Daily Whole Food Multis with 77 Ingredients

The Greens help me wind down…

"Often at night I can't sleep because I'm too worked up running my businesses. If I don't take a Green, I sometimes keep working till 3 or 4 AM, and feel dreadful the next day.

"So now I take Greens with dinner and about 20 minutes before I want to retire, so my mind is calm enough for me to go to sleep. I used to have a shot of cognac or vodka, and sometimes I still do, but they don't work as well as the Greens, plus they're way more expensive and not as healthy."

New Dad finds health – more energy, sleeps better, doesn’t fly off the handle at work anymore…

"If you had asked me at the beginning of the year what I was doing to stay healthy, I would have looked at you with a blank stare. Healthy? Who cares, you only get one ride on this merrygo-round they call life, so why not have fun and be happy.

"Then came the day when, after climbing the stairs to go to bed, I was out of breath and sweating like a pig - and I had walked up them. I thought to myself, "How could I let myself get so out of shape in only 36 years?" Something had to change quick. I was about to become a dad and I want to be around to watch my children grow up.

"I was fortunate to know someone who was so enthusiastic about the Pops that I had no choice but to try them. I am so glad I did. I can now climb stairs easily without sweating, I sleep better at night and I don't fly off the handle at work anymore.

"I love the Pops because they are easy to work into my daily routine. For me, it's one Purple in the morning and one Green after dinner. The Purple gives me the energy to get through the day while the Green helps get rid of all the garbage I eat and helps me sleep better at night."

Unstuck, finally…

"I lost 37 pounds on a low carb diet, but I wasn't eating veggies and I got plugged up. With Pop-A-Green I've been normal for a year now. I can stay on my low carb plan and not worry about getting sick. With both Pops, my husband's high cholesterol dropped 60 points after 3 months..."

Food Herbs

This ingredient can be found in: Pop A Green

The population across the world consumes a wide variety of foods in their everyday life. While some are considered staple foods others are considered occasional foods. Among these foods many are noted to have medicinal properties as well. These medicinal properties have been known across various generations and are being proven in  recent periods with the use of scientific studies. Such foods have also been referred to as food herbs. Some of the commonly used food substances that are also popular as herbal supplements are discussed below.

Alfalfa Leaf

Alfalfa, also known as Medicago sativa belongs to the legume family. This plant has been extensively cultivated as animal fodder. However, alfalfa has been used for many centuries as a part of the diet and  as a medicinal plant. Alfalfa has been considered to contain significant amounts of vitamins, minerals and proteins. Vitamins A, D, E and K along with traces of minerals such as magnesium, calcium, phosphorous and iron have been noted to be present in alfalfa.1

Alfalfa leaf has been used extensively in European and Chinese medicine for the treatment of numerous disorders including diabetes, arthritis, kidney problems and cleansing the digestive system. Alfalfa leaf is used either as fresh leaves or as dried powders in capsules or other supplements.1 The alfalfa leaf also contains an active content known as saponins which has been noted to have antifungal effect on other plants. Further studies are required to identify such benefits in humans.2

Barley Leaf

Barley has been grown across the world and consumed widely. Barley grains are considered excellent sources of vitamins, including vitamin B6, minerals  including zinc, copper and iron and a good source of fiber. The barley leaf is being studied for its beneficial effects on humans. One study conducted on smokers noted that regular consumption of barley leaf juice significantly reduced the levels of bad (LDL) cholesterol.3

Another study conducted on diabetic individuals also revealed similar results. Along with its effect on cholesterol levels it was also reported that the antioxidant properties of the barley leaf extract may be beneficial in reducing the harmful activity of the free radicals.4 Barley leaf may also improve the body’s resistance to diseases. A study conducted on rats proved that barley leaf powder enhanced the immune (body’s defense system) function in rats.5 Detailed analysis of the barley leaf extracts will provide an insight of other beneficial properties of barley leaf.

Cilantro

Cilantro, also known as Coriandrum sativum, has been used widely both as an essential part of cooking and also as an herbal remedy for many disorders. The leaf, seeds and other parts of the plant are all found to have beneficial effects. A study conducted on rats demonstrated that administration of cilantro juice to rats significantly reduced the toxicity of certain substances that play a vital role in liver failure, concluding that cilantro has liver protective properties. 6

Another study concluded that the cilantro leaves had varying amounts of calcium, with the center portion of the leaves having the highest concentration. 7 The oil obtained from dried seeds of cilantro was noted to have antimicrobial properties. Furthermore, it was considered to be free from adverse effects and recommended as a safe product for human consumption. 8 Further studies revealed that cilantro oil extracts have antioxidant properties that are quite stable when compared to other oils. 9

Garlic and Onions

Garlic and onions have been used in traditional medicines for several centuries. Commonly used for cooking, the increasing evidence of its benefits has made garlic and onions a popular vegetable among all individuals. The benefits of garlic and onions are being examined and new roles for these foods are emerging. Various biological actions on conditions such as diabetes, infections, hypercholestremia and other similar disorders have been noted with the use of garlic and onions.10

Additionally garlic and onions are widely popular for correction of gastric disorders, high blood pressure, heart disorders, cataract and even cancer. Garlic and onions are noted to have antioxidant properties.11 The beneficial effects of garlic and onions have been attributed to certain compounds known as organosulfurs along with another substance known as saponin. Saponin is believed to be the active ingredient that confers the cholesterol reducing and heart protective ability to garlic and onions.12

Oatstraw

Oatstraw, also known as Avena sativa, is used primarily for its heart protective effects. It has been considered a good source of beta glucan, minerals and various other nutrients. Oat and oat by-products have been widely used to treat disorders such as diabetes and heart disorders.13 Regular use of Avena sativa reduces cholesterol levels to a great extent and thereby reduces the risk of heart disorders. Additionally the presence of B complex vitamins, proteins and other minerals add to the benefits of oatstraw.13 Regular consumption of oatmeal foods significantly reduces the total cholesterol and bad (LDL) cholesterol levels.14

Parsley

The major content of parsley is believed to be plant chemical known as flavinoids that have multiple benefits on our body. Parsley is considered one of the major sources of flavinoids. One such flavinoid is apigenin which is abundant in parsley. This flavinoid has been noted to have anti-inflammatory, antioxidant and anti-cancer properties.15 Some of the major disorders such as heart disorders are associated with an increased amount of inflammatory changes in the blood vessels. Such changes can effectively be reduced with the regular consumption of parsley.

