During my two weeks at the Ann Wigmore Institute in Puerto Rico, I sipped fresh grass every morning, or more specifically, fresh wheatgrass juice.
The Institute’s greenhouse grows dozens of flats of wheatgrass to ensure an abundant supply for both visitors and employees.
The wheatgrass gets juiced in one of these heavy-duty juicers solely used for the green liquid:
Why would anyone drink grass juice?
Wheatgrass contains a high level of nutrients including minerals (calcium, phosphorus, potassium, magnesium, iron, manganese, etc.); amino acids (lysine, histidine, arginine, tyrosine, etc) and vitamins (A, K, C, E, thiamine, choline, riboflavin, folic acid, etc). It also contains chlorophyll and some protein.
Wheatgrass chlorophyll is one of the richest nutritional liquids and serves as a cleansing, blood building, and rejuvenating food.
Wheatgrass juice has been found to prevent tooth decay, soothe toothaches and sore throats, cure skin problems, improve digestion, reduce high blood pressure, and remove heavy metals from the body, among other benefits.
The liquid does take some getting used to as it tastes as intense as it looks in its rich, dark-green color. While it has a surprisingly sweet flavor, there’s also a bitter aftertaste. But I’d rather drink down a shot glass full of wheatgrass juice than take any pills.
Let food be thy medicine!
The theme of this week’s WordPress Photo Challenge is “Fresh.”