Quantity: 90 Capsules Serving Size: 3 Capsules A COMPLETE NATURAL DAILY SUPER GREEN FORMULA WITH AMAZING HEALTH BENEFITS GREEN 33(TM) is the result of advances in extraction and preparation technology that allows the significant capture of bio-availability of the most important daily greens and grains required for optimum health. GREEN 33 is a powerful formulation of 33 green grasses, vegetables
, sprouted grains, herbs, anti-oxidants, and MSM (which enhances and preserves the radiating frequency of each ingredient.) It contains alkaline forming ingredients to help balance your body's pH, while providing you with the range of vitamins, minerals, antioxidants, amino acids, fiber and plant proteins you need for cell support and ultimately optimal health. GREEN 33
offers the nutritional equivalent of 2 and a half pounds of vegetables and herbs in one dose (thanks to recent advances in extraction and bio-capture technology) and will feed your body's cells the nutrients they need to flourish and provide overall optimal health. Most greens formulas offer very little real benefit due to bio-availability loss, but GREEN 33 is unique in its use of trans-form ingredients, MSM, and plant enzymes, high ORAC rating. It will assist in nourishing your body into a more complete balance, providing the nutrient tools needed to function better at all levels. You won't find a better adjunct to a complete diet. (Remember, supplements are meant to augment the balanced diet, not replace it.) GREEN 33(TM) provides benefits including: Activates body cells, oxygenates the cells. Provides fiber and balanced nutrients. Detoxifies the body, neutralizes acidity in the body and balances the body's pH levels for greater health and wellbeing. Helps balance metabolism. Strengthens physical condition. Helps to naturally control hunger and cravings and promotes weight loss. A single serving has the nutritional value of 2.5 pounds of vegetables and vital nutrients. Excellent supplement to offset the typically insufficient western diet. According to a recent study on health age, less than 1% of the US population gets its necessary nutrients from diet alone. THE FACTS : A U.S. Senate Document states: "The alarming fact is that ... no-one today can eat enough fruits and vegetables to supply his system with the minerals he requires for perfect health ... our foods vary enormously in value, and some of them aren't worth eating as food ... Our physical well-being is more directly dependent upon the minerals we take in our system than upon calories of vitamins or upon precise proportions of starch, protein or carbohydrates we consume." (U.S. Senate Document No. 264.) EVERYONE SHOULD READ THIS! Chronic, low-grade metabolic acidosis (over-acidification of the blood) has been implicated as an underlying cause of a large variety of adverse health conditions. Metabolic acidosis (CMA) is a state in which the blood pH is low (under 7.35) and is recognized as causal factor in many health problems. It is well documented and accepted that the composition of the diet can affect the body's acid-base balance due to the ability of specific foods to produce acid or base as a result of their digestion and metabolism. Foods high in mineral salts and organic acids, namely most fruits and vegetables, tend to increase pH. Unfortunately, our industrialized societies consume diets of mainly processed foods based on processed cereal grains, animal protein, and an inordinately high salt content lowering pH and leading to CMA. In order to correct this low grade metabolic acidosis and bring acid-base balance towards a more alkaline state (ideal for optimal health), consuming a diet high in alkaline/base-producing foods compared to acid-producing foods is necessary. The bottom line is that we MUST take responsibility and get our diets back in order and vegetables are key to the alkaline balance for health. People don't realize, but yeasts, fungus, molds, bacteria and viruses need an acidic environment to thrive and grow. Modern daily diets and lifestyles are conducive to such proliferation and growth. It is no secret that most diets are severely lacking in green food nutrients, vegetable fiber, and other whole, nutritious foods. The traditional western-style diet is based on animal foods such as meat and dairy products, and does not contain a lot of plant foods like fruits, vegetables, seaweed, whole grains, etc. Because of the lack of nutritious foods in this diet, many concomitant problems such as cardiovascular disease, cancer, stroke, diabetes, etc., may result. Based on analysis from prestigious research