Here are the ingredients and what you get in NanoGreens
 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 theyoung 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 carcinogens
while they are still in the digestive tract, limiting their absorption and distribution. Chlorophyll has also
been 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 100
g. 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 heated
and 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 the
perfect food. For reasons of palatability, higher nutrient content, and favorable harvesting features, green barley
stands 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!
The More Familiar Super Greens: Spinach, Parsley and Kale
The dark green “leafies”–spinach, kale and parsley–are also super abundant in vitamins, minerals,
carotenes and chlorophyll, the great detoxifier. (That is why parsley and chlorophyll are used in natural breath
fresheners!) Of particular note are folic acid (vitamin B9), vitamin K, calcium, iron , and potassium, and the
antioxidant phytonutrients lutein and zeaxanthin.
Green leafy vegetables are well known as being high in bone building calcium. But did you know that
Vitamin K is needed for strong bones, too? The Framingham Health Study showed that those with the highest
vitamin K intake had three times less hip fracture from osteoporosis! (Analyst, 1988:113:393-7). In Japan vitamin K
is approved as a drug to treat osteoporosis! Fewer yet realize that a recent analysis of published research
on vitamin K concluded, “A substantial part of the population is mildly deficient in vitamin K, and at the later
stages this deficiency may contribute to (not only) increased bone fracture risk, (but) arterial calcification and
cardiovascular disease, (too).” – Hematology Oncology Clinical North America 2000, Vol 14, No 2, pp. 339-53.
Popeye sang, “I’m strong to the finish ‘cause I eats me spinach”. This was mostly thought related to its rich
iron content, which is also true of kale and parsley. Today, with our high sodium, high protein, high processed
food diets, we are even more in need of the alkaline ash minerals, especially potassium, found so predominately
in the super greens. These minerals act as a buffer to neutralize excess acid. If not present in sufficient quantities,
the body “steals” these much mineral needed buffers from our bones, and thus such deficiencies are thought to
be a leading cause of osteoporosis. -American Journal of Clinical Nutrition 2000, Vol 73, pp. 118-122.
The discovery that there is a whole class of micro-nutrients, called phytonutrients, that are not vitamins,
minerals or fiber, but had dynamic health enhancing effect, is a big part of the reason the major health agencies
recommend a minimum of 5 different fruits and vegetables daily. One such class of phytochemicals are the
antioxidant carotenes, of which the pro vitamin A beta carotene is the most familiar. However, though the dark
green “leafies” are a rich sources of beta carotenes, there are numerous non-vitamin A carotenes found in these
foods as well. Two of the most researched are lutein and zeaxanthin. According to Health Sense, August 2000,
Vol. VI, issue 8, numerous studies show that maintaining sufficient levels of lutein and zeaxanthin, the only
carotene antioxidants active in the retina of the eye, can prevent macular degeneration and cataracts, two leading
causes of age related blindness, and preserve youthful visual sensitivity!
High consumption of green leafy vegetables containing lutein and zeaxanthin were determined to be the
protective agents that explained the low incidence of lung cancer in Fiji where 80% of the men smoke!
International. Journal of. Cancer: 1995, Vol 64 No 63, pp. 18-23. The February 2000 edition of the American
Journal of Clinical Nutrition linked lutein to a 17% reduction in colon cancer risk.
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The Non Green Super Carotenoids:
Carrots, Sweet Potatoes and Tomatoes
Having seen how carotenoid rich the greens are, it may surprise you that the
carotenes are responsible for much of the yellow, orange and red of fruits and
vegetables. It is the large amounts of chlorophyll that “mask” the carotenoid colors.
