Green Power – Organic SuperGreens Blend

Description

Green Power Organic SuperGreens Blend is a carefully crafted mix of vegetable, leaf, and grass powders with a naturally earthy flavor. This smooth, easy-to-mix powder blends well into smoothies, juices, soups, and sauces, making it a versatile way to enjoy the taste of greens in everyday recipes.

Convenient and shelf-stable, it offers a simple option for adding variety to your kitchen routine. With its balanced flavor and adaptability, this SuperGreens blend is a flexible pantry staple for both sweet and savory creations.

What exactly are green food powders?

Green food powders are considered a modern creation of a food product from an individual or a wide variety of dried or juiced grasses, vegetables, and seaweeds to bring a quality source of concentrated nourishment for supporting healthy human physiology.

Green foods have a tremendous reputation for providing a high level of quality nourishment, like micronutrients and phytocompounds, specifically chlorophyll (The pigment that gives green foods their color). When prepared and utilized correctly, they can be a great and easy way to add high-quality nourishment to your daily program.

Are Green food powders a Superfood?

To accurately answer this question, it is vital to understand not only the definition and characteristics of what is known as superfoods but how they compare to a more critical term; “functional food.” Please note there are no legal definitions for these terms.

Functional food is defined as dietary items that provide nutrients and energy that may modulate multiple targeted functions in the body by supporting specific physiological responses.

For example, fermented dairy products are functional foods that offer essential probiotic bacteria for restoring gut health. A superfood is a food rich in compounds considered beneficial to a person’s health containing a very high nutritional density with a meager calorie count. While the definition of these terms seems similar, there are intrinsic details that separate them.

Therefore, the answer to whether or not greens are superfoods is NO; greens are functional foods. Functional foods are the most intensely researched category, with the intent to understand better how their unique compounds’ can support well-being by possibly modulating specific mechanisms of action.

Are Green food powders the same as green juice powders?

While using food in powder form has advantages and disadvantages, it is essential to understand the intrinsic facts that create differences. Juice powders are one of many versions of what is known as extract powders.

The umbrella term extract powder describes many different versions of plant, fungi, and animal foods in either powder or liquid form. These different versions create variables for their nourishing qualities. Some of these variables are defined in concentration levels.

A full spectrum extract concentrates a food or herb as a whole, so you get all the constituents found in that food at a much higher level (than in its normal state). Although the fiber has been removed in a juice powder, all other nutrients and constituents are perfectly balanced and more concentrated.

The ingredients in Green Power are dried and milled into a powder and left in their original form. This product is a whole food powder with all constituents intact. The water has been removed, and nothing has been purposely concentrated. You can count on the fact that there will be differences in color and taste between the juice powder and the whole-food powder (the whole-food powder is more likely to vary from batch to batch). To be clear, this is not to say that one is better than the other. It is a matter of how you intend to use the product that will declare which one may be more suitable.

 

 A Treasure Trove of Nourishment

Chlorophyll 

Chlorophyll is a compound in plants that gives them deep, vibrant green color. This is the primary compound that helps in a process called photosynthesis (using sunlight to synthesize foods from carbon dioxide and water). Simply put, the deeper green the vegetable, the more chlorophyll it contains. Two primary types of chlorophyll are found in plants (Chlorophyll A & B), both of which are fat-soluble compounds with highly nourishing and protective properties.

When chlorophyll is ingested, it moves throughout the body via molecular groups called micelles, whose purpose is to help the body absorb lipids and fat-soluble nutrients (they also help transport fat-soluble nutrients to the small intestines).

Chlorophyllin is a compound produced from chlorophyll through a process called saponification. This process takes chlorophyll paste and adds sodium hydroxide to create a saponification reaction (breaking the ester bonds between fatty acids and glycerol, resulting in free fatty acids), adding copper to crystalize, purify, and making sodium formation, thereby creating a sodium-copper chlorophyllin end product. In simple terms, chlorophyllin is the water-soluble version of chlorophyll. In earlier human studies, it was shown that by taking 100mgs of chlorophyllin daily, there was a 55% decrease in DNA damage in individuals with preexisting liver issues.

Other reports have discussed the relationship between eating fresh vegetables (including leafy greens) and those with advanced gastrointestinal issues that chlorophyll may modify specific agents that damage DNA.

 

Vitamin K  

Unless you have been living under a rock for the past ten years, it will come as no surprise the vital importance of vitamin K on human health.

Before we get into the nourishing qualities and sources of the vitamin K family, let’s break this down, so we understand all of the vital details. Vitamin K describes the family of K vitamins 1, 2, and 3. This family of fat-soluble vitamins is implicated in many essential biological processes like Blood clotting (by assisting in the conversion of particular coagulation factors into their mature forms), bone building (activating osteocalcin, a protein that supports the accumulation of calcium in bone and teeth), and possibly reducing calcium deposits in the arteries (activated matrix GLA protein which prevents calcium accumulation in soft tissue).