institutes, including the National Cancer Institute, westerners are strongly urged to eat a varied, well-balanced diet, rich in dark leafy greens. Furthermore, over-cooking foods reduces their biological activity and nutritional value. Frozen foods have little food value to start with (not to mention the preservatives), and then there is the ubiqitous microwave oven, which completely eliminates nutritional value and kills all enzyme activity in anything it cooks. This is a real problem because our bodies require enzymes and fiber/greens to digest food and allow processing of nutrients. Without these key elements, food remains undigestable, unusable, and toxins accumulate, and this is a major cause of sickness. How many of us are constipated, low in energy, often somewhat hypo-glycemic, and have high blood pressure and cholesterol? This is often a direct result of toxins, bacterias and virii that occur because digestion and elimiation has stalled. The answer is to get your greens and get your system going. In today's world, it's just not easy to get all these nutrients. Well, GREEN 33(tm) is the answer. It is an ideal supplement to your daily diet to give your body what it needs. You will benefit in so many ways, not least of which is a healthy digestion. The key is synergy, which is the watchword of supplement effectiveness. This blend of ingredients all work together to provide a valuable fortifying product. Think of it as cheap long-term insurance for your health. We studied not only the effects of each ingredient, but how they interact together. In addition to the synergistic mixture of nutrients, we also do not selectively extract for any one compound, so we get a full range of the nutrients from each ingredient, then we release it from the structure of the original compound so it is much more bioavailable. What results is a complex of closer-to-nature ingredients that we feel all work together synergistically in an almost unknown fashion to create a truly valuable health supplement. What's in the GREEN 33(TM) Super Supplement? GREEN 33 Supplement Facts Serving Size: 3 Capsules Amt Per Serving % Daily Value Proprietary Blend 2400mg * Alfalfa Herb Powder Barley Grass Beetroot Bilberry Leaf Powder Broccoli Cabbage Carrot Celery Chlorella Corn Silk Dandelion Root Powder Echinacea Purpurea Powder Flax Seed Odorless Garlic Grape Fruit (Pectin) MSM Powder 80 Mesh Parsley Pau D'Arco Raspberry Rosemary Sage Slippery Elm Spearmint Spirulina Spinach Strawberry Watercress Wheatgrass White Willow Powder Wintergreen *Daily Value Not Established Natural plant enzymes: Enzymes are specialized protein molecules facilitating most of the body’s metabolic processes. Also they help deliver the specific nutrients for muscle and tissue repair, as well as support optimum immune function. A broad spectrum of plant enzymes to aid digestion and to promote delivery of nutrients to your bloodstream and cells are a primary component of the GREEN 33 formula and key to its efficacy and its significant bio-availability (high Oxygen Radical Absorbance Capacity - ORAC - rating.) We have chosen these ingredients not just for there nutritional value and importance but also for their synergy as a co-operative formula. Alfalfa Alfalfa is a rich natural source of chlorophyll, vitamins, minerals and protein which supports a healthy colon. Barley Grass Barley grass contains a broad spectrum of vitamins, minerals, enzymes, protein, and chlorophyllins. It provides eleven times the calcium of cow's milk and five times the iron of spinach. Research on barley grass shows encouraging results in DNA damage repair and anti-aging activity. Beet (root) The part of the plant used medicinally is the root. Beets help normalize the ph of the body, and they also help build the blood. Primary chemical constituents of Beet Root include saponiside, phytosterol, betaine, leucine, tyrosine, betacyanin, beta carotene, manganese, potassium, and iron. Beet Root has a general stimulant and resistance-enhancing action. This is based on the red pigment "betanin", an anthrocyanin from the flavonoid group. Bilberry Leaf Traditional use (may or may not be supported by scientific studies): The dried berries and leaves of bilberry have been recommended for a wide variety of conditions, including scurvy, urinary tract infections, and kidney stones. Perhaps the most sound historical application is the use of the dried berries to treat diarrhea. Modern research of bilberry was partly based on its use by British World War II pilots, who noticed that their night vision improved when they ate bilberry jam prior