This is why in the fall when the green chlorophyll leaves the leaves of deciduous
tress, the carotenoid rich leaves transform into their “true” colors. These carotenoids
act as powerful antioxidants that protect the leaves that need the sunlight to make
energy, but must simultaneously resist the ionizing radiation of UV light. There
are three carotenoid rich super foods we will mention here, namely carrots, sweet
potatoes and tomatoes
Carrots are well known for their pro-vitamin A beta-carotene content, the abundance
of which is responsible for their bright orange color. “There was an evident increase in the
risk of breast cancer for decreasing amounts of beta-carotene...the risk of breast cancer approximately
doubled among the subjects with blood levels of beta-carotene at the lowest quartile” (American
Journal of Epidemiology 2001, Vol 12, No 153, pp. 1142-7). According to the International Journal of
Cancer, food items most strongly related to decreased risk for ovarian cancer were raw carrots and tomato sauce.
Consumption of fruits, vegetables, food items and supplements high in carotene and lycopene were cited
for reducing the risk of ovarian cancer.
Sweet Potatoes qualify as an excellent source of the pre-vitamin A beta-carotene. Sweet potatoes are also
a very good source of other carotenoids, vitamin C and manganese, and a good source of copper, dietary fiber,
vitamin B6, potassium and iron. They even provide some vitamin E. Remember, the 2005 USAD guidelines say
that the average American should increase consumption of orange fruits and vegetables by 250%!
Tomatoes turn bright red because of the pigment called lycopene. Lycopene has drawn attention because of
its link in lowering the risk of lung and prostate cancer (Journal National Cancer Institute, December 6. 1995).
Food items most strongly related to decreased risk for ovarian cancer were raw carrots and tomato sauce.
According to the International Journal of Cancer, 2000, Vol 94, Issue 1, pp. 128-134 consumption of fruits,
vegetables, food items and supplements high in carotene and lycopene may also reduce the risk of ovarian cancer.
The Cruciferous Vegetables
When it comes to cancer fighting, the real champs may be the cruciferous
vegetables. Cruciferous vegetables contain detoxifying phytonutrients with rather
unfamiliar names like isothiocyanate, sulforaphane and indole –3 carbinol, or
IC-3 for short. These plant micronutrients work by speeding up the production of
enzymes, especially in the liver, with which our bodies convert toxic, mutagenic,
cancer causing substances into less harmful, even beneficial substances. -Medical
Committee for Aging Research and Education, Year 2001, Issue 2, Abstracts, p.5.
The 2000 January 5th issue of the Journal of the National Cancer Institute
proclaims that the cruciferous vegetables, such as broccoli, cauliflower, cabbage
and Brussels Sprouts, substantially lower the risk of prostate cancer in men.
Numerous tudies also suggest a protective role in uterine, cervical and breast cancer
in women as well (Cancer Chemotherapy and Pharmacology, 1991, No 28, pp.255-8.
The Japanese have developed a fermented cabbage extract. Fermentation “predigests” foods making nutrients
easier to assimilate. As no heat is used, fermentation retains enzymes, vitamins, and other nutrients that are
usually destroyed by food processing. As a matter of fact, the active cultures that pre-digest the food as part of
the fermentation process actually generate nutrients! So there are more vitamins, especially B-vitamins.
Furthermore minerals are released from the chemical bonds that otherwise prevent them from being assimilated.
Compounds in fermented cabbage have been shown in test tube and animal studies to prevent the growth of
cancer cells, especially of the breast, colon, lung and liver, according to a Finnish study reported in the Journal
of Agricultural and Food Chemistry. Raw cabbage is rich in glucosinolate, which fermentation breaks down into
the active form, the isothiocyanates and other cancer-fighting compounds.
Of great interest in Japan is the increase of the major antioxidant enzyme Super Oxide Dismutase (S.O.D.)
in fermented cabbage. Here in the West, William G. Helferich of the University of Illinois believes that
fermenting cabbage may create new anticancer agents! In the University’s studies low-concentration extracts
of the samples--typically 5 to 25 parts per billion--not only slowed the growth of estrogen-fed cells but also
blocked estrogen’s ability to turn on a particular cancer causing gene. Scientists had thought that any anticancer
benefits from brassicas must be traced to sulforaphane (SN: 9/20/97, p. 183) and indole-3 carbinol (SN: 3/6/99, p. 157).
