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Alpha Greens™

“Nature’s Alkalizer”

Suggested Retail Price:$29.95
Your Price:$22.46

Alfalfa
“Father of all Foods”


Centuries ago, the Arabs used alfalfa as feed for their horses, claiming that it made the animals strong and swift. Seeing these benefits, they decided to try the herb themselves. They observed that this addition to the diet quickly improved health and strength. The grass was named “Al - Fal - Fa”, “Father of all Foods.”

Alfalfa (Medicago sativa) is one of the most studied plants. With today’s advances in science, we know that it contains important substances, including several saponins, many sterols, flavonoids, coumarins, alkaloids, amino acids, vitamins, minerals, trace elements, enzymes, plant sugars and proteins (approx. 25% by weight). Overall, alfalfa is one of the most nutritious foods known.

Quite possibly this is due to its massive root system that travels as deep as 250 feet into the earth to obtain its storehouse of nutrients. Some scholars have established that the total length of the roots of just one plant would equal almost 3,000 miles. It is little wonder that a plant with this type of root system would be rich in minerals stored deep in the earth’s recesses.

Alfalfa contains vitamin A, E, K, B and D. It also contains silicon, phosphorus, iron, potassium, chlorine, sodium, magnesium and many additional trace elements. Alfalfa has eight known enzymes that promote chemical reactions that enable food to be assimilated properly within the body.

In addition to alfalfa, Alpha Greenstm contains a blend of 100% pure cereal grass juices, including organically grown wheat, barley and kamut grass juices.

For centuries, man has consumed cereal grains as a source of complex carbohydrates. Numerous studies have revealed the health benefits of complex carbohydrates (slow dissolving), versus simple carbohydrates (refined sugar and starches), which tend to breakdown quickly and raise blood sugar levels rapidly. Despite the advantage of whole grains, some scholars have pointed to their overuse as a source of allergic reactions or gluten intolerances.

Alpha Greenstm contains no grains, only the juices from these young cereal plants.

Our cereal grasses are organically grown in an ancient high altitude, pristine, mineral rich volcanic sea bed. Only natural mineral spring water is used to irrigate these rich fields. When the plants reach approximately 6” to 8” in height, they are quickly cut, juiced and dried at low temperatures (below 100° Fahrenheit) to preserve heat sensitive nutrients, vitamins, enzymes and precious chlorophyll.

Chlorophyll is perhaps the most significant, therapeutic ingredient in plants. It accounts for approximately 70% of the solid content of wheat grass juice. Chlorophyll is the plasma of plants. Green plants take in sunlight and transfer it into food. This diverse process is called photosynthesis.

Famous research scientist, E. Bircher, founder of the famous Bircher-Brenner Clinic in Switzerland, called chlorophyll “concentrated sun power” and found that, “chlorophyll increases the functions of the heart, affects the vascular system, the intestines, the uterus and the lungs”.

It has also been reported to raise the basic nitrogen exchange. This, plus its stimulating properties, makes alfalfa a unique tonic. 2

Grass juices have an additional benefit that is often overlooked. Due to their high mineral content, they are alkaline forming in the body. Many of the foods we consume daily are acid forming. When metabolized, carbohydrates, proteins and fats produce inorganic and organic acids.
• Protein produces sulfuric acid and phosphoric acid.
• Carbohydrates and fats produce acetic and lactic acid.
These acids are all poisonous and need to be eliminated quickly from the body. However, if eliminated as an acid through the kidneys or large intestine, they would cause tremendous damage.

Luckily, before they are eliminated, these acids are neutralized in our body by mineral compounds.

The family of mineral compounds which neutralize acids are carbonic salts that contain any one of the four basic or alkaline elements: Na (Sodium), Ca (Calcium), K (Potassium) and Mg (Magnesium). When carbonic salts meet with strong acids such as sulfuric, phosphoric, acetic or lactic acid, the alkaline minerals making up the carbonic salt combine
with the acids, forming new salts no longer harmful to the kidneys, intestinal walls or other elimination channels.

