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Dr. Britt Cordi is the founder of Britt Superfoods, an international company producing organic, raw, vegan wheatgrass juice and other superfood juices, rich in natural nutrients. She has a PhD in cell biology and has discovered the health benefits of wheatgrass juice and superfoods through her research and also through her own health issues.
RESOURCES
- Buy the book “Nurturing Wellbeing… a Juicy Path to Cancer Prevention” on Amazon
- Visit Britt’s Superfoods in the USA at brittsuperfoods.com
- Visit Britt’s Superfoods in the UK at brittsuperfoods.co.uk
- Visit Britt’s Superfoods on YouTube
- Visit Britt’s Superfoods on X
- Visit Britt’s Superfoods on Facebook
- Visit Britt’s Superfoods on Instagram
- Watch this episode on YouTube
- Listen to this episode on iTunes
TIMESTAMPS
00:00 Intro Snip
01:13 Introduction Dr. Britt Cordi
02:30 The challenges in the Frozen Food industry
04:16 Why frozen foods are better than processed foods
05:40 Evidence the enzymes are not damaged by freezing
10:19 Aloe Vera and Wheat grass juice elixir
10:54 What is so special about the color green in wheatgrass juice?
11:43 Why is chlorophyl called green blood?
12:35 What is special about magnesium?
13:52 What is a superfood?
16:35 What led Dr. Britt Cordi into the superfood business?
22:20 Why do you need vitamin A?
25:01 Why do you grow wheatgrass in the fields instead of trays?
33:05 Does Wheatgrass Juice contain gluten?
34:06 What kind of wheat berries are used to grow wheatgrass for juicing?
36:02 How do you care for the ground you are growing on?
40:51 What are some of the dirty secrets in the superfood business?
44:33 Why you should mention “drhaley” in the message box when you order online
TRANSCRIPT
So we grow it outside on organic fields. And the reason for that is,
that you actually end up with
48% more chlorophyl. So it’s simply much, much darker green, the darker green, the more chlorophyl.
And that’s because the sun can come to it. It grows much, much slower
Also, it has about 30% more antioxidants. So the roots go right
into this amazing organic soil. And then it takes up all the nutrients, all the minerals and so on.
And in that whole process of absorbing the light, the natural sunlight, you get many more nutrients and you don’t get the sugars,
because it has time to convert those sugars to natural nutrients.
You are listening to the Dr. Haley Show, the podcast dedicated to helping you optimize your health. Each episode there will be an interview or a message to help you discover better health. We will be featuring health radicals on the show to bring new ideas to the table, as well as doubling down on key fundamentals to support you living your best life.
Your host is no other than the founder of Haley Nutrition Dr. Michael Haley.
This is the Dr Haley Show podcast. I’m Dr Michael Haley, show host, and today’s guest is Dr. Britt Cordi, author of nurturing Wellbeing A Juicy Path to Cancer Prevention and founder of Britt’s Superfoods at brittsuperfoods.co.uk in the United Kingdom, or brittsuperfoods.com in the US. Dr. Britt is a passionate advocate for natural health and wellbeing. She has a background in molecular biology and nature conservation.
Dr. Britt discovered the power of fresh organic wheatgrass and other superfood juices to transform health, and she’s on a mission to help others feel energized, nourished and empowered naturally. Dr
Cordi, thank you so much for joining
me today. You know, I’m going to say something that I hear every podcast start with, and I make sure I don’t say this, but now I’m going to.
Yeah, because I’m excited about today’s podcast. It’s like such an overused statement, but this really applies today. I’m not even sure if you know why. Because I invited you to be on my podcast. I don’t know what you know about me or my company. We have very similar businesses, and they’re challenging businesses because it’s more like, well, it’s a mission.
We’re on a mission to help people. We’re going the extra mile. And the best way I could put it. Have you ever seen
the show Shark Tank? Yes I have. Yeah. Okay. If someone approaches them for an investment in the frozen food industry, it’s an automatic no. It just is. I won’t go anywhere near that. We have our challenges.
