Creative Health Institute Teaches That Green Leaves Are The Most Powerful Life Force On Earth

The Importance of Green Leaves to the Planet.

The chlorophyll in green leaves forms the basis for all life on Earth. Without it life as we know it would not exist. There might be a few chemosynthetic bacteria left, since these can obtain energy from chemical reactions other than photosynthesis, but that would be it. Virtually all life depends on that beautiful green chlorophyll molecule.

The chlorophyll pigment is concentrated in the leaves of plants – though it is also present in other parts such as the stems of many herbaceous plants, flower buds and certain fruits and occasionally roots.

The chlorophyll molecule is responsible for trapping the sun’s energy; and this solar energy is converted to chemical energy in the form of glucose using carbon dioxide (CO2) from the atmosphere, and water (H2O) from the soil. This glucose is then transported all round the plant for use as required. Some is oxidised for energy, some is stored as insoluble starch when it is not required immediately. Some is converted into cellulose to make new plant structures e.g.. more leaves, stems, flowers, roots. Some is taken to fruits and accumulated there. Some is used to make proteins utilising nitrogen from the soil.

All plants live and grow by photosynthesis. The only exceptions to this are extreme parasites such as dodder (which have lost their chlorophyll) and saprophytes such as the ghost orchid, most fungi and bacteria. The saprophytes feed off dead and decaying vegetation, whilst the parasites feed off living plants and so both are dependant on green plants and chlorophyll, even though they do not possess it.

Green plants are the primary producers as a result of their wonderful greenness! Many animals – including humans – eat plants. Some animals eat other animals, but if you follow the food chain back you will find that green plants are always at the base. Animals and plants die and decay, releasing minerals into the soil and CO2 into the air for green plants to use for photosynthesis. Thus the cycle continues, and we all (except a few bacteria) need green plants. If green plants were to suddenly disappear, then so would virtually all life on Earth – including Homo Sapiens.

Green leaves are thus the powerhouses – the great driving force for Life on Earth. Photosynthesis is the life generating chemical process. Chlorophyll is thus the Molecule of Life.

The Importance of Green Leaves to Health.

It is no small wonder then that green leaves are so very extremely beneficial to the health. If someone mocks you as you eat your green salads and calls you a rabbit then you could always say that you would rather be as healthy as a rabbit than as sick as a human urban junkfood eater!

1. Vital Life Energy.

When you eat a leaf you are taking into your body – into your very being – that wonderful source of energy and vitality that powers Life on Earth. It is no coincidence that the haemoglobin molecule (which is responsible for carrying oxygen in our blood and distributing it to all our cells – as well as picking up CO2 and taking it back to the lungs for excretion) is very similar in structure to that of chlorophyll. The main difference is that haemoglobin contains iron whilst chlorophyll contains magnesium. Some people even believe that by eating chlorophyll you actually make haemoglobin directly!

Freshly picked raw leaves in particular are teeming with activity and vitality. This vitality, or life force, can be measured by Kirlian photography and it reduces when an individual plant or animal becomes sick or very old. When you eat fresh raw leaves you are taking that vitality into you. Leaves that have been picked and stored for a while, or leaves which have been cooked or dried will have much less vitality, but will still be very beneficial. Eat Green Leaves – take in LIFE!

The chlorophyll molecule itself is very soothing and healing and is useful in healing wounds. It is also a wonderful de-odouriser and can help to remove unpleasant smells from the gut!

2. Vitamins and Minerals.

When first changing from an animal based to a plant based diet, people often wonder where they will obtain their minerals, vitamins, protein and fats. I will answer all these questions in this series – but green leaves will provide most of the nutrients that we require.

Of all the many foods, green leaves are actually the richest in vitamins and minerals. The reason for this is that these nutrients are also required in photosynthesis – hence our heavy emphasis at Plants For A Future on plants with edible leaves.

Green leaves are the foods richest in easily utilised calcium. On a dry weight basis, chemical analysis shows that most plant leaves are actually as rich or richer in calcium than cow’s milk. This may come as a surprise to most people – but the figures are official! Cow’s (or goat’s) milk is in fact not a very good source of calcium at all because milk is very mucus -forming and tends to generate large amounts of sticky mucus in the gut. This mucus interferes with digestion and absorption, so the calcium it contains is not well utilised. In addition to this, calcium requires magnesium for its utilisation in the body – without sufficient magnesium, calcium cannot be utilised properly. Milk is a poor source of magnesium, while green leaves, are a rich source of both calcium and magnesium together. Also, unlike milk, green leaves are very clean, light foods which the body finds easy to handle, and they actually help to clear the body of mucous and toxins.