The findings by Helferich’s team suggest that fermented cabbage might offer even more “potentially important”
agents.
The thiosulfonates are predominant in the allium family where garlic, onion, leek, asparagus, shallots, chive
and scallion are most representative. They are known for their ability to promote a more favorable HDL- LDL
ratio, lowering blood pressure, and stimulating non-specific immunity.
Like their cruciferous cousins, when thiosulfonates are cut or smashed the sulfur compounds release
bio-transformation products including: allicin, ajoene, allylic sulfides, vinyl dithin, and D-allyl mercaptocysteine.
Some of these are considered anti-atherosclerotic, some antioxidant, some anti-cancer agents, while others are
antibacterial, antiviral and antifungal. The Commission E Monograph in Europe declares garlic antibacterial,
anti-mycotic, lipid-lowering, an inhibitor of platelet aggregation (thus prolonging bleeding and clotting time)
with concomitant enhancement of fibrinolytic activity.
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Fruit: Berry, Berry Good For You!
As a recent Newsweek article said “The day when doctors say—’Take 10 cherries
and call me in the morning’—may not be far off.” Most known phytonutrients are
strongly related to pigment. Just as phytonutrient antioxidant carotenoids tend to
dominate in the dark green greens and bright red and orange fruits and vegetables,
the richly red/blue pigmented flavonoids, with names like isoflavones, anthocyanins,
flavinols, catechins and phenols, tend to be dominant in the fruits and herbs,
but we must mention beets as well.
The richest source of pigment and antioxidants in the fruit group are generally
found in blueberries, raspberries, tart dark cherries, cranberries, and deep
purple plums/prunes. Indeed, these fruits are the most potent source of antiaging
antioxidants of any commonly eaten foods!
Antioxidants have been shown to increase immune function and decrease the
risk of infection and cancer. Antioxidants help by preventing or repairing damage
done to the body’s cells by free radicals. Simply put, a free radical is a molecule
with a free electron. Electrons like to be in pairs. An antioxidant, such as vitamin
C, vitamin E or beta-carotene, may donate one of its electrons to the free radical.
If no antioxidants are present, a free radical takes an electron from vital cell
structures, damaging the cell and eventually leading to disease.
Just like so many Pac-Men, the flavonoid antioxidants in berries, cherries and
plums “eat up” free radicals in the bloodstream helping prevent the development
of cancer. These flavonoids have even been called, “Mother Nature’s all-natural
chemotherapy agents”.
Fruit phytonutrient flavonoids also play a role in preventing the development of
heart disease by discouraging fatty deposits in the arteries. Flavonoids even slow
wrinkling, protect the eyes from cataracts and macular degeneration, and protect
the aging brain. Indeed, they are a main reason why fruits and vegetables have been
called “Natures Anti-Aging Wonders!”
Is it any wonder then that most scientists believe it is far better to get a daily healthy dose of dozens of
different phytonutrients from micro-nutrient dense “super foods” than it is to take a mega dose of a few synthetic
antioxidant vitamins and minerals?
For example, the 17 identified compounds in tart cherries that have antioxidant properties are considered, in
total, to be superior to the activity of vitamins E and C. In addition, they contain compounds that help relieve
the pain of arthritis, gout and even headaches with daily consumption!
Blueberries are by far the greatest common whole food source of eye/vision and brain/mind protecting
antioxidant flavonoids, being full of blue anthocyanins. Cranberries, raspberries and tart cherries are the richest fruit
source of ellagic acid, a naturally occurring plant phenolic flavonoid phytonutrient that is known as a potent
anti-carcinogenic compound. Clinical tests conducted at the Hollings Cancer Institute at the Medical University
of South Carolina (MUSC) show that ellagic acid may be the most potent way to prevent cancer! In addition,
you should know that all the berries, not just cranberries, help prevent recurrent urinary tract-bladder infections
(UTI’s).
Acerola cherries are best known for their high vitamin C and bioflavonoid content.
