Video

Transcript

so I recently flew to the farm where

they grow our wheatgrass and convert it

into a powder but I have to say it was

an amazing trip talk about the quality

the quality of the soil the quality of

the processing as you’re about to see in

this interview with the CEO of the farm

so the question is why did you choose

this location in Utah versus other

places okay

this valley was ancient sea bed was

under ocean water for a very very long

time so this next question relates to

soils it’s the quality of the soil that

the plant is grown on that determines

the health of the plant and how much

nutrition that plant is gonna contain

because the trace minerals and the

minerals in the soil convert into

vitamins and phytonutrients this used to

be the bottom of Lake Bonneville and so

it was ocean for a very long time than

it was lake bed Inland Sea for a very

long time then about 10,000 years ago a

Lake Bonneville drained and since then

we have a watershed the severe watershed

that drains from big sections of central

and southern very rural Utah that has

been evaporating in this valley for the

last 10,000 years depositing a

tremendous amount of minerals and those

minerals not only give us a more

nutrient-dense product from me a mineral

and trace mineral point of view it also

helps grow unusually healthy crops

dairy farmers in the surrounding area

even in Nevada and as far as California

will pay extra money for the same what

they call nutritional school so I wanted

to ask the question what is the

difference between wheatgrass juice

powder versus wheatgrass powder and as

you’re gonna find out there is a huge

difference check this out so you know

I’m sitting here holding this blade of

grass and I love many people when you

get especially when the grass is this

good we love to chew on it mm-hmm

it tastes good it’s sweet it’s delicious

but as I chew this grass or is it eat

this grass something really important is

going on I’m chewing it and when I chew

this grass I’m rupturing the cells and

if we think of fresh grass think of

water balloon cells being like a water

balloon

you have this membrane of cellulose that

is not digestible by humans I’m

rupturing on popping those water

balloons and I’m taking all the the

abundance of nutrients that are very

digestible in a similar bit and i’m

rupturing them in an essentially juicing

this grass in my mouth as i chew it i’m

juicing the grass and I’m taking that

juice in I’m utilizing it think of this

water balloon and it’s now all shriveled

up and dried out and the nutrients that

we need are essentially locked

encapsulated inside that membrane that

we can’t break down if I juice it I’m

good I can get those nutrients but if I

try and take in a dry product where the

membrane has been shriveled around those

cells even with a fine grind I’m only

getting a portion of what I would get if

I were chewing on fresh bread of grass

or or drinking the fresh juice in our

case the powder that’s equivalent to

fresh juice when reconstituted the vast

majority

the chemical compounds of phytonutrients

in this grass we know nothing about we

will be learning about those things for

centuries to come in most of the food we

eat we cook it

we’re drastically altering those

chemical compounds we’re making them

into something that our body may not be

able to use and in some cases there’s a

benefit some nutrients are actually more

available and cooked form well I think

we get plenty of those in our diet we’re

not short on whatever we get from cook

food we get plenty of that well most of

us are short on in our busy

hustle-bustle life are the nutrients in

raw foods especially nutrient-dense raw

foods leafy greens in particular have

abundance and nutrients that most of us

do not get nearly enough of and when you

cook it your trash tickly changing those

nutrients and so our passion our goal is

to produce a convenient product that

retains the nutrients that I get when I

chew on fresh grass that’s the goal so

we crafts not only has vitamins and

minerals and essential fatty acids and

essential amino acids but it has

chlorophyll and phytonutrients if we

have high chlorophyll counts we have

found we’ll have high beta-carotene

we’ll have higher protein we’ll have

high s OD or superoxide dismutase we

have high chlorophyll we have high

nearly every other compound that we have

found to be sensitive to some kind of

processing condition but I wanted to

measure the amount of phytonutrients in

chlorophyll in our wheatgrass and

compare that to the top three greens

products on the market while we measure

a lot of different things we measure

chlorophyll extensively and so we

measure it to determine how we’re doing

on the farm it tells us when to harvest

if we harvest too early or too late we

don’t get that maximum chlorophyll

and with the protein and all the other

nutrients that we’re aware of that have

value so we use a third-party

independent lab and as you can see it in

these graphs our we craft contains much

more carotenoids xanthan an and

chlorophyll brass juice I believe

because of the the abundant of enzyme

activity is probably the most unstable

juice we’ve ever I’ve ever encountered

and we process a lot of different fruits

and vegetables and most fruit and

vegetable juices you could you could

juice and put it in your refrigerator

for a week or two and it would still be

good

crash juice it’s not like that juice it

put it in your refrigerator and within

24 hours it’s not any more interesting

it’s very very unstable Wow we found

that if we take two hours before from

the time to harvest it to the time we

juice it we lose significant quality

just in that two hours Wow

you wouldn’t think two hours of matter

it really does interesting and so we’ve

gone to great lengths to figure out how

to go from harvest to juicing as quickly

as possible and we’re typically less

than an hour so I wanted to bring up the

question is how can you make a

wheatgrass virtually raw without heating

it okay and what you’re about to find in

this answer is an unbelievable process

where they’re able to take a liquid and

turn it into a powder and less than two

