Wheatgrass Juice Powder and Mineral-Rich Soils – Dr. Berg’s Interview

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so I recently flew to the farm where they grow our wheatgrass and convert it into a powder but I have to say it was an amazing trip talk about the quality the quality of the soil the quality of the processing as you’re about to see in this interview with the CEO of the farm so the question is why did you choose this location in Utah versus other places okay this valley was ancient sea bed was under ocean water for a very very long time so this next question relates to soils it’s the quality of the soil that the plant is grown on that determines the health of the plant and how much nutrition that plant is gonna contain because the trace minerals and the minerals in the soil convert into vitamins and phytonutrients this used to be the bottom of Lake Bonneville and so it was ocean for a very long time than it was lake bed Inland Sea for a very long time then about 10,000 years ago a Lake Bonneville drained and since then we have a watershed the severe watershed that drains from big sections of central and southern very rural Utah that has been evaporating in this valley for the last 10,000 years depositing a tremendous amount of minerals and those minerals not only give us a more nutrient-dense product from me a mineral and trace mineral point of view it also helps grow unusually healthy crops dairy farmers in the surrounding area even in Nevada and as far as California will pay extra money for the same what they call nutritional school so I wanted to ask the question what is the difference between wheatgrass juice powder versus wheatgrass powder and as you’re gonna find out there is a huge difference check this out so you know I’m sitting here holding this blade of grass and I love many people when you get especially when the grass is this good we love to chew on it mm-hmm it tastes good it’s sweet it’s delicious but as I chew this grass or is it eat this grass something really important is going on I’m chewing it and when I chew this grass I’m rupturing the cells and if we think of fresh grass think of water balloon cells being like a water balloon you have this membrane of cellulose that is not digestible by humans I’m rupturing on popping those water balloons and I’m taking all the the abundance of nutrients that are very digestible in a similar bit and i’m rupturing them in an essentially juicing this grass in my mouth as i chew it i’m juicing the grass and I’m taking that juice in I’m utilizing it think of this water balloon and it’s now all shriveled up and dried out and the nutrients that we need are essentially locked encapsulated inside that membrane that we can’t break down if I juice it I’m good I can get those nutrients but if I try and take in a dry product where the membrane has been shriveled around those cells even with a fine grind I’m only getting a portion of what I would get if I were chewing on fresh bread of grass or or drinking the fresh juice in our case the powder that’s equivalent to fresh juice when reconstituted the vast majority the chemical compounds of phytonutrients in this grass we know nothing about we will be learning about those things for centuries to come in most of the food we eat we cook it we’re drastically altering those chemical compounds we’re making them into something that our body may not be able to use and in some cases there’s a benefit some nutrients are actually more available and cooked form well I think we get plenty of those in our diet we’re not short on whatever we get from cook food we get plenty of that well most of us are short on in our busy hustle-bustle life are the nutrients in raw foods especially nutrient-dense raw foods leafy greens in particular have abundance and nutrients that most of us do not get nearly enough of and when you cook it your trash tickly changing those nutrients and so our passion our goal is to produce a convenient product that retains the nutrients that I get when I chew on fresh grass that’s the goal so we crafts not only has vitamins and minerals and essential fatty acids and essential amino acids but it has chlorophyll and phytonutrients if we have high chlorophyll counts we have found we’ll have high beta-carotene we’ll have higher protein we’ll have high s OD or superoxide dismutase we have high chlorophyll we have high nearly every other compound that we have found to be sensitive to some kind of processing condition but I wanted to measure the amount of phytonutrients in chlorophyll in our wheatgrass and compare that to the top three greens products on the market while we measure a lot of different things we measure chlorophyll extensively and so we measure it to determine how we’re doing on the farm it tells us when to harvest if we harvest too early or too late we don’t get that maximum chlorophyll and with the protein and all the other nutrients that we’re aware of that have value so we use a third-party independent lab and as you can see it in these graphs our we craft contains much more carotenoids xanthan an and chlorophyll brass juice I believe because of the the abundant of enzyme activity is probably the most unstable juice we’ve ever I’ve ever encountered and we process a lot of different fruits and vegetables and most fruit and vegetable juices you could you could juice and put it in your refrigerator for a week or two and it would still be good crash juice it’s not like that juice it put it in your refrigerator and within 24 hours it’s not any more interesting it’s very very unstable Wow we found that if we take two hours before from the time to harvest it to the time we juice it we lose significant quality just in that two hours Wow you wouldn’t think two hours of matter it really does interesting and so we’ve gone to great lengths to figure out how to go from harvest to juicing as quickly as possible and we’re typically less than an hour so I wanted to bring up the question is how can you make a wheatgrass virtually raw without heating it okay and what you’re about to find in this answer is an unbelievable process where they’re able to take a liquid and turn it into a powder and less than two minutes under a hundred and six degrees that’s the temperature of bath water check this out once we juice the product it breaks down and goes bad we started seeing it at you know drop in chlorophyll it starts turning brown it starts tasting losing its fresh flavors and aromas and so these are the things we pay very close attention to it what happens is at a hundred and sixty degrees if we take just fresh juice you heat it to 106 degrees over time we will see a grand your calculation of the chlorophyll now at a hundred and ten degrees Fahrenheit for more degrees it’s instant within a fraction of a second the chlorophyll becomes coagulated and drops out of solution and you get this yellow looking liquid wow that’s interesting and so if we are not managing our machine properly if the settings aren’t quite right if the operators aren’t paying attention if our instruments are calibrated if we do anything wrong we know it instantly that’s the feedback instant feedback instant feedback our product off the machine will come back and we’ll have what we call poor solubility which means we exceeded a hundred and six degrees Fahrenheit so the proof is in the solubility of the chlorophyll so you’re talking a very short period of time a few minutes going from liquid to a dry material but how much time would it go up to 106 degrees product exceeds body temperature 98. 6 for just under two minutes and so that’s the time because it enters on your machine at about thirty five degrees and it comes out at 106 when it comes out Wow and and then it goes through a process that instantly cools it down to around 75 to 80 degrees yeah this this we Chris is just it stands out I mean when you drink it it’s just like it just hits you you just feel like y