Four Famous Phenols: OPCs, Quercitin, Catechin, and Resveratrol
Oligomeric proanthocyanidins (OPCs) are super rich in the anthocyanin bioflavonoid group of phytonutrients.
Found abundantly in berries, the very richest sources are grape seed and pine bark extracts. These have been
shown to be powerful antioxidants that are significantly more active than vitamins C and E, and are thought to
protect against carcinogenic changes (Journal of Clinical Oncology 2000, No 18, pp. 668-83).
Quercetin is the major representative of the antioxidant flavinol group, which group is particularly known
for preventing the oxidation of low density lipoproteins (bad cholesterol). Quercitin is found in fruits and
vegetables, most notably onions and green apple skins. That is the major reason why onions and green apples
help prevent hardening of the arteries and the heart attacks and strokes that arteriosclerosis causes (Biomedical
Pharmacotherapy 1997, No 51, pp 305-310). Quercetin has also consistently demonstrated a potent anti-tumor
effect. (Cancer Chemotherapy and Pharmacology,1991, No 8, pp. 255-8). Like all polyphenols, quercetin is
hard to absorb. Fortunately, food scientists (Hollman et al, BJN 2004, 91-841-847) have substantiated that the
isoquercetin form, quercetin 3-glucoside, is much more bioavailable.
Green tea is rich in antioxidant polyphenols that are thought to be the most active ingredient as pertains to
green tea’s much purported benefits of preventing cancer, heart disease, osteoarthritis, gum disease and even
tooth decay. The benefits of these green tea flavonoid catechins polyphenols for the heart are greater than that of
red wine, without the alcohol! (There is a 10% increase in breast cancer for every alcoholic beverage consumed
on a daily basis according to authors Smith, Warner SA, et al in Alcohol and Breast Cancer in Women: A Pooled
Analysis of Cohort Studies, JAMA, 1998, Vol 7, pp. 535-40. Of interest white tea has twice the polyphenols of
green tea!
Red wines are more protective of heart disease than white wines because of
the phytonutrient, resveratrol, which gives dark grapes their deep red/blue color.
“Resveratrol (a stilbene polyphenol found in grape skin extracts and the herb polygonum
cuspidatum) is able to inhibit the initiation and promotion of tumors, and
cause pre-cancerous cells to return to normal.” (Science, 1997, Vol 275, No5297, pp.
218-220). By extracting the resveratrol as a phytonutrient supplement, one can
get the antioxidant immune enhancing and heart protecting benefits of red wine,
dark grapes and grape juice without all the alcohol and sugar.
In August of 2003 researchers at Harvard Medical School shocked the scientific
community when they announced the results of their work on polyphenols. Mice,
rats, worms, flies, and yeast all live longer on a low-calorie diet. For the first time
scientists have found a way to duplicate the benefits of restricted calories in yeast
with a group of compounds found in red wine and vegetables. These polyphenol
compounds extended yeast life span by up to 80 percent! The most potent molecule
in the study was resveratrol.
Fruit and Vegetable Extract Facts
In order to approximate the phytonutrition of eating 7 to 13 serving of dark
green, red, orange, blue and purple fruit and vegetables daily, food scientists have
created fruit and vegetable extracts from the most nutrient dense organic varieties.
These extracts become highly concentrated phytonutrient super food supplements.
Findings reported in the 38th annual meeting of the American Society of Cell
Biology show us that these supplements enhanced “multiple immune functions…
especially for people whose immune functions have been diminished”. Dr O’Neill ,
Ph.D., of BYU’s Dept. of Microbiology was quoted as saying, “Fruit and vegetable
extracts may be protective against cancer.”
Numerous peer reviewed reports by J. Wise, et al., demonstrate fruit and vegetable juice powder extracts
can enhance plasma antioxidant levels, lower total peroxides, enhance immune function, decrease DNA damage,
and even enhance body composition during weight loss.
Probiotics: Friendly Microorganisms?
