By Carroll J. MacIntosh
Web Site: Evergreenjuices
You might find this interesting. My father is a retired minister and he started growing wheatgrass juice in Canada over 14 years ago. It started out just for ourselves but then we grew to serve many health food stores and restaurants. We also sold the juicers.
There are a couple things that always bothered us about the juice and that is the reactions many people (including us) had after drinking the juice, such as nausea and headaches within seconds after drinking. We were always told that this was "detoxification". Then we had a lady break out in hives all over her body within minutes after drinking.
We were also told that this was just a strong detoxing symptom. Howvever we just couldn't buy the story anymore. Nausea and headaches and especially hives are a reaction to something, not detoxification. There is no other herb or juice concoction that makes you detox within seconds with these strong reactions. What we did trace it to is the mold that grows on the trays. Mold is highly toxic and can cause instant reactions such as headaches and nausea and even hives. The mold comes from the seeds that don't germinate, and that is why some trays are better than others. We tried using hydrogen peroxide and colidial silver and even picking out the ungerminated seeds with tweezers. We also noticed that those with candida got much worse after drinking wheatgrass juice. (Sugar and mold will set it off.)
So after being indoor growers of wheatgrass juice for over seven years, we decided that we couldn't serve any more knowing that all the so called detoxing symptoms were reactions to the mold. We shut the whole thing down.
The following spring my dad was visiting a farmer friend and his winter wheat was coming up. For the fun of it, he cut down a bunch and juiced it. He couldn't believe the difference in the taste!!! Smooth and mild tasting and no sugary/bitter taste. He kept drinking it until he had finished a whole glass. And guess what? NO REACTIONS. We have done a bunch of testing and found that:
In the process of growing winter wheat, the frost kills the mold on the ungerminated seeds, thus no mold.
Also the chlorophyll is much higher because it is in the sun.
The simple sugars in the indoor sprouts cannot mature enough to change into complex carbohydrates, and that is why it is sweet like syrup. Outdoor grass matures just before the jointing stage and creates a smooth grass taste.
It is in the ground for over 200 days compared with 7 - 10 days indoors.
At great expense we now have an organic farm in Ontario, where we plant winter wheat and harvest it in the spring. We have about three weeks per year to do this. We chill it in 1 1/2 minutes to just above freezing and then it is packaged and frozen. Lab reports show little change in the nutrients even after up to three years in the freezer. Freezing doesn't harm it, it is heat that does.
Our work now is trying to convince those who have sworn off wheatgrass juice, because of past reactions, to try it again. A good example of this is Ernest who owns Rainbow Bridge store in Ojai, CA. (805) 646-4017. His reaction to indoor grown wheatgrass was with his throat swelling up to the point where it was hard to breathe. At the Expo West show in Anaheim, I met him and explained why he reacted to it. I convinced him to try our wheatgrass and with a shaking hand he did. He couldn't believe this was wheatgrass juice. It tasted so different. He was waiting for a reaction, that never happened. He is now so sold on our wheatgrass juice, that he confidently sells it to his clients.
My dad met Ann Wigmore once after he shut down the indoor growing system and he asked her about growing outside. Her answer was "I never thought of it before". I am sure you are familiar with Steve Meyerwitz. He totally believes in what we are doing and in the revision of his book put a page in about us. Pine Wheatgrass also is supportive. They understand the importance of winter wheat.