The human body doesn’t know what to make of all the fake, processed, chemically laced, packaged food products. They are not manufactured to support our health. They are processed and packaged so they have a long shelf-life, allowing them to be transported for hundreds of miles. The easiest route for consuming healing nutrients, is through raw juicing and sprouting. Every 24-hours our cells are duplicating. Everyday you are either gaining health or disease depending on what you eat and think. A daily raw juice and sprouting your own sprouts is the easiest and most affordable path to “healing” nutrients. Blending is great too. Juicing is the water extracted from the fruit and vegetables, which contains a powerful concentration of nutrients. You couldn’t eat a pound of carrots but you can drink the nutrients extracted from a pound of carrots in just a few minutes. Don’t forget to sip and swish your saliva all through your sip of juice. The saliva is what re-engineers the nutrients so they can be utilized for repair very quickly. Consider blending as a meal that has been mechanically chewed for you. Keep it simple- all you need is a juicer and a sprout bag, and to avoid the daily poisons.
Sprouts offer: 60 minerals, 12 vitamins, essential fatty acids, amino acids and enzymes. Grow your own in a sprout bag right in your kitchen sink. In just (3) days you have perfect nutrition! Sprouts are living food, so they last in your refrigerator for a couple of weeks.
Herbs are condensed nutrition, bitter medicine. Not many are aware that herbs and sprouts provide all the nutrients you need to support the healing process. Adding (3) herbs and 1/4 C. of home grown sprouts will power pack your raw vegetable meals.
Common Sage has many notable plant-derived chemical compounds, essential oils, minerals, vitamins that are known to have disease preventing and health promoting properties. The primary biologically active component of common sage appears to be its essential oil, which chiefly contain ketones; α-thujone, and β-thujone. In addition, sage leaf contains numerous other compounds, including cineol, borneol, tannic acid; bitter substances like cornsole and cornsolic acid; fumaric, chlorogenic, caffeic and nicotinic acids; nicotinamide; flavones; flavone glycosides and estrogenic substances. These compounds are known to have counter-irritant, rubefacient, anti-inflammatory, anti-allergic, anti-fungal and anti-septic properties. Thujone is GABA and Serotonin (5-HT3) receptor antagonist. It enhances concentration, attention span and quickens the senses; hence sage infusion has long been recognized as “thinker’s tea.” Its effects help deal with grief and depression. Research studies found that vascular relaxant effect of salvigenin may offer benefits in the prevention of cardiovascular diseases. This herb is exceptionally very rich source of several B-complex groups of vitamins, such as folic acid, thiamin, pyridoxine and riboflavin many times higher than the recommended daily levels. The herb contains very good amounts of vitamin A and beta-carotene levels. Fresh sage leaves are a good source of antioxidant vitamin, vitamin C, which helps in the synthesis of structural proteins like collagen. Adequate levels in the body help maintain integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin-C helps the body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body. Sage herb parts, whether fresh or dried, are rich sources of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
Parsley is rich in poly-phenolic flavonoid antioxidants, including apiin, apigenin, crisoeriol, and luteolin; and has been rated as one of the plant sources with quality antioxidant activities. The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Additionally, the herb is also rich in many antioxidant vitamins, including vitamin-A, beta-carotene, vitamin-C, vitamin-E, zea-xanthin, lutein, and cryptoxanthin. The herb is an excellent source of vitamin-K. Vitamin K has been found to have the potential role in bone health by promoting osteotrophic activity in the bones. It has also established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain. Zea-xanthin helps prevent age-related macular degeneration (ARMD) in the retina of the eye in the old age population through its anti-oxidant and ultra-violet light filtering functions. Fresh herb leaves are also rich in many essential vitamins such as pantothenic acid (vitamin B-5), riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins play a vital role in carbohydrate, fat and protein metabolism by acting as co-enzymes inside the human body.
Cilantro contains many notable plant derived chemical compounds that are known to have disease preventing and health-promoting properties. The leaves and stem tips are also rich in numerous anti-oxidant polyphenolic flavonoids such as quercetin, kaempferol, rhamnetin and epigenin. The herb is a good source of minerals: potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Cilantro is also rich in many vital vitamins, including folic-acid, riboflavin, niacin, vitamin-A, beta carotene, vitamin K, vitamin-C that is essential for optimum health. Vitamin-C is a powerful natural antioxidant. Vitamin-A, an important fat soluble vitamin and anti-oxidant, is also required for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural foods rich in vitamin-A and flavonoids (carotenes) helps body protect from lung and oral cavity cancers.
