Green Foods

What are Green Foods?

Green foods are a category of phytonutrient-rich nutritional products derived from green plants, algae and cereal grasses. Green foods contain high concentrations of natural chlorophyll and are harvested seasonally to take advantage of high potencies of naturally occurring vitamins, minerals, amino acids and enzymes. Green whole foods are nutritionally vital and have been an integral part of our ecological food chain.

Green superfoods are a natural source of vitamins, minerals, amino acids, enzymes, and other nutritional constituents. There is no better natural source of vitamins than green foods. They are safe, effective and the perfect adjunct to your daily diet.

Green Foods are rich in Chlorophyll which is the pigment that gives all green foods their green color. Green Foods are rich in phytochemicals. Phytochemicals act as the plant’s immune system to make sure they resist disease. Phytochemicals also determine plant colour and taste and aid the many biological tasks plant organisms must carry out to survive. Examples of phytochemicals are carotenoids, flavonoids, plant sterols, polyphenols, sulphides, curcumins, saponins, and many more.

Grade AA and Grade A
Green Food is grown according to organic principles and is free from exposure to many harmful herbicides and pesticides. Green Food production involves promoting the health of the soil and the ecosystem in which crops are raised.
Green food is categorized into Grade AA and Grade A:

• AA level green food standard requires: the environmental quality of place of origin should comply with Environmental Quality Standard for Green Food’s Place of Origin. In the producing, pesticide composts made from chemicals, fertilizer, food additive, fodder additive, animal preparations and any materials which are harmful to the environment and the health are not admitted to use. In contrast, biological or physical methods as using organic fertilizer, cultivating green manure and crop rotation are advocated to apply so as to fertilize the soil, control worms and weeds. Thus the products’ quality can be improved or maintained to comply with the requirements for Green Food Products Standard.
• A level green food standard requires: the environmental quality of place of origin should comply with Environmental Quality Standard for Green Food’s Place of Origin. In the producing, rules for using raw materials to produce green food and the requirements for operating the production procedure shall be strictly follow. The using of limited composts made from chemicals must be restricted. Biological techniques and physical methods are advocated to apply. By doing so, the products’ quality can be guaranteed to comply for Green Food Products Standard.

Green SuperFoods

Wheatgrass

Wheatgrass - the delicate, immature wheat plant before it produces seeds - is loaded with protein. Even people allergic to wheat can ingest wheatgrass and not suffer ellergic effects, since wheatgrass does not contain the gluten of wheat grain.

Barley grass

Young barley grass is a source of amino acids, enzymes, calcium, potassium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, B vitamins, vitamins C and E, selenium, and other antioxidants. Research indicates that green barley grass may be beneficial for asthma, obesity, skin, anemia, arthritis, digestive problems, diabetes, heart disease, and hepatitis.

Alfalfa

Alfalfa not only reduces cholesterol levels, but also reduces atherosclerotic plaque. In one study, alfalfa in the diet of monkeys dissolved plaque formed by a high intake of cholesterol-rich foods. Alfalfa is also very rich in chlorophyll.

Chlorella

Chlorella, known as the "King of Alkaline Forming Foods", is an all-purpose cleanser. The Japanese discovered that chlorella can rid the body of such toxins as cadmium, present in tobacco smoke, smog, and tire dust on roads, and uranium. Chlorella is rich in B-complex vitamins, pantothenic acid, magnesium, and other trace minerals. Chlorella enhances the growth of friendly bacteria in the colon. Daily supplementation with chlorella reduced high blood pressure, lowers LDL or "bad" cholesterol, accelerates wound healing; improves Crohn's disease, diverticulosis and immune functions (in colitis and fibromyalgia).

Spirulina

Spirulina, a freshwater algae, gets its color from chlorophyll (green) and phycocyanidins (blue) and is typically grown in man-made ponds. Nutrient-dense, it is a particularly rich source of protein and one of the few plant sources of vitamin B-12. Spirulina is a good source of gamma-linolenic acid (GLA) and antioxidants. Research shows that spirulina has a systemic effect on the entire body, especially immune function.

Blue-green algae (AFA)

AFA, which stands for Aphanizomenon Flos Aquae, is called blue-green algae because of its color and is usually harvested from natural resources. In addition to containing 22 amino acids and a full spectrum of naturally chelated minerals (organically bound), it is rich in betacarotene and most of the B-complex vitamins, including vitamin B-12.

AFA has high neuropeptide precursor concentration, and is reported to have a very positive effect on the hypothalamus, as well as the pineal and pituitary glands. It is a brain food "par excellence."

Green Foods Products from Botanic Chioce