Bulk Wheatgrass Ingredient Supplier
Pines provides the best quality wheatgrass, barley grass, oat grass, rye grass, and alfalfa of any grower anywhere in the world. Our farm first produced cereal grass in 1932. Our long experience with wheatgrass and other cereal grasses is why we can offer the best price and best quality to you. If you are purchasing greens from another grower, please check with us. Because we follow the science, we can definitely beat their quality and probably can also beat their price. Our 8-step process ensures not only unmatched quality but products from 100% organic farmers who truly want to protect the planet.
We grow real wheatgrass as nature intends. We grow it slowly over the winter in the correct climate. In fact, our location in Northeastern Kansas is the location that grew the wheatgrass detailed in books by Ann Wigmore. We still use many of the same fields and follow the same methods for the research she discussed in her books.
That means we grow it over winter for harvest at the jointing stage in the early spring. Even after 200 days, the wheatgrass is still shorter than growing it quickly in a tray. The bottom picture on the left shows real wheatgrass at the jointing stage in the spring after 200 days. The top picture shows unnaturally grown tray wheatgrass after 10 days with its tangle of moldy roots.
When grown correctly as we do, the roots go deep down into our rich glacial soil. Because of cold fall and winter temperatures, the leaves are only a couple of inches tall all winter. Strong roots growing deep in rich soil are essential for high nutritional density when the real wheatgrass is harvested at the jointing stage in the early spring. We have only a few days to capture that high nutrition. After 200 days, the plant is still not as tall as ten-day-old tray grown wheatgrass but is much darker green. In fact, real wheatgrass contains four times more chlorophyll than growing it quickly in a tray.
Real Wheatgrass Grows Slowly Over the Winter in Often-Freezing Temperatures
We plant our real wheatgrass in the fall. The air is starting to get cold at night, but the soil is still warm. Wheatgrass is a cold weather crop. It needs to grow slowly through the winter. The warm soil and cold air induce a complex root structure. In the first 30 days, the roots have gone down a foot or more deep in our rich glacial soil.
Yet, the leaves are only about one or two inches tall. With deep roots and very short grass, the plant is ready to go through the winter in a “dormant state.”
Although the leaves do not grow much during the cold of winter, the roots are busy building a reserve of energy for the spring. This picture is in the early spring about 190 days after planting. The daytime temperature seldom gets above 60 degrees Fahrenheit during the day and is still freezing most nights. The plant is just beginning to develop an exceptionally high nutritional level.
Charles Schnabel discovered this very high nutrition during the short once-a-year period known as the jointing stage. Steve Meyerowitz wrote the book, “Wheatgrass: Nature’s Finest Medicine.” Like Ann Wigmore, he praised Schnabel’s work and the medical research he initiated. In fact, Meyerowitz dedicated his book to Schnabel. He called him “The Father of Wheatgrass” in his dedication.
This picture shows Pines harvesting wheatgrass at the jointing stage. It is shorter than wheatgrass grown unnaturally in a tray. Yet, it contains four times more chlorophyll.
Likewise, nearly all other nutrients are significantly higher. Real wheatgrass is planted in the fall. It is planted then because the cold fall air temperatures and still warm soil induce the plant to grow roots more than a foot deep in our rich glacial soil.
We Still Follow Schnabel’s Standards for Harvest in That Narrow Window
Schnabel harvested wheatgrass and other cereal grasses on our farm starting in 1932. After his and other scientists research the most nutrient-dense time for harvest, he dried the cereal grasses and made them into powder and tablets. He supplied his Cerophyl product to doctors and hospitals. They used it for an extensive body of published medical research. That research inspired Ann Wigmore and other authors. Unfortunately, some of these authors knew very little about farming. They did not understand how the wheat plant grows.
Schnabel harvested real whole food wheatgrass powder at the once-a-year jointing stage. These authors mistakenly recommended growing it in an extremely unnatural manner. Instead of planting seeds one inch apart, they said to put the seeds 300 times closer together than is natural. They said to grow it at temperatures seven times warmer than natural. This rapid growth in too-warm, too-wet, too crowded conditions with roots becoming a tangled mess instead of going deep into our glacial soils creates the perfect environment for mold and bacteria. That is why some suffer nausea when taking these unnatural wheatgrass shots.