Dandelion is a valuable herb that can be used as a food and medicine. Dandelion is a rich source of vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc. Traditionally, dandelion roots and leaves were used to treat liver problems. Native Americans also boiled dandelion in water and took it to treat kidney disease, swelling, skin problems, heartburn, and upset stomach. In traditional Chinese medicine, dandelion has been used to treat stomach problems, appendicitis, and breast problems, such as inflammation or lack of milk flow. In Europe, it was used in remedies for fever, boils, eye problems, diabetes, and diarrhea. Today, the roots are mainly used as an appetite stimulant, and for liver and gallbladder problems. Dandelion leaves are used as a diuretic to help the body get rid of excess fluid.
Peppermint contains numerous plant derived chemical compounds that are known to have been anti-oxidant, disease preventing and health promoting properties. The mint is rich in essential oils, vitamins and dietary fiber, which helps to control blood cholesterol and blood pressure inside the human body. The herb parts contain many essential volatile oils like menthol, menthone, menthol acetate. These compounds effect on cold-sensitive receptors in the skin, mouth and throat, the property which is responsible for the natural cooling-sensation that it initiates when inhaled, eaten, or applied on the skin. The essential oil, menthol also has been analgesic (painkiller), local anesthetic and counter-irritant properties. Research studies have also been suggested that the compounds in the peppermint relax intestinal wall and sphincter smooth muscles through blocking calcium channel at cell receptor levels. This property of mint has been applied as an anti-spasmodic agent in the treatment of “irritable bowel syndrome” (IBS) and other colic pain disorders. Peppermint-herb is an excellent source of minerals like potassium, calcium, iron, manganese and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper works as co-factors for the antioxidant enzyme, superoxide-dismutase. Further, it is rich in many antioxidant vitamins, including vitamin A, beta carotene, vitamin-C and vitamin E. The leaves of mint also contain many important B-complex vitamins like folates, riboflavin and pyridoxine (vitamin B-6); and the herb is an excellent source of vitamin-K.
Spearmint is a pleasantly aromatic herb packed with numerous health benefiting vitamins, antioxidants and phyto-nutrients. The chief essential oil in spearmint is menthol. Other important chemical components of spearmint are α-pinene, β-pinene, carvone, cineole, linalool, limonene, myrcene and caryophyllene. These compounds in mint help relieve fatigue and stress. The herb parts are also very good in minerals like potassium, calcium, manganese, iron and magnesium. Iron is required for enzymes in cellular metabolism and synthesis of hemoglobin. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Further, the herb is also rich in many antioxidant vitamins, including vitamin A, beta-carotene, vitamin C, folates, vitamin B-6 (pyridoxine), riboflavin and thiamin.
Garlic bulbs contain organic thio-sulfinite compounds such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide that can form allicin by enzymatic reaction, which is activated by disruption of the bulb (like crushing, cutting, etc.) Laboratory studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductase enzyme within the liver cells. Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby reducing blood pressure. It blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease the overall risk from coronary artery disease (CAD), peripheral vascular diseases (PVD) and stroke. Research studies also found that consumption of garlic is associated with a possible decrease in the incidence of stomach cancer. Allicin and other essential volatile compounds also found to have anti-bacterial, anti-viral, and anti-fungal activities. Garlic is an excellent source of minerals and vitamins that are essential for optimum health. The bulbs are one of the richest sources of potassium, iron, calcium, magnesium, manganese, zinc, and selenium. Selenium is a heart-healthy mineral, and is an important co-factor for antioxidant enzymes within the body. Manganese is used by the body as a co-factor for the antioxidant enzyme, super-oxide dismutase. Iron is required for red blood cell formation. It contains many flavonoid anti-oxidants like carotene beta, zea-xanthin, and vitamins like vitamin-C. Vitamin C helps the body develop resistance against infectious agents and harmful scavengers, pro-inflammatory free radicals.
