three sixty° Total Greens

Here's what you get when you put three sixty° Total Greens in your water, juice or smoothie:

1. Barley Grass extract

Barley Grass is a ‘concentrated’ vitamin and mineral packed whole food offering balanced nutrition to the body. It contains a wide range of naturally occurring nutrients including vitamins, minerals, enzymes, fibre and anti-oxidants. Dr Robert Young (author of THE PH MIRACLE: Balance Your Diet Reclaim Your Health) writes "..barley grass [is] nutrient-dense with more than one hundred food elements including most identified minerals, and every B-Complex vitamin. Rich in Vitamin C, E, K and Pro-Vitamin A, the grasses are 25 % protein - more than meat, fish, eggs and dairy."²⁹

What makes barley grass an amazing health food is the fact that it has good levels of so many different vital nutrients – all in one food source, meaning we can benefit from the synergistic effect of the different nutrients.

Today’s western diet and lifestyle mean that we are more likely to be very acidic. Things such as increased amounts of caffeine, wheat based products, refined carbohydrates, dairy products, meat, and high levels of stress all contribute to acidity, which can in turn lead to health complications.  Barley Grass powder (a 13:1 extract of young barley leaves) is one of the most alkaline naturally occuring plant foods which can help to restore a healthy acid/alkaline balance and maintain a neutral pH-value.

Dr Kubota at the Science University of Tokyo, has spent years studying the beneficial properties of barley grass and his research confirmed that barley leaves exert a potent anti-inflammatory action²⁵. Barley grass has also been shown to decrease cholesterol levels²⁶ and have powerful antioxidant properties²⁷. 

Dr Hagiwara, a research Pharmacologist who bought barley grass to the world's attention in 1980, reports that barley grass juice is 7 times richer in Vitamin C than an equivalent weight of oranges, 5 times richer in iron than spinach, 10 times richer in calcium than milk, is a significant source of Vitamin B-12, and contains 15 times as much protein as an equivalent amount of milk²⁸

Barley Grass:

• is a rich source of chlorophyll, ‘the blood of plant life’

• provides good levels of Omega-3 and Omega-6 fatty acids

• helps protect the intestinal flora damaged by antibiotics

• helps prevent the growth of harmful bacteria, yeast and fungal infections

• helps detoxify the liver, kidneys and digestive tract

• improves the digestion of food and the absorption of nutrients

• contains wide range of vitamins, minerals, antioxidants and phytonutrients

The enzymes in barley grass protect the body against free radicals and promote the formation of new cells, especially the rare enzyme Super Oxide Dismutase (SOD),²⁵ which plays an important role in this process. Barley Grass also contains a large amount of polypeptides (short-chain amino acids) which are indispensable as building blocks for new cells.

three sixty° Total Greens contains over 4200 mg of 13:1 Whole Leaf Barley Grass powder extract per daily portion.

2. Fruits & Greens

three sixty° Total Greens contains the highly concentrated 100:1 Fruits & Greens™ formula. Per 1000 mg this formula offers the same nutritional value as around 100 grams of fresh fruit and vegetables.

Fruits & Greens™ contains large quantities of bioflavonoids, antioxidants, vitamins and minerals derived from:

• grapes

• raspberries

• rubini berries

• cranberries

• strawberries

• bing cherries

• wild blueberries

• pineapples

• apples

• peaches

• apricots

• citrus fruits complex (lemon, lime, orange and grapefruit)

• cereal grass complex (barley, wheat and rye)

• cruciferous complex ( broccoli, cabbage, kale, brussel sprouts and spinach)

• tomatoes

• rosemary leaves

• celery stalks

• carrots

Fruits & Greens™ supports the alkalising and rejuvenating qualities of barley grass and provides the body with many additional nutrients and anti-oxidants from fruit and vegetables. The ingredients of Fruits & Greens work in synergy and are far more effective than the single components added to many other greens products.

3. Spirulina and chlorella

three sixty° Total Greens contains large quantities of spirulina and chlorella. Like barley grass, spirulina and chlorella contain chlorophyll¹ (energy from sunlight), protein^3,4 and over 40 nutrients that are important for the body, like amino acids², vitamin B12^5,6 and organic iron^7,8

Because of its cracked cell structure, chlorella has the unique property to bind and eliminate toxins and heavy metals and detoxify the bloodstream, tissues and internal organs.

4. Enzyme complex

Enzymes are indispensable for our digestion. They split proteins, fats and carbohydrates and convert them into nutrients that the body can absorb. Enzymes like L-Glutathione are effective anti-oxidants⁹ that prevent damage to the body by attacking and eliminating free radicals. If the digestive system has been suffering from too much acidity, the enzyme complex in three sixty° Total Greens can help it to regain its proper function, so the body can absorb more vitamins, minerals and anti-oxidants.

5. Combined soluble and non-soluble fibre complex

Our modern day diet contains hardly any fibres. The food industry provides us with convenience foods and snacks that have little in common with the healthy, fibre-rich foods people enjoyed fifty years ago. This lack of fibres can disrupt bowel function and cause chronic constipation. Also partly digested food can stay behind in the intestines. Food waste that remains in the intestines too long can lead to things like candida infections, poor skin and inflammation. The combined soluble and non-soluble fibre complex in three sixty° Total Greens, promotes intestinal health, helps to keep the bowels clean and helps to reduce the formation of harmful yeast growth.