It is very interesting to note that the incidence of osteoporosis is very high in the so called ‘developed’ countries where large amounts of milk and meat are consumed; but is much lower in countries where few animal products are eaten.

Incidentally, when I talk about green leaves, I mean green leaves. I do not mean the pale white hearts found inside cabbage, lettuce, celery or chicory hearts – or any other blanched vegetable. I mean dark green leaves such as those found on plants of dandelion, green chicory, parsley, kale, various campanulas, thyme, reichardia, violas etc. See our leaflets on Winter Salads, edible leaves etc. for more examples.

Green leaves are also extremely rich sources of potassium – a mineral that tends to be lacking in the processed diet of industrial society. The potassium and sodium are in balance, there being much more potassium than sodium – which is the natural order of things. Processing foods tends to leach out the mineral rich and potassium rich part, and piles on lots of sodium in the form of salt, sodium bicarbonate (= bicarbonate of soda) and various other sodium salts. This excess of sodium causes serious imbalance in the body resulting in numerous health problems.

Green leaves are a very rich source of iron. They are also good sources of zinc, manganese cobalt, copper and many other minerals that we need, but tend not to think much about.

Green leaves are a rich source of the whole B complex (except perhaps B12 – which can be obtained by other means – see later). Pregnant women are often advised to take vitamin supplements, and especially folic acid, in order to prevent Spina bifida in babies. All they have to do, of course, is make sure they eat a salad every day since, of course, foliage is the best source of folic acid. The B complex is involved in many different bodily functions, but two of the most important ones are:-

1.The release of energy from food.
2.Maintaining the immune system.
So if you keep feeling tired or keep catching colds, perhaps you need to eat more green leaves!

Green leaves are the richest sources of carotene, or provitamin A, from which the body easily makes as much vitamin A as it needs. Pure vitamin A or retinol (found in animal products) is highly toxic if eaten to excess – Arctic explorers have been known to die from vitamin A and vitamin D poisoning after eating the livers of polar bears since this is where these vitamins are stored in particularly high concentration. Carotene is totally non toxic and in fact is very beneficial and healing in large quantities. It is a very useful antioxidant vitamin in these days of high pollution. I have heard of children going blind in India because they did not have enough vitamin A in their diet. No – they do not need high-tech eye operations – all they need is green leaves to restore their sight. So simple, so cheap, so easy! Carotene is also found in orange or yellow fruits or vegetables such as apricots and rosehips.

Freshly picked raw green leaves are excellent sources of vitamin C. Cooking, wilting, drying or storing the picked leaves in a warm place destroys much or all of the vitamin C, depending on how it is done. Amongst other things, vitamin C is very important for the function of the immune system, tissue repair, and it is an antioxidant vitamin. Vitamin C is present in all living and actively metabolising parts of plants, not just leaves (i.e. it is not present in dormant seeds, but is made in large amounts when seeds germinate.) Most people tend to be rather short of vitamin C because they do not eat enough fresh raw foods. Our forest dwelling ancestors living largely on fruits and leaves would have had an abundant supply of vitamin C.

We do not obtain vitamin D from leaves, but we can make our own if we regularly expose our skin to some sunlight. We do not need large quantities of sun for this nor do we need to sunbathe all day. We can also store vitamin D in the liver so we can stock up in the summer for the winter.

Vitamin E (another antioxidant vitamin) and vitamin K (essential for bloodclotting) are also abundant in green leaves.

Bioflavonoids, which are sometimes known as ‘vitamin F’, are various plant pigments which occur in green leaves in association with the chlorophyll; and also in many fruits, especially small berries such as rosehips. They are important for the utilisation of vitamin C and some people believe they are very good for the brain. Bioflavonoids are also beneficial to our health in many other ways. Thus rutin, which is found in the leaves of buckwheat, is a bioflavonoid that has a very beneficial effect on the circulatory system. The bioflavonoids found in the fruits of all Eleagnus and Hippophae species have been shown to be an effective preventative and treatment of cancer.

3. Essential Fatty Acids

Although leaves are very low in fats, the small amounts of fat that they do contain tend to consist of the essential fatty acids linoleic and alpha-linoleic acid. These are essential for the health of the immune system and in making cell membranes.

