The Wheatgrass Story

[Guest guest]

The Wheatgrass Story

 

While having a conversation with a friend about nutrition, I mentioned that I go

to my local health food store every day and have them make one ounce of fresh

wheatgrass juice. She looked at me for awhile and said, " How long have you been

grazing like this? "

 

The chlorophyll in wheatgrass and its juice have been valued since biblical

times. It is used as a folk medicine remedy by many people around the world.

During World War I, it was used to heal wounded soldiers in Europe.

 

It is estimated that fifteen pounds of wheatgrass is equal in protein and

nutritional value to three hundred and fifty pounds of ordinary garden

vegetables. Wheatgrass contains such an assortment of nutrients that every cell

in the body can benefit.

 

It is especially rich in potassium and calcium, as well as magnesium, manganese,

molybdenum, germanium, zinc, copper, selenium, and lithium.

 

This high mineral content makes wheat grass an excellent alkaline food. Our

blood ought to be slightly alkaline. We tend to overconsume carbohydrates,

sugars, and meat which make our blood more acidic. An acid environment is

conducive to bacterial growth and degenerative conditions like arthritis.

 

 

Wheatgrass helps keep the liver vital and healthy with choline, magnesium, and

potassium. In fact, grass-fed hens are far healthier than grain-fed hens. The

grass-fed hens have richer and darker blood giving them mahogany-colored livers.

The grain-fed hens have light tan colored livers. Notice the color of chicken

livers the next time you go grocery shopping. Compared to an equivalent amount

of grain, wheatgrass has five times as much protein, 26 times the potassium, 25

times the calcium, four times the B-1, and 100 times the vitamin C. It also has

a plentiful supply of B-2, B-3, B-6, B-12, and vitamin E.

 

 

We are all born with a compliment of enzymes. With the aid of all the enzymes we

obtain from the foods we eat, we can maintain that original supply. However,

more than 50% of the American diet consists of processed food or overcooked

foods. Thus, we are eating foods with no enzymes in them.

 

Overcooking and processing kills all enzymes. We slowly deplete our original

supply of enzymes. We eventually reach that point when our skin loses its

elasticity, we age more rapidly, and it becomes more and more difficult to fight

off infections.

 

Incidentally, pasteurized milk, which is heated just long enough to kill all the

enzymes present (or severely alter them), is an inadequate source of calcium. In

the pasteurization process, phosphatase, which is essential for calcium

absorption, is destroyed.

 

Enzymes are catalysts that initiate every chemical transformation in our body.

Without them, we would soon perish.

 

 

Wheatgrass is noted for its ability to dilate blood vessels, thereby increasing

the flow of blood, getting better nutrition to the cells, and allowing efficient

removal of waste.

 

Researchers at the University of California have identified a substance in

wheatgrass called P4D1, which has anti-inflammatory properties stronger than

cortisone. P4D1 can stimulate cellular DNA repair without negatively affecting

its structure or metabolism.

 

 

The mucopolysaccharides found in wheatgrass lower blood fats, retard

arteriosclerotic and aging processes within arterial walls, and also relieve

arthritis.

 

 

When Dr. Hans Fischer and his associates won the Nobel Prize for their research

on red blood cells, they discovered that oxygen-carrying hemoglobin is

practically identical to chlorophyll on a molecular level. The main difference

is that iron forms the central nucleus of hemoglobin, giving it a red color.

 

Magnesium is at the center of chlorophyll, giving it a green color. That is why

wheatgrass juice is such an oxygen-giving substance. It is assimilated very

rapidly into the blood stream.

 

In conclusion, I would like to tell you the story of Barbara Moore, who at

fifty-six years of age, walked from San Francisco to New York, eating only

wayside grasses and edible weeds. It took her forty-six days.

 

 

Thanks to Dr. Lita Lee who gave me permission to use information she gathered

for her book Radiation Protection.

 

 

written by Rodney Julian

 

Published May 1990

http://www.fetalogos.com/articles.htm#thymus

 

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_________________

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

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