Alkalising Benefits of Our Green Food Powder

One of the most frequent questions that I am asked is what I think of using vitamins and other nutritional supplements.

I believe that eating fresh, high quality food, locally grown whenever possible, should be the first dietary priority in every person’s life. There isn’t a single nutritional supplement in this world that can do more for your health than a well-balanced, minimally processed diet can.

With that said, there is one whole-food nutritional product that I can recommend without hesitation, and that’s a super green food powder. Inspired by the wisdom and healing legacy of traditional Chinese medicine, our green energy whole-food is designed to benefit your overall wellbeing by supporting vitality and healthy digestion.

The organic plant and herbal ingredients in it provide a rich source of essential nutrients, antioxidants and active enzymes that can provide health benefits through stimulating cell renewal, supporting alkalising diets, adding fibre, encouraging correct bodily function and promoting a general detoxification of the system. 

This green food powder is the highest quality, power-packed and most effective nutritional supplement that I have ever tried. It includes grasses, herbs and green vegetables that I wouldn’t otherwise get to enjoy the benefits of, things like spirulina powder, alfalfa grass juice powder, chlorella powder, kale leaf powder, green tea leaf powder extract, wheat grass juice powder extract, soy lecithin powder, parsley leaf powder, oat fibre, spinach leaf powder, barley grass juice powder extract, apple fibre powder, Korean ginseng root powder extract, apple pectin powder, acerola fruit powder, rosemary leaf powder extract, lactobacillus acidophilus, licorice root powder, Siberian ginseng root powder extract, shiitake mushroom powder, grape seed powder extract, bilberry fruit powder extract, aloe vera gel powder, papaya fruit powder extract, dandelion leaf powder. These are all mixed together in a concentrated form.

A nutrition professor once told me that it was common for our ancient ancestors to eat up to six pounds of leaves per day. He imagined them walking along from one place to another, just picking and eating leaves as they went. Can you imagine eating a grocery bag full of greens each and every day? Few of us even eat the minimum recommendations of 3 cups of dark green vegetables per week. And yet, these veggies deliver a bonanza of vitamins, minerals, and phytonutrients.

A good source of phytonutrients and essential nutrients, green whole-food powder:

• Supports antioxidant capacity
• May assist in achieving a healthy and well balanced diet
• Supplements daily fruit and vegetable serving intake
• Supports gastrointestinal health
• Supports healthy digestion and can help with detoxification diets

Almost Carb-Free

Greens have very little carbohydrate in them, and the carbs that are there are packed in layers of fiber, which make them very slow to digest. That is why, in general, greens have very little impact on blood glucose. In some systems greens are even treated as a “freebie” carb-wise (meaning the carbohydrate doesn’t have to be counted at all).

Dark green leafy vegetables are, calorie for calorie, perhaps the most concentrated source of nutrition of any food. 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.

Perhaps the star of these nutrients is Vitamin K. 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 (the current minimum may not be optimal), and many people do not get enough of it.

Vitamin K:

• Regulates blood clotting
• Helps protect bones from osteoporosis
• May help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial plaques
• May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthritis
• May help prevent diabetes
• Vitamin K is a fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.

Regular intake of a combination powder of green foods is likely to lead to the following health benefits:

• Strengthening of your immune system
• Improvement in mental focus and clarity
• Increase in energy
• Improvement in digestion
• Healthier, softer skin
• Stabilization of blood sugar level and blood pressure
• Reduction of and sometimes complete recovery from food-related and seasonal allergies
• Detoxification of heavy metals, pesticides, and other toxins that have accumulated over time.

The Dangers of An Acidic Body

When our pH level is unbalanced, almost any area of our bodies can be negatively affected creating results such as cancer, heart disease, obesity, weight problems, allergies, fatigue and premature aging as well as problems with our nervous system, cardiovascular system and muscles.