4. Proteins

And, believe it or not, green leaves contain a fair amount of top quality protein. On a dry weight basis, leaves are about 25% protein, so they are comparable to beans here. And unlike the storage proteins of most seeds, which tend to be somewhat short of one or more essential amino acid, green leaves are high in all of these substances. The reason for this is that leaf protein is actually in the form of enzymes (biological catalysts which speed up and direct biochemical reactions such as those responsible for photosynthesis, respiration, digestion and so on.) These are the many enzymes that work with that wonderful chlorophyll molecule in the process of photosynthesis. Not that I am recommending that you use leaves as your sole source of protein of course, but the protein content is there and not to be sneezed at.

As well as providing protein, the enzymes in raw leaves, and in other raw plant foods, actually help in the digestion of the particular food in which they are found, and are very beneficial to the body.

There is an association called “Leaf for Life/Find your Feet” which juices leaves and uses this as a protein supplement for children in countries like India. The resulting product is called “Leafu” and has greatly improved the health of many people there. The other advantage of leaf protein is that it is soluble and therefore easily digestible – unlike many other forms of protein.

5. Fiber

Leaves are an excellent source of healthy fiber. Lack of fiber (usually due to a diet of processed foods and animal products) causes pain, constipation and disease. Adequate fibre results in regular soft stools and health. The fibre in leaves is particularly beneficial and much healthier than excessive amounts of bran (from wheat) which can act as an intestinal irritant. In fact the fibre present in fresh raw leaves encourages the “friendly” lactobacteria – mainly Lactobacillus acidophilus in the intestines to proliferate and grow there. These bacteria thrive on green stuff. Inside us they make B vitamins (including B12) and vitamin K. They help in the digestion of food, help our immune system and help in keeping the “unfriendly” bacteria at bay. The “unfriendly” putrefactive bacteria, such as E.coli, proliferate when there is an absence of fibre and an abundance of decomposing remains of meat and milk. They do not make any vitamins, and instead encourage the putrefaction ( rather than digestion) of food and produce toxins and foul smells in the process. These bowel toxins are a major cause of disease in Western Society – and can even result in colon cancer! It is often said that dis-ease starts in a toxic colon. So – eat plenty of raw leaves to encourage the friendly lactobacteria.

6. Medicines

In addition to using green leaves as a food, specific green leaves make excellent natural medicines. Leaves generally are very cleansing, healing soothing and revitalising as well as being very nourishing. A green leaf juice is in fact an excellent nutritional supplement, and such juices are often used in natural therapies, including in the treatment of cancer. And they work! As Hippocrates the Father of Medicine said “Let Food be Your Medicine and Medicine be your Food”.

Specific leaves are good for specific things. For example dandelions and chicory are good for the liver and kidneys and are good blood purifiers. Dandelions are also good diuretics, but, unlike diuretic drugs which deplete the body of minerals especially potassium, dandelions are so high in potassium and other minerals that the body has a considerable positive gain in potassium despite the diuretic effect.

Nettles (and I do not recommend you eat these raw!) are good blood purifiers and help in the treatment of Arthritis. Mint and fennel leaves contain aromatic oils which help with the digestion of food and also dispel intestinal gases. The juice from comfrey leaves and or Aloe Vera leaves applied directly to a wound, burn or ulcer, will greatly speed up the healing process. (If you want more information on this aspect of leaves then read the books ‘The New Holistic Herbal’ by David Hoffman, ‘The Dictionary of Modern Herbalism’ by Simon Mills and ‘The RHS Encyclopaedia of Herbs and their Uses’ by Deni Bown.

To summarize

It is the chlorophyll in green leaves which is responsible for virtually all life on earth. No green leaves – no life. Leaves are the powerhouses of the plants where sunlight energy is transformed into plant energy. And when we eat leaves we eat this energy, vitality, life-force and power which has wonderful energising properties for our whole beings. If you eat a leaf – you take in Life!

