For over 10 years Greens+ has had the honor of being able to give back by donating Greens+ powder to an amazing non-profit group called World Harvest Missions and New Life Childrens Home in Haiti. Started in 1977 by Mariam Frederick, World Harvest Missions has helped thousands of malnourished, diseased and dying people in Haiti by providing water, food, medical care, shelter and hope.

World Harvest Missions holds open air clinics in the mountainous regions where people come far and wide, walking for hours over the rugged terrain for help, suffering from every disease imagineable. Mariam and her team are able to give them the medical attention and food that they so desperately need. Greens+ is used as a healing catalyst to heal the malnourished and is able to be put into the feeding tubes of the sick who are too weak to eat.

World Harvest Missions has been able to build New Life Children’s Home in Port-Au-Prince, where over 100 orphaned children now have a home and hope for the future. World Harvest Missions also assists schools, feeding programs and medical care in the mountainous regions.

Please read more about World Harvest Missions by visiting www.newlife4kids.org They are currently working on building a water reservior and a hospital in the village of Pestel. Any donations you may be able to give to them are greatly appreciated.

Please see the beautiful letter we received from the Founder and Director of World Harvest Missions, Mariam Frederick. Mariam you are truly and angel on Earth.

Sam Graci, formulator of Greens+ and internationally-renowned researcher, lecturer, consultant and author came to the Greens+ Vero Beach office for a visit. He and his beautiful wife, Marie-Jose Graci spent a week with the Greens+ crew, inspiring and motivating us to lead healthier and happier lives.

Sam gave us a two hour dynamic presentation on the history of Greens+ and how it came into fruition. Some of the incredibly fascinating points of the talk were:

• In the early 1940′s, many of today’s diseases like heart disease, cholesterol, and diabetes were essentially non-existent. The rate of cancer was only around 15%. Today the cancer rate is in the 80% range and the prior mentioned diseases are rampant in our society. Sam attributes this to the fact that we are consuming more acidifying foods today than we did back in the early 1940′s when foods were more pure and alkaline forming. We are 300 times more acidic than we were back then.

• The most alkaline forming foods are organic spinach and organic raisins. Greens+ is 200% times more alkaline than these foods!

• Soy lecithin is the “secret” weapon in Greens+. It is di-polar and fat soluble as well as water soluble so it can help to transport fat soluble vitamins in the body and it can also help to bond to bad LDL cholesterol and transport it to the liver where it is then able to be broken down.

• Sugar is the MOST acidic food we can consume!

• Table salt in high amounts is terrible for you! Canada is working to BAN table salt at the moment.

• Coffee is actually alkaline but it must be consumed black. Coffee in moderation is ok to consume.

• Stevia leaf (found in Wild Berry Burst Greens+ and in Orange Greensicle Greens+) is the ONLY sweetener that will not spike insulin levels in the body.

• Greens+ is more effective at preventing osteoporosis than even Calcium!

Sam also touched on information that can be found in his latest two books: The Path to Phenomenal Health and The Bone Building Solution which can be found on Amazon.com

He will be joining the Greens+ Crew at the Expo West Show in Anaheim, CA from March 11th to the 13th. Stop by the Greens+ booth for a visit with him!

Thank you so much, Sam from the bottom of our hearts for your wisdom and inspiration! We are truly honored to be working for a company that believes so deeply in helping to positively change the lives of everyone so that we all can be healthier and happier!

Have you taken antibiotics in the past year? If so, chances are that you may have killed off the beneficial bacteria in your digestive system as well as the harmful ones.

The beneficial bacteria found in the digestive tract are called probiotics and are needed for optimal digestion. They help to keep harmful bacteria and yeast at bay and are also capable of manufacturing B vitamins. So what should we do to replenish our digestive tract after a stint of antibiotics? Make sure to take a full spectrum live probiotic supplement.

Greens+ provides 7 select and viable dairy-free probiotic (meaning “in favor of life”) cultures. These symbiotic microorganisms, specially formulated by world renowned microbiologist Edouard Brochu, Ph.D., are grown on brown rice, freeze dried and stabilized with vitamin C. Greens+ contains 2.5 billion lactobacilli, bifido bacteria, and steptococci per serving. These probiotic cultures are not centrifuged. The specific strains in Greens+ may produce a natural antibiotic effect with a wide range of activity against common food-borne pathogens. These microorganisms adhere to the duodenal epithelium, helping to prevent infections by pathogens such as e. coli, salmonella, clostridia, staphylococci and candida albicans. They also help digest sugars, properly assimilate vitamins, make minerals more bioavailable, contribute to the manufacture of B vitamins such as B12, reduce some proteins to free-form amino acids, enhance nitrogen retention, ferment over forty carbohydrate groups, release good fatty acids from fat, and reduce the number of harmful bacteria.