Chives contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits. Like other allium members: scallions, onions, shallots and leeks, chives posses thio-sulfinites anti-oxidants. Thio-sufinites such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide convert to allicin by enzymatic reaction when its leaves disrupted (crushing, cutting, etc.). Laboratory studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities. Additionally, allicin also decreases blood vessel stiffness by releasing vasodilator compound, nitric oxide (NO); and, thereby, helps to reduce blood pressure. It blocks platelet clot formation besides having fibrinolytic (clot-removal) action in the blood vessels, which helps decrease an overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke. Chives comprise more vitamin A than any other allium family member. In addition, the green leaves contain other flavonoid-phenolic antioxidants such as carotenes, zea-xanthin, and lutein. Together, these compounds offer the human body protection from lung and oral cavity cancers. They also have some other essential vitamins such as vitamin C, and K. In fact; chives are one of the richest sources of vitamin K. The leaves are packed with other B-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in healthy proportions.
Ginger has been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties. Ginger root contains health benefiting essential oils such as gingerol, zingerone, shogaol, farnesene, and small amounts of β-phelladrene, cineol, and citral. Gingerols help improve the intestinal motility and have been anti-inflammatory, painkiller (analgesic), nerve soothing, anti-pyretic as well as anti-bacterial properties. Studies have shown that it may reduce nausea induced by motion sickness or pregnancy and may help relieve migraine headache. Zingerone, a chemical compound which gives pungent character to the ginger root, is effective against E.coli induced diarrhea, especially in children. This herb root only has 80 calories per 100 g and contains no cholesterol. Nonetheless, it composes many essential nutrients and vitamins such as pyridoxine (vitamin B-6), pantothenic acid (vitamin B-5) that are required for optimum health. Furthermore, the herb also contains a good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Swiss Chard is the store-house of many phytonutrients that have health promotional and disease prevention properties. Chard leaves are an excellent source of vitamin-C. As a powerful water-soluble antioxidant, vitamin C helps to quench free radicals and reactive oxygen species (ROS) through its reduction potential properties. Research studies suggest that regular consumption of foods rich in vitamin C help maintain normal connective tissue, prevent iron deficiency, and also help the human body develop resistance against infectious agents by boosting immunity. Chard is one of the excellent vegetable sources for vitamin-K. It is also rich source of omega-3 fatty acids; vitamin-A, and flavonoids anti-oxidants like ß-carotene, α-carotene, lutein and zea-xanthin. Carotenes convert to vitamin A inside the body. It is also rich in B-complex group of vitamins such as folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions. It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation. Chard in the diet helps to prevent osteoporosis, iron-deficiency anemia, and vitamin-A deficiency; and protects against cardiovascular diseases and colon and prostate cancers.
Spinach is store house for many phyto-nutrients that have health promotional and disease prevention properties. It is one of the richest among green leafy vegetables. Iron is an important trace element required by the body for red blood cell production and as a co-factor for oxidation-reduction enzyme, cytochrome-oxidase during the cellular metabolism. Fresh leaves are a rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C, and flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and beta-carotene. Together these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a healing role in aging and various disease processes. Zea-xanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions. It thus helps protect from “age-related macular related macular disease” (ARMD), especially in the elderly. Spinach leaves are an excellent source of vitamin K. This green leafy vegetable also contains good amounts of many B-complex vitamins such as vitamin-B6 (pyridoxine), thiamin (vitamin B-1), riboflavin, folates and niacin. Its leaves also contain a good amount of minerals like potassium, manganese, magnesium, copper and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese and copper are used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. It is also rich source of omega-3 fatty acids. Regular consumption of spinach in the diet helps prevent osteoporosis (weakness of bones), iron-deficiency anemia. Besides, it is believed to protect the body from cardiovascular diseases and cancers of colon and prostate.
Collard Greens are very low in calories, while providing healing nutrients such as: vitamins: C, A, K, B-complex, and groups of minerals such as, iron, calcium, copper, manganese, selenium and zinc. Collard green leaves are high in dietary fiber that helps control LDL cholesterol. Collards are rich in invaluable sources of phyto-nutrients with potent anti-cancer properties, such as di-indolyl-methane (DIM) and sulforaphane that have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition and cytotoxic effects on cancer cells. Di-indolyl-methane has also found to be effective immune modulator, anti-bacterial and anti–viral. The leaves are also an excellent source of folates. Folates are important in DNA synthesis and when given during the peri-conception period can prevent neural tube defects in the baby.