Dr. Ann Wigmore, taught us the principals which have been brought forth in this article. We CHI are blessed to have our diet based in chlorophyll rich foods. If you would like more information on our programs and classes, contact Bobby Morgan at 866.426.1213
Creative Health Institute
112 West Union City Road
Uniion City, Michigan

To learn more about the wonderful world of plants and have access to a fantastic database go to http://www.pfaf.org/user/default.aspx
Our Thanks To Jeff Mars For This Information

Creative Health Institue Reports – Cancer Prevention by Chlorophylls

The following study performed byMichael T. Simonich, Ph.D., gives us some insight as to why Dr. Ann Wigmore felt so sure that eating a plant based diet would have a positive effect in helping the body protects itself from many diseases including cancer. Our guests, at Creative Health Institute, are taught how to create recipes and design menus that really raise their intake of food containing substantial amounts of chlorophyll. On the daily menu is wheatgrass (wheat grass), energy soups and an abundance of sprouts and micro-greens. If you would like more information about our training programs and schedules, contact the office at 866.426.1213.
Blessings,
Robert Morgan – Bobby
Health Education Director
 
 

 Cancer Prevention by Chlorophylls

Michael T. Simonich, Ph.D.
LPI Research Associate

Numerous chemicals from fruits and vegetables protect against the damage wrought by carcinogens in experimental animal models. Usually these chemicals occur in edible plants at such low levels that doses sufficient for protection are not practically attained even in a balanced diet. Because of their abundance in green vegetables, chlorophyll and its widely used derivative, chlorophyllin, have attracted attention as potential anti-carcinogens. Scientists in our laboratory have studied the chemoprotective effects of chlorophyllin and have recently discovered that natural chlorophyll itself is a potent anticancer agent.

Chlorophyllin is easily and inexpensively made from crude chlorophyll and has been used for decades without known human toxicity as a food dye, a wound-healing accelerant, and for odor control. The anticancer properties of chlorophyllin have been extensively reported in dozens of studies from cell culture to rats, where different chemical carcinogens were used to initiate cancer. From these studies we have learned that chlorophyllin acts primarily as a blocking agent against chemical initiation of carcinogenesis. Simply put, chlorophyllin is most effective when administered along with the carcinogen, thereby blocking cancer-initiating activity. Molecular complexes formed between chlorophyllin and carcinogen molecules are physically too large to be absorbed from the gut. Because fewer carcinogen molecules reach the target organ, less DNA damage occurs, and the chance of tumor development is diminished. Consistent with the blocking mechanism, chlorophyllin is generally much less effective if administered after the carcinogen, i.e., once the carcinogen’s damage has been done.

Importantly, protection by chlorophyllin extends beyond a single chemical carcinogen to include aflatoxins from heavy fungal contamination of grain or nuts; heterocyclic amines, whose primary source of exposure is overcooked meat; and polycyclic aromatic hydrocarbons (PAH), an increasingly abundant class of combustion-derived air pollutants. While aflatoxin B1 exposure is insignificant in developed countries with safe grain storage methods, it is prevalent in Asia and sub-Saharan Africa, where it contributes to astonishingly high rates of liver cancer. The latter two carcinogen classes represent significant exposures for the U.S. population, given high consumption of grilled meats and huge increases in airborne PAH-bound particulate matter, especially from diesel exhaust.

Significant protection against cancer by chlorophyllin was reported in the Fall/Winter 2002 LPI Research Newsletter (“Chlorophylls and Cancer Prevention: Passing the First Hurdle,” by Dr. George S. Bailey). That article summarized the results of a clinical trial of dietary chlorophyllin supplementation in a human population in eastern China with chronic, unavoidably high aflatoxin exposure and a high incidence of liver cancer. Administration of 100 mg of dietary chlorophyllin (in pill form) thrice daily led to a highly significant 55% reduction in the amount of aflatoxin-DNA adducts (substances connected by a chemical bond; in this case, indicative of DNA damage) in the urine of participants. Elevated urinary output of this hepatic DNA adduct biomarker in humans is clearly associated with increased risk of liver cancer, and diminished levels of aflatoxin-DNA adduct are associated with reduced liver cancer risk in several animal studies. Thus, simple dietary supplementation with chlorophyllin might cut human liver cancer risk in half for people chronically exposed to high levels of dietary aflatoxin. A long-term, 20-year clinical trial is now being conducted by Chinese investigators to evaluate the reduction of liver cancer incidence by chlorophyllin.

In impoverished regions, where diet choices are limited to survival staples and grain storage methods and pollution exposure will only improve with increases in the standard of living, dietary supplementation with chlorophyllin might be the easiest and most effective protection strategy to implement. In the developed world, a diet high in natural chlorophyll from vegetable consumption could offer substantial protection against food- and air-borne carcinogens, in addition to all the other known benefits of a vegetable-rich diet.

