The trend of green food is the real answer bustling, technocratic, synthetic time. We are surrounded by "rychlenými food" trend and "fast food". Green foods have a place in the diet of people who disagree with rychlenými trends, but they struggle with discernment period instruments. The use of "green foods" hurried time, although its effect admits, but it trumps its own weapons. poraviny Green Green Ways are the perfect "fast food". Company Green Ways is a bridge between nature and civilization.

The path of green barley starts here
Yoshihide Hagiwara father of green juice of green barley , Japanese physician, pharmacist and expert on nutrition, Dr. Green. Yoshihide Hagiwara is in the field of green food globally recognized authority. The story of the green juice of barley green is actually the story of his life. Born in 1925 and spent his youth in radioactivity contaminated Hiroshima. In 1945 he graduated from the Naval Academy, in 1949 he defended his diploma in pharmacology and in 1960 received his doctor. After the universe has developed popular products that are still on the market. He became the owner of farmaceuticeké Yamashiro ltd., One of the largest drug manufacturers in Japan. This company with more than 700 employees producing over 200 types of products for the care of voracious. For the amount of work, however, neglected their own lifestyle. About this period, says:
"As the owner of the largest pharmaceutical company in Japan, I worked long hours and slept 4-5 hours a day. I ate hamburgers, curry rice. I conducted experiments with the use of organic mercury. I did not know about its toxicity, while in 1963 was not a ban of its use. This was revealed by the consequences. My physical and mental strength fell, I looked teeth, hair turned gray, and in 38 years I was unable to oversee the functioning of society. In this situation brought me a conscious disregard for the principles of nutrition and mercury poisoning. "

The disease, however, became a turning point of his life. When finding a cure for their ailments began to intensively deal with the traditional natural healing source: Chinese herbs and rational nutrition. Explored and tested over 200 green (chlorophyll containing) plants. Plants died and worked with their juices. Tests can clearly introduced to cereals, from which its optimal complexity, balanced content of nutrients and flavor were acceptable leaves of young barley . The result of his years of effort to find the perfect food with therapeutic effects of the extract of green barley powder, which he called green barley . Taste reminiscent of green tea, fresh peas or spinach. In addition to its easy preparation fit into our hectic times, because of its mixing in water only takes a few seconds, and powder, when properly stored, has a very long shelf life.

The contribution of dr. Hagiwara was not only the discovery of the positive effects of complex young barley on human health, but also in developing the friendly processing technology and unique formulations, enabling its commercial use and disclosure to the general public. For his work during the life of several prestigious awards honored the Japanese and Brazilian governments.

Philosophy dr. Hagiwara
In a speech at a conference organized by the first November 1981 New York International Foundation for Preventive Medicine dr.Hagiwara reminded his audience that people, animals and plants need water to survive, air, sun and food. These four sources maintain life on the planet for millions of years. But the future, he said dr. Hagiwara is quite grim.

"It is an immense pity," he added, "that people in their infinite wisdom, threatening all life on Earth products developed through the so-called progress and inventions. For example, water is polluted with fertilizers, air smog containing byproducts of combustion of oil, many foods contain harmful chemical ingredients, processed foods often lose essential vitamins and enzymes. Under these circumstances, I am concerned that for some time, humanity will not be able to multiply and flourish. In developed countries, "he added," too much emphasis on large-scale food and excellent taste. Therefore, the widely used preservatives, chemicals and antibiotics. A large-scale production of refined foods is necessary to use dyes and other additives in order to prolong the life of products on store shelves. "

Sometimes dr. Hagiwara said: "I can not help but compare the story's own health and life of all of us in the modern world. We are looking for health today in everything from synthetic drugs after drugs filled with mercury. Such practice leads us to destruction. "
Dr. Hagiwara says reminded Hippocrates, the father of medicine, who said: "The disease must be cured naturally, its own power of man. Doctors could only help. "
Another pattern he was Shin-huang-ti, an excellent Chinese herbalist and healer, who said: "The best remedy to keep the real health food."
Dr. Hagiwara insists that this testimony as the prosecution does not mean achievements of medical science, because people must be grateful for the discoveries that allow us to live longer and feel relief from the disease, which has not life threatening. Dr. Hagiwara, however, believe that these medical "tools" distorts our attitude to health. The result is the naivety with which preferably put trust in medical technology, instead of taking personal responsibility for health and wellbeing.

"In my own case," says dr. Hagiwara, "I did not start to recover from illness, until I have the conviction did not turn to the words of Hippocrates and Shin-huang-tia. In addition to this change in attitude I owe my present state of use of Chinese herbs and diet changes, to which I went in despair. When I saw the success, which brought about these changes, I have dedicated 10 years of life in search of Chinese natural health products the Earth as God created it. My efforts are focused on the juice of green plant leaves, and eventually brought me to the discovery of the epoch-making, health-promoting diet extracted from the leaves of young barley , known as GREEN BARLEY .