The sign above is outside the laboratory still used by Pines/Cerophyl for thoroughly testing every 1,000 kg batch.
We know this because many years ago, we experimented with growing wheatgrass using these unnatural methods. Although we produced some seemingly good-looking tray grown wheatgrass, we used our laboratory (the same one used by Schnabel) to test for mold and bacteria and other factors. No matter how carefully we tried to grow it, we had high levels of bacteria and mold. We have also tested wheatgrass shots from local juice bars and health food stores. The same mold and bacteria problem existed.
The Health Concerns Associated With Moldy Wheatgrass Shots
Ironically, those who promote wheatgrass shots credit Charles Schnabel as the man who started it all. Even so, Schnabel never grew wheatgrass in trays, and he never used juice. It was always whole food wheatgrass harvested at the once-a-year jointing stage. Recent research has shown that whole foods are much better for us than juices because they are “prebiotic.” The fiber in whole foods provides the media for probiotic bacteria. These “friendly” bacteria are essential for good colon health and proper assimilation of nutrients. Juices do not qualify as prebiotic because juicing removes fiber. Not only do juices pass through the body too quickly for thorough assimilation, without fiber, juices can also do harm.
Without whole food prebiotic fiber, extracted juice can interfere with gut ecology. A study by Dr. Eric Martens, Professor of Microbiology and Immunology at the University of Michigan, shows one effect. These scientists discovered that juice without fiber can create problems. With the fiber removed, they found that organisms in the intestine eat away at the protective layer of the gut wall.
Common Sense as Well as Very Complete Research Says Whole Foods are Best
Schnabel and many who followed him, such as David Reuben, author of “The Save Your Life Diet,” recognized that our grandparents were correct. They had it right when they said we need to eat plenty of greens for roughage. When people extract the juice from the fiber, they create food that does not work well in our digestive system.
Clear back to 1932 when Schnabel grew cereal grasses on our farm, he was right in so many ways. He was right about the correct way to grow and harvest wheatgrass. Schnabel was correct to harvest at that once-a-year moment of peak nutrition and dry it as a whole food powder. He was correct that whole foods are better than juices.
Schnabel was correct that the glacial soils in the Northeast corner of Kansas, Northern Missouri, and Central Iowa are perfect for wheatgrass. He was right that growing wheatgrass in an appropriate climate with ample rainfall where irrigation is not necessary produces to best quality. We still grow in the same rainy region of Kansas used by Schnabel. That avoids the horrible damage to the Ogallala Aquifer by farmers in the dry regions of our State.
The Only Producer That Follows the Standards Used in Original Research
Pines is the only cereal grass grower in Kansas or Colorado that follows Schnabel’s standards. In fact, we still use many of his same fields Schnabel used for our real wheatgrass. Pines built brand-new dehydrators in 2010 and 2011. We built them exclusively for certified organic, non-GMO Project Verified human food.
Pines still uses Schnabel’s drying method but improved on it to make it more gentle, more consistent, and with lower temperatures to better protect enzymes. Our clean modern facilities stand as a marked contrast to the animal feed dehydrators used in other locations in the United States, China, and other countries. Pines also follows Schnabel’s standard of only growing in regions where we can use natural rainfall rather than irrigation.
Pines’ People Stand for 100% Organic Farming and Sustainable Methods
We have always opposed the more than 70 years of draining the Ogallala Aquifer to grow pesticide-based alfalfa for the confined animal meat industry. We oppose these pesticide-based animal feed dryers being used for organic greens for the natural food market. For these agribusinesses, it is a profitable sideline to their pesticide-based, factory-farming animal feed business. Having an “organic sideline” is good for these chemical farmers, but it is not in the interest of the consumers.
We also oppose what these and other farmers in that region of Kansas have done to the Ogallala Aquifer. That precious fossil water took tens of thousands of years to accumulate. They wasted that once pure water growing mostly pesticide-and-herbicide-based animal feed for 70 years. Abuse by farmers in semi-arid regions of our State as well as Colorado, Nebraska, Oklahoma, and Texas have depleted and contaminated the Ogallala Aquifer. Instead of growing appropriate dry-land crops, they have grown thirsty crops that are appropriate only in areas with adequate rainfall or at least with easily replenished groundwater for irrigation. The fossil water of the Ogallala Aquifer will take thousands of years to replenish.