It is only recently that the study of nutritional and medicinal plants has resurfaced in the health and nutrition arena. Pharmaceutical companies, which had so diligently worked with these plants from the 1920s to the 1950s, had turned their energies from isolating vitamins and other substances in life-giving plants to producing synthetic chemicals. Botanists continued to study plants and their properties, but science placed emphasis on chemistry. According to the book Chlorella: The sun-powered supernutrient and its beneficial properties by Dr. William H. Lee and Dr. Michael Rosenbaum, this shift is attributed to the fact that “synthetic substances could be patented and earn the company big profits.” Of the $8 billion dollars spent annually in the United States on prescription products, only 22 percent is allocated to products that are plant-based.
The study of plants is vital to science and medicine because plants are the fundamental basis of practically all food chains. All living things depend — whether directly or indirectly — on plants for their sustenance. Living, green plants (chlorophyll-filled plants) provide food, such as vegetables, fruit, and grains; metabolic energy, which is a chemical reaction in the body that converts food into usable energy; and plant products, such as wood, wood products, fibers, resins, coal, petroleum, and drugs. Well over 100 chemical substances that have been derived from plants are in use as drugs and medicines. According to World Health Organization (WHO), over 80 percent of the populations in some eastern countries rely on plant-based traditional medicine for their primary health care needs. Public disillusionment with modern medicine, a growing concern for the widespread side effects of medication, health care costs, and a search for new drug sources has prompted consumers, researchers, and scientists to take a second look at “folk remedies” and eastern medicinal foods. Inevitably, there arose a revival of herbal medicine amongst industrialized nations. With this revival has come a burgeoning of claims about the miraculous power of super foods, including wheatgrass.
Other Super Grasses in the Wheatgrass Family
Wheatgrass is only one of several greens and cereal grasses hailed among the acclaimed “super foods” of the world. These natural foods are considered nutritional powerhouses loaded with essential vitamins, minerals, enzymes, and antioxidants important for good health. Many of these foods are also low in calories and fat. Believers of these products claim that a variety of these foods added to the diet will place your health in a new dimension. These concentrated green foods aid in fighting against nutritional deficiencies of critical nutrients in the standard American diet and the diets of cultures not agriculturally based. These diets are generally sufficient in macronutrition, including protein, carbohydrates, proteins, and fat, but lack micronutrition, especially trace minerals and phytochemicals that are derived from plant nutrients. Health experts and nutritional scientists recognize a direct link between reduced intake of micronutrients and the rise of chronic and degenerative illness. Nutrient-dense super foods also work to guard against the harmful effects of environmental pollutions and toxins that pose an increasing danger to public health. Many health advocates use these foods to boost health, prevent and treat disease, and reverse the effects of aging. Most super foods are easy to find in your local supermarket. Some might be a bit difficult to find in your local store and must be ordered online.
Barley grass
Barley grass, one of the top green cereal grasses, rivals wheatgrass in nutritional content. Some barley users claim that it is actually superior to wheatgrass and is the only plant on the earth that can solely support the nutritional needs of the body. Barley is of the grass family Poaceae and has been used as a basic food staple for centuries in many countries. Early records of its cultivation date back to 7000 B. C. It is still used worldwide today, primarily as livestock feed. It has also been used in the production of malted products, such as beer, wine, and malted milk, and pearled barley is used as a food source for humans. Pearled barley is a form of barley where the hull and some of the bran is removed from the grain. It is easier to consume but less nutritious than hulled barely (whole-wheat barley). Pearled barely is used to make flour. Barley in its grass form is used to make hay.
Barley has adapted to a variety of environments and is considered the most adaptable of the cereal grasses. Its leaves are very nutritious, as they have the ability to draw nutrients from deep within the soil. The leaves can be juiced, providing the body with an abundance of vitamins, minerals, and proteins that are easily absorbed into the bloodstream. The fiber in barley grass is reported to reduce cholesterol levels. Properties in the roots have been reported to stimulate the blood, and the bran is claimed to be helpful in protection against cancer. Research on the medicinal value of barley can be attributed to the work of Dr. Yoshihide Hagiwara, President of the Hagiwara Institute of Health in Japan. Dr. Hagiwara, like Ann Wigmore, restored his own health in the 1950s by changing his diet to include fresh herbs and leaves. He then turned his focus to barley grass and developed and patented a drying machine that was able to transform barley grass juice into barley grass powder. Barley juice powder is still used today as a cell detoxifier and immune system booster. It is claimed that 100 grams of barley contain 11 times more calcium than cow’s milk, seven times more vitamin C than oranges, and five times more iron than spinach.
According to some cereal grass drinkers, barley grass juice is milder and bitterer than wheatgrass juice. If you are still wary of the taste of cereal juices, you can find barley in capsule form online and in many health food stores. For seeds and sprouting instructions for barley and other cereal grasses, visit the Sprout People website (www.sproutpeople.com/seeds).
Kamut
Kamut is a versatile plant closely related to the wheat plant. It is an ancient relative of durum wheat, or desert wheat. Durum wheat is a tetraploid wheat type, meaning it has 28 chromosomes compared to the 42 chromosomes of hard red winter and hard red spring wheat. It is about the same shape as a grain of wheat, but twice as large. It has a sweet, nutty flavor and is preferred for making pasta because of its hardiness, gluten strength, and high protein content.
