Kyolic's Kyo-Green 10 oz
	Quantity in Basket:none Code: F0381624 Price:$32.38
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Organically grown barley grass and    wheat grass, Pacific kelp, brown   rice, and the treasured green algae,   broken cell wall chlorella. Tasty, natural source of vitamins,    minerals and chlorophyll. Two (2) teaspoons provide the    nutrients of a serving of deep green    leafy vegetables. The barley and wheat grass are    harvested at the peak of their    nutritional value in the fertile Nasu    Highlands of Japan. Premium chlorella is grown in natural    mineral springs. The kelp is harvested from the    northern Pacific. FOS is a great prebiotic, or food for    friendly flora in the intestinal tract. Licorice is known for its famous anti-inflammatory potential.  In addition, it proves beneficial as an anti-peptic ulcer agent, as an antioxidant, and remedy for many infectious diseases. Vitamin C and Beta-carotene increase nutrition and add extra antioxidant power.  Laboratory analysis confirms product    to be gluten free.

Kyo-Green's unique combination    works more effectively than any    single individual component taken    by itself giving Kyo-Green an    advantage over other products    which contain just single    ingredients.   Also available in tablets.   Kyo-Green acts as a nutritional booster when added to a healthy dietary regimen.

   

SUGGESTED USE:  Kyo-Green is best used on an empty stomach Powder:  As a beverage, mix one teaspoon of powder with 6-8 oz (one cup) of cold juice or water for a tasty refreshing drink.  Tablets:   Take 6 or more tablets daily with your favorite beverage.     *Other ingredients include potato starch, vitamin C, beta-carotene, licorice extract and guar gum.

Kyo-Green	Tablets	Powder
Suggested Use: As a dietary supplement, take 6 tablets or more as needed daily. As a beverage, mix one teaspoon (2.5 g) of powder with 6-8 oz. (one cup) of juice or water for a tasty refreshing drink.
Nutrient:
Calories	9.65 cal
Protein	< 1 g
Carbohydrate	2 g
Fat	FREE
Vitamin E	103 mcg
Beta Carotene	195 mcg
Vitamin B1	7 mcg
Vitamin B2	17 mcg
Vitamin B6	11 mcg
Vitamin B12	0.002 mcg
Folic Acid	1.0 mcg
Calcium	5.7 mg
Phosphorus	6.6 mg
Magnesium	3 mg
Potassium	34.5 mg
Iron	0.2 mg
Zinc	49 mcg
Copper	12 mcg
Iodine	162 mcg
SOD (Super Oxide Dismutase)	5,000 Units
Chlorophyll	6 mg

 

Scientific Information on Kyo-Green Kyo-Green is one of the many superb products made by Wakunaga of America Co., Ltd. It contains a combination of barley and wheat grasses, kelp, chlorella and brown rice. Kyo-Green is a source of vitamins, minerals, chlorophyll, superoxide dismutase (a very potent antioxidant enzyme) and other nutrients.1 A scientific study conducted specifically on Kyo-Green has suggested that it may possess an ability to stimulate immune cells. Following are discoveries from various studies conducted on ingredients found in Kyo-Green: BARLEY AND WHEAT GRASSES Barley and wheat grasses are multi nutrient supplements for humans providing protein, dietary fiber (especially insoluble), carotenoids, vitamins B6, B12, and E, folic acid, calcium, iron, chlorophyll and other nutrients.1,2 They have been shown to enhance immune function through stimulating macrophage activity.1 They may lower blood cholesterol and have shown anti-mutagenic properties.2,4,5 CHLORELLA Chlorella is an alga rich in protein, chlorophyll, calcium, magnesium and other nutrients.1 It is a good source of protein (50% by weight),6,7 and has been shown to improve the growth of children.7 Further, it has been shown to improve the healing of wounds,8 stomach ulcers, duodenal ulcers and chronic gastritis.9,10 Chlorella has been shown to promote intestinal peristalsis (movement through the intestinal tract),10 to regulate cholesterol,11,12 and to prevent tumor growth in animals.13,14 Studies suggest that chlorella may also afford protection from infections15-19 by stimulating the immune system.1,15-17,19 KELP Kelp (Laminaria) is a brown seaweed/algae rich in iodine (62.4 mcg/g) and many other minerals and trace minerals.20 (The Recommended Daily Intake for iodine is 150 mcg/day). Kelp has been shown to lower both blood pressure22 and cholesterol,23 and has displayed anticoagulant and fibrinolytic activities.24 Kelp has also been shown to reduce blood sugar levels.25 It has demonstrated anti-mutagenic activity26 and has been shown to reduce the incidence of chemical carcinogen-induced tumors in animals27-31 and to inhibit the growth of implanted tumors in mice.30 Kelp has also displayed anti-viral32 and antioxidant activity.33 CHLOROPHYLL Chlorophyll, present in the barley grass, wheat grass, chlorella and kelp in Kyo-Green, has been shown to cure 1,200 cases of acute infections of the respiratory tract and sinuses.34 It has been successfully used in the treatment of chronic ulcers,34 bad breath and oral diseases.35, 36 It has also been shown to reduce flatulence and body odor and to ease chronic constipation.36,37 When taken with antibiotics, chlorophyll induced rapid recovery from secondary invasive infections.37 It has been shown to hasten wound healing35 and has been used to treat kidney stones.38 Chlorophyll has also demonstrated radioprotective,39,40 antimutagenic and anticarcinogenic activities.2,5,40-43 It has been shown to nullify the effects of a variety of environmental and food substances (such as cigarette smoke, diesel fumes, and fried beef) which are known to cause mutation.41,43 Chlorophyll's antioxidant properties may be partly responsible for its protective effects.43 FOS (Fructooligosaccharide) Much research supports the fact that FOS selectively feeds the freindly bacteria in the colon; mainly the bifidobacteria.  Additionally, many believe that FOS tend to crowd out pathogenic bacteria.  Fermentation of FOS in the colon may increase calcium absorption, increase fecal weight, shorten GI transit time and possible lower blood lipids.TOP BROWN RICE Brown rice contains fourfold as much dietary fiber as polished rice. It has been shown to improve the human micro flora by increasing beneficial bacteria such as B. adolescentis and E. faecalis and by decreasing pathogens such as E. coli.44 It has been shown to improve conditions of the intestinal tract that may help in the prevention of colonic diseases.45-47 It may enhance the excretion of cholesterol47and has been shown to inhibit carcinogen-induced esophageal tumors in rats.48 It may, however, increase blood sugar when eaten alone,49,50 so diabetics may want to consume it only in conjunction with other foods.