Technically, there are three forms of vitamin K, but what we know as K3 has been banned by the FDA due to its potentially toxic effects. It seems that the nourishing qualities are found in K1 and K2. 

Vitamin K1 (phylloquinone) is primarily found in green leafy vegetables, and K2 (Menaquinone) is found mainly in fermented foods, milk, meat, eggs, and cheese and has multiple subtypes; MK-4, MK-6, MK-7, and MK-9. MK-4 is primarily found in animal fats like egg yolks, lard, and butter. MK-7 is a product of cheese and fermented foods but is mainly found in Natto (a fermented soybean product).

Ultimately, K1 and K2 have the same functions and work via the exact mechanisms of action, except that K2 works more efficiently. 

In a randomized controlled study discussing Vitamin K and its association with mortality risk, it was stated that those who increased their intake of phylloquinone and Menaquinone had a lower chance of all-mortality compared to individuals who decreased or did not change their intake.

 

Carotenoids

Phytonutrients are compounds produced by plants to help them resist external environmental threats. These compounds are believed to have nourishing qualities that may support a wide range of human health factors. Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria.

There are more than 600 types of carotenoids (some of the most common include alpha and beta carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are researched for their ability to take on antioxidant-like qualities potentially.

Carotenoids are classified into two primary groups; Xanthophylls (primarily protect from too much sunlight, contain oxygen, more yellow pigment, and are associated with nourishing the eyes), which closely associate with green leafy vegetables, and Carotenes(have no oxygen and are associated with orange pigment).

An article published in 2001 discussed the importance of green leafy vegetables (specifically spinach, kale, and purslane)and assessed (based on supporting healthy biological function) the most essential phytonutrients in leafy greens like spinach and kale are the carotenoids lutein, beta carotene, and zeaxanthin.

 

Green foods: A Traditional Chinese Medicine (TCM) Perspective

One of the concepts in TCM is the five elements theory that outlines the relationship between the different elements of nature (wood, fire, earth, metal, and water) and the life force, aka Qi, that flows through them. Different colors and seasons are also a part of this equation (Heart/red/summer, spleen and stomach/yellow, lungs/white/fall, kidneys/black/winter).

Regarding green foods and the color green, Traditional Chinese Medicine believes this represents springtime (when all plant life begins to flourish) and is related to the wood element. The wood element resonates with the liver (The grand architect for our vision of the future and strategic planning), gallbladder (The center of our ability to decide and judge wisely), tendons, nails, eyes, sour flavor, and the emotion of anger.

TCM believes the liver’s primary functions are to store blood and regulate the movement of Qi (life force) within the body, and it is partnered with the gallbladder. Therefore, focusing on nourishing the liver and gallbladder with foods that support detoxification pathways, like greens, may provide significant benefits.

Z Natural Foods hand-picks specific individual ingredients for our customers based on three concepts to provide the best quality product possible for supporting optimal well-being. 

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in humans

Summary of important information

What exactly are green food powders?

• Green food powders are considered a modern creation of a food product from an individual or a wide variety of dried or juiced grasses, vegetables, and seaweeds to bring a quality source of concentrated nourishment for supporting healthy human physiology.
• Green foods have a tremendous reputation for providing a high level of quality nourishment, like micronutrients and phytocompounds, specifically chlorophyll (The pigment that gives green foods their color).
• When prepared and utilized correctly, they can be a great and easy way to add high-quality nourishment to your daily program.

Are Green food powders a Superfood?

• To correctly answer this question, it is vital to understand not only the definition and characteristics of what is known as superfoods but how they compare to a more critical term; “functional food.”
• Please note there are no legal definitions for these terms.
• Functional food is defined as dietary items that provide nutrients and energy that may modulate multiple targeted functions in the body by supporting specific physiological responses.
• For example, fermented dairy products are functional foods that offer essential probiotic bacteria for restoring gut health.
• A superfood is a food rich in compounds considered beneficial to a person’s health containing a very high nutritional density with a meager calorie count.
• While the definition of these terms seems similar, there are intrinsic details that separate them. Therefore, the answer to whether or not greens are superfoods is NO; greens are functional foods.
• Functional foods are the most intensely researched category, with the intent to understand better how their unique compounds can support well-being by modulating specific mechanisms of action.

