limiting their absorption and distribution. Chlorophyll has alsobeen found useful to treat some disorders of the pancreas and reduce fecal, urinary, and body odor in geriatric patients.

Chlorella is the most researched green product resulting in proof of numerous health benefits including
improved immune system function, heavy metal and pesticide detoxification, "anti-tumor activity", and, because
of chlorella growth factor (CGF), enhanced white blood cell activity and quicker wound and ulcer healing! (Drug
Chemical Toxicology, Vol 7, No 1, pp. 51-71 and Immunotoxicology, 1999, Vol 21, No 3, pp.609-619.)

Please note that as Chlorella, unlike Spirulina, has a cellulose wall that humans
cannot digest, it is important that “cracked cell wall” Chlorella be used. Michael
Rosenbaum, MD, MSC, Director of Orthomolecular Health Medical Society, writing in
the M.D.’s Nutritional Bulletin, Special Addition, Spring 2001, p.1, states that chlorella
is, "by far the best and most powerful of the nutraceuticals, foods that provide
your body with the proper nutrition to heal itself…There is nothing better for finally
helping you feel the way you want to feel!"

Barley grass is considered the most nutritional of the green grasses. When the
great herds of the plains have survived the dry season or winter, nature provides
them with the most nutritious of foods for themselves and their soon to be born,
young, green sprouting grasses. Indeed green grasses are the only vegetation
many herbivores eat and as such supply their sole nutritional support from birth to
old age! But before green grasses undergo the reproductive cycle that creates the
grains, they are in the grass stage, and the grasses contain about the same vitamins
and minerals as dark green vegetables!

When these grasses are harvested at a young age, they have a different chemical makeup from their adult
counterparts. For example, wheat grass has 32 g of protein per 100 g, whereas wheat flour has only 13 g per 100g. Wheat grass has about 23,000 International Units (IUs) of vitamin A per 100 g, whereas wheat flour has none.We can see then that the young grasses offer us much greater nutrition.

The young barley juice powder contains 13 times as much carotene as that of
carrots, 55 times as much Vitamin C as that of apples, and 5 times as much iron
as that of spinach. Its potassium content works to balance the sodium in salt and
so many other processed foods. Many people note a diuretic effect like the “water
pills”, frequently followed by lowering of an elevated blood pressure!

Barley grass powder is a green powerhouse that brings you a wide spectrum
of natural nutrients in natural proportion, as well as chlorophyll, live enzymes,
and a unique and powerful antioxidant: 2”-0-glycosylisovitexin, reported to
have antioxidant activity equal to or superior to vitamin E.

Green barley leaves contain a multitude of the body’s spark plugs, enzymes. Enzymes are the catalysts for
the body’s essential chemical reactions and are responsible for our digestive processes, for providing cellular
energy, and for antioxidant effects. Despite their importance, most people do not get the enzymes they need.
This is because heat destroys enzymes, and most of our foods, whether cooked at home or processed, are heatedand the enzymes destroyed.

The world’s greatest expert on green barely is Yoshihide Hagiwara, M.D., an associate professor at the
Department of Environmental Toxicology at UC Davis. Dr. Hagiwara believes that there may be thousands of
active enzymes in green barley, especially super oxide dismutase (SOD), a major detoxifying enzyme
sometimes recommended in combating arthritis.

Recently, research has unveiled many other possible benefits of green barley leaves. Extracted compounds
may have cholesterol lowering effects, anti-inflammatory benefits, and anti-ulcer properties. Dr. Hagiwara says,“It was clear to me, then, that the leaves of the cereal grasses provide the nearest thing this planet offers to theperfect food. For reasons of palatability, higher nutrient content, and favorable harvesting features, green barleystands out as the best among these.”

Quinoa, a protein powerhouse from the Andes, was originally grown in the high
plains of the Andes Mountains in South America. Quinoa (pronounced “keen-wa”)
was considered the “mother grain” that kept the Incan armies strong and robust.
However, like buckwheat and amaranth, it is not really a grain. Quinoa is the seed
of a leafy plant distantly related to spinach.

Of course no single food can supply all of life’s essential nutrients, but quinoa
comes close, especially as a “grass” seed sprout! It is extraordinarily rich in
nutrients, notably the B vitamins, magnesium, iron, zinc, copper, manganese,
essential fatty acids, saponins, beta glucans and enzymes. Quinoa contains up to
50% more protein than the true grains barley and wheat, and unlike them is rich in
the essential amino acid lysine. Indeed, the World Health Organization has rated
the quality of protein in quinoa at least equivalent to that in milk!

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