6. Lactospore™ culture

Many lactobacillus cultures have a very poor track record in surviving the stomach acid and therefore have little or no effect after reaching the intestines. three sixty° Total Greens contains a micro-encapsulated Lactosporea culture that survives the hostile stomach acid. Inside the small intestine it develops into a full-blown lactobacillus culture. Lactobacillus helps to eliminate harmful bacteria, improve bowel function, fight diarrhoea and food poisoning, revitalise the intestinal flora after the use of antibiotics and restore a healthy pH-value of the intestines.

7. Policosanol

Policosanol is an important supplement for cardiovascular health and maintaining healthy cholesterol levels.  Policosanol has been shown to have cholesterol-lowering properties which are comparable to statins¹⁰ and clinical studies show that 10-20mg per day of Policosanol lowers cholesterol by 17-21%, lowers LDL (‘bad’) cholesterol by 21-29% and raises HDL (‘good’) cholesterol by 8-15%¹¹.

8. Acerola berry

The acerola berry contains a huge amount of vitamin C - having over 19 times the vitamin-C content of oranges!^12,13 The Acerola extract in three sixty° Total Greens contains a minimum of 50% vitamin C and many other flavonoids.

9. Concentrated Green tea extract

Green tea possesses a great number of preventative and healing qualities; it plays an active role in the prevention of cardiovascular disease; helps to lower cholesterol levels¹⁷; helps maintain a healthy blood pressure^14,16; can protect against ageing of the brain¹⁶; help to lower triglycerides^18,19; strengthens the immune system^21,22; has anti-cancer properties²⁰ and contains very powerful anti-oxidants²³. Green tea contains many vitamins and minerals, but the most active substance in green tea are the polyphenols, especially a polyphenol called EGCG (epigallocathegin gallate). Polyphenols are very effective free radical scavengers and give green tea its anti-oxidant powers. Green tea also protects against bacteria that cause plaque and tooth decay²⁴.

The three sixty° Total Greens formula: less is more

Most Greens supplements try to compete by adding as many ingredients to their formula as they can. However, while the many ingredients that are present in only small amounts might look good on the list of ingredients per daily serving, they have only a very limited effect on the overall health of the user.

The three sixty° Total Greens formula was developed on the premise that every ingredient must be present in a large enough quantity to have a positive impact on the health of the user.

This formula has received numerous favourable comments from daily users who reported:

• overall improvement of well being

• increase in energy

• improved blood pressure

• instant relief from (chronic) constipation and/or diarrhoea

• improvement from spastic bowel movements

• better hair condition

• correction in pH-balance (as measured with acidity sticks)

• improved cholesterol levels

We also receive many favourable comments on the superior taste of three sixty° Total Greens compared to other Greens supplements. three sixty° Total Greens contains no chemical additives, flavours or colouring.

The first Greens supplement also liked for its taste...

Health conscious consumers usually use Greens supplements because they know it benefits their health, not because they like the taste! The taste of most Greens supplement is often less than pleasant. Not so with three sixty° Total Greens. After extensive testing we succeeded in developing a Greens supplement that is not only appreciated for its unique formula, but for its great taste as well. Many users drink the three sixty° Total Greens formula mixed with plain water.

References

1. Kay RA (1991) Microalgae as food and supplement. Crit Rev Food Sci Nutr. 30(6):555-73.

2. Woolf PJ, Fu LL, Basu A (2011) vProtein: identifying optimal amino acid complements from plant-based foods. PLoS One. Apr 22;6(4).

3.  Chamorro G, Salazar M, Araújo KG, dos Santos CP, Ceballos G, Castillo LF (2002) Update on the pharmacology of Spirulina (Arthrospira), an unconventional food [Article in Spanish]. Arch Latinoam Nutr. Sep;52(3):232-40.

4. Betancort Rodríguez JR, García Reina G, Santana Rodríguez JJ (1997) Determination of free amino acids in microalgae by high-performance liquid chromatography using pre-column fluorescence derivatization.  Biomed Chromatogr.  Nov-Dec;11(6):335-6.

5. Kumudha A, Kumar SS, Thakur MS, Ravishankar GA, Sarada R (2010) Purification, identification, and characterization of methylcobalamin from Spirulina platensis. J Agric Food Chem. Sep 22;58(18):9925-30.

6. Chen JH, Jiang SJ (2008) Determination of cobalamin in nutritive supplements and chlorella foods by capillary electrophoresis-inductively coupled plasma mass spectrometry. J Agric Food Chem. Feb 27;56(4):1210-5.

7. Zaretskaia ES, Gmoshinskiĭ IV, Mazo VK, Zorin SN, Aleshko-Ozhevskiĭ IuP (2004) Essential trace elements distribution in food micro algae Spirulina platensis biomass fractions [Article in Russian]. Vopr Pitan. 73(2):28-31.

