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Natural Findings Organic Green Powder

Natural Findings Green Powder is the great tasting Natural Findings green food made with over 90% organic ingredients. Natural Findings Green Powder does not contain gluten and is made with NON-GMO ingredients.



  • Natural Findings Green Powder is special not only because of its extraordinary formula, but also because we meticulously cultivate and protect all the precious constituents contained in it. We work closely with our certified organic growers to ensure the optimal preservation of enzymes and beneficial phytonutrients in Natural Findings Green Powder ingredients.

    These ingredients are harvested at their peak of potency and immediately concentrated and dried by utilizing proprietary cool-temperature processes that preserve their energetic and nutritional integrity. Studies have shown that these unique technologies offer unprecedented protection of the enzymes and other valuable phytonutrient constituents.

    Our PET packaging further protects Natural Findings Green Powder from damaging light, oxygen and moisture after bottling.

    The vegetable, fruit, and berry ingredients are brightly colored and non-oxidized, as the powders are protected from heat, UV light and moisture from start to finish. Natural Findings Green Powder contains three times the amount of chlorophyll as compared to other formulations, and the chlorella is a specially cultivated easy to digest strain with a soft cell wall vs. hard cell strains requiring nutrient depleting "cracking" methods. Unlike other greens powders, we never add inexpensive fillers or bulking agents (such as fiber, whole grasses, pectin, rice bran, or flax), which greatly dilute potency, can be a source of genetically modified material, and interfere with the bioavailability of the fragile phytonutrients. In every spoonful of Natural Findings Green Powder, you receive densely packed nutrition that intensely nourishes and strengthens every system in your body, resulting in sustained energy, enhanced recovery, mental clarity and overall well-being. We are certain you will find Natural Findings Green Powder to be the highest quality and best tasting greens product you've ever experienced.



  • Serving Size: 9 grams (approx. one tablespoon)

    Servings Per Container: 30

    Ingredients Amount % Daily Value
    Calories

    35

     
    Sodium 55 mg 2%
    Total Carbohydrate 6g 2%*
    Dietary Fiber 1g 4%*
    Sugars 2g
    Protein 2g 4%*
    Vitamin A (Beta-Carotene) 2500IU 50%
    Vitamin C 78mg 130%
    Calcium 21mg 2%
    Iron 500mcg 2%
    Fruit Proprietary Blend (Organic Apple Powder, Organic Mountain Cranberry, Organic Blueberry Powder, Organic Raspberry Powder, Camu Camu Berry Extract) 3.6g
    Greens Proprietary Blend (Organic Spirulina, Organic Barley Grass Juice Powder, Organic Wheat Grass Juice Powder, Chlorella, Organic Stinging Nettle) 3.0g
    Vegetable Proprietary Blend (Organic Carrot Powder, Organic Beet Powder, Organic Tomato Powder, Organic Kale Powder, Organic Parsley Powder, Organic Collard Powder, Organic Spinach Powder, Organic Broccoli Sprouts, Organic Cauliflower Sprouts, Organic Kale Sprouts) 1.5g
    ORAC Proprietary Blend (OxyPhyte® Grape Skin Extract, OxyPhyte® Grape Seed Extract) 206mg
    Enzyme/Prebiotic Proprietary Blend [Enzyme Blend (Cellulose, Protease, Amylase, Lipase) (Organic Burdock Root)] 118mg

    Other Ingredients: Organic rice flour, Manioc starch, natural flavors,stevia extract, and unbleached lecithin.

    Recommended Use: As a dietary supplement, mix 9 grams (approx. one tablespoon) in water per day, or as directed by your health care practitioner.

    Warning: Does not contain gluten.

    Notice: One serving has equivalent antioxidant capacity to 4 servings of vegetables, based on ORAC (Oxygen Radical Absorption Capacity), a USDA-developed method for measuring antioxidant activity.



  • Why is Natural Findings Green Powder unique and superior to other greens products?
    • Over 90% organic ingredients
    • Over 90% active ingredients compared to 40-60% filler in other formulations
    • Paleo profile: no grains or legumes, low allergenic
    • No alfalfa, a common ingredient in all other leading brands (which has been shown to aggravate autoimmune disease)
    • Great taste, with no added sugars
    • Predominantly freeze-dried vs. spray-dried ingredients (Resulting in an ultra-low maltodextrin carrier content)
    • Barley and Wheat Grass are 100% Cold-Processed juice solids vs. powders, resulting in 3 times the amount of Chlorophyll of other greens formulation
    • Certified Organic Spirulina which is unique to greens products
    • Chlorella has a soft cell wall for better bioavailability
    • Organic Stinging Nettles is flash frozen & freeze-dried
    • Grape Seed and Skin is a water extract process - no chemicals or alcohol are used in the extraction process
    • Kale, broccoli and cauliflower sprouts have been assessed to contain high levels of glucosinolates and sulforaphanes. Recent research shows these to be beneficial compounds in these sulfur containing foods.


    Not Enough Greens

    Extracts of greens, fruits and vegetables are possibly the most important and most needed supplement for today's lifestyles. An estimated 77% of Americans are not getting the recommended 2-4 servings of fruits, and 59% are not getting the recommended 3-5 servings of vegetables. On top of this, white potatoes account for about 50% of the total vegetables consumed, mainly in the form of french fries. So, the percentage of people consuming adequate levels of phytonutrient rich vegetables might be less than 20%.1 Up to a third of the children under two consumed no fruits or vegetables, according to the survey. And for those who did have a vegetable, french fries were the most common selection for children 15 months and older.2

    Why do we need fruits and vegetables in the first place?

