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Macro Life Naturals Macro Greens Superfood -- 10 oz


Macro Life Naturals Macro Greens Superfood

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Macro Life Naturals Macro Greens Superfood -- 10 oz

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Macro Life Naturals Macro Greens Superfood Description

  • 38 Nutrient-Rich Superfoods
  • Best Tasting • Plant Based Vitamins/Minerals/Herbs
  • 90 Servings
  • 18 Billion Probiotics
  • Optimum Alkaline Source for Stimulant Free Energy & Health
  • 1 Delicious Glass = 5 Servings of Fruits and Vegetables
  • Gluten Free
  • Raw
  • Non-GMO
  • Vegan

Macro Greens is more than a greens product; it is a complete science-based phytonutrient, herbal and plant derived formula. Macro Green has a base of certified organic baby barley grass, proven to be the most effective and most synergistic of all grasses. Macro Greens delivers vital nutrient needed by the body's cells to thrive and help achieve optimal nutrition for today's fast paced lifestyles.

Macro Greens nourishes your body from the inside out; with antioxidants, enzymes, vitamins, minerals, amino acids, 18 billion probiotics, plus an herbal blend that supports multiple systems. Enjoy stimulant-free energy from plant-based whole foods that gently detoxify to help support a healthy weight. This delicious, alkalizing powder blend or mixes easily and takes the guesswork out of daily supplementation.

Add a little to your day...add a lot to your life!

MacroMan is a Macrophage, a specialized cell that defends your immune system.


Directions

Mix 1 tbsp into 10-12 ounces of your favorite non-citrus juice, water, smoothie or protein shake. For best taste mix into 3/4 filtered water and 1/4 apple juice. Enjoy daily!
Free Of
Gluten & GMOs

*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: 1 Tbsp. (9.4 g) (9.4 g)
Servings per Container: About 30
Amount Per Serving% Daily Value
Calories40
  Calories from Fat15
Total Fat1.5 g2%
Saturated Fat0 g0%
Cholesterol0 mg0%
Total Carbohydrate6 g2.5%
  Dietary Fiber1 g5%
  Sugars2 g*
Protein1 g2%
  Vitamin E (as d-alpha-tocopherol succinate)100 IU330%
  Vitamin C475 mg790%
  Vitamin B12 (Methylcobalamin)3 mcg50%
  Calcium (as Calcium Citrate)17 mg2%
  Magnesium (as Magnesium Glycinate)3 mg1%
  Sodium40 mg2%
  Iron1.4 mg8%
  Vitamin A450 IU8%
Nutrient Rich Super food Blend1735 mg*
   Certified Organic Barley Grass Juice Powder1250 mg*
   Certified Organic Spirulina Powder300 mg*
Chlorella (cracked cell)100 mg*
  Spinach Leaf Powder83 mg*
  Policosanol2 mg*
Non-Dairy Probiotic cultures Min. Organisms (at mfg)18 billion units*
  Lactobacillus Acidophilus
  Lactobacillus Rhamnosus
  Lactobacillus Bulgaricus
  Bifidobacterium Breve
  Bifidobacterium Longum
Antioxidant Proprietary Blend1430 mg*
  Acerola Fruit Extract
  Acerola Berry Powder
  Citrus Bioflavonoids (inner peels lemons, oranges, and/or grapefruits)
  Milk Thistle Extract (80% Silymarin)35 mg*
  Green Tea Leaf Extract (60% Polylphenols)30 mg*
  Grape Seed Extract (95% Proanthocyanidins)30 mg*
  Rutin
  Ginkgo Biloba Leaf Extract (24% Flavone Glycosides, 6% Terpene Lactones)
Adaptogenic & metabolic Herbs Proprietary Blend2808 mg*
  Lecithin 99% Oil Free (non-GMO)
  Red Raspberry Fruit Powder
  Horsetail Stem Powder
  Licorice Root Powder55 mg*
  Ginger Root Powder
  Parsley Leaf Powder
  Eleuthero Root Extract
  Suma Root Powder
  Astragalus Root Powder
  Echinacea Angustifolia Root Extract (5% Echinacosides)35 mg*
  Damiana Leaf Powder35 mg*
Natural Fibers Proprietary Blend1225 mg*
  Apple Pectin Cellulose Powder
  Apple Fruit Powder (fiber)
   Certified Organic Flax Seed Meal
Harmonizing & Support Herbs Proprietary Blend1475 mg*
  Aloe Vera Leaf Powder600 mg*
  Watercress Leaf Powder
  Carrot Powder
  Yucca Root Powder
   Certified Organic Beet Root
  Stevia
  Dulse
  Prickly Pear Leaf Powder (Nopal)
Natural Plant Enzymes Proprietary Blend200 mg*
  Protease
  Cellulase
  Amylase
  Lipase
*Daily value not established.
Other Ingredients: Natural flavors
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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