The origin and classification of Kamut is under dispute among scientists, but it is agreed that this golden-colored grain has high nutritional value. Kamut has about 30 percent more protein and 65 percent more amino acids than other wheat grains. It does have less fiber, however, due to its larger size. It is considered a high-energy grain because of its high fat content. Kamut also contains high levels of vitamin E, phosphorus, zinc, magnesium, pantothenic acid, riboflavin, copper, and complex carbohydrates. One cup of cooked Kamut contains 251 calories, 52 grams of carbohydrates, 11 grams of protein, and two grams of fat. It is generally believed that individuals with wheat allergies can safely consume Kamut, and it is often added to food products as a wheat alternative. Please be aware, however, that Kamut does contain gluten and those with wheat allergies might be affected if it is consumed. Individuals with celiac disease, a disease of the digestive organs in which the small intestine is damaged and the absorption of nutrients from food is hindered, should not consume Kamut.
Oat grass
Oats were cultivated as early as 2000 B.C. and are used in many countries of the world. Humans and animals alike have benefited from their usage. Livestock and other animals thrive on oat straw, the above-the-ground stem of the oat plant after the harvest of the grain. Oat straw was once widely used as a stuffing for mattresses. Today it has many medicinal uses, including:
• Alternative health practitioners in Europe have used oat straw extract for the treatment of multiple sclerosis.
• Europeans also used oat straw to treat shingles, herpes, and neurasthenia.
• Researchers noted the influence of oat straw on reproductive hormones in several studies concerning cigarette smoking.
Green oat grass, the grass before it has matured into oat straw, is recognized for its high nutrient content. It grows a little slower than other green cereal grasses, but like the others, it has an abundance of vitamins A, B, C, D, and K. It is also rich in pantothenic acid (vitamin B5) and a variety of minerals. There are 39 milligrams of iron per one gram of dry oat grass, 19.2 milligrams of zinc, and 8.5 milligrams of manganese. Oat grass is also rich in protein and antioxidants. Green oat grass juice can be used in the treatment of avitaminosis, a disease developed from chronic vitamin deficiency.
Rye
Rye is a member of the wheat family and closely resembles barley and oats. It is believed to have developed from a wild grass of Central Asia or from a wild plant of Armenia, Syria, and Iran and was once regarded as an inferior grain. The Roman philosopher and author Gaius Plinius Secundus, referred to rye in his writings as “a food only fit to avert starvation.”
Since the Middle Ages, cultivation of the rye plant has taken place in Central and Eastern Europe, and it is a main grain of those areas. The grain can be used whole, cracked, or rolled. The grain is usually ground into flour or used for animal feed. It is good source of dietary fiber (75.86 grams per 100 grams), protein (10.43 grams per 100 grams), and thiamine (vitamin B1). It also has a high content of potassium (510 milligrams), phosphorus (332 milligrams), magnesium (110 milligrams), and manganese (2.57 milligrams). Rye has 24 milligrams of calcium.
Rye has been found beneficial in the following ways:
• Cholesterol reduction
• Cardiovascular disease prevention
• Cancer prevention
• Treatment for diabetes, menopause, and digestive disorders
Rye grass is generally grown and used for lawns, pastures, and as a fodder crop in the form of hay. The young grass can also be cultivated and juiced very similarly to wheatgrass. For more information on sprouting and juicing rye grains visit the Sprout People website (www.sproutpeople.com/seed/ryegrass).
Spelt
Spelt is an ancient form of the common wheat grain and is sometimes referred to as the “grandfather of wheat.” Its heritage dates back further than many contemporary wheat hybrids. Spelt served as a staple grain in ancient civilizations, such as Rome and Greece. It was so highly esteemed during this time period that it was used as a gift of appeal to the pagan gods of agriculture for fertility and an abundant harvest. Spelt became a popular grain in early European history when Hildegard von Bingen (Saint Hildegard), a spiritual healer of the time, used it as a panacea for a variety of illnesses. The grain was cultivated moderately in the United States until the 20th century when an agricultural shift placed wheat in the spotlight. Today, a renewed interest in spelt has allowed it to be used in a number of ways.
Spelt can be used similarly to wheat. The grain is often ground and made into flour and pasta. Some nutritionists say that spelt offers a wider range of nutrients than its relatives, including common wheat, and contains a larger amount of thiamine (vitamin B1) and riboflavin (vitamin B2). Other nutrients in spelt include manganese, copper, and niacin. Claimed health benefits include the following:
• Reduced risk of atherosclerosis, a build-up of cholesterol or other fatty substances along the walls of the arteries
• Reduced risk of heart disease and heart failure; cardiovascular support for menopausal women
• Reduced risk of type 2 diabetes
• Kidney support; prevention of gallstone formation
• Protection against cancer
• Protection against childhood asthma
Spelt has a mild, nutty flavor and can be sprouted and juiced. Like oats, however, it tends to grow slower than other grains. Consumers of spelt juice report that it is even sweeter than wheatgrass juice.
Alfalfa grass
Alfalfa, a perennial plant that grows 2 to 3 feet in height, has played an important role in overall body well-being for centuries. It was mostly used by the Arabs in ancient times who recognized an improvement in health when alfalfa was added to the diet. The Arabs translated the words alfalfa grass to mean “the father of all foods.” Technically, alfalfa is not a cereal grass but a legume. It is often grouped with the cereal grasses because of similar nutritional content.
Alfalfa grass has been commercially grown in the United States and other countries since the late 1800s. It is mainly used as a high-protein food stock for animals, but it is also a healthy addition to the human diet. Alfalfa supplies the body with calcium, potassium, magnesium, phosphorous, zinc, iron, and several trace minerals. It is also a good source of vitamins A, E, K, B6, and D. Claimed benefits to the body include the following:
• Relief from chronic constipation
• Regulates the bowels and helps the kidneys eliminate fluids
• Provides enzymes to help with digestion
• Aids in the healing of ulcers
• Helps the body to fight off infection
• Helps lower cholesterol
• Helps alleviate discomforts of pregnancy, aids in postpartum distress, and increases and sustains milk supply
Alfalfa grass can be purchased as powder or tablets from pharmacies and health food stores. Alfalfa sprouts, a popular and nutritious addition to salads, are readily available in most supermarkets.
