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THE GREEN DRINK, by Dr. RICH EASTERLING, N.D. PhD.

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From the desk of …….Dr. Richard Easterling N.D. PhD.

(The Dr that first diagnosed me with Lyme Disease and helped save my life!)

The Green Drink© 2002-2012

​The ancient healers believed that if the blood was pure the circulation good and the bowel clean and working properly that one could not help but be in a state of health. Theirs was a much different environment than the one in which we live today. One way to help those principles of health is the green drink. The green drink is a nourisher of the blood and in a sense is a way to get a blood transfusion without the worry of contamination or infection. It oxygenates the blood and is a great detoxifier of poisons and contaminants. It is a wonderful source of vitamin A without the concerns of toxic buildup normally associated with other fat soluble vitamins as there is no toxic buildup to be concerned with. No E.R. physician has ever treated anyone for a “lettuce overdose”. A natural source of potassium in a very assimible form which acts as a tonic for muscular strength and is a good way to help stabilize blood sugar levels.
​An interesting note; chlorophyll is “plant blood” and strikingly similar to hemoglobin. The chlorophyll has a bit of magnesium in the center while hemoglobin has a bit of iron, one being green the other red.
​The green drink is made with a blender which is the ultimate “chewer” or masticator.
​The green drink is a live food using a variety of greens, either singularly or in combination. A “handful” of leaves in a pint of “pure” water blended for one minute then drank. If the result is too crunchy it can be filtered through a strainer, coffee filter or a piece of cheesecloth. Some greens that can be used: lettuces, bib, romaine, escarole, endive, swiss chard, collards, dandelion leaves, nettles leaves, birch tree leaves, sprouts such as alfalfa, mung, radish. Parsley is also good although the more the parsley the stronger the diuretic.
​Chewing a green salad with teeth, even when each bite is chewed 32 times, is able to liberate roughly 2% of the chlorophyll and other nutrients. A quality blender can deliver 80% of the cellular fluids of the greens thereby making the greens 40 times more effective. Generally the pint is an effective amount to nourish, cleanse and detoxify. Some people want to do more and prepare more drink and consume some every waking hour. When done in this manner an average adult can exchange every drop of fluid, as every drop of fluid will have been exchanged once in a matter of a few weeks effecting many conditions and overall health. Hence, the transfusion.
​Also of interest is the role of vitamin K in overall health but because a deficiency is rare, it is often overlooked. There are three major forms of vitamin K-vitamin K-1 (phylloquinone) is the natural plant form of vitamin k; vitamin K-2 (menaquinone), derived from bacteria in the gut; and vitamin K-3 (menadione), a synthetic form. Food sources include green leafy vegetables, broccoli, lettuce, cabbage, spinach, and green tea and are good sources of vitamin K. Other sources are asparagus, oats, whole wheat and fresh green peas. Newborns do not yet have gut bacteria and they are susceptible to vitamin K deficiency and are often given vitamin K intramuscularly to prevent hemorrhagic disease. The green drink can be used for the mother during pregnancy and orally for the child after birth. Adults usually are not deficient. When seen in adults it manifests as easy bruising, ruptured capillaries, etc., and are usually the result of taking anticoagulant drugs like Coumadin or Warfarin (they work by poisoning the vitamin K cascade). These symptoms are often the result of taking long term antibiotics also. Of particular interest to women, vitamin K, plays an important role in bone health as it converts a bone protein from its inactive from to its active form. It is necessary for allowing the non-collagen protein (ostecalcin) molecule to join with the calcium and holding the calcium into place within the bone.
​When vitamin K is deficient it leads to impaired mineralization of the bone because of insufficient osteocalcin levels. Patients with osteoporosis that sustain fractures show very low levels of vitamin K, the severity of the fracture correlates with the circulating vitamin K’s level. The lower the level the greater the severity of the fracture. The presence of vitamin K may be responsible for the osteo-protective factors of a vegetarian diet.
​Besides osteoporosis and hemorrhagic disease of the newborn, excessive menstrual bleeding has been helped by crude preparations of chlorophyll. In these instances vitamin K deficiency should first be ruled out. Keep in mind that most of the chlorophyll products found in health food stores contain water-soluble chlorophyll. Because water-soluble chlorophyll is not absorbed from the gastrointestinal tract, its best use is in ulcerative skin conditions. Having astringent qualities and an ability to stimulate wound healing it makes a top-notch wound healer and has been used medically to help control odor in various applications, especially urinary tract and bowel conditions. Keeping this in mind, the best source of vitamin K is the fat-soluble chlorophyll especially for bone health and immune function. The green pigment in plants (think green drink) is found in the chloroplast compartment of plant cells. The conversion of light (electromagnetic energy) into chemical energy occurs in the chloroplast through photosynthesis. The chlorophyll molecule is not only necessary, but essential in order for this reaction to occur.
​The green drink has so many benefits that someone can easily do for themselves, especially with concern for bone loss as we age, it would seem to be a real self-health component of a wellness program.
​Calcium is the most abundant mineral in the body making up 1.5 to 2.0 of the total body weight. So many people (especially women) take calcium supplements that are often poorly absorbed. The green drink gives a person both calcium and vitamin K. An example would be kale not only is kale more absorbable (calcium wise) ounce for ounce kale is higher in calcium than milk. Other members of the cabbage family (turnip, collard, and mustard) are as beneficial as kale.​
One of my favorite teachers, Dr. Bernard Jensen, who had many sayings about many different topics, said of the green drink “if you are green inside you are clean inside.”

Take Good Care,
Dr. Rich Easterling
Holistic Health & Wellness-Naturopathic & Non-Invasive
Alternative Health & Healing
These suggestions are for educational and nutritional consideration only.

jenniferdarrTHE GREEN DRINK, by Dr. RICH EASTERLING, N.D. PhD.

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