8. Matsuura E, Nemoto T, Hozumi H, Izumi K, Saito Y, Ishida H, Fukimbara T, Kawahara H (1991) Effect of chlorella on rats with iron deficient anemia. Kitasato Arch Exp Med. Dec;64(4):193-204.

9. Perricone C, De Carolis C, Perricone R (2009) Glutathione: a key player in autoimmunity. Autoimmun Rev. Jul;8(8):697-701.

10. Varady KA, Wang Y, Jones PJ (2003) Role of policosanols in the prevention and treatment of cardiovascular disease. Nutr Rev. Nov;61(11):376-83.

11. Gouni-Berthold I, Berthold HK (2002) Policosanol: clinical pharmacology and therapeutic significance of a new lipid-lowering agent. Am Heart J. Feb;143(2):356-65.

12. Food Standards Agency (2002) McCance and Widdowson’s The Composition of Foods. 6th summary edn. Royal Society of Chemistry: Cambridge.

13. Aparecida de Assis S, Carlos Rebuglio Vellosa J, Lourenco Brunetti I, Maissar Khalil N, Maria da Silva Cerqueira Leite K, Baldo Geraldo Martins A, Maria Mascarenhas de Faria Oliveira O (2008) Antioxidant activity, ascorbic acid and total phenol of exotic fruits occurring in Brazil. Int J Food Sci Nutr. Sep 10:1-10.

14. Galleano M, Pechanova O, Fraga CG (2010) Hypertension, nitric oxide, oxidants, and dietary plant polyphenols. Curr Pharm Biotechnol. Dec;11(8):837-48.

15. Moore RJ, Jackson KG, Minihane AM (2010) Green tea (Camellia sinensis) catechins and vascular function. Mol Aspects Med. Dec;31(6):495-502.

16. de Mejia EG, Ramirez-Mares MV, Puangpraphant S (2009) Bioactive components of tea: cancer, inflammation and behavior. Brain Behav Immun. Aug;23(6):721-31. .

17. Batista Gde A, Cunha CL, Scartezini M, von der Heyde R, Bitencourt MG, Melo SF (2009) Prospective double-blind crossover study of Camellia sinensis (green tea) in dyslipidemias. Arq Bras Cardiol. Aug;93(2):128-34.

18. Shrestha S, Ehlers SJ, Lee JY, Fernandez ML, Koo SI (2009) Dietary green tea extract lowers plasma and hepatic triglycerides and decreases the expression of sterol regulatory element-binding protein-1c mRNA and its responsive genes in fructose-fed, ovariectomized rats. J Nutr.139(4):640-5.

19. Maki KC, Reeves MS, Farmer M, Yasunaga K, Matsuo N, Katsuragi Y, Komikado M, Tokimitsu I, Wilder D, Jones F, Blumberg JB, Cartwright Y (2009) Green tea catechin consumption enhances exercise-induced abdominal fat loss in overweight and obese adults. J Nutr. Feb;139(2):264-70.

20.Butt MS, Sultan MT  (2009) Green tea: nature's defense against malignancies. Crit Rev Food Sci Nutr. May;49(5):463-73.

21. Monobe M, Ema K, Tokuda Y, Maeda-Yamamoto M (2010) Enhancement of the phagocytic activity of macrophage-like cells with a crude polysaccharide derived from green tea (Camellia sinensis) extract. Biosci Biotechnol Biochem. 74(6):1306-8.

22. Monobe M, Ema K, Kato F, Maeda-Yamamoto M (2008) Immunostimulating activity of a crude polysaccharide derived from green tea (Camellia sinensis) extract. J Agric Food Chem. Feb 27;56(4):1423-7.

23. Singh BN, Shankar S, Srivastava RK (2011) Green tea catechin, epigallocatechin-3-gallate (EGCG): Mechanisms, perspectives and clinical applications. Biochem Pharmacol. Jul 30.

24. Ferrazzano GF, Amato I, Ingenito A, De Natale A, Pollio A (2009) Anti-cariogenic effects of polyphenols from plant stimulant beverages (cocoa, coffee, tea). Fitoterapia. Jul;80(5):255-62.

25.  Kubota K, Matsuoka Y, Seki H (1983) Isolation of Potent Anti-inflammatory Protein from Barley Leaves.  Japanese Journal of Inflammation. 3(4).

26.  Ohtake H, Nonaka S, Sawada Y, Hagiwara Y, Hagiwara H, Kubota K (1985) Studies on the Constituents of Green Juice from young Barley Leaves, Effect on Dietarily Induced Hypercholesterolemia in Rats. Journal of the Pharmaceutical Society of Japan. 105(11).

27. Shibamoto T, Terao J, Osawa T (1997) Functional Foods for Disease Prevention II: Medicinal Plants and Other Foods. ACS Symposium Series 702; sponsored by the Division of Agricultural and Food Chemistry at the 213th National Meeting of the Americal Chemical Society: California.

28. Hagiwara Y (1985) Green Barley Essence: The Ideal ‘Fast Food’.  Keats Publishing, Inc: Connecticut.

29. Young  R, Young SR (2009) The PH Miracle, Balance Your Diet, Reclaim Your Health. Piatkus: London.

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