to night bombing raids. Broccoli Broccoli is rich in fiber, carotenoids, and vitamin A, vitamin C and vitamin K. It is a powerful antioxidant that is believed to prevent damage to cells caused by free radicals. The high fiber content of Broccoli means diabetics should certainly consider broccoli as an important dietary choice. Broccoli also has as much calcium as milk, and is therefore an important source of nutrition for those with osteoporosis or calcium deficiencies. Cabbage Cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food. It is a source of indole-3-carbinol, a chemical which boosts DNA repair in cells. Carrot Very nutritious, Carrots provide the highest content of vitamin A. They contain the natural bioactive compounds found in plant foods, carotenoids and flavonoids, two very important phytochemicals. Celery In ancient Rome, Celery was worn around the neck to ward off a hangover from a particularly hardy night of partying. Perhaps this is where the practice of putting a stalk of celery in a Bloody Mary began. Celery has been used in Asia as a treatment for high blood pressure for centuries. Celery is high in fiber and also contains phenolic acids, which show efficacy in blocking the harmful actions of prostoglandins. Chlorella Chlorella contains a higher concentration of chlorophyll than any other cultivated plant. The cell wall material of chlorophyll aids in detoxifying the colon and promoting growth of beneficial bacteria. It also helps eliminate heavy metals and helps maintain muscle tone during times of decreased food intake. Chlorella contains a combination of molecules called "controlled growth factors" which provide an increase in energy and immune health when taken regularly. Cornsilk Cornsilk is traditionally used to soothe the urinary tract and can give relief to the bladder, kidneys and small intestine. Dandelion Root Dandelion Root can be helpful in maintaining healthy kidney and liver function, and may also have blood cleansing effects. Echinacea Purpurea Echinacea increases the "non-specific" activity of the immune system. In other words, unlike a vaccine which is active only against a specific disease, echinacea stimulates the overall activity of the cells responsible for fighting all kinds of infection. Unlike antibiotics, which are directly lethal to bacteria, echinacea makes our own immune cells more efficient in attacking bacteria, viruses and abnormal cells, including cancer cells. Odorless Garlic (Allium sativum) Garlic is high in vitamin C. In 2007, the BBC (Grieve, Maud. Garlic. A Modern Herbal. Hypertext version of the 1931 edition. Accessed: December 18, 2006. ) reported garlic may have several beneficial properties, such as preventing and fighting the common cold. This assertion has the backing of long tradition in herbal medicine, which has used garlic for colds and coughs. In in vitro studies, garlic has been found to have antibacterial, antiviral, and antifungal activity. Grapefruit (Pectin) Pectin is a soluble fiber. Researchers at the University of California, Davis, found that Pectin acts as an antioxidant against the damaging portion of cholesterol in the blood stream. Pectin tends to increase acidity in the large intestines, and is advocated for those suffering from ulcer or colitis, and for regulating blood pressure. MSM (Methylsulfonylmethane): * helps our bodies absorb more nutrients (vitamins and minerals). * increases oxygen availability to the body. * increases energy. * helps the body eliminate toxins including lactic acid build-up from strenuous exercise. * reduces recuperation time from strenuous exercise and long hours of work. * helps reduce inflammation due to injury or inflammatory diseases such as arthritis. * together with Vitamin C (a free radical scavenger) helps the body build healthy new cells. * helps relieve constipation. * reduces eye membrane irritation (when MSM in a water solution is applied). Parsley Parsley contains vitamins B, C and E and minerals iron, calcium, manganese, phosphorus and potassium. Parsley has the perfect balance of iron and vitamin C. Vitamin C is needed to increase the uptake of iron. Parsley is also good for intestinal colic and flatulence. Pau d'Arco Researchers have detected in the inner bark of the Tabebuia trees a handful of powerful infection-fighting compounds called naphthoquinones. One of these substances (lapachol) seems to be particularly potent. Naphthoquinones appear to help kill certain disease-causing bacteria, viruses, and fungi, partially justifying the name given to this herbal remedy ("tajy," meaning to have strength and