Other super greens
Cereal grasses, with wheatgrass in the forefront, have been in the nutrition spotlight for the past two decades. Laboratory research on the nutritional value of these grasses has disclosed a high level of a variety of vitamins, minerals, enzymes, amino acids, and antioxidants. Health nutritionists and naturalists are exploring the use of these potent plants as an alternative therapy for a number of chronic health ailments. These are not the only greens, however, that are hailed for high nutrition and excellent health benefits. There are several other greens that deserve accolades for their nutritional makeup.
Spinach
Spinach is one of the most nutrient-dense dark, leafy vegetables. It is believed that spinach originated in ancient Persia (now Iran) and was brought to Europe in the 11th century. It was a specialty dish of the historical Catherine de Medici, who left her home in Florence to marry the king of France, bringing along her own cooks to prepare her favorite spinach dishes — hence the development of the name “a la Florentine,” which is used in references to dishes made with a bed of spinach leaves. Spinach became a renowned vegetable again in 1933 with the introduction of the cartoon character Popeye the Sailor Man, who consumed an abundance of spinach when he needed extra strength. The influence of this character is still prevalent among children today. Professor Chutima Sirikulchayanonta and other researchers at Mahidol University in Bangkok, Thailand, report that children who regularly watch Popeye doubled their intake of spinach and other green vegetables. The United States is one of the top producers of spinach.
Spinach contains a wide variety of vitamins, minerals, and antioxidants. It is an excellent source of vitamin A, vitamin C, vitamin B2, vitamin B6, vitamin K, folate, iron, manganese, magnesium, calcium, and potassium. It offers a good source of protein, vitamin E, copper, phosphorus, dietary fiber, and zinc. It is also a good source of niacin, selenium, and omega-3 fatty acids. The health benefits of eating spinach include prostate and ovarian cancer prevention, cardiovascular protection, blood stabilization, gastrointestinal health, bone support, and increased mental health. Spinach also promotes better eyesight and provides energy.
Food tables generally show high calcium content in spinach, but according to physiologists at Children’s Nutrition Research Center at Baylor College of Medicine, this calcium is not available in a form that can be easily absorbed by the body. Spinach can be purchased throughout the year, but it has the best flavor when obtained during its natural growing season, which is from March through May and September through October. Spinach tends to grow in sandy soil, so a thorough washing is needed before consumption.
Kale
Kale and other vegetables in its family, such as Brussels sprouts and cabbage, are rich in nutrients and compounds that can be beneficial in warding off sickness and disease. Studies suggest that these vegetables contain large amounts of phytonutrients that might be beneficial in neutralizing potentially cancerous substances in the liver. Kale is a good source of beta-carotene, which is an important nutrient for good vision. It is also a good source for vitamin C, which is important for warding off colds and influenza. Vitamin C also helps protect the colon from cancer and other diseases. There is also an abundance of protein and trace minerals such as calcium, iron, manganese, and potassium in kale. It contains a high level of folic acid, which is good for preventing anemia. The high fiber content improves digestive health.
Some individuals avoid kale because of its strong flavor. While this highly nutritious, versatile vegetable can be on the bitter side, it can also be paired with sweeter greens, such as collards, to create a milder flavor for those with sensitive taste buds. Also, different varieties of kale have different flavors. You can also choose a plant with smaller leaves, which might offer a milder, sweeter taste. Kale can be found year-round in most supermarkets.
Mustards
Mustard greens are the pungent, peppery leaves of the mustard plant. This nutritious plant originated in the Himalayan area of India and has been cultivated for over 5,000 years. Mustard greens were a notable vegetable in Southern America during slavery times and are still an integral part of American cuisine.
Mustard greens supply the body with a high level of vitamin A, vitamin C, and vitamin E. These flavorful greens are also an excellent source of folate, manganese, and dietary fiber. Benefits to the body include a decrease in menopausal symptoms, lung support, heart strengthening, protection against rheumatoid arthritis, support of women’s health, and mental clarity.
Young leaves of the mustard plant are tender and mild-flavored. These can be eaten raw in a salad. Cooking of the outer leaves should be sparse to retain the nutrient level of the greens.
Super fruits
Nutritionists are encouraging the addition of antioxidants and fiber to the diet for good health and disease prevention. One of the easiest ways to get more antioxidants and fiber to is to eat more fruits. Fruits are also full of a wide range of vitamins, minerals, and enzymes. According to the CDC, people who eat generous amounts of fruits and vegetables are more likely to have reduced risks of such chronic diseases as stroke, cardiovascular disease, and certain types of cancer. Substituting fruits and vegetables for sugar-filled, high-fat foods can also be part of a weight-loss strategy. It is important to eat a wide range of fruits to best benefit from the variety of nutrients in each one. Some fruits have been labeled super fruits because they possess exceptionally high concentrations of certain nutrients.
Acai berries
The acai berry comes from the Brazilian palm tree of the Amazon rainforest. Also called the Cabbage Palm, the acai has a long history with the Amazon natives who used it for food and medicine. This history includes a bit of folklore. According to legend, an chief named Itaki had a daughter named Iaca. During a particularly harsh famine in the land, Chief Itaki ordered all newborns killed to prevent feeding extra people. Princess Iaca gave birth to a daughter, and the baby was killed as well, according to the chief’s order. The princess, heartbroken, bewailed her daughter day and night. One night, while lamenting, Iaca heard the loud cries of a baby outside of her dwelling. She went outdoors to search for the sound but only found a palm tree laden with purple fruit. On the next morning, the Indian princess was found dead under the palm tree. Chief Itaki was very sorrowful, but even in his sorrow, he noticed that the fruit from the palm tree was good to eat. He fed the entire tribe with the purple fruit, and they were revived by its strength. Afterward, the chief named the tree in honor of his daughter. Iaca is acai spelled backward. The king lifted his death order, and the tribe never went hungry again.
