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Wheatgrass is the freshly sprouted first leaves of the common wheat plant (Triticum aestivum), used as a food, drink, or dietary supplement. Wheatgrass is served freeze dried or fresh, and so it differs from wheat malt, which is convectively dried. Wheatgrass is allowed to grow longer and taller than wheat malt.
Greens powders are dietary supplements made up of green and leaf vegetables, as well as other plant-based products. [1] They are generally mixed with water prior to consumption, or added to foods, including during cooking. [2]
On April 15, 1933, Charles F. Schnabel, a former feed mill chemist, applied for a patent for a 'feed' product that he developed for both animal and human consumption. The patent was for processing young grass shoots from wheat, barley and rye crops as a dietary supplement that provided unique health benefits from the chlorophyll. [1]
The book you mention does not appear to have an index and the table of contents is of no help in finding information about key claims, vis, the relative occurrence of mold on indoor versus outdoor wheatgrass, the nutrient content of spring wheatgrass grown indoors for 30 days vs spring wheatgrass grown outdoors for 30 days, whether mold is in ...
Ann Wigmore (March 4, 1909 – February 16, 1994) was a Lithuanian–American holistic health practitioner, naturopath and raw food advocate.. Influenced by the 'back to nature' theories of Maximilian Bircher-Benner, she maintained that plants concentrated more solar energy ('Vital Force') than animals, and that wheatgrass could detoxify the body.
This template presents a comparison table for major staple foods. It is intended to be transcluded into other pages. If it is transcluded into an article for one of the staple foods listed in the table e.g., the Wheat article, then the column for that food will be automatically highlighted.
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