“Scientist have discovered that green juices increase the oxygenation of the body, purify the blood and organs, aid in the metabolism of nutrients and counteract acids and toxins.  Green juices are the superstars of the nutrition world.”

The number of people using green foods has increased steadily since the late 1970’s when the SECOND green food revolution was being led by the likes of Anne Wigmore, Bernard Jensen, Christopher Hills, and Victoras Kulvinskas.  These luminaries were building on work from the 1930’s, the banyan days of the FIRST green food revolution when Dr. Charles Schnabel, V. E. Irons and a host of chemists and researchers from the Mayo Clinic first reported to the American Chemical Society that eating green leaves from cereal grass (wheat, barley, oats, rye) provided every known nutrient necessary for human health except vitamin D. 

Today the THIRD green food revolution is here to stay and not surprisingly millions of people have taken notice both in the USA and worldwide.  Armed with published studies, amazing testimonials, and public service announcements by government institutions to “Eat Five a Day” green food advocates are winning the hearts and minds of some of the most renowned doctors and oncologists in America who offer Greens to cancer patients as part of an integrative therapy program

Slowly medical doctors accept “prevention as cure”.  As scientists experience unprecedented insight into the cause of cancers, it has become increasingly clear that the focus of treatment must change dramatically.  Unfortunately most medical doctors and oncologists are still overcoming their previously deep-rooted belief in the genetic origin of cancers.  This belief had virtually discredited those who focused on lifestyle modification and a disease preventive diet as the primary defense against cancer.

All that is changing with current revelations provided by the human Genome project, indicating that only 20% of all cancer is genetically linked and recently a unanimous chorus has gone up among doctors, dietitians, and nutritionist to significantly increase the amount of green foods people get in their diet. 

Some of the most amazing government funded studies have been largely ignored by the popular media, for example Dr. Tim Beyors has shown how adding green food to even the best diet can increase cancer prevention dramatically.  Studies at the Center for Disease Control show that people who eat a high fiber, low fat diet decreased their risk for colon/rectal cancer by less than 10%, yet after adding five servings of greens to the same low fat, high fiber diet their risk fell by nearly 40%! Other studies show a lack of green vegetables increases breast cancer risk nearly 25% with skin cancer results being very similar.  And according to Harvard researchers one of the most important things anyone can do to avoid cancer is to consume more deep green foods.

 Where did it all begin? All of this research is somehow either inspired by or is a continuation of the functional foods program that operated under Dr. Herb Pierson from the National Cancer Institute.  He convinced the US Government to fund $20,000,000 in research into the disease preventive aspect of food.  It was Dr. Pierson who coined the term “Phyto Chemical” to describe the yet unidentified compounds in food that prevent disease. 

How do they work? Green foods may be the most effective natural cure for osteoporosis, arthritis, diabetes, low energy, gaseous stomach and most important cancer, but how do green foods work?  In order to understand that question we must first lose our preconceived ideas about nutrition.  While green foods contain an abundant list of vitamins, minerals, proteins, enzymes, chlorophyll and more, green foods are actually catalysts that support chemical chain reactions within your body.  Most cancer starts when incomplete chemical reactions occur during digestion, respiration, and elimination, which create acidic toxic waste in the body that ultimately interferes with cellular replication.  As we know each cell in the body is responsible for replicating itself.  During cellular “reproduction” chromosomes split into chromatides and reassemble into genes, if they do not match up properly, cellular defects cause aging, bone loss, heart disease and cancer.  Green foods help “balance the body” and create an environment where cancer is unlikely to occur.

Balancing the pH:              Low pH or over acidity in the system often is the root cause of many diseases.  It begins when our blood is deprived of alkaline ash food that creates a low alkaline buffer reserve in our tissue.  Alkaline ash foods are foods that when burned leave an alkaline residue, we also call these alkaline forming foods.  As the alkaline reserve is “used up” by our blood, acidity begins to increase in other organs and stress normal metabolic function.  To combat this array from of lactic, uric, and other damaging acids, your body will leach calcium from your bones to “buffer” and neutralize these acids; unfortunately this causes bone loss, arthritis and ultimately osteoporosis.  Another defensive measure is to store the ammonia acids in the kidneys in an attempt to conserve the alkaline buffer reserve.  This ultimately leads to kidney stones, hormone imbalance and contributes to the cellular stress that leads to cancer.  The leading cause of low pH and over acidity is the consumption of processed foods (carbohydrates, sugar, white flour), meat, protein, and carbonated beverages and of course the best way to create a strong alkaline reserve is to consume alkaline ash foods like green foods, this will in turn balance the pH of the body allowing other important aspects of immune defense to be unleashed.

David Sandoval “Green food researcher”

David Sandoval is the originator of Green Kamut Wheatgrass , a devoted student of Ann Wigmore, and the author of “The Healing Miracle of Green Foods” audio book.