vigor) by the Guarani and Tupi tribes in South America. Raspberry Raspberries contain one of the most powerful known antioxidants, a series of ellagatannins which are converted into ellagic acid in the body. Many fruits contain ellagatannins. However, raspberry ellagatannins are one of very few fruits that have been clinically shown to be transformed into beneficial levels of ellagic acid in the body. Rosemary Rosemary contains a number of potentially biologically active compounds, including antioxidants carnosic acid and rosmarinic acid. Other bioactive compounds include camphor (up to 20% in dry rosemary leaves), caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol and rosmanol. Sage Sage was an old remedy for easing the digestive tract and may stimulate appetite and enhance digestion. Slippery Elm Slippery Elm has good food value and is said to soothe the digestive tract (Bile reflux: Alternative medicine - MayoClinic.com". Retrieved 2010-02-03.) Spearmint Spearmint's anti-androgenic properties reduce the level of free testosterone in the blood, while leaving total testosterone and DHEA unaffected (http://news.bbc.co.uk/2/hi/health/6376599.stm - Tea 'controls female facial hair growth'). It can also be used to treat a variety of digestive ailments, including stomachache and gas (The Complete Illustrated Book of Herbs, Alex Frampton, The Reader's Digest Association, 2009). Spearmint has been studied for antifungal activity. Spinach An excellent source of antioxidants, Spinach has four times the beta carotene of broccoli. High in lutein, it also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid Spirulina Spirulina is a “Superfood.” It is considered the most nutritious, concentrated whole food known. It has a rich, vibrant history, and occupies an intriguing biological and ecological niche in the plant kingdom. Spirulina is truly an amazing food, full of nutritional wonders. Spirulina’s concentrated nutrition makes it an ideal food supplement for people of all ages and lifestyles. Spirulina is about sixty percent complete, highly digestible protein. Spirulina contains every essential amino acid. It contains more beta-carotene than any other whole food; it is the best whole food source of gamma linolenic acid (GLA); it is rich in B vitamins, minerals, trace elements, chlorophyll, and enzymes; and it is abundant in other valuable nutrients about which scientists are learning more each year, such as carotenoids, sulfolipids, glycolipids, phycocyanin, superoxide dismutase, RNA, and DNA. Strawberry Strawberries contain a range of nutrients, with vitamin C heading the group. They also contain significant levels of phytonutrients and antioxidants, which fight free radicals. These antioxidant properties are believed to be linked to what makes the strawberry bright red.In addition to vitamin C, strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids. Watercress Watercress is the one of the most nutritious vegetables known to man Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C Wheatgrass Wheatgrass contains most of the vitamins and minerals needed for human maintenance, with about 30 enzymes and is approximately 70% crude chlorophyll. White Willow White Williw ease aches and pains and reduce fevers (Norn, S.; Permin, H.; Kruse, P. R.; Kruse, E. (2009). "[From willow bark to acetylsalicylic acid"] (in Danish). Dansk Medicinhistorisk Årbog 37: 79–98) Wintergreen Pain reliever, anti-inflammatory. USAGE: 3 capsules per day, preferably taken with a meal. Always drink at least 8oz of water to help absorption (and it's good for you!) GET IT NOW References: 1. Seibold, Ronald L., M.S. Cereal Grass: What's in it for you!"Wilderness Community Education Foundation, Inc., p. 42, 1990. 2. Gruskin, G. Am J Surg 49:49-54, 1940. 3. Goldberg, S.L. Am J. Surg 62:117-123, 1943. 4. Golden, T. and Burke, J.F. Gastroenterology 31:260-265, 1956. 5. Berg, W., Bother, C., and Schneider, H.J. Urologe 21:52-58, 1982. 6. Ong, T., Whong, W.Z., Stewart, J., and Brockman, H.E. Mutation Res 173:111-115, 1986. 7. Lau, B.H.S., Lau, E.W., Yamasaki, T. Intern. Clin. Nutr. Rev. 12(3):147, 1992 8. Lai, C.N. Chlorophyll: Nutr. Cancer 1:19-21, 1979. 9. Cook, B.B., Lau, E.W. and Baily, B.M. T. J. Nutr 81:23-29, 1963. 10. Lai, C., Butler, M. and Matney, T. Mut Res 77:245-250, 1980 11. Jacobs, J and Jabos, N. Arch. Biochem. Biohpys. 323(2)L274-278, 1995. 12. Lai, C., Dabney, B. and Shaw, C. Nutr. Cancer 1:27-30, 1978. 13.Yamagishi, Y., Yaguchi, I. and Kenmoku, Y. Nippon Iji Shimpo. 17-18, No.2196, May 28, 1966. 14. Hasuda, S. and Yasuro, M. Shinryo and Shinyku. 3(3):17, 1966.