Green foods: Superfoods from land to sea

Green foods are nutrient-dense and rich in key vitamins and amino acids.  They can come either from water, in the form of algae and microalgae, or land, in the form of cereal grasses. They are often blended to produce ‘super food’ supplements.

Among the most common microalgae green foods are spirulina, chlorella and blue green algae.  They are rich in amino acids, protein, fiber, vitamin B12 and beta-carotene.  As with all green foods, both are rich in chlorophyll, which is used in natural dental products to kill bacteria and is also thought to reduce inflammation.  Spirulina is also rich in essential fatty acids, particularly GLA, and also provides DHA, ALA and other EFAs. Daily use of chlorella supplements has been found in clinical trials to reduce high blood pressure, lower cholesterol, speed wound healing, boosts immunity, and relieve symptoms of fibromyalgia. Studies suggest that these green foods can also provide pain relief, strengthen the immune system, and increase energy.

Wheatgrass is the best known cereal grass green food. There is some evidence that it aids digestive ailments and helps purify the blood and liver.  Recent clinical studies support its use for treating ulcerative colitis. Barley grass has been shown to lower cholesterol and reduce other heart disease risk factors.

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