Evidence for probiotics, “friendly” microorganisms (like L. acidophilus,) is impressive according to Dan
Lukaczer, N.D., writing in the Sept. 2001, Vol.6, No, 9 edition of the Nutritional Science News. Inflammatory
bowel disease, urinary tract infections, diarrhea and even heart disease and colon cancer risk are favorably
affected by these symbiotic bacteria we host in our alimentary tract. No wonder we call them “friendly”!
Probiotics are so effective in inhibiting virally induced gastrointestinal infections in children that hospitals,
infamous as vectors for drug resistant pathogens, are studying their prophylactic use when admitting children.
Of note, one of the ways we get “inoculated” with probiotics is through soil organisms on plants. But our
highly washed, even irradiated, vegetables may not contain near as many as we might get “eating from the garden”.
And our frequent ingestion of chlorinated water, antibiotics, and other medications, along with low fiber, high
sugar diets do not favor the growth of symbiotic microorganisms in our intestines. Fermented plants foods like
sauerkraut or tempeh, natto, and milk products like yogurt, are important probiotic sources as well. As diary
sensitivity is so common, especially in those with chronic bowel problems, when supplementing dairy-free
probiotics are to be generally preferred. “Friendly bacteria can… prevent cancerous tumors; inactivate viruses;
produce natural antibodies and vitamins; reduce cholesterol… and even more wonders.” – Dr David Williams,
editor of Alternatives For The Health Conscious Individual.
 Organic Food More Nutritious!
The Journal of Alternative and Complementary Medicine 2001, Vol 7, No 2, pp. 161, reported the results
of part of the doctoral dissertation of Virginia Worthington, Ph.D., of John Hopkins University, Baltimore. Dr.
Worthington found that the composition of conventionally grown American food has declined dramatically in the past 60 years.
For example, iron is lower by 32 percent, calcium by 29 percent, magnesium by 21 percent. She also found
that organically grown produce was higher in most vitamins and minerals and lower in potentially harmful
nitrates. Organic foods were 29 percent higher in magnesium, 27 percent higher in vitamin C, and 21 percent
higher in iron. Using the USDA minimum recommendation of at least five servings of fruits and vegetables a
day, Dr Worthington concluded that consuming organic produce could make the difference between a deficient
and adequate diet!
Plant Enzymes: Digestive Dynamos!
Natural plant enzymes, like amylase, lipase, cellulase, lactase, protease, bromelain and papain
(from pineapple and papaya) help us to digest starches, fats, cellulose, milk sugar and proteins, respectively.
Raw foods, or foods processed below 108 degrees Fahrenheit, maintain their enzyme activity. Of course, only
man cooks his food. In contrast, animals eat a “raw” and therefore a relatively more or less enzyme rich diet.
The proposed advantages of a diet rich in raw and low temperature processed plant foods, or supplementing
these natural plant enzymes, are well stated in the following quote by I. V. Jimenez-Velasquez, Vice-Chair of
the Department Of Medicine, University of Puerto Rico School of Medicine, “As we age, our natural digestive
enzymes are depleted, allowing food to ferment (rot) in the digestive tract. Many experts believe that this undigested
matter becomes quite toxic, causing many of the health problems associated with aging, such as joint
distress, ulcers, bloating and constipation.”
Lecithin: A Nutrient to Remember
Lecithin is found in almost every tissue of the human body. But lecithin is present
in greater concentrations in the brain as a component of the myelin sheets that cover
nerve cells and other nerve cell membranes. Oral lecithin, a major source
of phosphatidylcholine, is being studied in relation to dementia and Alzheimer’s
disease and other disorders of the nervous system in which memory is affected. It has
been shown to mildly decrease total cholesterol while raising HDL, the “good “ cholesterol,
and lower homocysteine, thus perhaps lowering the risk for heart attack, stroke,
and hardening of the arteries. Further more, lecithin promotes healthy liver function,
including bile flow, fat breakdown and medication detoxification. It may help prevent
gall stones.
