WA Kyo-Green (No Maltodextrin) - 5.3oz

Organically grown barley grass and    wheat grass, Pacific kelp, brown   rice, and the treasured green algae,   broken cell wall chlorella.	FOS is a great prebiotic, or food for    friendly flora in the intestinal tract.
Tasty, natural source of vitamins,    minerals and chlorophyll.	Licorice is known for its famous anti-inflammatory potential.  In addition, it proves beneficial as an anti-peptic ulcer agent, as an antioxidant, and remedy for many infectious diseases.
Two (2) teaspoons provide the    nutrients of a serving of deep green    leafy vegetables.	Vitamin C and Beta-carotene increase nutrition and add extra antioxidant power.
The barley and wheat grass are    harvested at the peak of their    nutritional value in the fertile Nasu    Highlands of Japan.	Laboratory analysis confirms product    to be gluten free.
Premium chlorella is grown in natural    mineral springs.	The kelp is harvested from the    northern Pacific.
Kyo-Green's unique combination    works more effectively than any    single individual component taken    by itself giving Kyo-Green an    advantage over other products    which contain just single    ingredients.

Kyo-Green^Ò

A Powerhouse of Nutrients

By Esther W. Lau, M.S., R.D.

            C.L., a successful businessman suffered from all kinds of health problems, it seemed that every week he had to visit his doctor for prescriptions of some type. His blood pressure was high (he was taking several medications), had since suffered from impotence and was told by a specialist that he was getting old. He was only 38!

            C.L finally saw a doctor who specialized in preventive medicine. The doctor gave him a complete checkup and found three problem areas: 1. He liked salty and highly sugared foods; 2. He shunned vegetables and fruits, and 3. He exercised rarely. Thus, the doctor suggested dietary changes and prescribed a regular exercise program. C.L objected to eating more vegetables as he had harbored an aversion toward leafy vegetables since childhood. He jokingly asked the doctor if there were "pills" made of green vegetables that he could swallow. It just so happened that this doctor was experimenting with a new product called Kyo-Green. The doctor's family members were taking this product and had found it to improve their energy levels and their complexions as well. So the doctor recommended Kyo-Green to C.L. He began to take one teaspoon of the concentrated green powder with apple juice twice a day.

            A week later, C.L.'s blood pressure, for the first time in two years, was in normal range (124/82). On a subsequent visit his blood pressure remained low. C.L. surprised the doctor by volunteering the information that he had taken himself off blood pressure medication for two weeks. The doctor was a bit concerned that this patient seemed to have his own way of doing things, but C.L assured him that his wife had taken his blood pressure every day, and it had consistently been low. C.L. was quite excited and reported to the doctor that he had more stamina, could think more clearly and above all, he said with a big smile "I have regained my potency and have more sexual energy than ever."

            Kyo-Green has benefited C.L.'s health in other ways as well. C.L used to get colds several times a year. In the two years since he has been taking Kyo-Green, he has hardly had any colds. His visits to the doctor's office now consist of routine checkups and resupplying Kyo-Green. He has more recently begun buying Kyo-Green for his friends. "In my line of work high blood pressure is the norm and my 'old problem' not uncommon; Kyo-Green does wonders for me and my friends," said C.L.

What Is Kyo-Green?

            Kyo-Green is a powdered drink made from young barley leaves and wheat grass blended with two types of seaweeds - Chlorella (an alga), and Laminaria (kelp). These components contain some of the most nutritious ingredients found in nature.

            Young barley leaves and wheat grass are good natural sources of chlorophyll, minerals (particularly high in calcium, magnesium and potassium), vitamins and enzymes needed for proper metabolism of our body cells. Both are rich sources of antioxidant enzymes which slow down the aging process and control progression of degenerative diseases. Table 1 compares the vitamin and mineral contents of barley greenwith several selected foods, showing that barley green powder is especially rich in ß-carotene, B vitamins and several important minerals. Another ingredient in Kyo-Green is Chlorella, an alga rich in chlorophyll, minerals, vitamins and other highly nutritious substances with various biological effects. Chlorella regulates cholesterol (1,2), and has antitumor effects.  (2,4), has antiviral activity (5) and is reputed to have the ability to stimulate the immune system. In my study at the University of California Berkeley, Chlorella was mixed with several cereal grains for growth experiments. We found that Chlorella is a good source of protein (6).