The story of Iaca might be a myth, but the tale of the acai berry’s rejuvenating strength has been passed from one nation to the next. Trial research is suggesting that there just might be something to all the claims. Former Harvard professor Dr. Jack F. Bukowski, director of the Nutritional Science Research Institute, reports, “While additional research is needed, pilot studies suggest that in otherwise healthy, overweight adults, daily consumption of pure organic sugar free acai reduces cholesterol significantly and several markers of metabolic syndrome associated with an increased risk of diabetes, cardiovascular disease, and stroke.”
Acai berries are rich in antioxidants, having twice the concentration of the antioxidant-rich blueberry. Clinical studies reveal significant amounts of omega-3 and omega-6 in the berry, which have been linked to lowering cholesterol levels in the blood. The high amino acid content helps increase metabolism, promoting weight loss. There are several other beneficial nutrients in acai berries.
Combining acai with guarana, another fruit from the Amazon region, produces a highly potent drink that has been used in the past by Brazilian natives to increase energy and build stamina. It is said that this juice can be used as a powerful aphrodisiac. A standard dosage of this nutrient-rich formula is 100 grams, but doses as high as 500 grams have been taken. When shopping for products made with acai berries, be careful not to purchase products including the seed of the berry. Some companies are selling acai products that contain the seed, but it is the pulp and the skin of the berry that has undergone nutritional research — not the seed.
Goji berries
Another fruit that comes with a legend is the authentic goji berry of Mongolia, Thailand. It has been said that the medicinal use of this bright red berry, nicknamed the “red diamond fruit,” was discovered by a doctor studying an ancient Himalayan society. Certain members of this society were well over 100 years old and were in excellent health. They had no signs of aging, such as a loss of teeth and gray hair. The doctor noticed that these youthful seniors lived near wells of water overgrown with goji berry vines. He soon realized that the water was filled with the nutrients from ripened berries that had fallen into the well. All who drank the nutrient-charged water were rejuvenated.
Some of the first people to test the legendary goji berry’s purported healing properties were the Himalayans. They valued the sweet, red berries that flourished in the valleys of the great mountain range and used them to increase health and promote longevity. Traditionally, these prized fruits could not be touched before they were ripe enough to fall off the branches on their own accord. Touching the berries would cause them to oxidize and turn black, meriting them useless. The Himalayans did not keep their knowledge of the precious berry a secret, but broadcasted its nutritional properties throughout India, Tibet, and China.
Today, the Goji berry is receiving increased attention through the media and the teachings of prominent figures such as best-selling author and self-proclaimed vitamin guru, Dr. Earl Mindell. The berry is said to offer several health benefits including cholesterol and blood pressure control, organ maintenance, human growth hormone production, improved energy, and increased vision. It has been given a No. 1 rating on the Oxygen Radical Absorbance Capacity (ORAC) scale by the USDA. This scale measures the level of antioxidants in foods; the higher the rating, the more potent the food is at combating free radicals that damage cells.
It is important to note that the nutrient content of goji berries (as well as other berries) can vary according to the species, the method of production, the growing location, and the quality of the growing soil. Also, the authentic Lycium berry of the Tibetan and Mongolian people should not be confused with the common Chinese wolfberry (Lycium barbarum). The wolfberry is said to have an inferior genetic makeup reflecting climatic and toxic changes in its growing environment. The use of DDT and other toxic chemicals by private and commercial Chinese botanical farms make the Chinese wolfberry unsafe as a medicine or food source.
Amla fruit
Amla fruit, also known as Indian gooseberry, has been treasured by Indian and Tibetan herbal practitioners since ancient times. Today, it is cultivated in the plains and low mountainous regions of India. It is believed that this small, sweet/sour, green berry has 30 times the amount of vitamin C found in oranges (about 720 mg of vitamin C per 100 grams of fruit), making it one of the richest known sources of vitamin C. It is also a good source of pectin. Pectin is a fibrous structure found in plants that is useful in gelling foods and drinks. It is a source of dietary fiber in the human diet.
Several studies have revealed amla’s possible role as an antioxidant in preventing ulcers for diabetics. This research was done on rodents and amla was found to be helpful in controlling cholesterol and blood sugar levels, delaying the development of diabetic cataracts, and eliminating problems with memory. Because of its fiber content, amla is very helpful for keeping the bowels regulated. Chinese researchers at the Nagasaki University School of Pharmaceutical Sciences, which is located in Japan, discovered that amla fruit contains a combination of several therapeutic chemicals that can be beneficial in the prevention of cancerous cell growth in the stomach, skin, and womb.
Noni fruit
Noni is an evergreen shrub related to the coffee tree. It was introduced to Hawaii by Polynesian colonizers who prized it for its dyes and medicinal potential. The shrub adapted naturally to this tropical region and spread throughout the Pacific coast. It was known by a variety of names such as noni, morinda, hog apple, canary wood, cheesefruit, and Indian mulberry. Its fruit is known to have an unpleasant smell and bitter taste.