REFERENCES FOR KYO-GREEN Lau, B.H.S., Lau, E.W., Yamasaki, T. Edible plant extracts modulate macrophage activity and bacterial mutagenesis. Intern. Clin. Nutr. Rev. 12(3):147, 1992.  Lai, C.N. Chlorophyll: The active factor in wheat sprout extract inhibiting the metabolic activation of carcinogens in vitro. Nutr. Cancer 1:19-21, 1979.  Ohtake, H., Nonaka, S., Sawada, Y., Hagiwara, Y., Hagiwara, H. and Kubota, K. Studies on the constituents of green juice from young barley leaves. Effect on dietarily induced hypercholesterolemia in rats. J Pharmaceut Soc Japan 105, 1052-1071, 1985. Lai, C., Dabney, B. and Shaw, C. Inhibition of in vitro metabolic activation of carcinogens of wheat sprout extracts. Nutr. Cancer 1:27-30, 1978. Lai, C., Butler, M. and Matney, T. Antimutagenic activities of common vegetables and their chlorophyll content. Mut Res 77:245-250, 1980.  Cook, B.B., Lau, E.W. and Baily, B.M. The protein quality of waste-grown green algae i. Quality of protein in mixtures of algae, nonfat powdered milk, and cereals. J. Nutr 81:23-29, 1963.  Yamagishi, Y., Yaguchi, I. and Kenmoku, Y. Growth of school children and values of Chlorella on it. Nippon Iji Shimpo. 17- 18, No.2196, May 28, 1966.  Hasuda, S. and Yasuro, M. Report on experimental administration of Chlorella to cases of incurable wounds. Shinryo and Shinyku. 3(3):17, 1966. Yamagishi, Y., Toigawa, M., Suzuki, R., Hara, T. and Warita, F. Therapy of digestive ulcer by Chlorella. Nippon Iji Shimpo, no. 1997, August 4, 1962. Saito, T. Clinical application of Chlorella preparations. Shinryo And Shinyaku. 3(3):61, 1966. Sano, T., Kumamoto Y, Kamiya N. Effect of lipophilic extract of Chlorella vulgaris on alimentary hyperlipidemia in cholesterol-fed rats. Artery 15:217-224, 1988.  Sano, T. and Tanaka, Y. Effect of dried, powdered Chlorella vulgaris on experimental atherosclerosis and alimentary hypercholesterolemia in cholesterol-fed rabbits. Artery 14(2):76-84, 1987. Tanaka, K., Konishi, F., Himeno, K., Taniguchi, K. and Nomoto, K. Augmentation of antitumor resistance by a strain of unicellular green algae, Chlorella vulgaris. Cancer Immunol Immunother 17:90-94, 1984. Konishi, F., Tanaka, K., Himeno, K., Taniguchi, K. and Nomoto, K. Antitumor effect induced by a hot water extract of Chlorella vulgaris (CE): resistance to meth-a tumor growth mediated by ce-induced polymorphonuclear leukocytes. Cancer Immunol Immunother 19:73-78, 1985. Konishi, F., Tanaka, K., Kumamoto, S., Hasegawa, T., Okuda, M., Yano, I., Yoshikai, Y. and Nomoto, K. Enhanced resistance against Escherichia coli infection by subcutaneous administration of the hot-water extract of Chlorella vulgaris in cyclophosphamide-treated mice. Cancer Immunol Immunother 32:1-7, 1990. Hasegawa, T., Okuda, M., Nomoto, K. and Yoshikai, Y. Augmentation of the resistance against Listeria monocytogenes by oral administration of a hot water extract of Chlorella vulgaris in mice. Immunopharmacol Immunotoxicol 16, 191-202, 1994. Ibusuki K., Minamishima, Y. Effect of Chlorella vulgaris extracts on murine cytomegalovirus infections. Nat Immun Cell Growth Regul 9, 121-128, 1990. Kashima, Y. and Tanaka, Y. On the changes of weights and morbidity rate of common cold for the crew of the training fleet in 1966. The maritime self-defense force, March 27, 1967. Hasegawa, T., Yoshikai, Y., Ocuda, M., and Nomoto, K. Accelerated restoration of the leukocyte number and augmented resistance against Escherichi coli in cyclophosphamide-treated rats orally administered with a hot water extract of Chlorella vulgaris. Int. J. Immunopharm 12(8):883-891, 1990. Ensminger, A.H., Ensminger, M.E., Konlande, J.E. and Robsonb, J.R. Food and Nutrition Encyclopedia. 