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Herbs are also a green food and their addition to your dishes not only
improves the taste, but adds nutrition. Dill, parsley, cilantro, bergamot, mint,
fennel, basil, shiso, stevia all add extra quality to your health.
All greens contain alkaloids, which gives them a bitter taste to a greater or
lesser extent. These alkaloids protect the plant from being over-eaten by
grazers or pickers, and so ensuring their survival. In small amounts, they do
you no harm. But if you consume a lot of the same plant for any length of
time, they can start to harm. The key is to vary the greens, to rotate on a
daily basis, not to consume the same one type every day.
Then there are the medicinal herbs, which need to be eaten in moderation,
as they have higher levels of alkaloids. These include milk thistle, salsify,
sweet cicely, hosta, horsetail, ginkgo, calendula, aloe, borage, comfrey,
hollyhock, oca and more.
In ancient, and not so ancient, times, people would forage in the wild for their
food. This included foraging for herbs and greens. In a safe, chemical-free
environment this provides you with variety, health benefits and freshness.
Other benefits of green food include:
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keeping your bowels healthy
de-toxing your body
creating an alkali pH, which is essential for health
satisfying your appetite, preventing constant hunger
The best way to consume greens is raw. This is most palatable in a green
smoothie. However, lightly steamed greens daily is better than no greens at