And I noticed that even now, at this time, you’re not shipping to the United States. We used to, right before Covid. We used to ship to America all the time. But during Covid and actually a UPS and Fedex, they just made it absolutely impossible after. And I don’t really know why because it used to be extremely easy. Next day delivery very easy.
It’s just not anymore. Yeah, I’ve had some crazy challenges shipping in the United States, and I discontinued for the time shipping to Canada. Because the carriers just aren’t as reliable as they used to be. So. And yes, it was about that time. And, you know, they went through some labor changes and I don’t know if people got lazy or what happened.
Yeah. But that’s another podcast, I guess. So you’re doing all kinds of super foods frozen, shipped directly to customers. Correct? Yeah, that’s right we do that. Yeah. So and the reason why we ship frozen is because then it’s really, like, fresh. You haven’t lost any of the nutrients. You haven’t lost any of the enzymes. It’s like a live food, whereas once you dry it, it’s like a dry powderized apple.
You know, it’s not the same as fresh or,
whichever way you sort of preserve it, it’s no longer the fresh life product. And that’s why we do it. Yeah. I like to tell people there is, you know, there’s like good, better and best. And it’s not that we’re saying, powders are of no value,
because, you know, if you’re doing some,
supplementation with powders because that’s all you have available to you.
Sure the better would be frozen, fresh, frozen. And, you know, really the best would be to harvest it yourself and juice it yourself. The problem is no one can really do that. They don’t have enough farming land, to do that for all the superfoods that they want to have in their life. I’ve noticed, like we do, we’re in the aloe vera business, and it’s hand fillet run through a grinder turned into something that they could drink, put into containers that are put into the freezer.
That’s it. No pasteurization, no preservatives, just frozen raw aloe vera gel. What you said about the enzymes we noticed to be very, very true. Meaning aloe, for instance, has these mucopolysaccharides, and they’re thick and gelatinous. And the enzymes that are naturally occurring in fruits and vegetables
and plants will digest those mucopolysaccharides, And we can slow it down, not even stop it.
We can slow it down by freezing it. And I’ve noticed that if I put something in the freezer and take it out a year later, like aloe vera gel, it will thin. Over that year, there will still be mucopolysaccharides intact, but it’ll be thinner the longer it’s in the freezer, the more it thins. And
that’s them being digested by the enzymes.
Yeah. I mean, you’re absolutely right.
in the freezing process, you’re slowing down all the chemical reactions, all the processes, but you’re not stopping them. To stop them. You would have to go to, you know, literally
the physiological zero of the universe, obviously.
but certainly when you’re freezing things, you really slow it down.
And so but also most importantly is
that actually the enzymes are very fragile enzymes which are literally like,
you go walk into a darkened room and you switch on
the switch.
to get the light. That’s actually what enzymes do in your body to all of the different reactions in your body.
You switch them on by having these enzymes. So for example, a,
Lipase is the enzyme that will help break down fats. A protease is the enzyme that will help break down the protein. So you can utilize the protein in the body. And you need these enzymes for all these things. By freezing it, you are preserving them when you, Powderising or
Oh, for example, when we cook, boil, fry our food, we are destroying the enzymes, these very vital enzymes that you actually need in your body. And so that’s why we do that process. And it absolutely is the way forward. But you’re right. It doesn’t mean that the other kind of products or powders are not good. Of course they’re
right and they’re good.
But as you say, there’s good, better and best. And that’s, I guess, is what this is about. Yeah. Yeah, I would say there’s a big, big difference. And if all you can do is the, you know, is the good, well that’s,
better than going to the fast food restaurants. And you know, you do what you can these days.
When it comes to the freezing though, that’s why we kind of put a limit on it. We say up to a year, six months really would be ideal. Where do you kind of draw the line on that? Yeah. We I mean, we’ve done our research. Obviously this is kind of the strength of the company, with my background into science and publishing, scientific articles and so on.
