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Greens First Whole Food Plant Based Powder -- 9.86 oz


Greens First Whole Food Plant Based Powder
  • Our price: $40.49

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Greens First Whole Food Plant Based Powder -- 9.86 oz

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Greens First Whole Food Plant Based Powder Description

  • Whole Food • Plant Based • 15+ Servings of Fruits & Vegetables
  • Tastes Great!
  • Certified Organic Fruits & Vegetables
  • 49 Different Super Foods
  • Antioxidants, Probiotics & Enzymes
  • No Wheat, Dairy, MSG, or Preservatives

Antioxidant Power of 15+ Servings of Fruits and Vegetables in Every Scoop!

Greens First® Helps to Support pH Alkaline Balance

 

Green First is a nutrient-rich, antioxidant super food that may help to aklalize balance and nourish your whole body...plus, it gives you something unexpected...Great Taste!

 

What makes Greens First The Number One Choice in Super Food Drink Mixes? Greens First is guaranteed great tasting and refreshing mixed with plain water. No need to add fruit juices that are loaded with extra calories and carbohydrates! Greens First is fortified with proprietary OxiSure™ Blend, so each serving has the phytonutrient and antioxidant power of 15+ servings of fruits and vegetables!

 

Greens First is fortified with Beta-Glucan, a USDA patented oat fiber! Greens First contains 49 different super foods, extracts and concentrates, including supergreens, vegetables, fruits, probiotics, soluble fiber, herbs, spices, natural flavonoids, enzymes and lecithin. Greens First contains Certified Organic fruits, vegetables and barley grass which are first juices, then naturally spray dried without solvents at low temperature, leaving all the important nutrients intact. Greens First Contains NO yeast, corn, wheat, soy protein, dairy, egg, MSG, preservatives, artificial color or artificial flavor.


Directions

Mix one level scoop with 6-8 oz of cold water. Shake in a closed container and enjoy. It's perfect first thing in the morning within 30 minutes upon arising or anytime!

 

Eating Right Just Got Easier - The Greens First Wellness Shake!

The Greens First Wellness Shake is made by mixing & matching 1 scoop of Greens First (Original or Berry) together with 1 scoop of either flavor of Greens First Boost® (Chocolate or Vanilla) in 8-10 oz of cold water. Shake well & enjoy! It's the perfect nutritious and delicious "instant breakfast" or an anytime "energy booster" and part of The Alkalize Now-pH Balance Program.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Supplement Facts
Serving Size: 9.32 g (About 1 Scoop)
Servings per Container: 30
Amount Per Serving% Daily Value
Calories40
Total Fat1 g1%
Total Carbohydrate6 g2%
   Dietary Fiber1 g4%
   Total Sugars1 g
Protein1 g
Iron0.96 mg5%
Sodium15 mg1%
Potassium94 mg2%
Organic Greens Blend
Organic barley grass pwoder, chlorella powder, organic spirulina plant powder.
2.5 g*
Proprietary Fiber Blend
Nutrim (as organic oat bran powder), apple fruit powder, rice bran powder.
1.95 g*
Soy Lecithin powder1.8 g*
Organic Vegetable Blend
organic carrot root powder
organic cauliflower bulb/head powder
organic broccoli head and plant powder
organic spinach leaf powder,
organic parsley leaf powder
organic collards (kale) leaf powder
1.5 g*
Oxi Sure Fruit & Vegetable Blend
Carrot root powder, green tea leaf extract, plum fruit powder, grape seed extract, sour cherry fruit powder, broccoli stem & florets powder, tomato fruit powder, spinach leaf powder, collards leaf powder, masson pine bark extract, brassica oleracus var gemmifera (brussel sprouts) head powder, cranberry fruit powder, raspberry fruit powder, blueberry fruit powder
298.32 mg*
Enzyme Blend Inulin, bromelain, papain, protease, amylase, lipase, cellulase, lactase200 mg*
Probiotic Blend Inulin, lactobacillus acidophilus, bifidobacterium longum, lactobaciullus casei, lactobacillus rhamnosus200 mg*
Organic barley malt seed powder200 mg*
Proprietary Blend Japanese knotweed root extract, organic acerola fruit powder, vitis labrusca (concord grape) fruit powder100 mg*
Green Tea Leaf Extract100 mg*
Quercetin Dihydrate100 mg*
Milk Thistle Seed Extract75 mg*
Organic beet root powder50 mg*
Organic cassia bark powder50 mg*
Organic aloe leaf powder50 mg*
Turmeric Root Extract20 mg*
Organic kelp powder15 mg*
Licorice Root Extract5 mg*
*Daily value not established.
Other Ingredients: Natural spearmint flavor, natural orange flavor, citric acid, rebaudioside A (from stevia leaf extract).
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Why Everyone Should be Eating More Leafy Greens

