Green powders are part of a trend that has been around for a long time in the health industry. We know that there are many motivations to take green powders, perhaps the most common is to supplement for the lack of fresh, nutrition-rich food, usually through poor diet or just the fallout from big city-living. Not that green powders can replace a healthy diet, but they can be a convenient way to add to your daily nutrient load.
Another reason may be as part of a detoxification or weight-loss program, where diets can be limited therefore alternative supplementation of vitamins and minerals may be helpful. Whatever the reason, the ultimate aim when taking these supplements is usually to feel better or more ‘energised’, naturally. Green powders are a convenient way to help with this, and most taste good in a morning smoothie. However, what you may not be aware of is that not all green powders are equal in quality and in bio-availability of the nutrients they are supposed to provide.
Bio-availability refers to the proportion of a nutrient that is absorbed from the diet and used for normal bodily functions. Understanding nutrient bio-availability helps to optimise diets and set appropriate nutrient recommendations. Nutrient bio-availability is complex and is governed by both external and internal factors. External factors include the food matrix – what you consume and the structure of that food, and the chemical form of the nutrient in question. The rigid cell wall of plant cells can make nutrients in plants less bio-available or usable when eaten.
The produce in most green powders are generally dried and then ground into powder. Some ingredients may also be juiced, then dehydrated, or certain components of the whole food may be extracted.
Alternatively, there are now green powders that include fermented ingredients, which increases vitamin levels and helps break down compounds that can interfere with mineral absorption. By culturing foods with specific strains of bacteria or yeast, the fermentation process helps break down the sugars, starch, indigestible fibre, and proteins. Fermentation also enhances the antioxidant activity of phenolic compounds and lowers the negative impact of anti-nutrients, which inhibit the absorption of some nutrients. These powders, therefore, have the advantage of increased bio-availability and digestibility of their nutrients, making them a more effective way of not just adding to your daily recommended intake (RDI) of vitamins and minerals, but also gaining the health benefits that come with all the extra nutrients and antioxidants in these green powders.
For a more concentrated approach to bio-available nutrients and fermented foods, Whole Earth & Sea Fermented, Organic Protein & Greens contains 21 g of quality, organic plant protein per serve and as well as a fermented vegetable and fruit blend. This unique food supplement harnesses the power of natural fermentation to deliver a broad spectrum of bio-available nutrients and protein in a non-GMO, vegan-friendly green superfood formula made from over 28 fermented grasses, fruits, and vegetables, as well as micronised mushrooms.
About The Author
Shauna Anderson BSc. Adv Dip Nat. Naturopath & Whole Earth & Sea® Expert. Shauna is a mother of two young children and has been a qualified Naturopath for 15 years. She is also the expert for wholefood supplement company Whole Earth & Sea.
She has worked in the health industry as a writer, editor, and scientific researcher in product development for over 12 years. Her passion has been living a healthy and balanced life ever since she began to study Natural Medicine in the year 2000.
Her youngest son was diagnosed with autism in 2015 and since then she has also been determined to give him the best chance of a healthy life, through diet, natural therapies and lifestyle. She has also seen this life challenge as an opportunity to help her son on his healing path and to allow others to see the value of living a rich and natural life, through her writing and involvement in the industry.