The ATCC 4356 strain of L. acidophilus produces lactase enzymes in the intestines which help digest lactose. It also produces lactic acid (L+), a phytochemical, which may help eliminate putrefactive, infectious parasites and bloating.

Greens+ also goes a step above and beyond with providing 7 dairy-free probiotics by also including their food to help keep them alive in the digestive system.

Fructo-Oligosaccharides (FOS) are dietary fibers made up of short-chain polysaccharides. They have unique chemical structures and meet two specific requirements: (1) they are indigestible by humans; and (2) they are consumed by beneficial intestinal bacteria (probiotic cultures) in the colon, for the maintenance of a healthy intestinal lining. FOS is an all-natural food source and is in no way similar to the synthetic sweetener saccharine.

How many of you have taken probiotics in the past with great results? We want to hear from you! Please share your story!

Would you like to learn more about the wonderfully beneficial ingredients in Greens? Download the free Greens+ Green Foods Guide.

• Bagchi D.: Lactobacillus Acidophilus- natural antibiotics and beyond. Townsend Letter for Doctors and Patients 2&3, 1996, 78-82

• Ballongue: Bifidobacteria and probiotic action. Lactic Acid Bacteria, pp. 357-383, 1993

• Hidaki H., et. al.: Effects of Fructo-oligosaccharides on intestinal microflora and human health. Bifidobacteria Microflora 1986, 5(1):37-50

• Yamashita K., et. al.: Effects of Fructoligosaccharides on blood glucose and serum lipids in diabetic subjects. Nutr Research 1984, 4:961-966

• Tomomatsu H.: Health Effects of Oligosaccharides. Food Technology October 1994, pp. 61-64

Licorice root (liquorice) has been used for several thousand years as an herbal transporter and is the foundation of Chinese herbal medicine. Its major component, 5% Glycyrrhizinic Acid, have been shown to induce interferon production and help sustain proper liver function. This leads to significant antiviral activities, as interferon binds to all surfaces and stimulates the synthesis of proteins that prevent viral infection. Licorice root prevents the suppression of immunity by stress, and displays antibiotic activity. Greens+ ^® is both magnesium and potassium rich, to assist with licorice root metabolism and has a low sodium to high potassium ratio, which helps lower high blood pressure levels. Licorice root as well as vitamin C nourish and sustain proper adrenal function. Greens+ has 60mg of licorice root and extract per serving.

• Reid D.P.: Chinese Herbal Medicine. Shambhala 1992

• Armanini D., et. al.: Affinity of licorice derivatives for mineralocortocoid and glucocorticoid receptors. Clinical Endocrin. 19:609-612, 1983

• Pompei R., et. al.: Anti-viral activity of Glycrrhizic acid. Experientia 36:304-305, 1980

Milk Thistle

Milk thistle, organically grown and wildcrafted in Europe and South America, is a safe, natural liver detoxifier and antioxidant, protecting the liver from poisons and pollutants. Milk thistle contains bioflavonoids that encourage liver cells to regenerate (or self repair) in order to efficiently cleanse the blood of toxins and metabolic waste.

The milk thistle extract in Greens+^® is 85.6% Silymarin, a mixture of bioflavonoids that help enhance liver function, stimulate liver protein synthesis and inhibit free radicals that cause hepatic damage. There is 60mg of Milk Thistle per serving of Greens+.

• Hikino H., Kiso Y.: Natural products for liver diseases. Econ. and Medic. Plant Res., Vol. 2. 1988

• Vogel G.: Natural substances with effects on the liver. Plant Drugs with Pharm., Bio. or Thera. Activity. Springer-Valer 1977

Want to learn how to become a stellar mountain climber like Jimmy Moran? Read below to find out how Jimmy keeps in shape, his dietary habits, supplement program and training regimen.

Jimmy Moran

So you want to be a mountaineer from Florida…….now what? First take everything you know about training for a climb and quickly forget it. Of course living in Colorado surrounded by mountains is going to be helpful. But there are many ways we can get the body to increase its performance without living at a high altitude. Unfortunately you can be in world class shape and it won’t even matter. Because in the world of climbing its 90% mental, 10% physical. I know that may sound ridiculous, but it’s true. If you don’t have the mental strength to take that next step, then all the training you did is useless.