minutes under a hundred and six degrees

that’s the temperature of bath water

check this out

once we juice the product it breaks down

and goes bad we started seeing it at you

know drop in chlorophyll it starts

turning brown it starts tasting losing

its fresh flavors and aromas and so

these are the things we pay very close

attention to it what happens is at a

hundred and sixty degrees if we take

just fresh juice you heat it to 106

degrees over time we will see a grand

your calculation of the chlorophyll now

at a hundred and ten degrees Fahrenheit

for more degrees it’s instant within a

fraction of a second the chlorophyll

becomes coagulated and drops out of

solution and you get this yellow looking

liquid wow that’s interesting and so if

we are not managing our machine properly

if the settings aren’t quite right if

the operators aren’t paying attention if

our instruments are calibrated if we do

anything wrong

we know it instantly that’s the feedback

instant feedback instant feedback our

product off the machine will come back

and we’ll have what we call poor

solubility which means we exceeded a

hundred and six degrees Fahrenheit so

the proof is in the solubility of the

chlorophyll so you’re talking a very

short period of time a few minutes going

from liquid to a dry material but how

much time would it go up to 106 degrees

product exceeds body temperature 98.6

for just under two minutes and so that’s

the time because it enters on your

machine at about thirty five degrees and

it comes out at 106 when it comes out

Wow and and then it goes through a

process that instantly cools it down to

around 75 to 80 degrees yeah this this

we Chris is just it stands out I mean

when you drink it it’s just like it just

hits you you just feel like you’re

satisfied you can you know there’s just

like this kind of a and a knowing this

like wow this feels really good feels

really good and you have other other

types of just like the specially the

wheatgrass powder which is just doesn’t

do anything for you

but I do really appreciate the amount of

work that you’ve done to pull this off

because I know as I was doing a little

tour through everything I’m like this is

massive amount of work first of all

figure it out do the work grow the

product I mean there’s not many people

that go the distance to be able to pull

that off so I can come in there and just

get the end product it’s a lot of work

so I really appreciate that

no it’s 20 years of blood sweat and

tears well that’s not dears and and but

it’s been rewarding

the essence of your product is really

low temperatures I want to know how you

came up with that what what made you

come up with this lower temperature like

106 so it’s actually kind of funny how

this came to be I grew up in the

nutritional supplement industry and many

years ago a customer came to us and said

and wanted us to produce a product that

they were buying from another supplier

and having some supply issues with and

claims where this product was dried at

97 degrees Fahrenheit believing that

taking that at face value we set out to

do that and it was not successful at

first we had actually years of trial and

error and eventually we succeeded and we

actually dried a 106 instead of 97

because we find the 106 is adequate we

don’t gain anything by lowering the

temperature but ironically many years

later we found out the claims were not

even true oh my god that’s so funny yes

so we did what we thought someone else

was doing and because we believed it

could be done we did it I think people

are concerned about gluten in wheat

grass juice powder right but that’s that

doesn’t happen in a small baby grass now

gluten exists in the green the actual

seed itself and so in addition to trying

to maximize nutrition our goal is to

harvest the plant at the peak

nutritional content we also want to make

sure there’s no gluten and occasionally

you’ll have a few plans that mature

ahead of all the other plants and will

produce ahead early and we we just can’t

let that happen

so we have to harvest before there’s any

any kind of formation of the actual seed

or the kernel or the grain that’s what I

thought now the plant cycle starts from

a seed sprout and in a larger and larger

plant right

so the peak nutritional profile is at a

certain time that’s when you’re

harvesting is that is that part of the

survival mechanism because you need all

these phytonutrients to be able to to

build up to survive to grow into an

adult plant in order to produce the

had the plant first tries to build

nutrients nutrients that will later be

converted to starches and sugars and

ultimately produced the grain the most

number of seeds the biggest fattest

seeds that’s the plant’s goal is to

produce big fat seeds to do that it

first will put out it’ll put out as much

energy as it is able into producing lots

of leaf and lots of chlorophyll lots of

protein those are the nutrients that

we’re after so the plant is for the

first portion of its lifecycle is simply

trying to build that nutrition the old

build built and it’ll build as much as

the soil and growing condition will

allow and at some point it switches from

okay now it’s time to convert all those

nutrients into essentially a grain and

stress will we’ll make that happen

early so if we can make that plant happy

and healthy it’s a it you know from a

survival point of views okay we’ve got

time we’ve got resources let’s go ahead

and produce lots of leaf let’s you know

produce and store up a lot of energy so

then when we go in to produce ahead mode

that seeds from the plants perspective

that’s his goal we harvest it just

before that conversion process begins to

take place so we’re converting protein

and chlorophyll and beta-carotene and a

lot of those kind of nutrients get

converted to starch and sugar Wow well

this so glad I came out because I was

able I’m able to see who’s behind this

amazing product and I can see you’re

passionate you put the work out so I

really appreciate that and thank you so

much thank you

hey this grass is so good you can

actually even just eat it as a grasp

actually I’d much prefer juicing up

you