Kale is rich in numerous health benefiting polyphenolic flavonoid compounds such as lutein, zea-xanthin, and beta-carotene, and vitamins than found in any other green leafy vegetables. Kale, like other members of the Brassica family, contains health-promoting phytochemicals, sulforaphane and indole-3-carbinol that appear to protect against prostate and colon cancers. Di-indolyl-methane (DIM), a metabolite of indole-3-carbinol is an effective immune modulator, anti-bacterial and anti-viral agent through its action of potentiating “Interferon-Gamma” receptors. Borecole is very rich source of ß-carotene, lutein and zea-xanthin. These flavonoids have strong anti-oxidant and anti-cancer activities. Beta-carotene is converted to vitamin A in the body. It is one of the excellent vegetable sources for vitamin-K and Vitamin C, which is a powerful antioxidant that helps the body develop resistance against infectious agents and harmful free radicals. This leafy vegetable is notably good in many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that are essential for substrate metabolism in the body. It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation. Kale provides rich nutrition ingredients that offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.
Green beans are a very good source of vitamins, minerals, and plant derived micro-nutrients. They are very rich source of dietary fiber which acts as a bulk laxative that helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon. Adequate amount of fiber has also been shown to reduce blood cholesterol levels by decreasing re-absorption of cholesterol-binding bile acids in the colon. Green beans contain excellent levels of vitamin A, and health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and ß-carotene in good amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. Zea-xanthin, an important dietary carotenoid in the beans, selectively absorbed into the retinal macula lutea in the eyes where it thought to provide antioxidant and protective UV light filtering functions. It is, therefore, green beans offer some protection in preventing age-related macular disease (ARMD) in the elderly. Snap beans are a good source of folates. Folate along with vitamin B-12 is one of the essential components of DNA synthesis and cell division. Good folate diet when given during preconception periods and during pregnancy helps prevent neural-tube defects among the offspring. They also contain good amounts of vitamin-B6 (pyridoxine), thiamin (vitamin B-1), and vitamin-C. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and harmful oxygen-free radicals. In addition, beans contain healthy amounts of minerals like iron, calcium, magnesium, manganese, and potassium, which are very essential for body metabolism. Manganese is a co-factor for the antioxidant enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Potassium is an important component of cell and body fluids that help to control heart rate and blood pressure.
Celery is a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.
Beet Top Greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots. Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
Nutritious Flavor Enhancers:
Apples are notable for its impressive list of phtyto-nutrients, and anti-oxidants. Studies suggest that its components are essential for normal growth, development and overall well-being. Apples are low in calories; 100 g of fresh fruit slices provide only 50 calories and no saturated fats or cholesterol. Apples are rich in dietary fiber, which helps prevent absorption of dietary-LDL or bad cholesterol in the gut. The fiber also saves the colon mucous membrane from exposure to toxic substances by binding to cancer-causing chemicals inside the colon. Apples are rich in antioxidant phyto-nutrients flavonoids and polyphenolics. Some of the important flavonoids in apples are quercetin, epicatechin, and procyanidin B2. Additionally, they are also good in tartaric acid that gives tart flavor to them. Altogether, these compounds help the body protect from deleterious effects of free radicals. Apples contain vitamin-C and beta-carotene. Vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body. Apples area a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body. Apples also contains a small amount of minerals like potassium, phosphorus, and calcium. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure; thus, counters the bad influences of sodium.