So, we’ve done research with independent universities and actually the product is intact and hasn’t changed up to even two and a half years in the freezer. We do say, though, a year but ours is obviously being sold immediately
when it’s being produced. So
we don’t have that issue. But yeah, actually strictly speaking, as long as you have it in the freezer, it is actually as fresh up to two and a half years later as long as you don’t thaw it up, the moment you thaw up the juice or the product, then the whole chemical reaction start, and then you want to drink it.
As soon as
you’ve thaw it out. I agree with that. And I’ve told people if you need to thaw and break it into smaller containers and refreeze, you’re going to be okay. The total thaw time seems to be the problem. I don’t know if you can get away with that. With everything. For us, aloe vera changes very slowly so we can get 7 to 10 days in the refrigerator before it’s really breaking down.
It’s not super food for bacteria. It doesn’t ferment like grape juice. Yeah. And so you would want to ferment. As soon as you have thaw it up. You really want to drink it because the enzyme activity decreases within actually just a few hours. So when you thaw it up, you want to drink it and then get the maximum out of it.
Obviously you can keep in the fridge up to 2 or 3 days. It will still be fresh. You will have the nutrients, but you won’t have enzyme activity. Yeah, yeah. Now, one thing that, I love about our products, in fact there are two of them that are very, very popular at a place called Hippocrates Health Institute.
We have one here in Florida. I think there’s another one in California. But
they love aloe vera and they love wheatgrass juice. Now, I don’t know if you’ve ever put those two together to me. Yeah, I love wheatgrass juice. By itself, but I also love combining it with aloe vera. Aloe can have a slightly bitter taste, and wheatgrass juice can have a slightly sweet taste.
can also have a little bitter taste depending on what kind of wheatgrass you have, but they seem to complement each other almost like lemonade. Like sweet and sour. Yeah. And the colors? Yeah. The color of wheatgrass juice of vibrant green, which just says I’m full of life. Yeah, it’s kind beautiful. Probably my favorite color. Yeah. I mean, they say.
I mean, if there is one color that would symbolize health, it would be green every time. And obviously the green color actually in the green in the plants comes from chlorophyl. So
that is where photosynthesis happen, which means it’s where the plant actually produces oxygen. So it takes light from the sun and converts it into energy and into,
oxygen.
And so it is also one of the absolute oldest molecules on the planet, because without, chlorophyl, we wouldn’t have oxygen. And without oxygen, we wouldn’t have life on the planet. So. And it’s what you call green blood, actually. And the reason why is called green blood is that right down to the actually cellular level or the molecular level, the two actually this very, very similar.
So hemoglobin, the red blood in our, you know, the red blood cells in our body and the green, photosynthesis or the green chlorophyl in the plants, so similar that actually the only difference is the central molecule in our red blood is, is iron. And in the, in the chlorophyl it’s magnesium. So that’s why it’s called green blood.
And it helps blood. It it detoxifies, it cleanses blooded, builds blood. And I knew about, hemoglobin and the iron, but I didn’t realize it was the magnesium. You said magnesium? Yes. So the central molecule in the in the green color in the plants, in the chlorophyl is magnesium. And that’s and magnesium is one of two most important minerals in the body.
It goes together with calcium, magnesium is responsible for over 300 reactions in the body right from brain activity, concentration to, quality of sleep to of course, regeneration of muscle after sport. If mental stability is involved in so many things. So it’s so important if we get enough magnesium. I recorded a podcast yesterday, and I believe my guest said that the first supplement he would recommend to everyone was magnesium.
I’m going to have to check back now. By the time people are hearing this, if they heard the podcast that came out the week before, they can fact check me. I’ll have to have another listen. But I’m pretty sure that was the number one recommendation was magnesium. And here it is in the chlorophyl in the wheatgrass juice.
Now, briefly, I want to depart from wheatgrass juice just for a minute and then come back to it. We only have so much time. And I want to talk about wheatgrass juice, but what are some of the other superfoods that you have on your website that people are getting from you? Yeah. So
we specialize in superfoods.
And the superfood is really what we want to call a vitamin food, which is actually, kind of the old word for it. It’s a natural food that just happens to have, unusual amount of natural nutrients, vitamins, minerals, amino acids and enzymes. And so what it means is, if you have a superfood, you don’t need to take very much of it.