I used to spend hours on the Stair Mill with a fully loaded pack. Just taking step after step,hour after hour. Which was great if I was going to be climbing the stairs of the Empire State Building. But I wasn’t. When your climbing a mountain you are climbing an organic object. Every step is different. Every minute the weather changes. And most importantly, if you fall off the Stair Mill everyone laughs at you. When you fall of the mountain, no one is laughing. So instead of trying to create exercises that mimic climbing. Why not use a program that pushes you to your mental and physical breaking point. If your body is running as efficient as possible than it doesn’t matter if your at sea level or 20,000′.

I use a couple different training methods. My main training is done in a place in Sebastian Fl. called Treasure Coast CrossFit. This place has changed the way I view fitness! Before I entered TCC I thought I was in decent shape. I was so….so………..so wrong. Upon arriving I met the owner Dave Minton. He was a tall, solid looking guy with a strong hand shake. Within five minutes of talking to him I knew I had found my new home.

The first thing he said was “This is going to change your perspective on what it means to be fit”. That statement couldn’t be more truthful. I have been a personal trainer, group fitness instructor for years and I never asked myself the question “what is fit”? If you can bench 350lbs does that make you fit? If you can run a marathon does that? Maybe there is different kinds of fit. If I run marathons do I need to have a strong bench? I think maybe the answer is that fitness is getting the most out of your body. Everyone is a different age,weight,height. So fitness is different from one person to the next. The problem I had was that for years I had been working out in gyms where I counted my reps went to the next exercise, counted my reps…..etc. The answer was CrossFit. TCC did exactly what climbing does, it broke me down. It added that one thing that had always been missing. The mental part of the workout.

Now everyday I get face to face with workouts that I would never dream of attempting. And everyday I get through them. Getting stronger mentally and physically as each week passes. I used to workout alone with my I-Pod. But now I am in the middle of a group of animals that refuse to let me slow down. I’m not saying this style of workout is the magic bullet. I’m saying find something that pushes you past what you think is your breaking point. Train harder than the climb will be. That way the climb will be more enjoyable and safer as well.

A typical day looks something like this for me. And remember everyone is different so your day may look a bit different.

6:00am- Supplements
Greens Plus 360
Greens Plus Resveratrol
Greens Plus Thermo Greens
Body Tech Creatine Caps
Optimum Nutrition BCAA
Carlson Fish Oil

7:00-Breakfast
eggs,eggs,and more eggs
bacon
Protein shake

9:00-Snack
almonds
Greens Plus 22 Days Nutrition bar

12:00-Lunch/Supplements
Greens Plus Thermo Greens
grilled chicken
sweet potato
fruit

2:00-Snack
Protein shake
almonds
banana

4:00-Snack/Supplements
Greens Plus 22 Day Nutrition bar
Optimum Nutrition BCAA

6:00 Workout
For time:
21 Pull-ups
21 Handstand Push-ups
18 Pull-ups
18 Handstand Push-ups
15 Pull-ups
15 Handstand Push-ups
12 Pull-ups
12 Handstand Push-ups
9 Pull-ups
9 Handstand Push-ups
6 Pull-ups
6 Handstand Push-ups
3 Pull-ups
3 Handstand Push-ups

Post Workout
Protein shake

8:00 Dinner
Fish
Broccoli

9:00 Supplements
Greens Plus 360
Greens Plus Resveratrol
Body Tech Creatine Caps
Optimum Nutrition BCAA
Carlson Fish Oil
Prima Force Pro Liver

That’s just an average day. Everything stays the same everyday except for the meals change a little. I pretty much stick to a Paleo Diet for the most part.Which looks like this:

Protein should be lean and varied and account for about 30% of your total caloric load.

Carbohydrates should be predominantly low-glycemic and account for about 40% of your total caloric load.

Fat should be predominantly monounsaturated and account for about 30% of your total caloric intake.

Calories should be set at between .7 and 1.0 grams of protein per pound of lean body mass depending on your activity level. The .7 figure is for moderate daily workout loads and the 1.0 figure is for the hardcore athlete.

http://www.crossfit.com/cf-info/start-diet.html

As for “cheat days” I really don’t have any. Once you get your body used to a routine it is easy to stay on it. I cut out dairy completely. All the shakes are built with soy milk, and are between 20-40grams of protein. If you can pull it out of the ground, pick it off a tree, or kill it……..eat it! No alcohol! No sugars! No salt! (or at least keep it to a minimum).

Don’t be afraid of food. Keeping your body fed with clean fuel helps it to burn fat and keeps you lean while supporting lean muscle growth.Hydration is also very important! For every 3% decrease in hydration there can be a 10% decrease in strength.Hydration is something that needs to be worked on through out the day. You can’t drink a ton of water right before an activity and claim to be hydrated. I carry a small cooler with me all day. In there you will find my G2,shakes,supplements. If you stay ahead on your hydration by drinking all day, you should be fine.

