Going Green is This Easy

By David Blyweiss, M.D., Advanced Natural Medicine

Greens are among my very favorite foods.

Steamed, sautéed, raw—it doesn’t matter. Load up my plate and I’m happy. In fact, I’d eat them even if they weren’t so healthy! But I know that there are a lot of people who simply can’t stand the thought of eating kale, spinach or broccoli.

But here’s what you’re missing if you don’t eat greens:

• Calorie for calorie, greens are the most concentrated source of nutrition of any food.
• Greens can lower your cholesterol levels and your blood pressure.¹
• Greens can boost your immune system.
• Greens help protect against all types of cancer.²
• Greens enhance bone health and guard against osteoporosis.³
• Greens regulate inflammation and blood clotting.
• Greens might even help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial plaques.

Still not convinced? Well, what about a supplement?

Supplemental greens can give you nearly all of the same benefits you’d get from eating your veggies. And since many supplements also contain water-based greens, you might be getting even more nutrition. Let me explain.

There are two types of greens: those grown in water and those grown in soil.

Chlorella and spirulina are algae. They grow in fresh water and they have the highest known chlorophyll content of any plant on earth (at 3%). Foods grown in soil, including wheat and barley grasses, have one tenth the chlorophyll of algae.

Chlorella and spirulina are whole foods that deliver up immense benefits.

Spirulina is high in protein, along with essential fatty acids, the B vitamins, vitamins C, D and E, calcium, iron, potassium and zinc. This means it’s terrific for building muscle, losing weight and fighting disease. Chlorella, which has many of the same nutrients, is a potent antioxidant and healer.

While you won’t often find these in your produce section, wheatgrass and barley grass are two heavy hitters in the world of soil-grown greens. A great source of beta carotene, vitamins, minerals and amino acids, they pack more iron than spinach. There are a few differences between the two grasses, though.

Wheatgrass is thought to have more antioxidant and disease-fighting properties, while barley grass is alkaline and helps balance pH levels.

Of course, the smartest way to get the most from these supplements is to pair them with a diet high in fresh fruits and vegetables. But even if you don’t, you’ll be getting much of the goodness greens provide.

Look for greens in capsules or softgels, or as a powdered drink mix. You can also find greens included in some liquid whole food multivitamins.

Whichever green supplement you choose, check the label to ensure you’re getting a blend of spinach, broccoli, spirulina, barley grass, wheat grass, tomato powder, beet powder, apple fiber and probiotics to support assimilation. You’ll not only reap the long-term benefits, taking greens every day will give you more focus and more energy.

Remember, the greener you are, the healthier you are. So the next time you bypass that spinach or kale, make the extra effort to take some supplemental greens.

References:

1. Kim MY. Leafy vegetable mix supplementation improves lipid profiles and antioxidant status in C57BL/6J mice fed a high fat and high cholesterol diet. Journal of Medicinal Food. 2009;12:877-884.
2. Gullett NP. Cancer prevention with natural compounds. Seminars in Oncology. 2010;37:258-281.
3. Fujii H. Daily intake of green and yellow vegetables is effective for maintaining bone mass in young women. Tohoku Journal of Experimental Medicine. 2009;218:149-154