So, for example, for the wheatgrass just this literally just, one shot, which is this one ounce of this is equivalent to three heads of broccoli in nutritional value. So that’s a superfood. another superfood is pomegranate. And we have a product where we also have aloe vera in, and our pomegranate product is also with
Red grape. It has goji berries. It has matcha tea and it has aloe vera. That product is because of the nutrients, the very high level of vitamins and minerals. It’s very good for energy, for skin, for regeneration
of cells in the body. We all need new cells in the body all the time.
And so all of these are superfoods, amazingly healthy because of these very high nutritional value that they contain.
Well said. And people will use superfoods sometimes for their more than food strength, physiological, well, benefits the
metabolism benefits that they’ll get from the superfoods. It’s something that you can actually often feel and notice a difference when you consume them.
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Tell us about yourself and how you got into the superfoods and how you realized they were so beneficial. Yeah. So
I have a personal health journey, and I was,
as a baby and as a young child and as a teenager, I had great problems
with eczema.
I had eczema and skin condition all over my body. And, it was really quite bad. And my parents were going to all sorts of doctors and nurses and,
wise women and wise men and all these sort of nutritionists to try and understand what to do about it at that time, which is quite a long time ago, people didn’t really know the connection between what you eat and your digestion and your skin.
That wasn’t really known at that time. Now people know that much more. They understand that actually what I eat will have an impact on my skin, on my digestion, on my energy, my concentration and these sort of things. But at that time, it didn’t. So I really struggled with eczema for such a long time. And it actually impacted even my professional career because, I couldn’t really go into hospitals and work there because of
the condition and so on.
And then I found wheatgrass juice and it was a friend that introduced me to it. And the moment I saw that really green color, I really fell in love with it. I thought, wow, I’m going to do that. And I read very quickly about it there’s an amazing books about the benefits and the science behind it, because it’s not new.
It was discovered in the 1940s in the US by a Dr. Schnabel and later on in the 60s by Ann Wigmore, who established the Hippocrates Center that you talked about the Hippocrates Institute. And when I started taking it, it didn’t take long, a few months. And then my skin really began to improve. And I’ve never looked back.
And I’ve taken it for literally since I was 18 years old. But about 16 years ago when I started the company,
I had a friend, with breast cancer, and I had
my parents were getting a bit older, and I was taking this amazing stuff myself, which is just beautiful and gave me all this energy and so on.
And I was really frustrated that I couldn’t offer it. And that’s actually how I started the company. I just got this inspiration. I already had my PhD,
my science, background. So the moment that I kind of got that inspiration. Listen, I should do this. It didn’t take me very long to actually set it up and start it and develop
the processes and so on.
And I’ve never looked back and I, I love it, I have my own podcast and I was just talking to, one of our customers who’ve been with us for 14 years. I just talk to him and his wife yesterday about how we have supported their health. And, and particularly she had a really severe, you know, chronic condition.
And it was absolute wonderful to see her there.
And how healthy and vibrant she is. And he also and they are in their, early 80s now. So this is a really a long time that, you know, they have been taking the wheatgrass juice and how it’s helped them, but also our other superfood juices. We have another one with ginger and turmeric and apple.
And for people who look into this, ginger and turmeric are obviously ancient, remedies from the Far East of China has been used for thousands of years, actually. And, these sorts of things
is good to incorporate into health for our digestion, for energy, for our immune system and so on. You know, my daughter is 16 years old and one of her favorite recipes.
And it’s funny, I saw her drinking this stuff. I said, what is that? And, you know, well, I drink this for my skin. What what’s in it? And she started telling me, and I made sure that she actually took time to make it with me. And I brought home a big box of ginger root, and turmeric
and she you know, blended it up, and then she would run it through a strainer.
I actually change the way she does it, using the juicer with the ginger and the turmeric and, but, you know, then she added garlic and pepper, lemon juice and apple cider vinegar. Yeah. And she would drink that a little shot every day because it keeps her skin complexion, you know, at 16 years old and we’ve all been there and maybe had our challenges with acne.
