2005. Awaiting revision 2008

WHEAT GRASS
A Brief History of "Cereal Grasses" 

The cereal grasses - wheat grass, barley grass, alfalfa - (all of which have similar properties) have been studied since the early part of the century. These have been used with exceptional results to boost health and vitality both of people and animals.

In 1931, a food scientist called Charles Schnabel was experimenting to find a mixture which would boost chicken health and egg production. Eventually, he found that a mixture of greens containing a large amount of wheat grass boosted health in the chickens very significantly. He said that "even a child can see  the bloom of health in the grass-fed hens".

In addition, winter egg production went up by 150% per bird! Research continued, and further remarkable results were noted. For example, cereal grasses were found to improve reproductive ability, and milk production - two markers of good health.

Wheat grass has only about 10-15 calories per teaspoon. It has no fat or cholesterol. It has nearly a gram of protein per teaspoon,
and includes all eight of the essential amino acids, as well as 13 of the remaining 16. The amino acids it doesn't contain are easily made within the body.

It contains Vitamins A, B1, 2, 3, 5, 6, 8, and 12; C, E and K. A teaspoon of wheat grass contains around 15mg of Calcium, 8mcg Iodine, 3.5mcg Selenium, 870mcg Iron, 62mcg Zinc, and many other minerals.

There are four other special components of wheat grass, which make it particularly valuable.

These - not in any particular order - are:

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