Wheatgrass has been used for thousands of years as herbal medicine due to its therapeutic and nutritional properties. In the 1970s, Dr. Ann Wigmore opened the Hippocrates Health Institute in Boston, nourishing terminally ill patients back to health with fresh squeezed wheatgrass juice, which restores alkalinity to the blood (due to the abundance of alkaline minerals). Wheatgrass improves energy levels, strengthen the immune system and slow the development of various types of cancer. It is useful in treating colitis and other bowel conditions. Wheatgrass detoxifies and cleanses the large intestine and liver, and is beneficial to blood, and is used to treat blood disorders including anemia.
Wheatgrass contains chlorophyll, which increases hemoglobin production. Selenium and laetrile are also in wheatgrass, and both are anticancer. Chlorophyll and selenium also help build the immune system. Chlorophyll also benefits heart function, the vascular system, the uterus, intestines, and lungs. Dr. Yoshihide Hagiwara, president of the Hagiwara Institute of Health in Japan, believes that since chlorophyll is soluble in fat particles, and fat particles are absorbed directly into the blood via the lymphatic system, that chlorophyll can also be absorbed in this way. In other words, when the “blood” of plants is absorbed in humans it is transformed into human blood, which transports nutrients to every cell of the body.
Wheatgrass is of benefit to those exhibiting signs of retinal disturbances and to those with early-phase macular degeneration. The most effective way to obtain the plethora of nutritional benefits of wheatgrass is to juice it and then take a “shot” of the wheatgrass juice. Interestingly, dried wheatgrass contains 47% protein (three times that of beef).