Dietary chlorophyll intake comparable to the 300 mg per day of chlorophyllin administered in the Chinese human intervention trial is obtainable by moderate-to-high consumption of green vegetables. Chlorophyll has no known human toxicity, but its protective properties have been little studied. This is likely due to the extraordinary cost of commercially pure chlorophyll (necessary for unambiguous experimental evaluation), or the difficulty and expense of purification in the laboratory.

Chlorophyll is potently anti-mutagenic and was recently shown to induce carcinogendetoxifying enzymes of phase 2 metabolism in cell cultures. A few studies have examined natural chlorophyll as a cancer preventative in animals. In rainbow trout, exposure to 200 parts per million (ppm) of dibenzo[a,l]pyrene (the most carcinogenic PAH known) resulted in hepatic DNA-adduct formation. Adduct formation was reduced 66% by co-exposure to 3000 ppm chlorophyll in the diet, which was nearly identical to the protection we observed by a similar dietary co-exposure to chlorophyllin. Another lab reported that dietary spinach or an equivalent dose of chlorophyll equally inhibited the proliferation of colon cells in rats induced by heme, an ironcontaining pro-oxidant from red meat that is correlated with increased risk of colon cancer. The chlorophyll-containing diets also largely blocked formation of a toxic heme metabolite. The authors speculated that green vegetables may decrease colon cancer risk from dietary heme through the protective effects of chlorophyll.

Our lab’s current research is focused on the rigorous testing of cancer prevention by natural chlorophyll in trout and rats. We recently examined protection by dietary chlorophyll in a rainbow trout multi-organ tumor model. Duplicate groups of 140 juvenile trout were exposed via the diet for four weeks to 224 ppm dibenzo[a,l]pyrene (DBP) alone, or with 1000, 2000, 4000, or 6000 ppm chlorophyll, then returned to the control diet. DBP induced high tumor incidence (number of fish with at least one tumor in each treatment group) in the liver (51%) and stomach (56%), and a low incidence in swim bladder (10%) nine months after initiation. Co-feeding 2000, 4000, or 6000 ppm chlorophyll significantly reduced stomach tumor incidence to 29, 23, and 19%, respectively, and liver tumor incidence to 21, 28, and 26%, respectively. A troubling result from the study was that dietary chlorophyllin given after carcinogen exposure (DBP diet, followed by 2000 ppm chlorophyllin for the duration of the study) had no effect on liver or stomach tumor response but promoted swimbladder tumor incidence to 38%. This finding supports previous evidence that chlorophyllin chemoprevention is not without some potential risk. Post-initiation promotion by chlorophyllin has previously been reported in the rat colon in specific experimental designs. However, in the one study where postinitiation effects of natural chlorophyll on colon carcinogenesis were examined, chlorophyll suppressed rather than promoted pre-cancerous lesions of the rat colon. The available evidence from previous studies and our recent finding in trout suggest that natural chlorophyll may be superior to chlorophyllin as a choice for chemoprevention in humans.

Our finding that chlorophyll substantially reduced tumor formation in trout compelled us to look for similar protection by chlorophyll in rats. We first studied protection against early biomarkers of carcinogenesis. Three groups of seven rats each received five daily doses of 250 ppb aflatoxin B1 alone, aflatoxin with 250 ppm chlorophyllin, or aflatoxin with natural chlorophyll equivalent to 250 ppm chlorophyllin. The aflatoxin was attached to a radioactive isotope, or radiolabeled, so that we could follow and measure it. Chlorophyllin and chlorophyll strongly reduced liver DNA adduction by 42% and 55%, respectively, and serum albumin adducts by 65% and 71%, respectively. The feces of chlorophyllin- and chlorophyll-treated rats contained 137% and 412% more radiolabel, respectively, than control (aflatoxin only) feces, indicating that chlorophyllin and chlorophyll inhibited aflatoxin uptake from the gut, restricting its distribution to the GI tract. This finding is consistent with chlorophyllin acting as a blocking agent, i.e., by binding the carcinogen and blocking its uptake to the bloodstream. A similar result for chlorophyll suggests that it, too, may protect by this mechanism. We examined whether chlorophyllin and chlorophyll protection might also occur at the metabolic level, after uptake from the gut. Chlorophyllin and chlorophyll were both recently shown by some of our collaborators to induce higher activity levels of the carcinogen-detoxifying enzymes of phase 2 metabolism in cell cultures. However, in the rat liver, neither co-treatment induced activity of the phase 2 enzymes quinone reductase and glutathione S-transferase (GST) above control levels.

