Why do some people get sick while others stay healthy, apparently without effort? The body is a “food burning’ machine” and your daily diet is your fuel. What are you fuelling your body with?
The food you give your body plays a huge role in determining your health, and preventing illness, malfunction and disease. Some food/health connections are obvious, like obesity and diabetes, but risk for cardiovascular diseases, cancer, and osteoporosis can all be lowered by improving your diet. One of the easiest ways to boost immunity, energy and health status is by adding green “super foods” to your day.
Are you getting enough?
Very few Canadians consume the recommended daily amount of fruits and vegetables. You could be missing out on all the vitamins, minerals, antioxidants, enzymes and phytonutrients available from these important foods. Phytonutrients are compounds that contribute to the colour, flavour, and disease-resistance power of plants. In humans, phytonutrients have been shown to reduce a person’s risk of chronic disease. Research has shown that a diet rich in phytonutrient super foods can help decrease a person’s risk of heart disease, cancer and age-related health deterioration.
Green Super Foods
High content green super foods include:
- Spirulina
- Alfalfa
- Chlorella
- Barley grass
- Wheat grass
These highly absorbable nutrient-dense greens improve energy and optimize health.
Spirulina, the original green super food
Spirulina or blue-green algae is a rich source of nutrients, containing up to 70% high quality protein (all eight amino acids in balanced amounts, as well as high amounts of non-essential amino acids), B complex vitamins, gamma-linolenic acid, carotenoids, iron and numerous other minerals.
Spirulina improves immunity by stimulating antibody production and increasing the number of disease-fighting cells such as natural killer cells. It is also shown to help regulate fat and carbohydrate metabolism. Research suggests that spirulina may help:
- Regulate blood glucose and lipid levels in diabetes
- Inhibit the development of cancer
- Prevent viral infections and suppress viral load (including herpes, influenza virus and HIV)
- Detoxify the liver and kidneys (Khan, et al.)
The chlorella, alfalfa, barley and wheat grass provide significant amounts of healthy lipids, protein, chlorophyll, carotenoids, vitamins, and minerals for additional health enhancement.
Fruits, Vegetables and Herbal Extracts
The easiest way to meet your daily nutritional needs is with a green food blend. A single serving commonly contains the antioxidant equivalent of eating several servings of fruits and vegetables.
- Blueberry
- Mixed berries
- Carrot
- Beet root
- Broccoli
- Tomato
- Black currant
- Mango
- Ginkgo
- Ginseng
- Milk thistle
- Green tea
- Dandelion
Colour counts!
Colourful fruits and vegetables include “red” and “green” foods. Red foods such as tomatoes contain lycopene, which helps maintain prostate health and can decrease heart disease risk. Green foods such as broccoli are associated with a decreased risk of cancer and other chronic diseases
(Heber). Extracts, or 100% natural powders, of carrot, beet root, broccoli and tomato, offer even more nutrient-rich goodness. Standardized extracts of ginkgo, ginseng, milk thistle, green tea, dandelion, black currant, and mango offer healthy antioxidant support and protective effects on the liver and kidneys against the damaging effects of drugs and other toxins (Post-White,
et al., Schutz,
et al.).
The extracts work synergistically to support digestion, detoxification, stress reduction, and to help optimize brain and nerve function, and contribute to cardiovascular health.
Digestive and Blood Sugar Support - Enzymes, Probiotics and Fibre- Plant-source digestive enzymes
- Probiotics and pre-biotics
- Fibre
- Apple pectin
- Lecithin
Superior nutrient content is only half of the story. Green food blends contain digestive enzymes to increase absorption of the vitamins, minerals, and phytochemicals. Probiotics and prebiotics are included to increase populations of healthy intestinal bacteria that improve digestion, strengthen immunity, and help reduce inflammation (a major contributor to pain and disease risk). High levels of natural fibre and apple pectin further stimulate growth of beneficial probiotic bacteria in the intestines and improve elimination.
The unique combination of probiotics, pre-biotics, plant enzymes, fibre, lecithin and chlorophyll aids digestion and promotes long-term gastrointestinal health.
Achieving Acid-Alkaline Balance
The body needs both alkaline and acidic foods daily for vibrant health. The average North American diet creates unhealthy acid levels that can cause oxidative stress and disrupt gastrointestinal and immune function. By including key nutrients to re-balance excess acidity, such as whole green foods, soy lecithin, probiotics, beet juice powder, artichoke extract, and herbs, the long-term health benefits include higher energy levels, enhanced mental function, and healthy digestion.
Always drink plenty of water to help your body absorb the nutrients when taking green foods and start slowly. If your body is not used to fibre you may want to start with 1 scoop daily (if in powder form) and gradually increase to the full serving. For convenience through the day, try capsules. For maximum benefit, take on an empty stomach between meals.
SAFETY
Green food blends are formulated to provide safe levels of ingredients and is not known to cause any adverse reactions. If you are sensitive or allergic to certain herbs or botanical ingredients check the label and consult your healthcare practitioner for possible cautions and contraindications.
- Not recommended during pregnancy and lactation unless recommended by a health care practitioner.
- Suitable for children at one half the adult dose or as recommended by a health care practitioner.
- May contain botanicals, including ginkgo biloba extract, which may interact with anti-coagulant or anti-platelet drug therapy. Consult your health care practitioner before use if you are using medications.
References: - Heber, D. “Vegetables, Fruits and Phytoestrogens in the Prevention of Diseases” J. Postgrad Med, 2004; 50(2): 145-149
- Khan, Z., et al., “Nutritional and Therapeutic potential of Spirulina.” Curr Phar Biotechnol, 2005; 6(5): 373-379.
- Post-White, J., et al., “Advances in the use of milk thistle (Silybum marianum).” Intergr Cancer Ther, 2007; 6(2): 104-109.
- Schutz, K., et al., “Taraxacum--a review on its phytochemical and pharmacological profile.” J. Ethnopharmacol, 2006; 107(3): 313-23.
- Willcox, J.K., et al., “Antioxidants and prevention of chronic disease.” Crit Rev Food Sci Nutr, 2004; 44(4): 275-295
- Ziccarelli, E.V., et al., “An in vivo study of the antioxidant potential of a plant food concentrate” Journal of the American College of Nutrition, 2003; vol. 22 No. 4 277-282