Noni was used as a food source for centuries by the Polynesians who valued it in times of famine. The leaves, bark, and fruit of the tree have been used for therapeutic purposes in Polynesian folk medicine. The noni fruit and its juice were used to treat a number of illnesses including diabetes, high blood pressure, heart disease, cholesterol problems, rheumatism, and psoriasis. Soldiers stationed in the South Pacific during World War II used the fruit for sustenance. During the 1990s, noni juice was marketed as an herbal remedy, which piqued interest in it as a health drink. Today, noni juice (usually combined with other fruit juices) is promoted in the United States and other countries as a general health tonic that can relieve stress, cleanse the face and body, and boost nutrition. Some individuals drink it as a preventative for diabetes and cardiovascular disease based on its chronic disease prevention claims. It has been recommended by medical practitioners for the removal of parasites and used topically to treat skin conditions and joint pain.
Noni juice was approved in 2003 by the European Commission as a novel food for human consumption. A novel food is a food product or ingredient that was not used significantly in the European Union before May 15, 1997. At different intervals from 1988 to 2006, the FDA warned pharmaceutical companies about broadcasting noni juice as a health remedy based on unfounded claims. Studies are currently underway to investigate such claims.
Noni juice and pulp powder has a high concentration of vitamins A and C. It also contains substantial amounts of niacin (vitamin B3), iron, and potassium. Other vitamins and minerals are present in more moderate amounts. Noni juice is not recommended for pregnant women and infants.
Other “super” berries
There are a number of other berries that possess an extraordinary amount of antioxidants and health-building nutrients. These berries, when consumed on a regular basis, can also strengthen the immune system and help the body to fight certain sickness and disease.
The maqui berry has an ORAC rating that surpasses both the acai and goji berries. This berry also has a long history with the Mapuche Indians in South America for increasing strength and stamina and treating disease. The maqui berry was believed to reduce inflammation and protect the cells from oxidation and aging. It was used in the treatment of sore throats, fever, ulcers, and diarrhea and aided in weight loss.
Acerola berries are native to the tropical regions of the Americas, but they are also grown in the Caribbean. The acerola berry is a rich source of vitamin C, with one berry containing 80 milligrams, which is 133 percent of the recommended daily dose. These berries are also good sources of vitamin A, calcium, and iron. They are used for fighting infections, strengthening the immune system, and healing open wounds. Health and beauty manufacturers are using acerola extracts to enhance skin care products, as the vitamin C content is believed to combat cellular aging.
Blueberries are of Canadian origin and have been a known source of high antioxidant value for a number of years. Early American explorers discovered that the nutrient-laden berry was used in a number of ways by Native American tribes. Blueberry tonics were given to expectant mothers to aid in childbirth. Blueberry juice was consumed to cleanse the blood and increase longevity. This versatile berry has since gained recognition by researchers and health professionals for its anthocyanin (skin dye) and phytochemical (chemical compounds), which seem to be the source of its antioxidants. Blueberry consumption is believed to increase eye health, protect against cardiovascular disease and stroke, guard against aging, and reduce the risk of cancer. In recent USDA studies concerning free radical neutralization, blueberries have consistently ranked No. 1.
The cranberry hails from North America but was exported extensively to Europe in the 19th century. Early colonists named the fruit based on the shape of its flowers and flower buds, which resembled the great sandhill crane that nested in the area. The “craneberry,” as it was initially called, was considered a symbol of peace by the Native Americans. The fruit was used for making dyes and medicinal salves. Colonial sailors used it to prevent scurvy, a disease caused by vitamin C deficiency. Today, the cranberry is an American tradition during Thanksgiving.
Cranberries are a rich source of vitamin C and a good source of dietary fiber, manganese, and vitamin K. They have been long valued in the treatment of urinary tract infections and are now being used to prevent the formation of kidney stones, control cholesterol levels, promote gastrointestinal and oral health, and prevent the risk of cancer. Cranberry juice is also useful in treatment of candida infections and can help prevent age-related macular degeneration (ARMD), a vision problem in older people.
Avocados
Avocados (Persea Americana) have been cultivated since the days of the Aztecs and are native to Central America. They qualify as a super fruit based on their extremely high monounsaturated oil content comparable only to olives. These fruits also possess high levels of fiber, potassium, magnesium, folate, and vitamin E.
Two types of avocados are available for purchase in the United States. The Hass avocado from California has graveled green-black skin, a nutty flavor, and buttery texture. It is rich in monounsaturated oil (about 18 to 30 percent in each avocado). It was named for the Wisconsin mailman, Rudolph Hass, who patented the Hass avocado tree in 1935. The West Indian avocado from Florida is smooth-skinned, light green in color, and larger and juicer than the Hass. It is less buttery and has a lower oil content.
Research done on the avocado has revealed its ability to aid the body to better absorb nutrients from other foods. Therefore, it is a powerful “nutrient booster,” according to the California Avocado Commission. High levels of oleic acid (monounsaturated fat) in the fruit aid in cholesterol reduction. Potassium content works to regulate blood pressure and helps guard the body from heart disease, strokes, and indigestion. Potassium is also good for fighting fatigue. Avocados contain high amounts of carotenoid lutein. Recent research reveals that carotenoids and tocopherols effectively inhibit the growth of cancer cells in the prostrate. Research conducted at Tufts University in Medford, Massachusetts, suggests that avocados greatly aid in brain function and health. Avocados are high in calories (48 calories per ounce), but they can help curb appetite and aid in weight reduction if eaten in moderate amounts.
Super algae and seaweed
The following sections describe the benefits of algae and seaweed to the overall health of one’s body.
Chlorella
Chlorella, a dark-green, single-celled alga, has a two-billion-year history on this planet. Its long survival is due to its tough outer shell, which protects its inner genetic structure. Although man has selected the best strains of these algae to grow and harvest, the genetic structure has been left intact.