And you’re told that there’s nothing you can do about that. Acne is just a fact of life. At 16 years old, not true. You know, they’re being put on antibiotics for this to try to control the acne she is drinking her version of like a fire cider and getting results and seeing it in her skin. She also drinks the aloe every day.
But that’s she thinks that the her fire cider little mix there is what’s doing it? It’s not fire cider. That’s what my wife. It’s a nice word for it, isn’t it? Yeah. I mean, I think the point is this obviously medication is important to take when needed. But there is so much we can do, to prevent needing medication.
There’s so much we can do, to strengthen ourselves, to, improve our energy levels and our concentration, our digestion, and of course, our skin health, simply by taking products that contain high levels of vitamins, minerals, amino acids. Because we are like a house built of bricks, you know, that is what we are in a sense. And the moment you have a brick that cracks, you no longer have a strong house that can that you can live in.
And it’s the same with our bodies. Our building blocks are the nutrients. So
that is the vitamins and the minerals and so on. And when we start lacking that, our bodies will break down. So a good example is you ask yourself why? Why do I need vitamin A? What’s that I know about vitamins, but why do I really need vitamin A?
Well, that’s a really good example of that is a precursor for T cells. And T cells in the body are called killer cells. That is a really important part of the immune system. So the killer cells
they scoop around in your body and pick up those cells that are no longer healthy in your body. And if you’ve got unhealthy cells in the body, you want to take them out as quickly as possible because you don’t want them to replicate.
Because if unhealthy cells begin to grow, it turns into all sorts of nasties, including cancer and the
T cells. These naturally occurring cells in the body as part of the immune system, will come in and will take up and disintegrate those unhealthy cells. Why? This is why they’re called killer cells. But you need vitamin A to produce them.
This is one example of why vitamins, for example, are important in our body and for our health. That’s good.
So, that’s a great example. You’re talking about the building blocks, and we get them from our nutrients. It’s also supported by the line after the title of your book. Well, it was a juicy way to prevent cancer or something like that. Yes. Which I think is brilliant. And it’s true because when you have the nutritional support for your immune system, things are going to work better.
When you get to a point where you need medicine. Okay, medicine is there to buy time while you get rid of the cause and fix the problem. And it’s time to start juicing up and doing all the right things. If you haven’t been doing it, it’s much easier to prevent than to treat. Absolutely, absolutely I want to
and also, I mean, it’s never too late to start on the healthy path.
Never too late. But it is much easier. The sooner you start, the better, because your body will thank you for it. Once you’re feeling ill, once you have got different conditions, it’s harder for the body’s recovery. But of course you can. But it’s better to start early and help the body to stay healthy, to maintain itself. Yeah, yeah, I agree.
let’s dig into wheatgrass a little bit. And I got all kinds of questions for you. And if any of them are violating trade secrets, feel free to just say, hang. I’m absolutely happy. We don’t want to raise up any competition or anything like that, but you’re doing it very different than everyone else.
where I get my wheatgrass juice from, they’re growing it in trays.
Tell me what you’re doing and why. Yeah, yeah. So we grow it outside on organic fields. And the reason for that is, And this is all done by research independent, universities that you actually end up with almost 50%, 48% more chlorophyl. So it’s simply much, much darker green, the darker green, the more chlorophyl. So almost half the amount more of chlorophyl when you grow it outside.
And that’s because the sun can come to it. It grows much, much slower than if it’s in a greenhouse. It’s actually hyper accelerated. It grows too fast because it’s, it’s warmer, it’s more humid and is actually not where the plant, the wheat plant is usually naturally growing. So it’s an artificially hot and humid environment. And that’s why grow so much faster.
It grows in a greenhouse for about a
ten days, 14 days. Whereas outside on the organic fields it will grow up to 2 to 3 months. So it’s much, much slower. Also, it has about 30% more antioxidants. So the roots go right into the soil, into this amazing organic soil. And then it takes up all the nutrients, all the minerals and so on.
