Wheatgrass

The consumption of wheatgrass in the Western world began in the 1930s as a result of experiments conducted by Charles F. Schnabel in his attempts to popularize the plant. It provides chlorophyll, amino acids, minerals, vitamins, and enzymes. It is often available in juice bars, alone or in mixed fruit or vegetable drinks. It is also available in many health food stores as fresh produce, tablets, frozen juice and powder. Wheatgrass contains no Wheat Gluten.