Wheatgrass Pregrown

Wheatgrass
Range comprises of:

| WHEATGRASS & OTHER SEEDSGROWING COMPOST & TRAYSPRE-GROWN WHEATGRASS |

| WHEATGRASS GROWING KITS | GROWING WHEATGRASS HINTS & TIPS|

Click here for more information about wheatgrass

Pre-grown Wheatgrass

| WHEATGRASS FRESH CUT IN BAGS | PART GROWN WHEATGRASS IN TRAYS |

You can
contact us for our prices and terms if you are interested in a regular
supply of wheatgrass for your shop or bar.

>
DISCLAIMER <

DUE TO THE NATURE OF CONTENTS’ ALL GOODS MUST BE SIGNED FOR’ & KEPT
IN A COOL PLACE’ PLEASE MAKE ALTERNATIVE DELIVERY ARRANGEMENTS WITH
A FRIEND OR NEIGHBOUR. WE CANNOT TAKE RESPONSIBILITY FOR UNSIGNED
RETURNED GOODS. THANK YOU.


Our Fresh organically
grown wheatgrass is delivered direct to your door. You will receive
trays from us of fresh growing wheatgrass delivered ready to use.
With no mess, just nutritious ready to juice organic wheatgrass
greens. (Supplied at 2 different growing stages so the 2nd tray
is ready when the you’ve finished the first. If you would rather
both trays were at the same growing stage (This would be ideal for
2 people) please let us know when you place your order.

 

barleygrass seeds

Wheatgrass,
Barleygrass Ryegrass & Oatgrass

in 2 Trays

Trays of growing wheat, barley, rye and oatgrass
ready for juicing are available direct from
our farm to you. Two tray produces approximately
500ml of juice. Check out our online store for
availability.

Wheatgrass
is available for bulk purchase, we offer wholesale
rates.

 

 


Fresh
Cut Wheatgrass – no roots

Wheatgrass
is available for bulk purchase, we offer wholesale
rates.

WHEATGRASS FRESH CUT IN BAGS

Fresh wheatgrass is definitely the best way to get the highest quality
nutrients, chlorophyll, and enzymes from wheatgrass. But many people
carry this too far and think that wheatgrass that is falling over
and turning yellow is still more nutritious than wheatgrass that has
been harvested at the optimal time and stored under refrigeration
for upto a week until it is juiced. At Brow Farm we have wheatgrass
growing at all times but when we make wheatgrass juice for ourselfs
we take the wheatgrass from a bag stored in the refrigerator. Why?
Well It is more convenient – and we know that the juice is still intact
within the cell walls until the wheatgrass is put through the juicer
to make the juice. Ann Wigmore, in her classic book, The Wheatgrass
Book, writes (page 73) that “cut grass can be stored for up to seven
days in plastic bags in the refrigerator.” Fresh cut wheatgrass, when
properly grown on composted soil, will hold its nutritional value
quite well under refrigeration. It is the juice itself that is very
perishable. Once the juice is pressed from the grass in a juicer,
it will begin to go bad within a half hour. If the juice cannot be
consumed immediately, it should be discarded.

Why We Grow in the Field.

At Brow Farm we grow salad greens and fresh wheatgrass. We grow our
produce in soil outside and in greenhouses under lights in winter
to top up the sun that young green shoots need to grow. This creates
conditions where contaminants do not flourish. The plants don’t sit
in irrigation water; The reason we grow in soil is there is a lot
of competitive healthy bacterial operation in the soil which does
not allow for build up of any single pathogenic form. Also the temperatures
are lower growing with soil. Our greens are grown outdoor giving far
more goodness for the plant to take up. Before harvest the greens
are air dried. They are cut just above the soil surface and then immediately
cooled to 37 degrees F. The greens are packed dry into plastic display
bags. The absence of surface moisture leads to increased shelf life.
Please do not group us with the distinctly different hydroponic sprout
industry which has had problems almost exclusively with alfalfa (which
we do not grow to sell at this time but are doing tests to find new
and safe clean methods so we can offer it in time to our customers).

WHEAT GRASS

A Brief History of “Cereal Grasses”

The cereal grasses – wheat grass, barley grass, alfalfa – (all of
which have similar properties) have been studied since the early part
of the century. These have been used with exceptional results to boost
health and vitality both of people and animals.