Lecithin is a major source of the B vitamin choline. Though rarely deficient with a good diet, current lecithin and
choline consumption rates may be lower than optimal, especially in certain “at risk” populations, because foods with
the highest lecithin concentrations, like egg yolks and beef liver, are still considered by many to be too high in fat and
cholesterol. Granulated lecithin is extracted from soy beans, its highest natural plant source. (Soy lecithin does not
contain significant soy protein or protein isolates.) “We recommend trying lecithin for reducing risk of coronary heart
disease, fatty liver, and to improve mild memory impairment.”- D. W. Johnson, Ph.D., D.J. Mokler, Ph.D., Department.
of Physiology and Pharmacology, College of Osteopathic Medicine, University of England.
Natural Plant Polysaccharides
Polysaccharides are long chain molecules made of simple sugars. Four of the
“healthiest” polysaccharide fiber combinations are found in the bran of grains, the
husks of seeds, the pectin of fruits, and the hydrocolloid gums, of which guar
gum is perhaps the most familiar. These natural plant foods contain high amounts
of beneficial soluble and/or insoluble polysaccharides fibers and a wide variety of
vitamins, minerals, and phytonutrients. For example pectin rich lemon peel also
contains bioflavonoids and limonoids.
Insoluble fibers are responsible for increased bulk that reduces the risk of
cancer, promotes healthy digestion, reduces the absorption of sugars in diabetic
patients, and the risks of recurrent urinary stone disease in people with kidney
disease.
Soluble polysaccharides, known popularly as “soluble fibers”, are known as “prebiotics” because the act
as food for probiotic organisms, thereby promoting their growth and maintenance. Soluble fibers are the main
polysaccharide responsible for lowering cholesterol and lipids thus reducing incidence of heart disease. They do
this by binding to toxins and excess bile and cholesterol in the gut. Soluble fibers also slows the absorption of
sugars in diabetic patients.
Guar gum is a polysaccharide made of the sugars galactose and mannose. Guar gum, a soluble fiber, comes
from the endosperm of the seed of the legume plant Cyamopsis tetragonolobus. Cyamopsis tetragonolobus is
an annual plant, grown in arid regions of India as a food crop for animals. Rice bran is a significant source of
vitamins, minerals, protein, fiber, and antioxidants. Enzymatic stabilization technologies have eliminated one
of the historic difficulties with using rice bran, namely rancidity due to the presence of nascent lipase and
lipoxygenase. Stabilized flax seed is a patent-pending flax flour that, like rice bran, needs to be stabilized to
prevent rapid rancidification. Flax seed is rich in soluble and insoluble fiber and protein. Stabilized flax seed is
an excellent source of omega-3 fatty acids, lignans, vitamins, and minerals, while low in carbohydrates.
Medicinal Plants, Herbs and Spices
Medicinal plants have a long tradition in every
culture. Many are safe to be eaten regularly in small
amounts with few contraindications, even with concomitant
prescription medicines.
Milk thistle is the popular name of a plant of the
daisy family native to the Mediterranean region, and
later introduced to most areas of Europe, North and South America. Its scientific name is Silybum marianum.
The stalk and leaves of this herb have been eaten as an every day salad vegetable and used medicinally for more
than 2000 years! The main uses for milk thistle are stimulating, regeneration, and promoting proper function
of the liver and gallbladder. A phytonutrient extract of the seed has been prepared and investigated in both the
laboratory and the clinic as a liver protectant and antioxidant. This extract is known to contain silymarin, rich
in a mixture of phytochemicals known as flavolignans. Milk thistle has been used by medical doctors to treat
hepatitis, to protect against the toxic effects of poisons and to detoxify the body after the exposure to chemical
pollutants such as solvents, paints and glues. “Milk thistle regenerates healthy liver cells and has an excellent
safety profile at therapeutic dosages. American Journal of Health System Pharmacist,1999, Vol 56,pp 1195-97.”