Furthermore, free radicals are observed to be concentrated in disorders such as diabetes that result in a significant amount of damage to the healthy cells and tissues in our body. Parsley being an antioxidant helps in protecting the body from such harmful effects thereby preventing the complications associated with diabetes. The anticancer ability of parsley limits the growth and differentiation of cancer cells and can be beneficial in the prevention of numerous cancers.16

Stevia Leaf

Stevia was commonly used as a sweetener before being explored for its other properties. With the identification of numerous other benefits of stevia leaf its consumption has increased widely and is now a commonly used diet supplement. Stevia leaf extract was noted to have antioxidant properties in one of the studies conducted. It was compared against ascorbic acid for its antioxidant ability and was noted to be quite superior. The study concluded that stevia leaf was potent as a natural antioxidant agent.17

Numerous other compounds have been identified to be present in stevia leaf which included substances such as steviol and isosteviol. These compounds present in stevia leaf are noted to have a multitude of benefits including anti-inflammatory, anti-hypertensive, anti-hyperglycemic, anti-cancer and immune building abilities.18

References

  1. Chevallier, Andrew. Encyclopedia of Medicinal Plants. London: Dorling Kindersley, 1996.
  2. Gruiz K. Fungitoxic activity of saponins: practical use and fundamental principles. Adv Exp Med Biol. 1996;404:527-34.
  3. Yu YM, Chang WC, Liu CS, Tsai CM. Effect of young barley leaf extract and adlay on plasma lipids and LDL oxidation in hyperlipidemic smokers. Biol Pharm Bull. 2004 Jun;27(6):802-5.
  4. Yu YM, Chang WC, Chang CT, Hsieh CL, Tsai CE. Effects of young barley leaf extract and antioxidative vitamins on LDL oxidation and free radical scavenging activities in type 2 diabetes. Diabetes Metab. 2002 Apr;28(2):107-14.
  5. Miyazaki Y, Tokunaga Y, Takagaki K, Tsusaki S, et al. Effect of dietary cabbage fermentation extract and young barley leaf powder on immune function of Sprague-Dawley rats. J Nutr Sci Vitaminol (Tokyo). 2001 Jun;47(3):253-7.
  6. Sreelatha S, Padma PR, Umadevi M. Protective effects of Coriandrum sativum extracts on carbon tetrachloride-induced hepatotoxicity in rats. Food Chem Toxicol. 2009 Apr;47(4):702-8. Epub 2008 Dec 29.
  7. Kerton M, Newbury HJ, Hand D, Pritchard J. Accumulation of calcium in the centre of leaves of coriander (Coriandrum sativum L.) is due to an uncoupling of water and ion transport. J Exp Bot. 2009;60(1):227-35. Epub 2008 Nov 13.
  8. Burdock GA, Carabin IG. Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient. Food Chem Toxicol. 2009 Jan;47(1):22-34. Epub 2008 Nov 12.
  9. Misharina TA, Samusenko AL. Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures. Prikl Biokhim Mikrobiol. 2008 Jul-Aug;44(4):482-6.
  10. Augusti KT. Therapeutic values of onion (Allium cepa L.) and garlic (Allium sativum L.). Indian J Exp Biol. 1996 Jul;34(7):634-40.
  11. Lanzotti V. The analysis of onion and garlic. J Chromatogr A. 2006 Apr 21;1112(1-2):3-22. Epub 2006 Jan 18.
  12. Matsuura H. Saponins in garlic as modifiers of the risk of cardiovascular disease. J Nutr. 2001 Mar;131(3s):1000S-5S.
  13. Sadiq Butt M, Tahir-Nadeem M, Khan MK, Shabir R, Butt MS. Oat: unique among the cereals. Eur J Nutr. 2008 Mar;47(2):68-79. Epub 2008 Feb 26.
  14. Kelly SA, Summerbell CD, Brynes A, Whittaker V, Frost G. Wholegrain cereals for coronary heart disease. Cochrane Database Syst Rev. 2007 Apr 18;(2):CD005051.
  15. Patel D, Shukla S, Gupta S. Apigenin and cancer chemoprevention: progress, potential and promise (review). Int J Oncol. 2007 Jan;30(1):233-45.
  16. Peterson S, Lampe JW, Bammler TK, Gross-Steinmeyer K, Eaton DL. Apiaceous vegetable constituents inhibit human cytochrome P-450 1A2 (hCYP1A2) activity and hCYP1A2-mediated mutagenicity of aflatoxin B1. Food Chem Toxicol. 2006 Sep;44(9):1474-84. Epub 2006 Apr 27.
  17. Shukla S, Mehta A, Bajpai VK, Shukla S. In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana Bert. Food Chem Toxicol. 2009 Jun 18. [Epub ahead of print].
  18. Chatsudthipong V, Muanprasat C. Stevioside and related compounds: therapeutic benefits beyond sweetness. Pharmacol Ther. 2009 Jan;121(1):41-54. Epub 2008 Oct 27.