Wheat grass: properties, what is it good for, how to make it step by step and how and when to take it

Wheat grass has become very popular in recent times, so in this article we are going to tell you all about this food (considered by some as a super-food).

With this article, you will be able to have a complete idea about its properties and what benefits the consumption of wheat grass can have for your health. We even show you how to make wheatgrass step by step, and when and how to take it.

Also at the end of the article I leave you a video in which I summarize the properties and uses of wheatgrass, you will surely enjoy it a lot!

What is wheatgrass?

Under the names of Green wheat, Wheatgrass , Wheatgrass or Wheatgrass , the food prepared from the germinated cotyledons of the common wheat plant for human consumption ( Triticum aestivum ) is known.

The sprouts are the oldest living food, although Western consumers have been rediscovering a few decades ago. References dating back more than 5000 years have been found in Egypt and China, where they were used for their positive effect on vitality and to treat different ailments.

Germination is an alternative to cooking to make the seeds more digestible, greatly increasing the amount of vitamins, minerals and trace elements.

Cooking transforms starch into simpler and assimilable sugars, but destroys its vitality potential, as well as vitamins and enzymes are destroyed, while germination neutralizes inhibitors and releases enzymes to transform starch into simple sugars and proteins in amino acids.

With a little light, the seed begins to synthesize chlorophyll and reaches the maximum point of vitality, at which point the sprouts are ready to eat. If you wait longer, the chlorophyll will increase but also the cellulose that is not assimilable.

Wheatgrass can be consumed by chewing the grass or by extracting wheatgrass juice (WGJ). You can also get Rejuvelac (which is also prepared from alfalfa and barley ), which is the liquid obtained after soaking wheat sprouts in mineral water for 48 hours.

Rejuvelac is a ferment, so proteins are already broken down into amino acids and carbohydrates into simple sugars, nutrients that are quickly assimilated by the body.

Wheatgrass is one of the richest natural sources of chlorophyll, vitamins, minerals, and enzymes. Vitamin C increases 600% in the first days of germination, and vitamin E triples in four days.

Wheatgrass juice has become a very popular product that is offered commercially in different presentations, either in smoothies and prepared juices, as well as powders and tablets that can be added to drinks at home.

Nutritional qualities of wheatgrass

As with any other species, the nutritional values, as well as the volume of juice, are affected by the quality of the soil, exposure to sunlight, among other growing conditions.

In the recommended dose, wheatgrass juice (3.5 grams) contains: 860 mg of protein, 18.5 mg of chlorophyll, 15 mg of calcium, 38 mg of lysine, 7.5 mg of vitamin C and a large amount of micronutrients such as vitamins A, C, E and K, as well as the B complex (B1, B2, B3, B5, B6 and B12), and calcium, iodine, selenium, zinc, boron, potassium, magnesium, phosphorus, molybdenum, superoxide dismutase, mucopolysaccharides, and chlorophyll.

The chlorophyll is 70% of the total volume of the liquid extract of wheat grass and its molecular structure is similar to that of hemoglobin in human blood (hence is also called “plant blood” only in chlorophyll the central element is magnesium and in hemoglobin is iron.

Chlorophyll is soluble in fat particles and they are absorbed directly into the blood through the lymphatic system, thus improving the formation of blood cells, it has cleansing, regenerative and antianemic properties, as well as protecting and strengthening cells and the bloodstream. .

The vitamins in grass grass and several enzymes, including superoxide dismutase (SOD), which converts superoxide anions into a hydrogen peroxide molecule whose extra oxygen molecule kills cancer cells, also have strong antioxidant power that affects cancer cells. liver enzymes and lipid perioxidation, which gives it hepatoprotective power , as well as anti-inflammatory properties that have a positive effect on bones and joints, reducing pain and swelling .

wheat grass benefits

Benefits of consuming wheatgrass

The benefits of wheatgrass are very numerous:

Wheatgrass is known to help minimize fatigue, improve sleep, increase strength, regulate blood pressure and blood sugar, improve heart function, contribute to weight loss, promote digestion, improve skin , teeth, eyes, muscles and joints .

Ann Wigmore , one of the founders of living food who, for 30 years, used, popularized and described 53 uses of wheatgrass juice that promotes:

  • Increased hemoglobin production
  • Reconstitution of blood circulation
  • Tooth decay prevention
  • Improved healing
  • Purification of the organism
  • Neutralizing toxins
  • Detoxification of the liver
  • The prevention and disappearance of gray hair
  • Cancer prevention

Other researchers have reported that the regular intake of wheatgrass leaf improves the digestive system and promotes general well-being, since it has higher nutritional value than broccoli and spinach , among others.

Some studies recognize antiseptic properties in chlorophyll that help accelerate healing, treat chronic sinusitis, inflammation and chronic ear infections, reduce varicose veins, heal leg ulcers, rectal problems, peritonitis, vaginal infections and pyorrhea .

