Wheatgrass Strengthens the Immune System…
by Dr. Kumar Pati, Health World, Vol. 2, No. 1 Dec., 1987
In technological societies, where so many people live in cities and are far separated from the countryside, people tend not to eat enough leafy green vegetables – forgetting the vital importance of the color green in a wellbalanced diet. (Liv-eat is a living foods regimen.) Green foods are the principal source of many vitamins, minerals, nutrients (especially chlorophyll) which are essential in protecting, healing and repairing the human body. The brighter its green color, the richer a vegetable is in that magic ingredient chlorophyll, a most valuable defense against all manner of diseases.
Brilliant, green, young wheatgrass grows prolifically on the vast plains of the Wheat Belt each year in the spring and it is an especially concentrated source of the vitamins and minerals characteristic of deep green vegetables. The chlorophyll content is especially concentrated, when some pure sunlight is available. We are all famliar with the wheat grain which is the end result of those lush high fields of grass. The reason wheatgrass reaches its high nutrient concentration is that it supplies the nourishment for the rapidly developing grain – the ripened seeds from which our “manna” and many other “scary cooked foods” are made. While these wheat seeds are an excellent source of many essential constituents of our daily food, they may contain a range of nutrients different from those the plant contains when it is in the grass stage. Unlike the grain, wheat grass is a deeply green leafy vegetable. In fact, persons who are allergic to wheat grain do not experience any adverse reaction when consuming wheat in its leafy green stage. Gluten and other elements that cause some people to be allergic to the grain are not present in the grass.
Scientific Research Regarding Wheatgrass
Wheatgrass was born only about 44 years ago (Now it is 2003 AD) Grasses have been studied by scientists for centuries. Some of the earlier research was conducted by the animal foods industry in searching for a concentrated green food to increase the vitamins in their products. Many different grasses and plants were studied and the greatest results were achieved with wheatgrass. It was found that only a small amount of dehydrated wheatgrass was needed, in addition to the regular feed, to achieve superior health and fertility. Chickens laid more eggs: animals produced larger litters and cows gave more milk – while the young ones of all species grew faster and stronger. Later, medical studies confirmed its health giving benefits to humans.