In the future, man will use the sunshine element of plants to regenerate and heal the human body
George Crile M.D.
 
For example, a carbonic salt changes sulfuric acid, a strong acid, to sulfuric salt, a substance with can be eliminated through the kidneys without any harm.

This process of changing acids to neutral salt reduces the concentration of alkaline elements (Na, Ca, Mg & K) in the blood and extracellular fluid. Whenever there is a shortage of alkaline forming elements Na (sodium) and Ca (calcium) in the extracellular fluids, K (potassium) and Mg (magnesium) are also lowered in the intracellular fluids.

It is this lowered concentration of alkaline elements that is referred to as an “acidic condition” of the body fluid.

If the intracellular fluids are lowered significantly, nerves will not transmit messages and a coma may result. Many researchers now believe that one of the important causes of cancer and other degenerative disease is the cumulative effect of an acidic condition of body fluid.

In order to enjoy optimum health, the body fluid must be kept at an alkaline level (pH 7.4). To maintain this pH, we must replenish alkaline elements through consuming alkaline forming foods. The ideal diet should include 75%-80% alkaline and 20%-25% acid forming foods.

The presence of high acidity indicates that more of your foods should be selected from the alkaline forming group.

Footnotes

1) Food Science for All, New Sunlight Theory of Nutrition, E. Bircher, Health Research.

2. Wheatgrass, Natures Finest Medicine, Steve Meyerowitz, The Sprout House, Inc., 11991. 3rd Edition, p. 19.
 
# 2003
Alpha Greenstm
(6 oz.)
 
Some Alkaline Forming Foods

Vegetables
Garlic
Beets
Broccoli
Brussel Sprouts
Cauliflower
Carrots
Cucumber
Lettuce
Mushrooms
Squash
Dulse
Pumpkin
Fruits
Apples
Apricots
Bananas
Cantaloupe
Figs
Lemons
Nectarines
Tropical
FruitsPapaya
Oranges
Pineapple
Watermelon
Beverages
Vegetable Juice
Green Magictm
Guardian
Greenstm
Alpha Greenstm
Mineral Water
Teas
Green Tea
Herbal Tea
Ginseng Tea
Nuts & Seeds
Almonds
Sesame seeds
Sprouted seeds
Flax
Spices
Ginger
Mustard
Salt (sea)
Miso
All Herbs
Oriental
Vegetables
Maitake
Dandelion Root
Shitake
Reishi
Nori
Wakame
Sweeteners
Molasses (raw)
Honey (raw)
HerbaSweet m
Some Acid Forming Foods
Fats & Oils
Avocado Oil
Corn Oil
Flax Oil
Lard
Safflower
Sesame
Sunflower
Nuts & Butters
Cashews
Peanuts
Pecans
Walnuts
Grains
Barley
Corn
Oats
Rice
Wheat
Animal
Products
Beef
Chicken
Clams
Duck
Eggs
Sweets &
Sweeteners
Candy
Maple Syrup
Saccharin
Sugar
Artificial
Sweeteners
Dairy
Products
Cow Cheese
Goat Cheese
Processed
Cheese
Milk (Regular)
Pasta
Noodles
Macaroni
Spaghetti
Beans &
Legumes
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lima Beans
Pinto Beans
Fish (White
meat)
Lamb
Oysters
Pork
Shrimp
Tuna
Turkey
 
 
Sample pH Values
Acid pH
Alkaline pH
Stomach juice
1.5
Saliva
7.1
Lemon Juice
2.3
Blood
7.4
Beer
4.4
Pancreatic juice
8.8
Cow’s Milk
6.5
Baking Soda
12.0
Information contained in this bulletin is for informational and educational purposes only and is not intended as a substitute for advise from your physician. This information should not be used for diagnosis or treatment of any health problem. You should consult with a health care professional for treatment of any health issue.