2nd Edition. Boca Raton: CRC Press, p. 1245, 1994. Recommended Dietary Allowances. 10th edition. Food and Nutrition Board Commission on Life Sciences. National Research Council. National Academy Press: Washington D.C., p. 215, 1989 Funayama, S., Hikino, H. Hypotensive principle of Laminaria and allied seaweeds. Planta Med 41, 29?33, 1981. Kimura, A., Kuramoto, M. Influences of seaweeds on metabolism of cholesterol and anticoagulant actions of seaweed. Tokushima J Exp Med 21:79?88, 1974. Maruyama, H., Nakajima, J., Yamamoto, I. A study on the anticoagulant and fibrinolytic activities of a crude fucoidan from the edible brown seaweed Laminaria religiosa, with special reference to its inhibitory effect on the growth of sarcoma?180 ascites cells subcutaneously implanted into mice. Kitasato Arch Exp Med 60:105?21, 1987. Lamela, M., Anca, J., Villar, R., Otero, J., Calleja, J.M. Hypoglycemic activity of several seaweed extracts. J Ethnopharmacol 27:35?43, 1989. Okai, Y., Higashi?Okai, K. and Nakamura, S. Identification of heterogenous antimutagenic activities in the extract of edible brown seaweeds, Laminaria japonica (makonbu) and undaria pinnatifida (wakame) by the umu gene expression system in salmonella typhimurium (TA1535/PSKLOO2). Mutat Res 303(2):63?70, 1993. Teas, J., Harbison, M.L. and Gelman, R.S. Dietary Seaweed (Laminaria) and mammary carcinogenesis in rats. Cancer Res 44:2758?61, 1984. Teas, J. The dietary intake of Laminaria, a brown seaweed and breast cancer prevention. Nutri. Cancer 4:217?222, 1983. Yamamoto, I. and Maruyama, H. Effect of dietary seaweed preparations on 1,2? dimethylhydrazine?induced intestinal carcinogenesis in rats. Cancer Lett 26:241?51, 1985.   Yamamoto, I., Nagumo, T., Yagi, K., Tominaga, H. and Aoki, M. Antitumor effect of seaweeds. I. Antitumor effect of extracts from Sargassum and Laminaria. Jpn J Exp Med 44:543?6, 1974. Yamamoto, I., Maruyama, H. and Moriguchi, M. The effect of dietary seaweeds on 7,12-dimethylbenz[a]anthracene-induced mammary tumorogenesis in rats. Cancer Letters 35:109-118, 1987. Kathan, R.H. Kelp extracts as antiviral substances. Ann New York Acad Sci 130:390?7, 1965. Maruyama, H., Watanabe, K., Yamamoto, I. Effect of dietary kelp on lipid peroxidation and glutathione peroxidase activity in livers of rats given breast carcinogen DMBA. Nutr Cancer 15(3?4):221?8, 1991. Gruskin, G. Chlorophyll ?Its therapeutic place in acute and suppurative disease. Am J Surg 49:49?54, 1940. Goldberg, S.L. The use of water soluble chlorophyll in oral sepsis. Am J. Surg 62:117?123, 1943. Golden, T. and Burke, J.F. Effective management of offensive odors. Gastroenterology 31:260?265, 1956. Young, R.W. and Beregi, J.S., Jr. Use of chlorophyll in the care of geriatric patients. J Am Geriat Soc 28:46?47, 1980. Berg, W., Bother, C., and Schneider, H.J. Experimental and clinical studies concerning the influence of natural substances on the