Dairy, meat, eggs, medications, poor diet, and processed foods like flour, sugar, coffee and artificial sweeteners are examples of what can make the body more acidic. Other things can be things such as caffeine, tobacco, wheat (aside from sprouts or wheatgrass), fruit (apart from those mentioned below), ‘bad’ fats (saturated, trans fatty acids, hydrogenated), junk or processed foods, fizzy drinks, peanuts and cashews, pasta and white rice, and most condiments. When our bodies are acidic, unfriendly bacteria, viruses, yeast and other unfriendly organisms flourish.

As opposed to when our bodies are slightly alkaline (from eating alkaline foods like raw veggies and green food powders), so that unfriendly bacteria, cancer, yeast and viruses CAN’T survive! The unhealthy fungus, bacteria, viruses, molds are always there in our bodies but they can only thrive if our bodies lose their acid/alkaline balance. When the body gets too acidic, it goes into emergency alkalize mode and does various things to buffer the acid so that our blood can keep its ideal pH level:

• uses “alkaline” reserves, if it has any
• takes calcium from blood, teeth, bones, and tissue to act as a buffer (did anyone say “osteoporosis”?)
• stores the acid as fat to keep it away from our organs (some people say that returning to a good balanced pH has allowed them to lose fat)

The ideal alkaline/acid balance is 7.4, which is slightly higher than the neutral state of 7.0. (This balance is a measure of body fluids and tissues, not stomach acidity.) When the pH drops below 7.0, your body is acidic. When it dips below 6.0 (critical pH), our teeth start to demineralize and our cells start to dysfunction, which can lead to disease. Sounds pretty bad, right?

While common thought is that osteoporosis happens when you don’t get enough calcium in your diet, studies have shown that in countries where little dairy is consumed, osteoporosis is very rare. The real reason? Some researchers believe that osteoporosis is linked to having too much acid in the body and the body taking calcium from bones, teeth and tissue in an attempt to alkalize blood PH and stay healthy.

Tips to Keep Alkaline Balanced:

• Vegetables such as spinach, asparagus, broccoli, carrots, celery, cucumber, lettuce, courgette, cabbage, greens, swede, squash (summer, butternut, yellow etc), peppers, chili, tomato, onion, garlic, chickpeas, pinto beans, kidney beans, spring onion, and the root of ginger.
• Salad vegetables such as lettuce, spinach, celery, cucumber, nuts (aside from peanuts and cashews), seeds, avocado, carrots etc; the dips and sauces – pesto, hummus, tahini, guacamole etc; and the herbs and spices – basil, parsley, mint, coriander, ginger, cumin etc.

• Fruits: 
ONLY – Lemons, Lime, Grapefruit, Watermelon, Tomato, Avocado – all other fruits to be used quite sparingly
• Grasses: 
Wheat, barley, kamut, lemon, shave etc.
• Sprouts: 
Alfalfa, mung bean, broccoli, radish, wheat, lentil, fenugreek etc.
• Essential Fats: 
Flax/Linseed, Evening Primrose, Olive Oil, Avocado Oil or an oil blend of these and fish or krill oils
• Green drink powders and plant based colloidal minerals.

To test your pH you can get pH strips that test your saliva.

(Saliva is a distillate of your blood and is therefore an easy and accurate measuring tool.) Here’s how to test your saliva pH, courtesy of the Energy Guidebook.

When: The best time to test your saliva pH is 1–2 hours after a meal.

Tools: Litmus paper (Range 5.5–8.0) Brand: Hydrion from Micro Essential Laboratory and a plastic spoon.

Method: Spit saliva into the plastic spoon and dip litmus paper then remove immediately. Within 3 seconds compare the litmus paper to the accompanying color chart.

Results: Yellow indicates very acid saliva. Dark Blue indicates neutral to slightly alkaline saliva.

Aim: You want to fine–tune the balance of the protein, fats, and carbohydrates in your meals so that you test neutral or slightly alkaline (pH 7 to 7.4).

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