Extraordinary Health Magazine Extraordinary Health Vol 22 | Page 24
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lso, because they’re juiced, they can
be concentrated for even more nutritional
bang for your buck! By being concentrated,
they give you the most greens per
serving possible.
Not only should you get the most greens
per serving possible, but you should
also make sure your greens are Certified
USDA Organic, Non-GMO Project
Verified and RAW.
You simply don’t want greens grown
with pesticides, GMOs or other toxins
because pesticides and other toxins
can destroy health. Some greens—
unless they’re organic—are loaded
with pesticides.
For example, 70 percent of conventional
broccoli and 74 percent of conventional
fresh lettuce have systemic pesticide
residues. Forty-eight different pesticides
were found on conventionally grown
spinach, including 8 known or probable
carcinogens, 25 suspected hormone
disruptors, 8 neurotoxins, 6 developmental
or reproductive toxins and 25 honeybee
toxins. For conventional kale, 55 pesticide
residues were noted, with 9 known or probable
carcinogens, 27 suspected hormone disruptors,
10 neurotoxins, 10 developmental or
reproductive toxins, and 23 honeybee toxins.
You also don’t want to miss out on precious
enzymes that can be lost from overcooking or
over-processing green foods. Without enzymes,
vitamins and minerals are ineffective because
every vitamin and mineral requires an enzyme
to work properly, according to Lita Lee, Ph.D.,
chemist, enzyme therapist and nutritionist.
So, make sure your greens qualify in the
Certified USDA Organic (which, by definition,
also prohibits GMOs) and RAW areas.
And one other note: while concentrating
the juices of clean greens can have huge
benefits, juicing greens grown conventionally
can also concentrate thei