Chlorella has a high chlorophyll content. This and its rapid reproduction rate make it one of the most efficient whole foods on the earth. It is a natural food and has the ability to support life. Chlorella is also considered a pure food because it is grown in purified water, has no chemical additives, and is free of toxic residues.
Chlorella has been known to help the body in the following ways:
• Stimulate and protect the liver
• Stimulate and correct the bowels
• Cleanse the bloodstream; normalize blood pressure
• Normalize blood sugar; support and balance pancreatic functions
• Counteract colds and flus
• Heal wounds
• Build up the immune system
Experiments with chlorella have shown that it stimulates and protects the liver and regulates the bowels. The following studies have been performed with chlorella:
• In a German study, the liver was protected from damage caused by malnutrition through application of chlorella. Chlorella lowers blood cholesterol and triglycerides, which are associated with liver metabolism and fat intake. The cleansing effects of chlorella on the liver support the natural defenses of the entire body. Chlorella is resistant to damage by toxins such as ethionine.
• Dr. Motomichi Kobayashi, director of a hospital in Takamatsu, Japan, administered chlorella to all of his patients suffering from constipation. One of the first things he noticed was that chlorella stimulated and regulated the underactive bowels.
• A U.S. Army medical facility in Colorado discovered that when scenedesmus, an alga related to chlorella, was mixed with chlorella and given to volunteers, the quantity of waste expelled by the bowel increased.
• A 1857 study by Japanese physician Dr. Takechi found that chlorella promoted the rapid growth of lactobacillus, a bacterium that helps with colon health. The chlorophyll in the chlorella cleaned the bowel while the tough cellulose membrane attached to the heavy metals and carried them out of the body. The membrane of the chlorella alga cannot be digested, so it acts as a good broom for the intestinal system.
Spirulina
Spirulina, a fresh water, blue-green alga (and also a form of bacteria), has excellent muscle-building potential. Its high protein content combines with all the major vitamins and minerals such as calcium, iron, and magnesium. Like chlorella, it has a simple, one-cell form. It is related to the kelp algae, but it is not categorized as a sea plant.
Spirulina is also a pure food, able to remain so because of its ability to thrive in hot and alkaline environments. No other organism can survive under these conditions, so the waters — and the spirulina — remain pure. Spirulina is considered one of the cleanest and most naturally sterile foods in nature. Even in extreme conditions, spirulina is able to maintain its high nutritional value, which makes it valuable as a processed food. Spirulina has complete protein percentage of about 65 percent to 71 percent. It also has a perfect balance of essential amino acids. These factors all attribute to spirulina being developed as the “food of the future.”
Kelp
Kelp is a type of seaweed that has high nutritional value. It belongs to the brown algae family and can grow as forests on the ocean floor. A variety of marine life, such as fish and sea otters, depend on kelp for their sustenance. Kelp is useful to humans as well. It produces soda ash when burned, which differentiates it from other sea vegetables. Soda ash is a white, powdery substance used to make glass and other products. Alginate is also produced from kelp, which is a carbohydrate used primarily to thicken toothpaste, ice cream, and other products. Kelp has been a staple of the Japanese diet for many years. Because it is becoming increasingly popular in the United States, it can now be found on local supermarket shelves. Kelp and other sea vegetables are nature’s richest sources of iodine. Iodine is said to promote healthy function of the thyroid. Kelp also contains a high level of folic acid, useful for averting birth defects and cardiovascular disease. The magnesium in kelp is helpful for relieving menopausal symptoms.
Super nuts and seeds
There is no secret concerning the vast health benefits of nuts and seeds. Researchers have been exploring their nutritional value for years. In a 1996 women’s health study conducted in Iowa, it was found that women who consumed nuts more than four times a week were 40 less likely to die of heart disease. In 1998, a study conducted by the Harvard School of Public Health discovered similar results in a separate group of women. The 2002 Physician’s Health Study disclosed that men who consistently ate nuts two or more times weekly had a reduction in sudden heart failure. Many other recorded studies confirm the weight-reducing, cholesterol-lowering, brain-enhancing, immunity-building power of nuts and seeds.
Almonds and hazelnuts are the “top” super nuts because of their high fiber content and low saturated fat content. Almonds also have a high content of vitamin E, iron, calcium, and riboflavin. Hazelnuts are rich in vitamin C, iron, folate, and thiamin. Pistachios are the only nuts that contain significant amounts of lutein and zeaxanthin, which are necessary for good eye health.
The star list of nutritious seeds includes flax seeds, sunflower seeds, sesame seeds, and pumpkin seeds. Flax seeds are good for soothing stomach disorders or discomforts in the bowels. They contain lignans that have anti-fungal, anti-viral, anti-bacterial, and anti-cancer properties. Flax seeds help with digestion, aid in maintaining blood glucose levels, and fight against tumor formation as well as enhance cardiovascular health. Sunflower seeds contain all necessary nutrients except vitamin D. They are especially high in calcium, potassium, magnesium, and phosphorus. Sunflower seeds are good for the skin, brain, and digestive tract. Pumpkin seeds contain omega-3 and omega-6 fatty acids. They are a high source of vitamin A, iron, and calcium. Sesame seeds are small, but they are packed with protein and other nutrients. They are an excellent source of calcium and vitamin B.
With the many nutrients that nuts and seeds contain, it is important to note that they are most beneficial to the body when they are eaten in their raw state. Roasting, toasting, and baking nuts diminishes their nutritional value.