    Man evolved adapting to a hunter gatherer diet rich in phytonutrients over millions of years. Only in the last 10000-50000 years have we begun to substitute fruits, vegetables and grass-fed meats with starches coming from grains and tubers, and meats from corn-fed animals and their dairy products. This diet shift is responsible for a much lower intake of phytonutrients and important minerals like magnesium, potassium, zinc, and selenium. Our physiology is simply not functioning properly due to the deficiencies and imbalances created by modern diets and we are paying the price with increased rates of cancer, cardiovascular disease (stroke, hypertension), osteoporosis, immune system deregulation, and various degenerative disease manifestations like neurological/eye disorders, and kidney impairment.3

    One very important aspect of physiological homeostasis is the acid-base balance.4 Modern diets are characterized by a severe acid load due to the predominance of meat and grain consumption.5, 6 We have adapted to eating meat7 but it was always balanced by alkalinizing fruits and vegetables. The reduction of animal flesh consumption is often advocated as a solution to reducing acidity, but most people are unaware that grain products are acid forming as well.

    The food pyramid can be blamed for many of these attitudes, but thankfully there now is a growing awareness of the detrimental effects of grains and starches. The elegant, evolution based solution is to replace grains and starches with as many vegetables as possible, and with adequate amounts of fruits. Also, an adequate amount of protein should be provided from primarily grass-fed animals which store these same phytonutrients in their body fat and milk.

    A very simple method of assessing the daily acid load is the first morning urine pH. If it's lower than 6.8, the patient should become aware that they either need more alkalinizing nutrients like fruits and vegetables, greens powders and calcium and magnesium and/or they should reduce the grain consumption, NaCl salt and carbonated beverages. The official recommendations put emphasis on increasing calcium intake, but if the typical diets were more alkaline to begin with, we would need less supplementation from calcium.8 Practitioners should have their patients check their urine pH often. This would be a great motivator for patients to eat right and take their supplements.

    Why did we choose the ingredients to be "Paleo"? Because we are trying to stay true to the philosophy that our physiology does best with foods and extracts that we were exposed to for millions of years. Unlike other greens powders, we did not include any grain derived components (like oat or pea fibers/particles). This is not just for the sake of a philosophy but because there is ample scientific evidence pointing to the detrimental effects of grains' and legumes' allergenic components on the immune system. Lastly, we should note that the inclusion of alfalfa grass is very common in many of the other greens powders. Most contain alfalfa extract from seeds or sprouts/grass in spite of the fact that there is clear research showing that it may have adverse health effects. Alfalfa contains a toxic element, the non-protein amino acid L-canavanine, an antagonist to L-arginine.9



    • References:

      1. Kant AK. Consumption of energy-dense, nutrient-poor foods by adult Americans: nutritional and health implications. The third National Health and Nutrition Examination Survey, 1988-1994. Am J Clin Nutr. 2000 Oct; 72(4): 929-36. PMID: 11010933 [PubMed - indexed for MEDLINE]

      2. Van Duyn MA, Pivonka E. Overview of the health benefits of fruit and vegetable consumption for the dietetics professional: selected literature. J Am Diet Assoc. 2000 Dec; 100(12): 1511-21. Review. PMID: 11138444 [PubMed - indexed for MEDLINE]

      3. Cordain L, Miller JB, Eaton SB, Mann N, Holt SH, Speth JD. Plant-animal subsistence ratios and macronutrient energy estimations in worldwide hunter-gatherer diets. Am J Clin Nutr. 2000 Mar; 71(3): 682-92. PMID: 10702160 [PubMed - indexed for MEDLINE]

      4. Sebastian A, Frassetto LA, Sellmeyer DE, Merriam RL, Morris RC Jr. Estimation of the net acid load of the diet of ancestral preagricultural Homo sapiens and their hominid ancestors. Am J Clin Nutr. 2002 Dec; 76(6): 1308-16. PMID: 12450898 [PubMed - indexed for MEDLINE]

      5. Frassetto L, Morris RC Jr, Sellmeyer DE, Todd K, Sebastian A. Diet, evolution and aging--the pathophysiologic effects of the post-agricultural inversion of the potassium-to-sodium and base-to-chloride ratios in the human diet. Eur J Nutr. 2001 Oct; 40(5): 200-13. Review. PMID: 11842945 [PubMed - indexed for MEDLINE

      6. Manz F. History of nutrition and acid-base physiology. Eur J Nutr. 2001 Oct; 40(5): 189-99. PMID: 11842944 [PubMed - indexed for MEDLINE]

      7. Milton K. The critical role played by animal source foods in human (Homo) evolution. J Nutr. 2003 Nov; 133(11 Suppl 2): 3886S-3892S. Review. PMID: 14672286 [PubMed - indexed for MED LINE]

      8. New SA, Robins SP, Campbell MK, Martin JC, Garton MJ, Bolton-Smith C, Grubb DA, Lee SJ, Reid DM. Dietary influences on bone mass and bone metabolism: further evidence of a positive link between fruit and vegetable consumption and bone health? Am J Clin Nutr. 2000 Jan; 71(1): 142-51. PMID: 10617959 [PubMed - indexed for MEDLINE]

      9. Alcocer-Varela J, Iglesias A, Llorente L, Alarcon-Segovia D. Effects of L-canavanine on T cells may explain the induction of systemic lupus erythematosus by alfalfa. Arthritis Rheum. 1985 Jan; 28(1): 52-7. PMID: 3155617 [PubMed - indexed for MEDLINE]


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