Chlorophylls - The Plant Pigments

            The chlorophylls present in barley, wheat grass, and chlorella play a beneficial role in the body. Chlorophylls are pigments of plants which receive energy from the sun for manufacturing various kinds of chemicals needed for plant life. Chlorophylls in plants are like blood in animals. In fact, the chemical structure of chlorophyll is very much like hemoglobin, the red pigment in the blood. Chlorophyll is a natural blood builder and neutralizer of toxins.

            Physicians and dentists have known the benefits of chlorophyll for a long time (7,8,9). Benjamin Gruskin, MD, of Temple University in Philadelphia, Pennsylvania reviewed 1,200 cases of acute infections of the upper respiratory tract, sinuses, and chronic ulcers of different types cured by water-soluble chlorophyll (7). In addition, chlorophyll has been shown to control halitosis (bad breath), oral diseases (8,9), malodor of other body parts (9,10), hasten wound healing, and treat kidney stones (11).

            More recently, researchers have focused their interest on the radioprotective (12), antimutagenic and anticarcinogenic effects of chlorophylls (13-16). Chlorophylls have been shown to nullify the effects of a variety of environmental and food substances which are known to cause mutation (change of DNA) (15). This is one of the reasons why scientists today are recommending inclusion in the diet of green leafy vegetables containing chlorophylls and other cancer preventive substances (17).

Health Benefits of Kelp

            One last important ingredient in Kyo-Green is Laminaria, a brown seaweed better known as kelp. Kelp is high in minerals, particularly calcium iodine, potassium and magnesium. It is also a good source of vitamin C. Kelp has been used in folk medicine to treat respiratory, gastrointestinal and genitourinary problems. It has been shown to lower blood pressure and cholesterol (18,19).

            A few years ago Dr. Jane Teas, associated with Harvard University School of Public Health at that time, discovered that Japanese women had only 1/6 the incidence of breast cancer compared with their American counterparts (21). She found that Japanese women routinely eat seaweed, an uncommon item in American diet. She also noted that in recent years Japanese women who live in urban areas have increased incidence of breast cancer while those who live in rural areas experience no increase. The difference? The urban diet - consisting of higher levels of processed foods minus the seaweed of traditional diets - may have contributed to the increased incidence of breast cancer (20,21). Dr. Teas then conducted a study and found that feeding with kelp significantly delays and reduces the development of breast cancer induced by chemical carcinogens. How does kelp work? Some have speculated that it contains compounds which may counteract carcinogens or cancer producing substances, and others suggest it may act through modulating the immune system (22).

Immune System Is The Key

            Nowadays, it seems that everyone is talking about the importance of the immune system. The idea that green foods can affect the immune system is of special interest to Benjamin Lau, MD, PhD, a physician and an immunologist at California's Loma Linda University Medical School. Using macrophages as a tool (23,24), Dr. Lau and his associates tested Kyo-Green and its individual components for their immune modulating activity. They found that barley green, wheat grass and Chlorella are all potent stimulators of macrophages (Figures 1 and 2). In the presence of small quantities of these compounds, macrophages produced powerful chemical substances that are known to kill bacteria, viruses, and cancer cells (Figures 3 and 4). Dr. Lau's group chose to study macrophage activity because these cells play a central and vital role in the immune system. Nearly every immune reaction whether early or late involves the macrophages. Any substance which affects the macrophages is, therefore, likely capable of influencing the entire immune system (24). These studies confirm the hypothesis that Kyo-Green indeed is capable of strengthening the immune system.

            Dr. Lau and associates were also intrigued by reports (13-16) showing that chlorophylls inhibit mutation. Since their laboratory routinely performs mutagenicity assays (25), they tested Kyo-Green and discovered it indeed inhibits mutation in their system (Figure 5).

            More and more health professionals are now recommending Kyo-Green to individuals with frequent colds, those suffering from chronic fatigue, those wishing to have more stamina and those who just want to feel good. The suggested use is one teaspoon one to three times a day with a small glass of cool water or juice on an empty stomach (before meal time). It should not be mixed in hot water as enzymes are easily destroyed by heat.

            Start taking Kyo-Green today and you will be on the road towards vibrant health!  

*Esther Lau holds a Master of Science (M.S.) degree in Nutrition from the University of California at Berkeley. She is a member of the American Dietetic Association and a Registered Dietitian (R.D.).