crystallization of calcium oxylate. Urologe 21:52?58, 1982. Zimmering, S., Olvera, 0., Hernandez, M.E., Cruces, M.P., Arceo, C. and Pimental, E. Evidence for a radioprotective effect of chlorophyll in Drosophilia. Mutation Res 245:47-49, 1990. Katoh, Y., Nemoto, N., Tanaka, M. and Takayama, S. Inhibition of benzo[a]pyrene-induced mutagenesis in chinese hamster v79 cells by hemin and related compounds. Mutation Research 121:153-157, 1983. Terwel, L. and Van der Hoeven, J.C.M. Antimutagenic activity of some naturally occurring compounds towards cigarette-smoke condensate and benzo[alpyrene in the salmonella/microsome assay. Mutation Res 152:1-4, 1985. Negishi, T., Arimoto, S., Nishizaki, C., and Hayatsu, H. Inhibitory effect of chlorophyll on the genotoxicity of 3-amino-1-methyl-5H=pyrido[4,3-b]-indole (Try-P-2). Carcinogenesis 10:145-149, 1989. Ong, T., Whong, W.Z., Stewart, J., and Brockman, H.E. Chlorophyllin: a potent antimutagen against environmental and dietary complex mixtures. Mutation Res 173:111-115, 1986.  Benno, Y., Endo, K., Miyoshi, H., Okuda, T., Koishi, H., Mitsuoka, T. Effect of rice fiber on human fecal microflora. Microbiol Immunol (JAPAN) 33:435-440, 1989. Miyoshi, H., Okuda, T., Okuda, K., Koishi, H. Effects of brown rice on apparent digestibility and balance of nutrients in young men on low protein diets. J Nutr Sci Vitaminol (JAPAN) 33:207-218, 1987. Miyoshi, H., Okuda, T., Oi, Y., Koishi, H. Effects of rice fiber on fecal weight, apparent digestibility of energy, nitrogen and fat, and degradation of neutral detergent fiber in young men. J Nutr Sci Vitaminol (JAPAN) 32:581-589, 1986. Kaneko, K., Nishida, K., Yatsuda, J., Osa, S, Koike, G. Effect of fiber on protein, fat and calcium digestibilities and fecal cholesterol excretion. J Nutr Sci Vitaminol (JAPAN) 32:317-325, 1986.  Van Rensburg, S.J., Hall, J.M., du Bruyn, D.B. Effects of various dietary staples on esophageal carcinogenesis induced in rats by subcutaneously administered N-nitrosomethylbenzylamine. J Natl Cancer Inst 75:561-566, 1985. Miller, J.B., Pang, E., Bramall, L. Rice: a high or low glycemic index food? Am J Clin Nutr 56:1034-1036, 1992. Potter, J.G., Coffman, K.P., Reid, R.L., Krall, J.M., Albrink, M.J. Effect of test meals of varying dietary fiber content on plasma insulin and glucose response. Am J Clin Nutr 34:328-334, 1981.

Kyo-Green is tasty all by itself or can be mixed in any cool beverage (water, apple/cran/pineapple juice)  

If you prefer to enjoy Kyo-Green in a smoothie, 

please consider one of these delicious recipes:

 

Kyo-Green and Banana Smoothie 1 ripe banana, fresh or frozen 1 teaspoon Kyo-Green powder 1 cup water Place ingredients in order given in a blender. Blend for 15 to 30 seconds on high. For best flavor, drink immediately.

Kyo-Green, Banana, Date and Ginger Smoothie 1 ripe banana, fresh or frozen 1 teaspoon Kyo-Green powder 2 dates, seeds removed 1 slice fresh ginger 1 cup water Place ingredients in order given in a blender. Blend for 15 to 30 seconds on high. Delightfully refreshing.   Kyo-Green, Banana and Date Smoothie 1 ripe banana, fresh or frozen 1 teaspoon Kyo-Green powder 2 dates, seeds removed 1 cup water Place ingredients in order given in a blender. Blend for 15 to 30 seconds on high. Pour into a glass and enjoy a high energy drink.