Ann Wigmore got us all started growing wheatgrass indoors in trays. She lived in Boston, after all, and apartment gardening was her only real option as it was also for many of her students. But her predecessors, men like Charles Schnabel and E.V. Irons, only grew wheatgrass outdoors. In a conversation I had with Dr. Ann in 1979, she told me she was opposed to outdoor grown grass because it couldn’t be immediately cut and juiced. I agreed that “fresh is best” but told her that I cut and immediately juice my backyard grown grass. She liked that but she disapproved of the drying and powdering that was done with most of the commercially grown outdoor grass.
Too bad we can’t all grow wheatgrass outdoors and juice it right away because I believe the outdoor grown wheatgrass is a superior version of the plant. Here’s why….
Outdoor wheatgrass is grown in deep soil for about 30 days and develops 12 inch long roots and 12 inch long blades that drink in full spectrum solar energy. A fresh daily breeze brushes it clean blowing away mold spores and insects. But indoor grown wheatgrass grows in a tray with approximately 1 inch of soil. Sometimes soil alternatives such as peat moss are used and sometimes no soil at all. The indoor plant is 12 days old and has roots that are 1 to 2 inches long. This grass grows in your kitchen with zero wind and either artificial light or indirect daylight with minimal sun.
What if I told you that there was a way to get outdoor grown fresh squeezed grass…. Wouldn’t that be ideal? Yes! But unfortunately, juice bars don’t have their own farms in the back and farmers don’t juice for you whenever you happen to show up.
However, this is the next best thing. It’s growing and juicing the outdoor grass and then immediately flash freezing it in its prime.
In my book Wheatgrass Nature’s Finest Medicine, I retold the intimate stories of several cancer survivors. Ironically, many of them never drank fresh squeezed wheatgrass juice. They couldn’t get it! Nevertheless, they successfully recovered using the frozen juice.I realize that purists will reject anything short of fresh. This is simply the next best thing. Sure, there is some loss in the freezing process, however the grass remains potent enough to heal. And the convenience factor of being able to pull this wheatgrass out of the freezer and easily drink it without ever needing a juicer is an exceptional advantage.
I am a proud follower of Dr. Ann and Viktoras Kulvinskas. I have been called a purist. People like me have plenty of opportunity to drink fresh squeezed juice. But it is not easy for everyone else. Too many mainstream folks are sick with degenerative diseases due to unhealthy diet and lifestyle. They need easy access to this amazing juice therapy.
Fifteen years ago, I had the opportunity to meet Tom Stem. He is a farmer who grew and juiced wheatgrass to treat his wife Janice’s breast cancer. She recovered and is fabulously well today 25 years later. Since he is also a Shetlands breeder, Tom fed it to his dogs. His veterinarian, Dr. Diane Clark, asked him “Why don’t your dogs ever came down with cancer?”—a somewhat common occurrence in this breed. Why? Because Tom used to feed his Shetlands wheatgrass ice cubes. “It was like candy for them.” (Read the full story inWheatgrass Nature’s Finest Medicine. )
Because Tom was a farmer, he started growing wheatgrass on a larger scale to help others. Tom is a rescuer. He could have been a fireman or another kind of public servant, but instead he rescues people with wheatgrass. And with the help of friends like me, Tom’s high quality wheatgrass juice is now available to anyone in North America.
All About Quality
I want to tell you a few things about Tom’s operation. He harvests using small trucks so that the time from the cutting of the grass to the juicing of it is measured only in minutes. And the time from the juicing to the freezing is measured only in seconds!
Tom runs a really clean operation. The first thing I noticed was the stainless steel pitchfork. I mean it was just being used to offload the grass from the harvester truck. To me, a $40 pitch fork would have been just fine. But no, this was a 100% top to bottom stainless steelpitchfork that cost $240. The fork merely loaded the cut grass from the truck into the big stainless steel washing sink. I appreciated that the sink was all stainless steel but I was really impressed that the pitchfork was, too!
Then I was impressed that the grass was washed in ozonated water. This kills germs such as e-Coli, salmonella, lysteria, etc. No heat. No pesticides. No chemicals whatsoever. Just ozone infused water which after 15 minutes breaks down into oxygen and water. Of course, the success of this cleaning is lab verified. Every lot is lab tested.
The washed grass goes straight into the slow turning 80 rpm stainless steel juicer. I’ve got an 80 rpm juicer too, but my juice exits into a glass bowl. This juice exits into a stainless steel tube. That means the juice is never exposed to air—zero oxidation! The stainless steel coil moves the juice along until it fills up the 10 ounce ice-cube package.Freezing starts immediately and is completed in just a few minutes. The nitrogen based refrigerant goes as low as negative -320°F. The packages are frozen as solid as rocks. They are then shipped in Styrofoam boxes with 2 inch thick walls. Even the ice packs inside the box are specially formulated to have a lower freezing point than water. You can expect your box of wheatgrass to arrive in one day and always frozen solid.