Other studies have found significant improvements in the relief of symptoms and the treatment of intestinal and liver diseases , thanks to the action of the flavonoids present in wheatgrass that contribute to the synthesis of enzymes and the deactivation of carcinogens.

Chlorophyll has the ability to increase the level of the molecule that carries oxygen in the blood, which has an effect in preventing cancer, since cancer cells do not resist the presence of oxygen.

Studies have concluded that a regular administration of chlorophyll derivatives increases the concentration of red blood cells by between 70 and 83% in the first 10 to 16 days.

Wheatgrass enzymes have antioxidant properties, they break down fats, proteins and starches, help to keep the muscle tissue of the heart in good condition, neutralize the toxic effects of superoxides, reducing the effects of radiation and preventing cell damage.

Other benefits of wheatgrass are removing toxins from the body, improving blood sugar balance, and reducing high blood pressure levels .

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In summary, grass grass is beneficial to support, among others:

  • Cell rejuvenation
  • Improve mental function
  • Soothe arthritis pain
  • Reduce muscle cramps
  • Heal ulcers and sores
  • Treat and prevent anemia
  • Treat migraine
  • Treat and prevent oral diseases
  • Treat digestive disorders (flatulence, nausea, vomiting, heartburn, constipation)
  • Prevent and treat chronic diseases (such as asthma, arteriosclerosis, Parkinson’s disease, joint pain, tuberculosis, constipation, hypertension, diabetes, bronchitis, insomnia, eczema, cancer)

Step by step to make wheat grass at home

To germinate and grow wheat grass you can follow these recommendations:

  • Thoroughly wash about 100 to 120 grams of good quality dry wheat seeds. With Organic Wheat you get the best results.
  • Let them soak overnight (between 8 and 12 hours) in clean water (preferably purified), and change the water twice during that period.
  • Let them germinate for 2 days in a glass jar, rinsing them about three times a day and making sure that there is no stagnant water in the container (you can cover the jar with gauze and leave it tilted to drain)
  • Plant them in a tray with the best quality substrate, spray them with water, without removing the seeds, and leave them covered (they do not need to be dark and they should have some ventilation) until they start to lift the cover.
  • Always keep them moist with a sprayer (every 3 or 4 hours).
  • On the 5th day, or when the grass is already somewhat overgrown, remove the lid, leave them in a sunny place (with light, without direct rays).
  • After 10 days you will be able to cut, the second growth has 75% less nutritional value than the first, but it can be used for your pets.


How and when to take wheatgrass?

Wheatgrass sprouts (after 2 days in the germination jar) can be eaten in salad, along with other sprouts, raw vegetables and fruits, or in cold soups (such as gazpacho , vichyssoise or salmorejo) prepared in raw with seaweed and green leaves .

The juice or juice is obtained from a pressure extraction. There are special devices to extract the liquid from the herb without affecting its components, such as pressure juicers, since electric blenders oxidize chlorophyll.

It is preferable that the juice is taken freshly squeezed and the amounts depend on the tolerance of the body. You can start with 30 ml daily until reaching 120 ml daily, preferably on an empty stomach, but you can also mix it with fruit and vegetable juices.

To prepare rejuvelac , put a tablespoon of sprouts in a large glass jar, fill it with water, covering it with gauze, and leave it for 2 days at room temperature.

Wheatgrass precautions and contraindications

Wheat grass, whether in the form of extract (juice), powder or tablets, is used as a supplement to a balanced diet in small and controlled daily doses.

When you start taking wheatgrass, healing crises can develop, causing nausea, diarrhea and even vomiting. In highly intoxicated people, with diets based on refined flours, meats, fats and processed foods, it is better to start with very small amounts (a thimble is enough).

People taking blood-thinning medications, as well as those with wheat-related allergies, children, and pregnant women, should not drink wheatgrass juice without consulting a professional.



Consulted bibliography:

  • “The enzymatic load of raw foods and its nutritional function”, Mónica Albertí Corominas, Marta Cassá Torres. Natura Medicatrix, N ° 60, 2000
  • “Workshop of sprouts and wheat grass”, Jaen 2015
  • “Wheatgrass Juice and its Nutritional Value as Affected by Sprouting Condition”, Dina A. Anwar, Thanaa F. Mohammadi and MMF Abdallah. Ain Shams Univerity, Cairo. 2015.
  • “Living life the natural way – Wheatgrass and Health”, Satyavati Rana, Jaspreet Kaur Kamboj, Vandana Gandhi. Institute of Medical Education and Research, Chandigarh, India. Functional Foods in Health and Disease. 2011
  • “A study on wheat grass and its Nutritional value”, Rajesh Mujoriya and Ramesh Babu Bodla. KIET School of Pharmacy, Gaziabad, India. Food Science and Quality Management. 2011
  • “Green Blood Therapy of Wheat Grass – Nature’s Finest Medicie. Literature Review ”, Neethu S. Kumar, Megha Murali, Anju M. Nair, Arun S. Nair. Mahatma Gandhi College, Kerala, India. IOSR Journal of Pharmacy and Biological Sciences. 2016

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