Perennial Greens

Continued from Yesterday

Grass is Greener

Wheat, barley, rye and oat grasses are commonly consumed for their green-food goodness. While technically grains, when these cereal grasses are cultivated as young plants, they have the nutrient and chemical makeup of green leafy vegetables. Chlorophyll, protein and most of the vitamins found in cereal grasses reach their peak while the plants are still young—before they turn into the wheat, barley, rye and oats used to make bread.

At their peak, cereal grasses are excellent sources of beta-carotene, vitamin K, folic acid, calcium, iron, protein and fiber, as well as good sources of vitamin C and many of the B vitamins. Harvesting usually occurs in the spring just prior to “jointing,” the peak of vegetative development when the plant begins to sprout the grain. “Seventy-five years of research clearly establishes the fact that the highest levels of nutrients occur during this period,” said Steve Dinneen, marketing, advertising, and design for PINES.

According to the book, “Cereal Grass –What's in it for you!” by Ron Seibold, cereal grasses reduce high blood pressure, the risk of some cancers, obesity, diabetes, gastritis, ulcers, pancreas and liver problems, fatigue, anemia, asthma, eczema, hemorrhoids, skin problems, halitosis, body odor and constipation. Additionally, he said, they support the growth of lactobacilli and other beneficial bacteria; and help block the devolvement of scurvy, which is caused by a vitamin C deficiency.

Continued Tomorrow

http://www.naturalproductsinsider.com/articles/2010/11/perennial-greens.aspx

http://www.depsyl.com/

http://back2basicnutrition.com/

http://bionutritionalresearch.olhblogspace.com/