I like to incorporate some sports drinks into my diet to try and replace some of the sodium loss that occurs during the hard workouts. I use G2 because I like the fact that it has low sugar compared to regular Gatorade.You can do all the right things in the gym and ruin all that hard work at the dinner table. I tell people to keep a food journal. That way you can look back and see what you have eaten. Without knowing a thing about nutrition you can find your weak spots. And I bet 99% of journals will show a calorie deficit.

I train at TCC 5 days a week. And at least 2 of those days I go twice a day. I like to work on different skills in the morning sometimes. Saturdays I am usually mountain biking somewhere around Florida. If not I try to kayak for a few hours. And of course if the weather is bad I’m back at TCC for more fun. And Sundays are my rest day. As much as I want to do something, I try to force myself to relax. Now when you add that all up it makes for a very high volume week. That’s why I say everyone is different. And that’s why your diet is so important. I couldn’t do any of this without he right diet and supplements. Listen to your body. If you need more rest, than get more rest. There is a fine line between progress and damage in the gym. I struggle with that line all the time. In reality the recovery phase is as important as the exertion phase. Remember, an injury can erase all the hard work you have done.

I couldn’t do all this alone. I have a team of people that help me everyday. First off I have to thank the wonderful people at Greens Plus. They have supported me every step of the way. Their products are the perfect match for my training and lifestyle. They don’t just sell their products, they believe and live their products. I take my partnership with them very seriously and try to represent them the best I can. Thanks guys! I have to thank Treasure Coast Cross Fit for showing me what “fit” is. Dave and the gang there give me the strength everyday to push myself harder than I ever thought I could go. I am so lucky I found you guys! Tasha at Compass Medical Center for all the work you do on my hip to keep me going everyday. And thanks to my climbing partners Roger,Dave,George,and KT. Thanks for sharing in all the great climbs.

http://greensplus.com
http://treasurecoastcrossfit.typepad.com
http://www.facebook.com/pages/Sebastian-FL/Treasure-Coast-CrossFit
http://twitter.com/GreensPlusJimmy

Dave Minton- Strength and Conditioning
Bill Dayton- Diet/Nutrition
Laura Phelps- Greens Plus
Rian Klinke- Photography
Aimee Rochedieu- Photography

Ginkgo Biloba

Ginkgo Biloba comes from an ancient family of Japanese trees that live on average over 2,500 years due to their ability to repair their own DNA. Over 250 clinical trails have been performed on ginkgo extracts, with a focus on cardiovascular and cerebrovascular conditions.

Ginkgo extract is a very powerful antioxidant and inhibitor of lipid peroxidation in the brain, central nervous system, adrenal and thyroid glands. As an antioxidant, Ginkgo may be able to protect the brain from progressive aging and decreased mental functioning. Brain cells are particularly vulnerable to attack by free radicals, because of their high concentration of unsaturated fats. Ginkgo improves delivery of oxygen and glucose to brain tissue, and research indicates it increases nerve impulses linked to memory. Ten percent of the active ingredient is the bioflavonoid quercetin, believed to have a positive effect on both cerebral and peripheral circulation. The special Ginkgo extract in Greens+ is certified organically-grown from 100% pure Japanese Ginkgo leaves.

For more information on Greens+ ingredients, download the free Greens+ Green Foods Guide.

• Braquet P.: Ginkgolides- Chemistry, biology, pharma. and clinical persp. JR Prous Science Publ.

• Kleijin J., Knipschild P.: Ginkgo Biloba. Lancet 340, #8828:1136-1139, 1992

• Foster S.: Ginkgo. Botanical Series 304, 1991

Organic Soy Sprouts

The soy sprouts used in Greens+ ^® are germinated in unique greenhouses from specially bred, organically grown soy seeds. They are carefully harvested after 1-2 day growth, and contain an abundant array of anti-estrogenic compounds called isoflavones. One of these isoflavone components, genestein is presently being researched to determine its ability to cause cancer cells to convert to normal cells by helping them to dedifferentiate and turn less deadly.

Soy sprouts are a source of many antioxidants such as superoxide dismutase (SOD), catalase, methionine reductase and glutathione peroxidase. The primary defense against free radicals is the body’s own on-going antioxidant enzyme production. This is important since research indicates antioxidant enzymes remove free radicals 7 to 10 times faster than antioxidant vitamins and minerals. Supersprouts have the remarkable ability to enhance the body’s own production of antioxidant enzymes. According to the National Institute of Aging, the life span of man and many mammals is directly proportional to the SOD content in the heart, brain and liver. Greens+ ^® contains over one pint of these solar dried “supersprouts” in each 3-teaspoon serving.