Comparing Wheatgrass with Other Super Foods
There is little difference in the nutritional value of barley grass, wheat grass, and rye grass. Wheat blades can be lighter in color, and wheatgrass juice can taste sweeter to some. Alfalfa is actually a legume, so although its macronutrients are similar to the cereal grasses, it has a different balance of micronutrients. Important points to consider when comparing the cereal grasses are how and where they are grown and method of production. Whereas wheatgrass and barley grass grown in the same field might be nutritionally the same, wheatgrass grown indoors and wheatgrass grown outdoors are nutritionally different. Also, wheatgrass grown organically and wheatgrass grown inorganically are nutritionally different. Dehydrated wheatgrass, including powders, capsules, and tablets, might be lower in nutritional value than fresh wheatgrass, but studies have shown that they are more nutritious than most green vegetables, including spinach and kale. Also, the nutrients from wheatgrass are more easily absorbed into the bloodstream than the nutrients of these fibrous vegetables. You also might need to eat more of these vegetables to fulfill the RDA requirement for vegetables.
All the super fruits and berries have a high concentration of one or two major nutrients. Many are high in antioxidants. The acai berry, in particular, is considered one of the richest sources of antioxidants in the world. It has a high calorie and fat content, however, compared to wheatgrass — 247 calories per 100 grams of berries compared to 21 calories per 100 grams of wheatgrass juice. Acai berries can also be expensive. As wheatgrass is a complete food containing practically all of the major vitamins and minerals (as opposed to one or two nutrients), it seems unjust to compare it to super fruits and berries.
While nuts and seeds are an excellent source of many good nutrients, some nuts are higher in some nutrients than others. Almonds are a high source of potassium, while walnuts are a good source of omega-3 fatty acids, which are good for the heart and diabetes. Cashews are very high in protein (17.2 grams per 100 grams of nuts). Wheatgrass is a balanced food, containing protein and all of the vitamins and minerals necessary for good body nutrition. The only super foods that compare to wheatgrass and the other cereal grass are nutrient-rich chlorella and spirulina, which are complete foods as well. Look at the following nutrition comparison chart of wheatgrass to other super foods.
|
Vitamin and Mineral Comparison of Wheatgrass and Other Super Foods |
||||||
|
Per 100 grams |
Wheatgrass |
Spinach |
Blueberry |
Avocado |
Chlorella |
|
|
Calories |
Cal |
21 |
23 |
57 |
160 |
421 |
|
Carbohydrates |
g |
2 |
4 |
14.5 |
9 |
92.7 |
|
Chlorophyll |
mg |
42.2 |
__ |
n/a |
n/a |
1,469 |
|
Dietary Fiber |
mg |
10 |
2 |
2.4 |
7 |
0.3 |
|
Fat |
g |
06 |
.35 |
0.3 |
15 |
9.3 |
|
Moisture |
g |
95 |
91.4 |
84.2 |
73.2 |
4.6 |
|
Protein |
g |
7.49 |
2.86 |
0.7 |
2 |
58.4 |
|
Vitamins |
||||||
|
Biotin |
mg |
0.2 |
||||
|
Choline |
mg |
92.4 |
18 |
6 |
14.2 |
2.3 |
|
Folic Acid/Folate |
mcg |
29 |
194.4 |
6 |
81 |
0.9 |
|
Vitamin A |
IU |
427 |
6715 |
54 |
146 |
51,300 |
|
Thiamine |
mg |
08 |
0.1 |
0 |
1 |
1.7 |
|
Riboflavin |
mg |
0.13 |
0.189 |
0 |
0.1 |
4.3 |
|
Niacin |
mg |
0.11 |
0.72 |
.4 |
1.7 |
23.8 |
|
Pantothenic Acid |
mg |
6 |
65 |
.1 |
1.4 |
1.1 |
|
Vitamin B6 (Pyridoxine HCI) |
mg |
0.2 |
0.195 |
.1 |
0.3 |
1.4 |
|
Vitamin C |
mg |
261 |
28.1 |
9.7 |
10 |
10.4 |
|
Vitamin E |
mg |
12.45 |
1.89 |
.6 |
2.1 |
<1.5 |
|
Minerals |
||||||
|
Calcium |
mg |
24.2 |
99 |
6 |
12 |
221 |
|
Iron |
mg |
.61 |
2.71 |
.3 |
0.5 |
130 |
|
Magnesium |
mg |
24 |
79 |
6 |
29 |
315 |
|
Phosphorus |
mg |
630 |
49 |
12 |
52 |
895 |
|
Potassium |
mg |
147 |
558 |
77 |
485 |
1360 |
|
Selenium |
mcg |
< 1 ppm |
1 |
.1 |
.4 |
___ |
|
Sodium |
mg |
10.3 |
79 |
1 |
7 |
21.9 |
|
Zinc |
mg |
.33 |
.53 |
.2 |
.6 |
71 |
|
Amino Acids |
||||||
|
Alanine |
g |
.295 |
.142 |
31 |
.109 |
.43 |
|
Aspartic Acid |
g |
.453 |
.24 |
57 |
.236 |
.47 |
|
Cystine |
g |
.134 |
.35 |
8 |
.27 |
.7 |
|
Isoleucine |
g |
.287 |
.147 |
23 |
.84 |
.23 |
|
L-Arginine |
g |
.425 |
.162 |
37 |
.88 |
.33 |
|
L-Lysine |
g |
.245 |
.174 |
13 |
.132 |
.3 |
|
Leucine |
g |
.507 |
.223 |
44 |
.143 |
.47 |
|
Methionine |
g |
.116 |
.53 |
12 |
.38 |
.13 |
|
Phenylalanine |
g |
.35 |
.129 |
26 |
.232 |
.277 |
|
Proline |
g |
.674 |
.112 |
28 |
.98 |
.24 |
|
Threonine |
g |
.254 |
.122 |
20 |
.73 |
.24 |
|
Tyrosine |
g |
.674 |
.108 |
9 |
.49 |
.26 |
|
Valine |
g |
.361 |
.161 |
31 |
.107 |
.32 |
The nutrient content of foods can vary depending on location of production and methods of preparation. Laboratory reports also vary. This table is compiled from a variety of sources and should be considered an approximation. It is not meant for diagnosis but to give the reader a general comparison of various super foods.