Want to keep your peepers sharp well into old age? Add a little green to your dinner plate right now.

Eating green leafy vegetables may significantly reduce your risk of developing early stage age-related macular degeneration, researchers at Australia's Westmead Institute for Medical Research have found.

Bunch of Leafy Green Vegetables with Colorful Stems on Wooden Table | Vitacost.com/blog

The study found that people who consumed between 100 and 142 milligrams of vegetable nitrates -- found mostly in green leafy vegetables and beetroot -- each day lowered their risk of developing the disease by 35 percent compared to those who consume less than 69 milligrams of such nitrates daily.

This is the first time anyone has measured the impact of dietary nitrates on macular degeneration risk, according to the researchers.

Leafy green vegetables have something of a bad name right now, thanks to the recent recall of romaine lettuce harvested from parts of northern and central California. 

The lettuce was contaminated with E. coli. Until the scare blows over, it's best not to eat romaine lettuce. But other types of leafy greens remain as healthful as ever.

Other health benefits of green leafy vegetables

Eating green leafy vegetables offers numerous health benefits that reach beyond better eyesight, says Caroline West Passerrello, a Pittsburgh-based registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics.

Most types of green leafy vegetables are a “fat-free, cholesterol-free, excellent source of dietary fiber,” she says.

Examples of green leafy vegetables include:

In addition to serving as a great source of dietary fiber, green leafy vegetables are high in vitamins A, C and K, and are rich in iron. 

The U.S. Department of Agriculture cites other health benefits of eating these vegetables, including:

  • Blockage of the early stages of cancer, thanks to large amounts of carotenoids-antioxidants that protect cells
  • Promotion of heart health and prevention of birth defects, thanks to the presence of the B vitamin folate
  • Protection against osteoporosis and inflammatory disease, thanks to the presence of vitamin K

https://www.ars.usda.gov/plains-area/gfnd/gfhnrc/docs/news-2013/dark-green-leafy-vegetables/

Getting the most from green leafy vegetables

To get the most from your green leafy vegetables, Passerrello says most adults should aim for eating about 2 to 3 cups of the food each day.

One good method of making sure you get enough dietary nitrates and other nutrients is to consume fruits and vegetables with a variety of colors.

“Vary your veggies,” she says. “Aim to eat the rainbow daily, or at least weekly.”

Eating greens along with a good source of fat can help your body absorb the fat-soluble vitamins in the vegetable. For example, you could use canola oil when sautéing, peanut butter in a smoothie or an olive-oil-based salad dressing, Passerrello says.

Meanwhile, eating a serving of citrus fruit can help your body absorb the iron in green leafy vegetables.

Overcoming the challenge of eating leafy greens

Eating leafy greens can be a challenge for some.

For starters, people with certain medical conditions need to be careful when eating green leafy vegetables.

“If you take a blood thinner, you need to maintain consistent blood levels of vitamin K,” Passerrello says. “So, it’s important that you talk with your doctor about your consumption of leafy greens.”

As with any fruit or vegetable, you need to properly wash and store your green leafy vegetables to reduce the likelihood of food-borne illness and spoilage, Passerrello adds.

Some people just don’t like the thought of gulping spinach and other leafy greens. If you are in this camp, Passerrello suggests experimenting with different types of leafy greens until you find one that works.

She notes that raw, steamed and dried leafy greens all taste differently. So, while you might not like raw kale, you might enjoy kale chips.

Or, perhaps you don’t like spinach, but won’t even notice it when you blend it into a smoothie. You can also add leafy greens to soup, stir fry and omelets.

Passerrello urges you to experiment with these preparation options until you find one that clicks for you. “The best leafy green vegetable is the one that you’ll eat,” she says.

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