And in that whole process of absorbing the light, the natural sunlight, you get many more nutrients and you don’t get the sugars, which is really interesting because it has time to convert those sugars to natural nutrients. So there are no sugars. It tastes more like, green tea.
it’s not sweet at all.
Also, because it grows outside and you have the wind and the natural weather conditions, you also don’t get any molds. So if it’s in the greenhouse, it’s too close, the environment is too humid, and you end up with a situation of mold. We don’t have that. So it’s just a more natural, healthier, more secure and safe product to take.
And but it takes longer. So you need to have
the patience to wait 2 to 3 months. And we do. That’s why we do it like this. Interesting. And you did answer the question. I was wondering if there was a taste difference, because when you and I saw the color, the side by side demonstration you did on one of your YouTube videos of how much darker green what you have is, and color is nutrients.
It’s, you know, flavor and aroma are nutrients. They come from nutrients. The more pale, typically the less nutritious it is for you and the less flavor it has. So you answered the question in that it tastes different as well. Doesn’t just look different. Yes it does. And so you just don’t have that sweetness at all. And when you take it and it’s been grown in greenhouse, you can actually get a little bit nauseous.
From the high level
of sugar and actually also from the molds. And there can be a little bit of limit to how much you can actually take because of that, how much you can drink. Whereas with ours there is no limitation like that. You don’t get any side effects. It’s just you just drink it and it just gives you that energy and that real feel good factor.
There are no side effects. You don’t, you don’t get that at all. I want to experience that and put it to the test, because I know what you’re talking about. I’ve consumed so much wheatgrass juice that there’s, like, almost like a little burning in the stomach, like a little heartburn almost going on, and a pain, a heaviness.
But, you know, I was cautioned not to have that much, and. Yeah, it’d be interesting to know. maybe
we’ll explore a way that we can work together. And you can offer this in the US. We’ll see. We’ll take. I’d love to, you know, we’ll send a frozen palette. We’ll get a whole pallet frozen shipped here and then, directly from, from Haley Nutrition to our customers that are getting the aloe.
That would be fun if
We could look into it.
It could probably happen. I would love the logistics of that. I think it would be great fun. And the two products, as you know, the Aloe Vera and the wheatgrass go really hand in hand. They complement each other. They, you know,
it’s a great combo.
Yeah. They are the top two things that were recommended at Hippocrates and Hippocrates Health Institute is here in West Palm Beach. Using our aloe vera. That’s what they have in their store. And that’s what they’re shipping to their customers. When you harvest wheatgrass grown in a field, I know that in the trays, they’re kind of clipping them with scissors, and then they take everything that’s left over and it goes into a compost pile, and then they start over with, new soil.
what are you doing to harvest the Wheatgrass grown in a field? I mean, you just run it over with a lawn mower. How does that work? You know, we have very specialized harvesting equipment. And the reason for that is that we need to harvest it very carefully, so that we don’t bruise the grass. So if you just use, like, a lawn mower, you would bruise the grass.
And then, you know, when you then start, the production,
and actually you want to wash it and so on, you get a soggy product and it’s not the same at all. So you want to cut it very gently. And so this harvesting machine we have will cut the grass almost like scissors. And then that will obviously then collect the grass.
And now it’s completely, you know, cut grass like that that hasn’t been bruised. And then we put it into our juicer And the juicer is very specialized as well because it almost wrings that juice out. So it sort of comes like that because you can’t just put it into a normal juicer because it’s you can imagine there’s so little juice inside and it looks like grass, but it’s obviously the wheat sprout.
But there’s very little juice in there. So just to put into a normal juicer wouldn’t work. So it has to be, a very specialized juicer. This sort of wrings the juice out like that, and that gets and collected and put into these little sachets and then instantly frozen. So that is live. It’s got all the enzymes in it, all the nutrients in it, organic and ready to put into your freezer.
And the idea is that
we ship it frozen. So it’s a guaranteed frozen next day delivery. And then you can just put in your freezer. And when you’re ready you just take it out. And then it’s like you actually grew and juice it yourself. Oh I want some so bad. You have no idea.