Young barley is processed so gently that it contains the entire spectrum of live enzymes. Enzyme activity was measured in 20 known enzymes such as superoxide dismutase, catalase, cytochrome oxidase and others.

Unique substances
Young barley contains wheat, compared with 25 times more potassium, 37x more calcium, more than twice as much magnesium, 5 times more iron, but about half as much phosphorus - an element that dwells in most foodstuffs.

It also contains a significant amount of manganese and zinc. Young barley restore acid-alkaline balance. It is 2x more efficient than spinach, the most comprehensive alkaline diet. Young barley contains vitamins, enzymes that activate to assist in the prevention of diseases and pathological conditions. Young barley has a high content of beta-carotene, vitamin C, E and B vitamins: B1, B2, B3, B6, biotin, folic acid, pantothenic acid and choline, vitamin B relative

Suffer from lack of vitamins due to dominance of processed foods and the fact that some of our food loses nutrients before they reach the table. The content of vitamin C in freshly grated ředkvičce air drops to about half as fast as five minutes. The amount of vitamin B1 and B2 in foods falls dramatically during cooking. However, vitamins and other nutrients in young barley remain largely intact.

Without enzymes, there is a disruption of vital functions - digestion, respiration, movement, etc. Scientists have identified in the human body over 3 000 enzymes. In 1979 it was said at the General Meeting of Japanese pharmaceutical companies that extract of green barley contains more than 20 enzymes and other studies reveal. 45% of young barley proteins are produced (the flour is only 10%). They have a low molecular weight and the human body is easy to use. Young barley promotes healthy growth. "Green" protein heals ulcers and protects the surface tissue and mucous membranes. Plant sap is rich in natural wonder - chlorophyll. This medicine is used in the "refreshment of blood" and medicine in addition to anti-inflammatory and antiseptic properties valued for deodorizing properties. Used for fresh breath and gargling.

The green extract are superoxide dismutase (SOD), the liquidator of free radicals, cytochrome oxidase, an enzyme catalyst oxidation and reduction, peroxidase decomposing hydrogen peroxide to oxygen and water for easy elimination from the body, oxidase necessary for processing fatty acids, transhydrogenáza important for cardiac tissue etc. Young barley is characterized by a strong antioxidant activity. Most commercially available enzyme preparations (including those on systemic enzyme) is obtained from the blood, organs and tissues of animals. Many experts question the source and recommend a purely 'plant enzyme. "

The young barley was discovered powerful antioxidant 2 "-O-glykosylisovitexin (GIV). Its antioxidant activity against oxidative damage to lipids caused by UV radiation of skin is approximately five setkrát higher than that of vitamin E. It also supported the GIV high dampening the activity of atherosclerosis measured in blood plasma. Its activity exceeded several times the vitamin C

Quality Standard
"We bring the best from the world of green food."

Growing Young barley
High standards of production Young barley expensive cost, yet David Sandoval takes to grow an organic way that is essentially without the use of pesticides and herbicides. We harvest the young leaves of barley at a time when reaching 20 to 25 cm, since at this early stage of growth have the highest content of active ingredients. At 40 cm longer yield compounds decreases. Barley is grown together with alfalfa on more than 1100 hectares of virgin land, an area of former freshwater lake in Utah. Thousands of years was to flush minerals from the surrounding mountains into the lake. At the same time settled organic residues. After drying the lake lay fallow land for hundreds of years in semi-desert landscape. Today it is cultivated friendly rotary manner. Alfalfa is grown with barley alternately in parallel lanes so that the landscape suffered monotonous and unnatural monoculture simple life. Alfalfa supplies soil nitrogen, which naturally increases the chlorophyll content in leaves of barley . Higher altitude contributes to the high protein content. The annual crop rotation and growing in soil rich in minerals, provides nutritional value of the harvest.

Young barley production process and quality tests
The leaves are harvested, rinsed, pressed and the extract obtained is less than 2 minutes only dried at 31 ° C. This results in 100% pure and powder for unpasteurized juices live fine taste. Manufacturing process of David Sandoval can get a "live" green juice. The real plant sap. The active components are not damaged and is still the most gentle method of processing. From the moment of harvest through pressing, drying in a vacuum packing materials have passed more than two hours! The powder itself is light green, but after dissolution in water gets deep green color. Bright green powder is determined by refraction of light rays incident on fine powder particles. Keep in perfect powder dry at room temperature in the dark. The warranty period is two years.

Chlorella pyrenoidosa
In alchemical workshops, scientific laboratories are miracle drugs, but the Emperor Rudolf, even today's presidents do not live forever. Yet we know that the experimental cells in culture solutions variously live long, and in závyslosti on the following factors. If the nutrient solutions add toxic substances, cells age faster and transcription of DNA is getting worse. If the solution and make clear the nature of the "vital" substances, the cells survive genetic maximum.
The possibility to rejuvenate the body natural "cleaning and saturation" thus exists.

