Barley grass, wheat grass and alfalfa, pressed as juice. 1,620 mg of each, every day.
Pressed as juice the day it's cut. Dried below 106°F, never cooked. Nothing added. Each step costs more than the usual way, and each is why the powder still smells like cut grass when you open the jar.
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106°F
106°F
Dried here
160–210°F
Hot-dried powder
Hot-dried powder leaves the dryer at 160 to 210°F. This juice never goes above 106°F.
Juice instead of whole leaf.
A whole-leaf powder is mostly fiber by weight, and fiber is cheaper from food. Pressing the grass into juice leaves the fiber behind and concentrates what was inside the cells: chlorophyll, flavonoids, soluble minerals. It dries to a powder that dissolves clean in water.
Field to glass, in four steps
01
Grown organic
Barley and wheat grass cut before the plant forms grain, and alfalfa cut young.
02
Cold-pressed
Juiced the day they’re cut. The fiber stays behind.
03
Dried below 106°F
Low and slow. The color and the smell of the fresh plant come through.
04
In your glass
A powder that dissolves clean.
Barley grass · juiced the day it’s cut
Dried below 106°F.
106°F is the whole cycle, start to finish — a ceiling the process never crosses, not a target it aims at. Most greens powders are spray-dried: the air going in runs 300 to 430°F. Enzymes are proteins, and that much heat unfolds them for good. The smell of the fresh plant goes off with the water.
No fillers.
Filler is the part of the jar you pay for and get nothing from. Sugar-rich juices go sticky in a hot dryer and weld to the wall, so hot-dried fruit and vegetable powders carry a starch to keep moving — commonly 10 to 40% of the jar, and more than half for some orange juice powders. Grass juice dried cold needs none. Every gram is the plant.
Three things have to happen.
A nutrient helps only if it gets out of the plant, through the gut wall, and to where it's needed. That is what bioavailable means. Juice gets it out of the cell for you — the one step a powder can control, and the one most powders skip.
This process was first developed in 1999 and has been refined for 27 years.
Certified, from the field to the finished jar.
USDA Organic on the finished product, not on a few inputs. An outside certifier audits the farms, the facility and the records every year. Eight of the ten ingredients are certified organic; the plant enzyme and the probiotic are classed by USDA rules as non-agricultural and cannot be, and both are allowed inside a certified organic product.
Drying below 106°F keeps the color and the smell of the fresh plant. You can check both the moment you open the jar.
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