Combining Wheatgrass with Other Super Foods
Wheatgrass can be combined with a number of food groups. This can be done to boost the nutritional value of other foods groups, create an ultra super food product, or balance the tastes of one or more of the food products. If you own a juicer, you might try juicing the steamed outer leaves of the kale plant in combination with other vegetables and fruit, such as carrots or apples. By doing so, you can recreate some of the enzymes that are lost when vegetables are cooked. Cereal grasses provide the same nutritional value, so mix and match freely. A barley and wheatgrass combination provides an interesting taste, as the bitter barley is balanced with the sweetness of the wheatgrass. When combining wheatgrass with other food remember that wheatgrass is an alkaline food and mixing it with too many citrus foods may lower the alkaline level. Refer to Chapter 7 for nutritious recipes combining wheatgrass with other super foods.
Spirulina and wheatgrass powder make a good combination for fortifying pets. It is recommended for strengthening the immune system of companion birds, especially during breeding. It also enhances the quality of their feathers.
Vitamin overload
You have heard that too much of a good thing can be bad for you. This is not just a cliché; it is a fact. While we are fortunate to have at our disposal an abundance of food choices, we must be temperate in all things. Just as it is important to obtain the right amount of nutrients for the body, so it is important to have the right balance of nutrients. Vitamin imbalance, deficiency, or overload can cause negative effects on the body. Take heed to the following conditions that are related to vitamin overload:
• Excessive protein can overload the kidneys; too many vitamins and minerals cause damage to the liver.
• Various forms of alfalfa can present some health risks. Alfalfa sprouts, alfalfa seeds, and alfalfa in powdered form contain L-cavanine, a substance that may cause spleen enlargement, abnormal blood cell counts, or recurrence of controlled lupus.
• Gluten in wheat and rye can cause allergies in some individuals.
• Kale contains goitrogen, a substance that occurs naturally and can interfere with thyroid function.
• Spinach contains purines, which are naturally occurring but can be harmful to some individuals with kidney problems. Oxalates in spinach can also contribute to calcium deficiency.
• Mustard greens contain oxalates, which can cause additional problems for individuals with kidney or gallbladder problems.
• Too much “amla,” the Indian gooseberry, in the body may cause heart damage.
• The high concentration of potassium in the highly prized noni fruit could cause problems for individuals with kidney difficulties.
• Noni juice manufacturers have been warned by the USDA for making unsubstantiated health claims.
• Liver damage has also been reported with the use of noni.
• Cranberry juice consumed in high quantities can cause diarrhea and upset stomach.
• According to the Hong Kong Dietitians Association, high levels of protein, vitamins, and minerals in spirulina can cause liver and kidney problems.
Please inform your health care providers of any complementary and alternative practices you might be using before they prescribe any drugs for you. This is a safety measure for both you and your practitioner.
|
Case Study: The Milk of the Earth |
|
|
Michael Morales, ND, board certified naturopathic physician 150-07 78th Avenue Kew Gardens Hills, NY 11367 Phone: 718-969-1469 |
|
|
Dr. Michael Morales is a 30-year board-certified naturopath. He spends his time between the continental United States and Puerto Rico, teaching others about the benefits of nutrition and the importance of taking care of the body. I have been practicing natural medicine for 30 years. I work with degenerative diseases. I believe that a combination of faith and super foods — foods that have a high nutritional content — are the best hope for a cure for treating incurable diseases such as diabetes and cancer. I believe natural medicine is a viable alternative for treating and preventing such diseases. All illnesses stem from an imbalance of the body’s biochemistry. A re-nourishing and rebalancing of the biochemistry is needed so that the body can heal itself as it was meant to do. Super foods are great. I would say the top super foods include wheatgrass, miso, seaweed, whole grains and beans, nuts and seeds, green and orange vegetables, garlic, ginger, olive oil, sesame oil, and sea salt. Fruits are also good — berries, in particular. Of course, everyone’s body chemistry is different and the sugar content of berries might be too high for some individuals to consume regularly. The important thing to remember is that these foods must be used in conjunction with a nutritious diet. No one thing gets us ill. No one thing will cure us. It takes the right combination of foods to benefit the body. Wheatgrass is the milk of the earth. As the young child is nourished by its mother, so Mother Earth nourishes its children. Wheatgrass benefits the body in many ways. It is a great detoxifier. It is especially good for cleansing and strengthening the kidneys and liver. I have had patients who were able to forego kidney dialysis because they chose to incorporate wheatgrass into their diet. It is a blood cleanser. Because of its chlorophyll content, it acts as a natural detergent, cleansing the blood and the body. It is an alkalizer. It helps neutralize acids in the body, which is important for good health. We can look around us at nature and see the importance of wheatgrass and other green foods to the diet. Consider the apes and monkeys, very similar in chemistry and body structure to humans. Their diet consists of an abundance of green matter, which should tell us that our diets, too, should consist mostly of green foods. The earth itself is filled with forests and other green vegetation. Surely, this also is an indication of the importance of living, green matter. It is important not to overdo wheatgrass usage. It must be taken at the proper time and in the right amounts. And, once again, it must be used in conjunction with a nutritionally balanced diet. Three important things to remember concerning wheatgrass and other super foods is quality, balance, and method of preparation. We are complex beings, and we need an abundance of different foods in our diet to maintain good health. |
|