Allergenic ingredient
Feoforbidy (a derivative of chlorophyll) 12 mg/100 g. The standard is 60 mg/100 g. Ways Green Chlorella contains the smallest number of them. We are currently the only company that gives their number!
Unique substances
Sporopollein
This substance is contained in the central part of the cell wall of Chlorella pyrenoidosa . Chlorellová fiber works by sporopolleinu very rarely. Cell walls at each other irreversibly bind toxic substances from the body then go naturally (faeces). Dr. Liebke's research Chlorella cleansing abilities in people with dental poisoning (amalgámovými) fillings. He noted the positive results. Sporopollein making is a unique substance from Chlorella unique detoxifying agent suitable for the modern man.

Chlorophyll
In 1940 he wrote a surgical journal "Journal of Surgery" of 1200 patients who chlorophyll accelerate wound healing. It is noteworthy that hemoglobin, the pigment of our blood, has (except the central element) the same structure as chlorophyll. Plants with chlorophyll live and breathe, people improves the blood, accelerates wound healing and prevent inflammation. It also improves oxygenation of the organism, thus preventing the emergence of infectious environment. Healers say that the green pigment keeps the solar energy that passes us wisdom and love. Science supports it. Chlorella contains the amino acid tryptophan, which is formed from serotonin, a hormone of joy and happiness. With the decrease in serotonin levels comes depression and fatigue. In the evening the body converts to melatonin and serotonin, we fall asleep better. It is a remarkable coincidence of science and intuition.

Chlorella is the richest source of chlorophyll on the planet.

Chlorellin
Chlorella does not work only as a probiotic, but also has antibacterial. It contains a substance called chlorellin, which is a natural antibiotic. Similarly, antibiotic active substances in garlic, allicin and ajoene. Unlike chemical antibiotics work only against chlorellin pathogenic organisms without damaging the intestinal microflora. Therefore, it is possible to large doses of Chlorella pyrenoidosa achieved in infectious diseases and antibiotic effect. Dr. Liebke in case of infections, recommends a "shock therapy". Ie. 3 to 50 tablets a day (and continue for several days). Often, infection can be stopped altogether, or at least speed up treatment.

CGF
Dr. Fujimaki of Japan isolated from the Chlorella Growth Factor CGF named. It is the strongest component of Chlorella . CGF has the largest concentration of Chlorella pyrenoidosa . CGF has significant rejuvenating and invigorating effect. He is strongly "probiotic", ie. increases growth rate and quality of life, intestinal (but also ... vaginal) flora. CGF up to 4x faster growth as acidified culture! Probiotics are more important than Biotika itself, as they govern the environment in which they live microflora. By using Chlorella create conditions for the growth of beneficial bacterial cultures, which protects us from diseases of civilization such as the fungi.
Quality Standard
"We bring the best from the world of green food."

Why Chlorella pyrenoidosa In 1974, Japanese authorities were forced to introduce quality standards for imported products chlorellové. These were significantly different in the quality of workmanship and quality of biomass. In 1995, manufacturers in Japan Chlorella Green Ways licensed to import and sell their products in the category "medicinal food". Greater quality assurance does not exist.

Quality
The quality and price, Chlorella is affected by many factors. Most manufacturers use a continuous harvest, which is economical for manufacturers, but uncertain in the output quality for the customer. Ways Green Chlorella is grown in a balanced range of solar brightness. In other latitudes and the climate is unbalanced Chlorella exposed to fluctuating conditions, thereby decreasing its utility value. Japanese authorities monitors that sold biomass contained only the declared type of algae. Manufacturer Chlorella Green Ways to use the best separation (separation) methods, and its tanks are growing only the highest quality strains pyrenoidosa. The highest quality selection of pre-determines itself pyrenoidosa cultivation. In the laboratories to monitor the health and strength chlorellových cells. The outdoor tanks are transferred only nejvitálnější samples, where they multiply within eight days of harvest. Tanks and again to clear the "fitted" a new, genetically healthiest culture. There are different methods to separate cells from culture debris. The most common methods used for flushing the chemicals that are difficult to degrade. Our manufacturer uses unparalleled complex microscopic filters and centrifuges to separate the Chlorella cells and clear without using chemicals.

The digestibility of Chlorella Green Ways and independent testing: Dr. L. Lewis (Duke University) analyzed presented to him unknown samples. From the samples was effectively disrupted only cell wall of Chlorella Green Ways . The patented method of disintegrating the manufacturer algae Green Ways (STEAM System) is an exceptional ability to break the cell wall and at the same time preserve the value of the cell nucleus. Chlorella pyrenoidosa is independent (ongoing) tested Japanese control authorities - has at least 76% and higher digestibility! This is one of the highest data independent laboratories! Manufacturer Green Ways presents current results and ensures quality standards. Perfect raw material suits perfect.

Three levels of quality

• Quality I - the most expensive and best-processed raw material - 100% quality - product of Chlorella pyrenoidosa Green Ways.
• Quality II - inexpensive raw material - for animals - only marginally, but decreased (volatile) quality (most products).
• Quality III - waste material - "fertilizer".

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