Pressed as juice, dried at 106°F, nothing added at any step.
Pressing costs more than milling the leaf, and drying over hours costs more than drying in seconds. You can check the result the day the jar arrives: it is dark green, and it still smells like cut grass.
30-DAY RETURNS · OPENED OR NOT
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, so a gram is grass and not fiber.
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
01
Grown organic
Barley and wheat grass cut before the plant forms grain, and alfalfa cut young.
02
Cold-pressed
Juiced fresh. The fiber stays behind.
03
Dried at 106°F
Water comes off over hours, not seconds. The color and the smell of the fresh plant come through.
04
In your glass
A powder that dissolves clean.
Barley grass · juiced fresh
How the juice is dried, and why 106°F is the limit.
Drying a juice means taking the water out. Most greens powders do it by spray-drying: the juice is pushed through a nozzle into air running 300 to 430°F, and the water flashes off in seconds. It's fast, and it's cheap per pound.
Heat that high unfolds proteins. Enzymes are proteins, and once they unfold they don't fold back. So the powder that comes out is missing things the juice went in with.
This juice is dried slowly at low temperature instead. The water comes off over hours rather than seconds, and the juice never goes above 106°F at any point in the cycle. That costs more and takes longer, which is the whole reason most powders aren't made this way.
No filler, no grit, certified organic, and the cell walls already opened.
Nothing in the jar but the plant
Hot-dried fruit and vegetable powders go sticky in the dryer and weld to the wall, so they carry a starch to keep moving — often a large share of the finished weight. Grass juice dried cold needs none.
The cell walls are opened before the jar is filled
A nutrient only helps if it gets out of the plant and through the gut wall. Pressing the grass into juice does that first step for you. A leaf powder leaves it to your digestion.
Certified organic on the finished jar
An outside certifier audits the farms, the facility and the records every year. The formula is certified at 98.25% organic by weight, against a 95% requirement.
Dissolves clean in cold water
No grit at the bottom of the glass. The process behind it was first developed in 1999 and has been refined for 27 years.
