An Inside Look at the Benefits of this Concentrated Nutrition Source

By Mary Luciano

There are greens and then there are “Super Greens.” Most people are familiar with the basic greens such as romaine lettuce, kale, spinach and silverbeet, just to name just a few. These are referred to as leafy greens. However, it is quite likely, only a few people know or recognise “Super Greens,” and the power that they can have on improving our overall health. “Super Greens” are so powerful that our body only requires small amounts to reap the benefits they offer. So powerful, that if one had to, one could survive by consuming only “Super Greens” daily; which is why the word “super” should not be taken lightly when referring to these particular greens.


Over the years, “Super Greens” have gained in popularity. Packed with chlorophyll, an inherent property of all green plants, “Super Greens” flood the blood supply with oxygen, which not only helps to detoxify the body from toxins, it also helps neutralise cancer-causing free radicals. However, the benefits don’t stop there; an increase in energy level has also been reported as a positive side effect from consuming “Super Greens” daily. “Super Greens” naturally increase stamina, energy levels, endurance, mental clarity, awareness and memory due to the rich, highly potent and readily absorbable nutrients contained in these greens. “Super Greens” also contain an abundant amount of vitamins, minerals, anti-oxidants, trace elements, chlorophyll, enzymes and proteins that are readily absorbed by the body.


If leafy greens are not what we are talking about here, then what exactly are “Super Greens”? Most “Super Greens” can fall into the following categories: grasses, sprouts, algae and sea vegetables, each unique unto themselves. The follow are examples of the wide variety of “Super Greens” available to us with a brief description of some of their health benefits.


The most popular of grasses are wheatgrass and barley grass. “Man eats cows and cows eat grass, so why doesn’t man just eat grass instead of cows?” Many researchers have written articles and reports solely on the health benefits of wheatgrass and barley grass alone. There is very little nutritional difference between the two; both are “Super Greens” that deliver concentrated nutrition with a high chlorophyll content. In addition, they also contain 18 amino acids and all eight of the essential amino acids, vitamins B-1, B-2, B-6, B-12, C, E and K, the minerals calcium, potassium, magnesium, iron, manganese, zinc, iodine, copper and phosphorous, and various antioxidants such as: apigenin and superoxide dismutase, or SOD. So powerful are these “Super Greens” that they have been widely promoted to help prevent various types of disease. Grasses can be consumed as a fresh juice or they can be chewed to extract the juices, while the dried wad is spit out. You see, our human stomachs are a little different than our animal friends and as such, we cannot digest grasses if we were to eat and swallow them. Cows for instance, have stomachs that have evolved to break up and digest grasses. Our stomachs are not capable of breaking apart the cellulose in grasses like we can in other plants, like green vegetables for instance. The best way to get the most out of wheatgrass is to juice it with a masticating juicer.

While wheatgrass and barley grass are best consumed as “live” food, (best when they are freshly harvested) they can be taken as a freeze dried algae, in tablet extracts, tinctures and as a powder.

Loaded with chlorophyll, the best way to get the most out of wheatgrass is to juice it with a masticating juicer.


Wheat and barley grass are two of the most popular and highly effective “Super Greens;” however, algae, such as Spirulina, Chlorella and blue-green algae, pack a good punch too. Spirulina and Chlorella are single celled, water grown algae rich in vitamins, minerals, amino acids, essential fatty acids and enzymes. Both Spirulina and Chlorella have been used as high protein sources that contain all of the amino acids to help with building muscle, strength, and endurance. They also improve energy levels, balance blood sugar and build stronger bones. Both Spirulina and Chlorella are complete proteins, which are easily absorbed by the body and contain large amounts of chlorophyll. They help decrease appetite and can be used to help facilitate fat loss. Both can also be added to smoothies and juices or sprinkled on salads.

    Blue-green Algae (E3live, packed with nutrients similar to Spirulina and Chlorella, with one of the richest sources of chlorophyll found in nature. High chlorophyll content helps increase oxygen uptake, resulting in more fuel to the muscles and therefore increasing endurance, strength, and performance, while shortening recovery time; this is especially good for avid athletes and fitness enthusiastic. It provides all the benefits of Spirulina and Chlorella in addition to specifically nourishing the brain, creating greater mental alertness, stamina and memory. It is a complete protein source that is both easily digestible and useable and also helps suppress the appetite because of its high nutrient source and therefore even aids in fat loss.

Sea Vegetables

Also known as seaweed, sea vegetables are highly nutritious foods that provide all 56 minerals and trace elements required for the human body’s physiological function: such as calcium, potassium, phosphorus, magnesium, iron, iodine, etc. Sea vegetables, like greens, are also rich in chlorophyll, fibre and minerals. They contain significant amounts of vitamins, especially the B vitamins. The amino acid composition of sea vegetable proteins is generally well balanced and contains all, or most, of the essential amino acids. As a result, sea vegetables have a higher quality protein then do certain grains and beans. Sea vegetables also help regulate hormones, promote a youthful look to your skin and cleanse the body of toxic pollutants.


Some of the most popular and easiest seeds to sprout are sunflower, pea shoots, alfalfa, lentils, mung beans and quinoa. Make sure that you add lots of sprouts in your next salad, so your body can be fuelled with live living foods.

   Sprouts happen to be one of the most nutrient-packed foods in the plant world. They are economical, easy to digest and are full of oxygen and enzymes. When they are sprouted and eaten, they provide the body with a form of living energy. When you eat a sprout, you are eating a tiny, easy to digest plant, which is at its peak nutritional value. The seed releases all its stored nutrients to become a plant and you get the best of what it has to offer. Since sprouts are living foods, they contain oxygen, which is essential for healthy cells. Sprouts also contain high levels of quality protein, which aids in muscle recovery and tissue rebuilding. Furthermore, sprouts even contain essential fatty acids that help perform basic bodily functions. Next to sea vegetables, sprouts are the best source of minerals and trace minerals. Most sprouts are rich in calcium and magnesium, have more phosphorus than fish and are an excellent source of hard to find trace minerals such as tritium, selenium, manganese, chromium and others (Sprouts the Miracle Food, Meyerowit, 1999).

Most sprouts are rich in calcium and magnesium, have more phosphorus than fish and are an excellent source of hard to find trace minerals.


Simply adding “Super Greens” daily into smoothies and juices is an excellent way to get extra nutrients into your body; just remember to rotate your “Super Greens” so that you can have a variety every day.

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