Wheatgrass juice is the liquid extracted from the sprouts of hard red winter wheat harvested at the stage immediately prior to the appearance of the first true jointing of the plant stem as it grows from seed. Wheatgrass juice enjoyed a vogue as a health tonic in the 1940’s. Then the age of fast foods and convenience foods eclipsed such health tonics. Then through the evangelism of dr. Anne wigmore and others, wheatgrass juice again became known as a valuable tonic or nutritional food. While there are people who make extravagant claims for the juice, there is a solid body of evidence from reliable sources that the juice is well worth taking at the rate of one or two fluid ounces per day. A primary ingredient in the wheatgrass juice is the chlorophyll that gives the juice its distinctively green appearance. It not only possesses chlorophyll, but, amino acids, minerals, vitamins and enzymes. Wheatgrass is a complete protein in that it contains all amino acids. Wheat and /or it’s “relatives” (means any kernel belonging to the “wheat” family) is the only seed known to have the ability to take up 90 or more minerals [during it’s life cycle] in it’s germination process which is in effect, close to all known minerals. This means that if grown with availability of nutrients, in the proper environment, wheatgrass will be very nutrient dense due to it’s incredible genetic design.
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