Chlorophyll 

• Chlorophyll is a compound in plants that gives them deep, vibrant green color. This is the primary compound that helps in a process called photosynthesis (using sunlight to synthesize foods from carbon dioxide and water). Simply put, the deeper green the vegetable, the more chlorophyll it contains.
• Two primary types of chlorophyll are found in plants (Chlorophyll A & B), both of which are fat-soluble compounds with highly nourishing and protective properties.
• When chlorophyll is ingested, it moves throughout the body via molecular groups called micelles, whose purpose is to help the body absorb lipids and fat-soluble nutrients(they also help transport fat-soluble nutrients to the small intestines).
• Chlorophyllin is a compound produced from chlorophyll through a process called saponification.
• This process takes chlorophyll paste and adds sodium hydroxide to create a saponification reaction (breaking the ester bonds between fatty acids and glycerol, resulting in free fatty acids), adding copper to crystalize, purify, and making sodium formation, thereby creating a sodium-copper chlorophyllin end product.
• In simple terms, chlorophyllin is the water-soluble version of chlorophyll. In earlier human studies, it was shown that by taking 100mgs of chlorophyllin daily, there was a 55% decrease in DNA damage in individuals with preexisting liver issues.
• Other reports have discussed the relationship between eating fresh vegetables (including leafy greens) and those with advanced gastrointestinal issues that chlorophyll may modify specific agents that damage DNA.

Vitamin K  

• The general term vitamin K describes the family of K vitamins 1, 2, and 3.
• This family of fat-soluble vitamins is implicated in many essential biological processes like Blood clotting (by assisting in the conversion of particular coagulation factors into their mature forms), bone building (activating osteocalcin, a protein that supports the accumulation of calcium in bone and teeth), and possibly reducing calcium deposits in the arteries (activated matrix GLA protein which prevents calcium accumulation in soft tissue).
• Technically, there are three forms of vitamin K, but what we know as K3 has been banned by the FDA due to its potentially toxic effects. It seems that the nourishing qualities are found in K1 and K2.
• Vitamin K1(phylloquinone) is primarily found in green leafy vegetables, and K2 (Menaquinone) is found mainly in fermented foods, milk, meat, eggs, and cheese and has multiple subtypes; MK-4, MK-6, MK-7, and MK-9.
• MK-4 is primarily found in animal fats like egg yolks, lard, and butter.
• MK-7 is a product of cheese and fermented foods but is mainly found in Natto (a fermented soybean product).
• Ultimately, K1 and K2 have the same functions and work via the exact mechanisms of action, except that K2 works more efficiently.
• In a randomized controlled study discussing Vitamin K and its association with mortality risk, it was stated that those who increased their intake of phylloquinone and Menaquinone had a lower chance of all-mortality compared to individuals who decreased or did not change their intake.

Carotenoids

• Phytonutrients are compounds produced by plants to help them resist external environmental threats.
• These compounds are believed to have nourishing qualities that may support a wide range of human health factors.
• Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria.
• There are more than 600 types of carotenoids (some of the most common include alpha and beta carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are researched for their ability to take on antioxidant-like qualities potentially. Carotenoids are classified into two primary groups; Xanthophylls (primarily protect from too much sunlight, contain oxygen, more yellow pigment, and are associated with nourishing the eyes), which closely associate with green leafy vegetables, and Carotenes (have no oxygen and are associated with orange pigment).
• An article published in 2001 discussed the importance of green leafy vegetables (specifically spinach, kale, and purslane)and assessed (based on supporting healthy biological function) the most essential phytonutrients in leafy greens like spinach and kale are the carotenoids lutein, beta carotene, and zeaxanthin.

Green foods: A Traditional Chinese Medicine (TCM) Perspective

• One of the concepts in TCM is the five elements theory that outlines the relationship between the different elements of nature (wood, fire, earth, metal, and water) and the life force, aka Qi, that flows through them.
• Different colors and seasons are also a part of this equation (Heart/red/summer, spleen and stomach/yellow, lungs/white/fall, kidneys/black/winter). Regarding green foods and the color green,
• Traditional Chinese Medicine believes this represents springtime (when all plant life begins to flourish)and is related to the wood element.
• The wood element resonates with the liver (The grand architect for our vision of the future and strategic planning), gallbladder (The center of our ability to decide and judge wisely), tendons, nails, eyes, sour flavor, and the emotion of anger. TCM believes the liver’s primary functions are to store blood and regulate the movement of Qi (life force) within the body, and it is partnered with the gallbladder

Suggested Use: Mix one tablespoon of organic greens powder with juice or add to your favorite smoothie. Alternatively, mix with water to make a potent greens drink.

Mixing suggestions: To increase flavor and nutritional profile, combine our whey protein concentrate and organic extra-rich cacao powders in a smoothie.Ingredients: Organic Alfalfa Leaf Powder, Organic Barley Grass Powder, Organic Broccoli Powder, Organic Moringa Leaf Powder, Organic Spinach Powder, Organic Spirulina, Organic WheatGrass Powder, Organic Beet Root Powder, Organic Tomato Powder, Organic Dulse Powder.

Origin: Mixed and packaged with care in Florida, USA.
Certifications: Certified USDA Organic.