The Wonders of Wheat Grass

Sometimes, people ask me if I drink wheat grass juice.  I do.  Sometimes, people ask me if I grow wheat grass.  I do not.  Sometimes, people ask me if I juice wheat grass.  I do not. So here's my deal. 
I am compelled by the arguments for drinking wheatgrass, phenomenal as it seems to be.  It has the same chemical makeup as human red blood cells (hemoglobin) except that blood contains iron, which makes red.  Wheat grass contains magnesium, which makes it green. It is a complete protein loaded with minerals and enzymes, and long known and apprecieated for its healing properties.  Chlorophyll is partially responsible for those healing abilities.  The green plant pigment aids in red blood cell production, detoxification, boosting the immune system, and alkalizing the body.  Additionally, other reported benefits include Improved digestion, elimination of body odor, anit-viral, anti-fungal, balancing blood sugar, reversal of aging signs, improved dental conditions, improved vision, reduced inflammation, and alleviation of depression.  That's an impressive list of benefits.

In his book Survival into the 21st Century, Kulvinskas praises wheatgrass.  "In therapeutic amounts, it will detoxify the body by increasing the elimination of hardened mucous, crystallized acids, and solidified, decaying fecal matter.  Wheatgrass juice's high enzyme content helps dissolve tumors.  It is the fastest, surest way to eliminate internal waste and provide an optimum nutritional environment.  Wheatgrass juice can also be used as a poltice, wash, douche, or bath, stimulating healthy new cells and fighting infections."

People who are quite ill, and are treated at various natural healthy clinics, are often put on a firm regimen of wheatgrass.  If you are in that category of persons, then  doing more research on wheatgrass would be a very wise thing to do.

I drink wheatgrass when I can.  We have a vegan restaurant in town, The Main Squeeze, who sells it by the shot ,(if you're just starting out, don't drink any more than that!), and I generally order some with my lunches there.  Many people choose to grow their own wheatgrass, which is certainly a more economical way to have it available.  My reason for not even attempting it is that our 3 cats love to nibble on all things green and growing, except for the wheat grass that I can get for them in  the pet store. Go figure.  Also, if it's home grown, it takes more tending to, for the prevention of mold, harvesting, etc., than I am willing to pursue.  If you're game, go for it! However you introduce yourself to wheatgrass, be ready for a taste with lots of personality!  All those nutrients make for a strong flavor that takes a little getting used to.  Once you do, you adjust, you may be quickly persuaded to add it to your overall future heatlh regimen.  It's a good thing.
Regarding juicing wheatgrass, some of the upper end juicers do a good job with it, others, not so much.  There are special juicers for just wheatgrass, some manual, others electric.  I simply have just not gotten into that realm, being fairly content with the number of small appliances in my highly raw kitchen.  If you're inclined, however, talk to some other folks less lazy than I, and look at some of the YouTube videos on the subject.  Should you want to purchase one from Amazon, I appreciate your going through the icon on the right or the option pictured  below to get to it.  I get a small percentage of each sale that way, which helps me to spread the word I am trying to spread, and it's no extra cost to you.  Thanks for that.  And I also appreciate any conversation you care to share about wheat grass or any other of my blog topics.  Be well!

Extra Thoughts on Fermented Foods

  

Sauerkraut--a known cancer-fighter

Well, who knew?  That's all I can say.  The workshop that I did with Rene Oswald from Florida last week at our local Clover's was a big hit.  It was a big crowd for that rather small venue (28 or so), and all  the participants were very inquisitive, curious, energetic, and pretty impressed with the several samples we shared. Some of the questions that arose that evening were re-iterated in some followup emails to my last blog, so let me share some of the "most asked" items here.

First and foremost, though, the fermented foods that I'm talking about are the raw and living ones that you either make yourself, or find in the refrigerated sections of health food stores, and possibly some grocery stores.  Sauerkraut, for example that has been pasteurized has been heat treated and is dead, and thus contains none of the life-giving positive microbrial life that our bodies need.

By far, the main benefits to consuming any of the fermented foods are two:  Friendly bacteria and flora present in the digestive tract first help maintain gastrointestinal health and regularity, and, second, work with other body systems to improve immunity from other bacteria which cause diseases of all sorts. Fermented foods help to keep the body in balance.

Antibiotics, at risk of being over used and abused, destroy both harmful and beneficial bacteria, which is why people go running to the store for pro-biotics after a round of antibiotcs -- to replace the body's probiotics killed by the antibiotics.  Fair enough.  Microbial competition in the gut is the only thing that keeps the internal balance in a heatlhy system and opportunistic pathogens...such as Candida (yeast) in check.  The bests way to guard against unwelcome bacterial infection is to nurture a healthy inner terrain, and eat a good variety of living foods that contain healthy bacteria --- raw and living fermented foods.

There are possible side effects when introducing fermented foods into the diet. There may be some detoxing, which is not a bad thing, but may mean some temporary indigestion, gas, and diarrhea in the beginning.  These are common cleansing reactions that occur when the body expels toxings and brings itself back to balance.  The key to success is to be sensible, don't panic.  Observe how your body responds  to these foods, modify the intake to a comfortable level, and know that the probiotics are working in your favor. Then increase the variety, frequency, and amounts accordingly, and you'll be fine. Fermented foods -- nature's best probiotics -- have been around and enjoyed in many cultures for many centuries.
Taste will be one determining factor, as  fermented foods are sometimes too sour or acidic to consume in excess.  Miso is quite salty. So start conservatively, and add these healthful foods and drinks to your repetoire of healthy eating a little at a time, as you acquire new tastes and sensations.  You'll be glad you did!

I am hardly and expert on fermented foods, though I can answer other questions about raw and living foods pretty well.  If you are interested inlearning more on fermentation, click on the Amazon icon on this page and check out their offerings both on crocks and fermentation.  That's how we got our start.  When you go through this page to Amazon, it is a help to me as I try to spread the word around so that more and more folks are eating in healthier and healthier ways.  Thanks for that.  Happy fermenting!

Kombucha -- fermented sweetened tea--(my favorite!)