Superfoods: An Easy Way to Get Your Greens

by Dr. Julian Whitaker
Filed Under: Diet, Nutritional Support, General Health
Last Reviewed 02/06/2014

Have you ever wondered how wildflowers and other plants survive constant exposure to the sun day after day? Green plants are able to withstand the onslaught of free radicals resulting from exposure to ultraviolet light because they produce antioxidants and other unique phytonutrients.

When people eat plant foods, the same phytonutrients that protect plants offer humans protection as well. Furthermore, studies demonstrate that eating plant foods is one of the most important preventive health measures you can take.

Here are some of the health benefits associated with the antioxidants, enzymes, and other phytonutrients found in plant foods:

  • Aid in digestion and absorption of nutrients
  • Provide powerful anti-inflammatory effects that are particularly helpful for arthritis, autoimmune disorders, and gastrointestinal disorders related to inflammation
  • Boost energy
  • Support the immune system
  • Protect against free-radical damage
  • Balance the body's pH (acidity-alkalinity), which improves overall health

Their green pigment, chlorophyll, also facilitates wound healing, has antioxidant and anticancer effects, and helps rid the body of toxins.

Despite good intentions, we don't always eat the recommended five to eight servings of vegetables and fruits every day. And most people don’t drink organic wheatgrass, barley, or alfalfa juices—which are some of the best sources of these nutritional powerhouses.

Even if you do eat healthy and take a high-quality daily multivitamin, there are still many beneficial plant nutrients that you won’t get. That's why I recommend taking green superfoods on a regular basis.

What Are Green Superfoods?

Green superfoods are unique concentrates of plants, densely packed with thousands of phytonutrients. Superfoods contain the juices of highly nutritious foods like broccoli, carrots, beets, parsley, and celery, as well as foods that we rarely—if ever—eat, such as the shoots of young grasses such as alfalfa and barley. These rapidly growing, young greens provide an exceptional array of antioxidants and other protective nutrients.

Superfoods are carefully processed to retain their nutritional value. Plants are harvested when they're young and in their prime, then ground, concentrated, and dehydrated at low temperatures to preserve enzymes and other heat-sensitive components. The concentrates are then put in capsules or measured into powders, providing consumers with a convenient way to consume these healthy plant foods.

Now it’s your turn: Do you take green superfoods?

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