Carrots are notably rich in anti-oxidants, vitamins and dietary fiber; however, they provide only 41 calories per 100 g, negligible amount of fat and no cholesterol. Carrots are exceptionally rich source of carotenes and vitamin-A. 100 g fresh carrot contain beta-carotene and vitamin A. Studies have found that flavonoid compounds in carrots help protect from skin, lung and oral cavity cancers. Carotenes are converted into vitamin A in the liver. Beta-carotene is the major carotene that is present in these roots. Beta carotene is one of the powerful natural anti-oxidant helps protect body from harmful oxygen-free radical injury. In addition, it also has all the functions of vitamin A such as vision, reproduction (sperm production), maintenance of epithelial integrity, growth and development. Carrots are rich in poly-acetylene antioxidant falcarinol. Research study conducted by scientists at University of Newcastle has found that falcarinol in carrots may help fight against cancers by destroying pre-cancerous cells in the tumors. Fresh roots are also good in vitamin C; provide about 9% of RDA. Vitamin C is water soluble anti-oxidant. It helps the body maintain healthy connective tissue, teeth and gum. Its anti-oxidant property helps the body protect from diseases and cancers by scavenging harmful free radicals. In addition, this root vegetable is especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that acts as co-factors to enzymes during substrate metabolism in the body. Carrots also provide minerals like copper, calcium, potassium, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
Beetroots are very low in calories and contain zero cholesterol. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti- oxidants. Beets have long been hailed as a natural healer for their blood pressure-lowering benefits – and researchers from Queen Mary University of London have verified that the nitrate in beetroot juice can indeed help to lower blood pressure. The beetroot is also rich source of B-complex vitamins such as niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6) and minerals such as iron, manganese, copper, and magnesium. Beets are a good source of potassium, which lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium. Beets have traditionally been used to treat fever, constipation, bloating and gas. Modern herbalists may advise beets to treat indigestion, lower blood pressure, prevent heart disease and even help to fight cancer. Early studies indicate that the prime antioxidant, found is the beetroot is betaine. Betaine may protect against liver disease – particularly the build up of fatty deposits in the liver caused by alcohol abuse, protein deficiency, or diabetes. Dietary nitrate found in beetroot is thought to be a source for nitric oxide, which plays a key role in smoothing muscle, and triggering it to relax. This permits increased blood flow around the body, potentially enhancing exercise performance. Don’t forget to use the green tops as well, because the greens are loaded with nutrition.
The above information was obtained from Power your diet website
Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans, that contains the following Essential and Non-essential Amino Acids in naturally occurring amounts:
16 Amino Acids
ORMUS drops Super-Conductive Ionic Super-Conductive Minerals is a safe and affordable way to experience ORMUS. ORMEs (Orbitally Rearranged Monatomic Elements). Case studies provide that these elements are able to repair damaged DNA strands. PTPH essential oil formulas are designed to guide the ORMEs to where they are most needed. To date, ORMEs Energy Technology™ is the most advanced scientific method of achieving regeneration, sustained health and true happiness on the planet.
More ideas for your green drink:
Methionine Essential Amino Acid- non-polar amino acid. Food sources: broccoli, mushrooms, cauliflower, avocado, bean sprouts, potatoes, spinach, green peas, corn (boiled).
Cysteine- Amino Acid– Cysteine is an important structural and functional component of many proteins and enzymes. It is a precursor to the antioxidant glutathione. Cysteine is synthesized within the networking systems provided that the essential amino acid methionine and the enzyme cystathionine are available. Food sources: red peppers, garlic, onions, broccoli and Brussel sprouts
Tryptophan Essential Amino Acid- Food source: bananas, mangoes, dried dates, sesame, chickpeas, sunflower seeds, pumpkin seeds and peanuts
Lysine Essential Amino Acid– Food sources: sprouts- seedlings and beans, (black, kidney, navy, snap, green, string, wax), lentils
Pherylalaine Essential Amino Acid– Food source: plants and most micro-organisms from prephenate, which is an intermediate in the biosynthesis of the aromatic amino acids, found in many essential oils
Threonine Essential Amino Acid– Food source: lentils and it is synthesized from aspartic acid found in sprouting seeds, avocados, asparagus
Valine Essential Amino Acid– Food source: lentils, peanuts, and sesame seeds
Leucine and Isoleucine Essential Amino Acid– Food source: plants and microorganisms available after several steps of biosynthesis, starting with pyruvic acid and alpha-ketoglutarate.
Arginine Semi-Essential Amino Acid- Food source: buckwheat, coconut, pecans, cashews, walnuts, almonds, Brazil nuts, hazel nuts, peanuts and pumpkin seeds.