For more information on the Greens+ ingredients and their health benefits, click here: Greens+ Green Foods Guide

• Health Benefits of Soybean Pytochemicals: A summary of research. Life Force Foods International

• Fotsis T.: Genistein, a dietary ingested Isoflavonoid, inhibits cell proliferation. J Nutr 1995

• Wei H.: Antioxidant effects of the soybean isoflavone genistein. Proc Soc Exp Bio Med 1995

• Axelson M, et. Al.: Soya- a dietary source of non-steroidal estrogen. J Endocrinology

• Peterson G., Barnes S.: Genistien inhibition of the growth of human breast cancer cells. Proc Annu Meet Am Assoc Cancer Res 1991

Hawaiian Spirulina

Spirulina, one of the Earth’s first photosynthetic life forms, is the basis of the food chain. Spirulina is one of the cleanest, most naturally sterile foods in nature and a potent source of chlorophyll, iron, vitamin B12, beta-carotene, nucleic acids (RNA/DNA), and is 65% easily digested biologically complete protein (beef is 22% by comparison).

Greens+ Spirulina is grown on the environmentally pristine Kona coast of Hawaii. Spirulina absorbs and naturally chelates many minerals and trace elements such as calcium, zinc, phosphorus, magnesium, copper, iodine, sodium, potassium, chromium and selenium. It is a superior source of highly absorbable organic iron and the richest food source of vitamin B12, containing over twice the amount in the equivalent amount of liver.

Research indicates that we should consume a wide range of color pigmented foods, and there are a number of enzymatic pigments in Spirulina. There is the green pigment Chlorophyll, the red pigment Porphyrin, the yellow pigment Xanthophyll, the orange pigment Carotene, and the blue pigment Phycocyanin.

Phycocyanin is constructed on the porphyrin-pyrrole protein molecule, the basic molecular structure of both chlorophyll and hemoglobin. As it has both magnesium and iron in its molecular ring formation, it may be the origin of life common to both plants and animals.

Spirulina also contains beta-carotene, with ten times the concentration found in carrots. Numerous studies indicate that beta-carotene may have the ability to reduce the risk of several types of cancer.

Spirulina is high in gamma-linolenic acid (GLA), an essential fatty acid, and the Omega 3 and Omega 6 groups, plus other glycolipids and sulfolipids. Spirulina contains 17% carbohydrates, all as easily assimilated glycosides. It is important to note that 60% of these glycosides are in the form of Rhamnose, a polysaccharide that is easily absorbed and rapidly converted to glycogen. It offers quick energy without raising insulin levels or precipitating hypoglycemia. Greens+ contains 1356 mg per serving of pristine Hawaiian Spirulina.

For more information on the other ingredients in Greens+, click here: Free Greens+ Green Foods Guide

• Sautier C., Tremoliers J.: Food value of Spirulina in humans. Ann Nutr Alim 1976

• Utilization of algae as a protein source for humans. J Nutr 1965

• Fox R.D.: Spirulina, the algae to end malnutrition. The Futurist, Feb 1985

• Richmond A.: Spirulina. Micro-algal Biotechnology, Cambridge University

• Schwartz J., et. al.: Prevention of experimental oral cancer by extracts of spirulina-dunaliella algae. Nutrition and Cancer 1995

The European Bilberry in Greens+^® is 25% anthocyanidin pigment, a powerful phytochemical. These pigments have been found to have impressive effects on capillary micro-circulation. They alter the ability of fluids to pass through capillaries and improve their strength by reducing capillary fragility. This was dramatically demonstrated in an experiment in which bilberry flavonoids prevented changes in the permeability of capillaries in the brain caused by hypertension.

Bilberry is an inhibitor of platelet aggregation and helps to strengthen blood vessel walls, thereby reducing the risk of hemorrhage. Recent research also shows interesting effects on visual function, for which bilberry became very popular during World War II. During that time, British pilots reported a dramatic increase in night vision after consuming bilberry jam. French researchers in the late 1960s followed up on these reports, demonstrating an effective increase in activity of enzymesin the eye once bilberry was consumed. Additional research showed that bilberry extracts significantly improved dark adaption: the time it takes our eyes to adapt to darkness after being exposed to light. Greens+ contains 10 mg. per serving of European Bilberry.

Would you like to learn more about Greens+ ingredients?

Click here for the Free Greens+ Green Food Guide.

• Morazzoni P, Bombardelli E.: Vaccinium Myrtllus. Indena, December 11, 1995

• Bravetti G.O., et. al.: Bilberry. Ann Ottalmol Clin Ocul 1989, 115:109