Greens Plus contains 29 enzymatically alive whole foods that work synergistically with each other to make up a whole food supplement that helps to:
- Increase energy levels
- support the immune system
- enhance mental acuity
- cleanse the digestive system
- balance the body’s pH
- Deliver the equivalent of 4-5 servings of fruit and vegetables
- exceed the recommendations of the new USDA food pyramid
- provide every vibrant color in the dietary food spectrum
So what do each of these synergistic ingredients do in the body?
In the next few weeks I will be featuring one ingredient a day to give you insight into how impressive the functions of these ingredients truly are.
Today I will be focusing on the ingredient:
Soy Lecithin
Lecithin is found in every living cell. Its highest concentration is in the vital organs: the brain, heart, liver, and kidneys. Our brain shows a dry composition of 30% lecithin. Lecithin performs an astonishing range of vital functions, directly affecting our health and well-being. It takes four hundred pounds of Identity Preserved, Certified Non-GMO soybeans to produce each pound of the premium quality lecithin contained in Greens Plus ®.
By helping to dissolve fats and cholesterol, lecithin acts as the body’s emulsifier to prevent cholesterol and other fats from accumulating on artery walls, and helps dissolve the deposits that may already be there. Normally oil and water do not mix, but a lecithin molecule can hold them together because of its di-polar structure. The one end contains fatty acids and is attracted to oil, and the other end contains phosphorus and nitrogen and is attracted to water. Lecithin helps metabolize clogging fat in the liver, lessening the chance of liver degeneration. In the intestinal tract, lecithin helps absorb vitamins A and D, and ehances the utilization of other fat-soluble nutrients such as vitamin E and K.
In the brain, lecithin choline is transformed into acetylcholine, the most abundant neurotransmitter in the body responsible for the transmission of messages from one nerve ending to another. Choline, from lecithin, crosses the blood-brain barrier and has a positive effect on memory, thinking ability and muscle control. In April 1998, the National Academy of Sciences established an RDA for Choline: 550 mg/day for men, and 425mg/day for women. Greens Plus® contains 125 mg (25% of the RDA) per serving of phosphatidylcholine, the most bio-available form.
Would you like to read more about Greens+ ingredients? Download the Free Greens+ Green Food Guide!
• Canty D., et. al.: Lecithin and Choline: Research Update on Health and Nutrition. Soy Ohio 1996
• Knuiman J.T., et. al.: Lecithin intake and serum cholesterol. AM J Clin Nutr 1989, 49:266-276
• Rodriquez J.R., Gonzalez M.J.: Treatment of hypercholesterolemia with vitamins A, C and lecithin: a case report. J Orthomol Med 1991, 6:78-80
• Cohen E.L., Wurtman R.J.: Brain Acetylcholine: control by dietary choline. Science 1976, 191:561-2
• Corkin S.: Acetylcholine, aging and Alzheimer’s disease. TINS 1981, 4:287-290
• Swartzwelder S.: Choline supplementation during pregnancy. J Nuerophysiology April 2004 v91
