Wheatgrass is a food prepared from the freshly sprouted first leaves of the common wheat plant.

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Schnabel’s team discovered that the nutritional-density of wheatgrass and other cereal grass reaches a peak level at a special time. That occurs in the early spring and lasts for only a few days. It is known as the “jointing stage.” In winter wheat growing regions, the stage occurs once each year after a winter of slow growth.

It may help treat gastrointestinal conditions, anaemia and the side effects of chemotherapy, and protect against cancer.

Wheatgrass is a source of potassium, dietary fiber, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, iron, zinc, copper, manganese and selenium. Wheatgrass is also a source of protein (less than one gram per 28 grams). Adding other foods with complementary amino acid profiles to this food may yield a more complete protein source and improve the quality of some types of restrictive diets.

Daily consumption is believed to enhance the health of blood cells, muscles, bones, teeth, kidneys, liver and spleen; regulate blood pressure; improve circulation and metabolism; and prevent heart disease, diabetes and cancer. It is also deemed a natural appetite suppressant and metabolism booster and is used to aid digestion, ease menopausal symptoms and chronic fatigue syndrome, reduce hair loss, detoxify heavy metals from the blood, boost energy and assist with eczema, colds and osteoarthritis.

The preparation of fresh wheatgrass for consumption consists of growing wheat seeds in water for about a week and then juicing the leaves. Because they are fibrous, they are difficult to digest otherwise, and because the wheat grass may be contaminated with harmful bacteria, you run a risk of infection if you drink raw wheatgrass juice. If you are sprouting your own wheatgrass, make sure you keep the growing conditions as clean as possible.
  • How to Eat Wheatgrass +

    Wheatgrass is often consumed as a supplement for its nutritional and health benefits. These young sprouts of the wheat family can be eaten whole and raw, but more often they are juiced raw and consumed as a liquid. Beloved by many, especially among health food fanciers, wheatgrass has a very strong, pronounced taste. The juice from the leaves is extracted and consumed raw since the leaves are fibrous and hard to digest. Wheatgrass is sold as a dietary supplement in tablets, capsules, liquid extracts and juices.
  • Step 1 +

    Blend wheatgrass juice and drink it as a shot. You can purchase wheatgrass, or purchase wheatgrass juice at health food stores or specialty grocery store. Place a large handful of wheatgrass into a masticating juicer or a wheatgrass juicer. A blender can also be used, but the juice must be strained before drinking to remove the undigestible pulp. Drink 1 to 2 ounces of wheatgrass liquid.
  • Step 2 +

    Make wheatgrass tea. Use a food dehydrator to dry out a handful of fresh wheatgrass. Crush the wheatgrass into a powder using a mortar and pestle, then place 1 teaspoons of the powder into a mug, then pour boiling water over it. Allow to sit for one minute, then drink.
  • Step 3 +

    Add apples and oranges to sweeten the taste of wheatgrass juice. Place a small bunch of wheatgrass that is 2/3-inch in diameter into a masticating juicer. Add two sliced, peeled apples and one sliced, peeled orange. Blend until the liquid is the consistency of juice. Remove the pulp and discard it. Drink on an empty stomach.
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More people are becoming aware of wheatgrass juice benefits. I have been growing wheatgrass since years, and now serving the society with healthy wheatgrass.



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