It also “supports proper liver functioning through a number of mechanisms.” Hepatology, Year 2001 Vol 34, No
3, pp. 595-603.
Artichoke. The Natural Pharmacist website reports a double-blind, placebo-controlled study of 143 people
with high cholesterol wherein artichoke leaf extract significantly improved cholesterol readings. In Jan., 1999,
the Nutrition Science News states, “Artichoke (Cynara scolymus) leaves are another liver remedy. Recent animal
tests show supplementation with artichoke prevented a liver toxin from causing oxidation, thus preventing
glutathione destruction. The active compound, cynarin, is found in highest concentrations in the leaves.
Chlorogenic acid and other antioxidants are also present”
Cinnamon powder is a plant originally from Sri Lanka and Southeast India still used extensively as a condiment
and to treat gastrointestinal disorders. Its scientific name is Cinnamomum zeylanicum. Cinnamon alcohol
and aldehydes, present in the volatile oil that gives cinnamon its characteristic odor, kill many unfriendly
bacteria and fungi that would like to inhabit our intestines. Cinnamon extracts also enhance the effects of the
hormone insulin. (Dr. Richard Anderson, Vitamin and Nutrition Laboratory, Beltsville MD, Human Nutrition
Research Center USDA). This is good news for diabetes since it lowers blood sugar in a moderate way. According
to Dr. Doss: “It is a spice that helps equalize (high) blood sugar levels without making them dip too low.” – Larry
Doss MD, peer reviewed medical author and lecturer. Just recently, the active “insulin mimetic’ ingredient,
called Type-A Polymers, has been identified registered as Cinnulin PF.
Aloe leaf powder was called the “Plant of Immortality” by the ancient Egyptians. A plant originally from
Africa, aloe is either identified as Aloe vera or Aloe barbadensis by botanists. Aloe gel and latex have found
multiple applications in cosmetics and as medicine. Aloe gel is better known for its wound healing properties, as
well as a “general tonic” or even as a “cure-all”. Aloe gel has been variously described as a cleanser, antiseptic,
nutrient, and moisturizer. Aloe has been hailed as benefiting the immune system (by fighting viruses), supporting
tissue healing, ameliorating certain inflammatory disorders, improving digestion and gastric ulcers, and even
reported as useful in asthma relief. Pennies NS. Inhibition of arachidonic acid oxidation in vitro by vehicle
components. Acta Derm Venerol Stockh 1981; 62:59-61.
A controlled clinical trial has been published on the traditional use of the aloe gel in treating diabetes. In this
study carried out in India a significant reduction in blood sugar and triglycerides was observed in the treatment
group. S Yongchaiyudha and co-workers published in the Journal, Phytomedicine Vol 3, No 3, pp. 241-243, 1997.
Modern food technology allows the preparation of 100:1 extracts!
Bioavailability of Phytonutrients
Maximizing bioavailability of phytonutrients is of vital importance today. To quote Jean Mayer of the
USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA “…the effort to understand
the health benefits of plant foods… is the characterization of their physiologically active constituents, the
phytochemicals...As our knowledge grows…we will learn how best to create new products through altering
their concentrations, combinations and/or their bioavailability. (italics Dr. John Maher)” (12
The importance of delivery systems when formulating nutraceuticals is further underlined in the Journal of
Drug Targeting, “…antioxidants, which are found in many phytochemicals,… are biologically unstable, poorly
soluble in water, and poorly distributed to target sites... we strongly advocate serious consideration of the
bioavailability of dietary supplements… to improve their bioavailability using delivery systems such as liposomal
formulations.”
Today patented nanotechnologies have optimized the engineering of a new generation of liposomes.
Compared to previous liposomal technologies, new materials allow spontaneous liposomal encapsulation,
minimizing nutrient degradation, while optimizing stability and effectiveness. Liposome encapsulation
mimics the strategy utilized in our small intestines to encapsulate poorly absorbed nutrients and nutraceuticals
for uptake by enterocytes in the small intestine, maximizing bioavailability!
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