Sourced from organic resources in Thailand and China, the Wheatgrass plant is cut when the juvenile shoots of the plant reach their most nutritionally rich and fertile phase. The moisture content is reduced by 4% using a lyophilisation method and grinded to a fine Wheatgrass powder. This process preserves the nutritional integrity of the plant, nicknamed “liquid gold”. One serving of Wheatgrass juice is the rough equivalent of one and a half pounds of leafy green vegetables.
Where does it come from?
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