A second study was done to examine the protection against late pathophysiological markers in the rat liver and colon. We specifically examined the effect of chlorophyllin and chlorophyll co-treatment on GST-placental form positive staining foci in the liver and aberrant crypt foci in the colon. Both foci types are small populations of cells that have undergone a hyperplastic transformation and, while not yet cancerous, will often become so. Twenty-nine rats in three experimental groups were treated with chlorophyll or chlorophyllin for ten days. At 18 weeks after carcinogen exposure, the chlorophyllin and chlorophyll co-treatments had reduced the percentage of GST-placental form positive foci in the liver by 74% and 77%, respectively, compared to control livers. Chlorophyllin and chlorophyll reduced the mean number of aberrant crypt foci per colon by 63% and 75%, respectively.

Our results show that both chlorophyllin and chlorophyll protect against early biochemical and late pathophysiological biomarkers of aflatoxin carcinogenesis in the rat liver and colon, and against PAH-initiated cancer in the rainbow trout. These studies provide the first demonstration in any animal model of cancer chemoprotection by dietary natural chlorophyll, which may be a less problematic choice for human intervention than its derivative chlorophyllin. While our results are entirely consistent with chlorophyll acting as a blocking agent like chlorophyllin, further experiments are needed to determine the precise inhibitory mechanism by chlorophyll of aflatoxin and dibenzo[a,l]pyrene uptake. The results also support the idea that increased consumption of vegetables with high chlorophyll content may substantially lower cancer rates among human populations at high risk from exposure to aflatoxin and polycyclic aromatic hydrocarbons.

Wheatgrass The Green Food Miracle… The More You Know About This Super Food, The More You Love It!

“Until man duplicates a blade of grass, nature can laugh at his so-called scientific knowledge.”  Thomas A. Edison

