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INGREDIENTS

 

FROM THE LAND: Organic wheat, barley and alfalfa grasses

 

It’s a trio of pure cereal grasses, each with its own nutritional talents. They provide a multinutritional boost. And they’re more than qualified. Organically grown in rich volcanic soil – and because they’re farm-grown, not tray-grown, they can lay down deep roots and absorb more nutrients. Alfalfa grass in particular. It lays down the deepest roots of any plant or vegetable and deeper roots mean even more nutrients.

 

Parsley

The Europeans have included parsley in their world famous Commission E monographs…. That something to be said. It contains so many ingredients that have so many healthful effects on our system – too many to describe – we’ll just focus on a few: Besides containing carotene, vitamins B1, B2, C and K, it is a potent anti-oxidant and helps detox.

 

Spinach

Spinach is an extremely rich source of antioxidants and a rich source of vitamin A, C, E, K,iron, folic acid, magnesium and nitrates. It is thought to play a role in regulating blood sugar levels and early research suggests that compounds in spinach may slow ageing of the nervous system!

 

FROM THE OCEAN: 7 organic or wild-harvested sea vegetables

 

Sea vegetables provide 10 to 20 times more vitamins and minerals than land vegetables. That’s good news. Particularly when it comes to iodine, a vital mineral for the healthy functioning of glands like the pituitary, adrenals and thyroid.

  • Organic kelp (Laminaria digitata)
  • Organic rockweed
  • Organic dulse
  • Organic bladderwrack
  • Organic sea lettuce
  • Organic laver
  • Wild-harvested nori

FROM FRESH WATER: Chlorella pyrenoidosa and Spirulina platensis algae

Chlorella

is a nutritious little microalga. It’s made of 60% easily assimilated protein and other lovely stuff like nucleic acids, essential fatty acids and the antioxidant beta-carotene. Plus it’s nature’s richest source of the antioxidant chlorophyll.

Chlorella helps clear out bad stuff. It’s already considered a heavy hitter in heavy-metal detox. Plus this antioxidant-rich alga has immune-strengthening, infection-fighting properties that help clear viruses, bacteria and other micro-baddies.

Spirulina,

is a microscopic, filamentous blue – green microalga that has a long history of use as food, extending as far back as 400 years ago. The food interest in Spirulina is focused mainly on its rich content of 1) protein; 60-70% protein by weight, 2) vitamins; especially vitamin B12 and beta-carotene, 3) essential minerals; especially iron and 4) essential fatty acids; it is one of the few sources of dietary gamma linoleic acid. Spirulina also contains all eight essential and nine non-essential amino acids and numerous phytochemicals which have a host of potential health benefits.

Cruciferous

Broccoli

Packed with free radical scavenging anti-oxidants, this anti-cancer, cruciferous vegetable sprout is naturally high in phytonutrients, vitamin C, folate, B1,B2, B3, B5, B6, vitamin K, copper, magnesium, potassium, iron , manganese, potassium, calcium, selenium, sodium, zinc and sulfur.

 

Daikon Radish

From Asian decent and deceptively innocent, don’t be fooled by this big white carrot look-alike. For not only is daikon a natural digestive rich in vitamins A, C and E, but it is also a ‘lovely’ natural remedy for a hangover.

Lowering the blood pressure numbers has also been linked to this wonderfully healing vegetable.

 

Kale

This curly dark green vegetable originates from the Dutch “farmer’s cabbage” and until the middle ages was one of the most common green vegetables in all of Europe! Kale is very high in beta-carotene and vitamin K and C and rich in calcium and two other very important carotenoids, lutein and zeaxanthin which are vital for eye health.

Sprouts

Amaranth

When Amaranth seeds sprout, they pop like popcorn. Popping out an abundance of nutrients like lysine, an essential amino acid, limited in other grains or plant sources. Its content of plant stanols and squalene may be of benefit for those with hypertension, cardiovascular disease and to help lower cholesterol.

Vitamin A, vitamin C and folate, thiamine, niacin and riboflavin compliment a source of some dietary minerals including calcium, iron, potassium, zinc, copper, and manganese.

 

Fenugreek

This small annual leguminous herb is native to sub-Himalayan plains of India and is one of the oldest medicinal recorded herbs. It’s a rich source of vitamins and minerals.

The myriad of medicinal benefits attributed to fenugreek are insurmountable. Blood cleanser, diaphoretic, lymphatic cleanser, laxative, cough and bronchitis are to name just a few. Traditionally, fenugreeks are being used to assist with digestive problems and to improve breast milk secretion in the nursing mothers.

 

Sunflower

Remember this statement?? ‘sprouting fresh shoots can boost the nutritional qualities by 300 to 1200 percent’.Well consider that these tiny powerhouses have 30 times the nutrient value and life force of any other sprout! We are onto a whole different level of superfood now..

 

Adzuki

Adzuki sprouts, voted the “most red” sprout, provide a valuable source of minerals; iron, magnesium, potassium, zinc and folic acid. This legume is a source of the isoflavones genistein and daidizen, both showing great promise in the fight against cancer. Not only does sprouting Adzuki beans provide an even higher than normal isoflavone content, but these isoflavones are thought to be even more available for digestion. A bouble blessing.

 

Quinoa

Kinwa or Qin-wah…. However you say it, it’s packed with essential amino acids like lysine and good helpings of calcium, phosphorous and iron. The Andean civilisations knew a good thing – quinoa is a “super-grain”, due to a protein content that’s higher than rice, potatoes, barley and millet. It’s a great source of fibre, phosphorus, magnesium and iron.

 

 

 

 

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