In 1931, a food scientist called Charles Schnabel was experimenting
to find a mixture which would boost chicken health and egg production.
Eventually, he found that a mixture of greens containing a large amount
of wheat grass boosted health in the chickens very significantly. He
said that “even a child can see  the bloom of health in the
grass-fed hens”.

In addition, winter egg production went up by 150% per bird! Research
continued, and further remarkable results were noted. For example, cereal
grasses were found to improve reproductive ability, and milk production
– two markers of good health.

Wheat grass and other cereal grasses were used widely as a supplement,
until the booming pharmaceutical industry, with its chemical vitamins,
grabbed the public’s attention. Multi-vitamins became the products of
choice – even though their results were not as good as from wheat grass.
Science was king!

In the 1960’s, Ann Wigmore ‘re-discovered’ wheat grass, curing her own
‘untreatable’ colitis in the process. She gave wheat grass to several
sick neighbours – all of whom recovered and were rejuvenated! She went
on to champion wheat grass in her own ‘Hippocrates Health Institute’,
treating and curing many people of serious health conditions.

THE PROPERTIES
OF WHEAT GRASS

Wheat
grass has many remarkable properties. So many that if you are thinking
of taking one herbal supplement with your diet, wheat grass must be
one of the front runners.

Wheat grass
has only about 10-15 calories per teaspoon. It has no fat or cholesterol.
It has nearly a gram of protein per teaspoon,

and includes all eight of the essential amino acids, as well as 13 of
the remaining 16. The amino acids it doesn’t contain are easily made
within the body.

It contains Vitamins A, B1, 2, 3, 5, 6, 8, and 12; C, E and K. A teaspoon
of wheat grass contains around 15mg of Calcium, 8mcg Iodine, 3.5mcg
Selenium, 870mcg Iron, 62mcg Zinc, and many other minerals.

There are four other special components of wheat grass, which make it
particularly valuable.

These – not in any particular order – are:

  • Superoxide
    Dismutase (SOD)
  • P4D1
  • Muco-polysaccharides,
    and
  • Chlorophyll.

NOT A MIRACLE – BUT PART OF A SENSIBLE APPROACH
Of course, this is not to say; ‘Eat wheat grass and your cancer will go away’ – that is not true. But if I had cancer, I’m sure I’d be eating wheat grass as part of my daily routine. And I’d recommend you take it every day now, for maintenance of good health – and to help avoid any cancerous tendencies.

The wheat grass should, of course, be only a supplement – to a healthy diet and healthy lifestyle. It is not a substitute for these things!


Back to the story…

The second special component of wheat grass is:

P4D1

MUCO-POLYSACCHARIDES

These are a combination of complex and simple sugars which appear to stimulate the body’s repair mechanisms. Enhancing these mechanisms is important, because the body is constantly repairing and replacing damaged cells. If you can do this better, it means you will ‘age’ better. Muco-polysaccharides appear to have a particular affinity to help repair damaged heart and artery tissue.

Spirulina also contains muco-polysaccharides, by the way; it is these which form the cell walls of spirulina, rather than the much tougher cellulose, which normally forms the cell walls of plants.
CHLOROPHYLL

Chlorophyll is the remarkable substance to which we all owe our lives. This is because chlorophyll has the ability to capture the sun’s energy and lock it into plants in such a way that we can use it to sustain our own lives.

Chemically, chlorophyll is almost identical to haemoglobin – the substance which transports oxygen from the Lungs to the tissues of the body.
Out of about 50 atoms in the compound, only two are different. The main difference is that at the centre of chlorophyll there is a magnesium ion; whereas haemoglobin has iron in the same place.
The action of chlorophyll is so important, that two Nobel prizes were awarded for research on the compound.
Chlorophyll’s health properties were observed as early as 1950, when Offen Krantz reported the healing of long standing peptic ulcers after the application of chlorophyll.
The benefits of chlorophyll fall into three main categories, purifying, anti-inflammatory, and renewal.

  1. Purifying:
    Chlorophyll has an anti-bacterial effect on wounds, and an anti-yeast
    effect in the digestive tract. It appears to counteract many
    toxins in the body.
  2. Inflammation:
    It has the effect of reducing inflammation. Thus it can be used
    to help counteract the effects of arthritis, stomach ulcers,
    colitis, sore throats, and other inflammatory conditions.
  3. Nourishing:
    It builds blood – after all, it is almost identical to haemoglobin
    (see above); it helps promote intestinal flora, and assists
    Liver cleansing.