  1. A shot of wheatgrass is 70% chlorophyll, 12% water, 12% protein, 2.2crude fiber, 2% fat, 1.8% minerals.
  2. Wheatgrass grown here at Creative Health Institute contains 92 of the 102 known minerals.
  3. Wheatgrass contains 13 essential vitamins and minerals.
  4. 20 plus amino acids are found in Creative Health Institutes wheatgrass.
  5. Dr. Ann Wigmore taught, when we drink wheatgrass juice, on a regular basis we feel a positive difference in strength, endurance, health, and spirituality, and experience a sense of well-being.
  6. The enzymes, amino acids and chlorophyll in wheatgrass juice contain antibacterial compounds that are especially good at destroying anaerobic bacteria that thrive in oxygen-poor blood and tissue.
  7. Science has proven that chlorophyll arrests growth and development  of unfriendly bacteria.
  8. Because wheatgrass is 70% Chlorophyll its makes short work of bacteria and can be used inside and outside the body as a healer.
  9. Dr. Birscher, a research scientist, called chlorophyll “concentrated sun power.” He said, “Chlorophyll increases the function of the heart, affects the vascular system, the intestines, the uterus, and the lungs.”
  10. Wheatgrass the most powerful source of living chlorophyll available.
  11. Wheatgrass juice is great for blood disorders of all kinds, including anemia
  12.  A recent study in The Journal of Alternative and Complementary Medicine found that supplementing with the natural antioxidants found in wheatgrass “holds great promise in overcoming the ill effects of oxygen toxicity,”.
  13. Wheatgrass Juice reduces high blood pressure and enhances the capillaries.
  14. Wheatgrass juice is 70% chlorophyll and can be taken by a human or animal orally, vaginally, as a poultice and as a colon implant.
  15. Wheatgrass implants (enemas) are great for healing and detoxifying the colon walls.  The implants also heal and cleanse the internal organs.  After a pure water enema, wait 10 minutes, and then implant 3-6 ounces of wheatgrass juice.  Retain it for 20 minutes.
  16. Enema’s containing wheatgrass have proven to eliminate constipation.
  17. Wheatgrass has no known toxic side effects and is a very strong detoxifier.
  18. Wheatgrass is easily absorbed and carries high levels of oxygen to the body.
  19. Being loaded with chlorophyll and chlorophyll being the first product of light, wheatgrass therefore contains massive amounts of light energy.
  20. Chlorophyll is the lifeblood of plant life and easily assimilated into our bodies.
  21. Wheatgrass helps us to think clearer as it feeds our brain, tissues and organs with optimal levels of oxygenated nutrients.
  22. Dr. Ann Wigmore proved that wheatgrass takes minutes to digest wheatgrass juice and uses up very little body energy.
  23. Wheat grass rejuvenates tissues, thus slowing the aging process.
  24. The amino acids in wheat grass are absorbed directly into the blood and act to neutralize toxic substances like cadmium, nicotine, strontium, mercury and polyvinyl chloride (a type of plastic) by changing them into insoluble salts that the body can eliminate easily.
  25. Wheatgrass rebuilds the bloodstream.  Studies of various animals have shown chlorophyll to be free of any toxic reaction.  The red cell count was returned to normal within 4 to 5 days of the administration of chlorophyll, even in those animals which were known to be extremely anemic or low in red cell count.
  26. Just soaking in a bathtub of wheatgrass bath for ½ hour for each day for 5 days will raise the red blood cell count.
  27. Wheatgrass has been shown to remove heavy metals from the body.
  28. Wheatgrass has a positive effect on sterility and can restore fertility. (The high magnesium content in chlorophyll builds enzymes that restore the sex hormones.)
  29. Wheatgrass juice held in the mouth for 5 minutes will help eliminate toothaches.  It pulls poisons from the gums.
  30. We are called the “Wheatgrass Place”. As we adhere to the teachings and traditions of Dr. Ann Wigmore who taught here during our institutes first 8 summers.
  31.  Do what Dr. Ann Wigmore did and drink Wheatgrass Juice to keep your hair from graying.
  32. Creative Health Institute has been showing people how to take charge of their lives, drink wheatgrass and recover from chronic and life threatening health disorders for 38 years.
  33. The chlorophyll in wheatgrass goes into the bloodstream, fills the tissues, extricates dying and diseased cell, making room for new healthy live cells.
  34. Wheatgrass rejuvenates tissues, thus slowing the aging process.
  35. The liquid chlorophyll in wheatgrass washes left over drug deposits from the body.
  36. Wheatgrass combined with a raw living foods diet cures acne in days and removes scars after it has been ingested for six to eight months.
  37. Wheatgrass juice acts as a detergent in the body and is used as a body deodorant.
  38. A small amount of wheatgrass in the human diet helps prevents tooth decay.
  39. Toxins in and on the body are more easily neutralized by the chlorophyll in wheatgrass.
  40. The chlorophyll in the wheatgrass helps purify the liver.
  41. Diabetics benefit from the chlorophyll in the wheatgrass as it balances blood sugar.
  42. In the American Journal of Surgery (1940), Benjamin Gruskin, M.D. recommends chlorophyll for its antiseptic benefits. The article suggests the following clinical uses for chlorophyll: to clear up foul smelling odors, neutralize Strep infections, heal wounds, hasten skin grafting, cure chronic sinusitis, overcome chronic inner-ear inflammation and infection, reduce varicose veins and heal leg ulcers, eliminate impetigo and other scabby eruptions, heal rectal sores, successfully treat inflammation of the uterine cervix, get rid of parasitic vaginal infections, reduce typhoid fever, and cure advanced pyorrhea in many cases.
  43. Wheatgrass juice can dissolve the scars that are formed in the lungs from breathing acid gasses.  The effect of carbon monoxide is minimized since chlorophyll increases hemoglobin production.
  44. Gargle Wheatgrass Juice for a sore throat.
  45. You can cut out spending money on costly probiotics as wheatgrass juice is high in live enzymes.
  46. Used as a poultice, wheatgrass fiber can provide amazing results on ulcerated skin, boils, acne and infections.
  47. Gum disease of the mouth is helped by applying a wheatgrass poultice.  Use the fiber(pulp) left over from juicing to make a poultice
  48. B17 has been shown to have positive effects the immune system and helping the body to strengthen itself so it can eliminate cancer cells. Wheatgrass has B17.
  49. Wheatgrass may be a anti-cancer super food, specifically due to selenium and laetrile which are anti-cancer compounds found in wheatgrass.
  50. It is believed that cancer cells like acidic atmosphere, and wheatgrass helps alkalize the body. With wheatgrass, the body becomes a more difficult place for cancer cells to continue thriving.

For more information on the wonders and benefits of this super food, contact us at info@creativehealthinstitute.com. “The Wheatgrass Place”