Background Info
Greens refer to a group of foods that includes young cereal grasses like barley grass and wheat grass, as well a blue-green algae known as BGA (also called Spirulina). Nutritionally, they are close cousins to dark green leafy vegetables, but offer far greater levels of nutrient density.
They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Benefits
The results of many experimental studies show that green foods have marked beneficial effects on cholesterol, blood pressure, immune response and cancer prevention. These effects are attributed in part to their high concentrations of chlorophyll.
A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important than we once thought. Benefits of Vitamin K are:
- Regulates blood clotting
- Helps protect bones from osteoporosis
- May help prevent atherosclerosis by reducing calcium in arterial plaques
- May be a key regulator of inflammation, help managing arthitis
- May help prevent diabetes
References
BGA & Spirulina Offer Many Health Benefits
Green Foods - Dr.Perricone's No.6 Superfood - Oprah.com
Barley Grass, Herb Monograph - Flora Health Herb Encyclopedia
Health Benefits of Blue-green Algaue