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I can’t just make wheatgrass juice because I have one of those twin gear juicers.
You know, the stainless steel gears and the problem is, if I keep on feeding the wheatgrass, eventually it clogs the juicer. So what I have to do is put in so much grass and then so many carrots or something else that will help clean the gears, sort of, and push
the fiber through. And then I can add more wheatgrass.
But
if I feed too much wheatgrass continuously, it just gets a big jam. And I was thinking there must be some kind of industrial maybe, you know, maybe a twin gear machine that was, you know, just really commercial with a car engine or something driving the gears. Hey. Yes. Yeah. Our juicer is really large. It’s a very, very large and
it’s specialized for us.
We’ve had it made specially for us. And, Yeah. And I think we are the only ones that have such a big machine. So
it’s really lovely. One thing I wanted to mention, because sometimes people think when we say wheatgrass, oh, I can’t have wheatgrass because it’s full of wheat. But that’s not the case. So because it’s just the little sprouts at this height, when it’s nutritionally most rich,
that’s way before,
the wheat has actually grown
into the yellow plant.
Where at the top you actually have, what you then,
harvest and you grind and you get the bread from it, and it’s
in that top part where you get the wheat and the gluten. That’s many, many weeks after when we just have the green sprouts. So there is no wheat, no gluten instead, actually because of the nutrients that it contains, it actually really helps and supports, stomach health and digestion.
Yeah. Let’s talk about the wheat berry, because you’re growing Wheatgrass from more than one wheat berry. What are your favorites? Why? Why did you choose them? So, we have over a long, obviously many years now, a company 16 years old, found the berry. That is the best one for us. And for what we want to do is obviously organic, and it is one that is quite high in protein, which is important for us so that people naturally get protein in it.
Plant protein. And actually, you know, grows really well in the soil that we have and so on. So, but for people who like to grow it themselves, I mean, they can go to a health food store and buy the wheat berries and actually plant them. And of course, I would recommend they plant them outside in the garden and experiment with that.
Of course, that can be done. Yeah, but aren’t you doing barley grass juice and yes, another yes, we have barley grass juice as well I think. I believe we are one of the very, very few companies in the world, if not the only company in the world
that also offers, barley grass juice. And so
it’s a grain is the barley grass
and again, same process. The sprouts that we then cut and barley grass is quite similar. It’s the same family as wheatgrass but
it’s slightly different. It has slightly different amino acids, slightly different enzymes. So they complement each other. There’s also an interesting story where actually, as I said, it was Doctor Schnabel
from the US who discovered in the 1940s wheatgrass.
But actually it was, barley grass was discovered by a Japanese doctor and pharmacist in the 1960s.
so that’s kind of interesting. There’s a lot of research that has been done on both,
but they are actually coming from different parts of the world, but they very much complement each other. Okay. Interesting. Now, once you harvest the wheatgrass, do you have to, till the ground and, you know, reuse it again?
How does that work? Yeah. So there’s obviously we do organic farming. So once
we have,
grown the wheatgrass and harvested. Yes. Then
we prepare the soil, but also we do what you need to do in organic. We then change to other,
vegetables. We grow different things on the fields. Sometimes,
you know,
we let the fields rest.
And that’s all part of the much more kind of sensitive way that organic farming works. But we will be rotating
the crop. It’s really, really important so that
we nurture the soil also. For example, we can, grow, red clover on the fields. And red clover is a natural way of enriching the soil.
So there are different ways of doing it when you don’t want to, fertilize, you know, with artificial fertilizers or pesticides and all those sort of things. It is the traditional organic way of doing it. Okay, that makes sense. And for,
you know, when it comes to soil, people don’t realize that it’s alive. And in a lot of the farms today, they’re using chemicals, pesticides, herbicides and fungicides.
And these are things that are designed to kill. And they don’t nurture the soil. And the things that grow in them often need fertilizer because the soil is dead. And when I say dead, I mean there’s no bugs in it. There’s no bacteria, there’s no worms, there’s no creatures. And these creatures consume the things that are on the ground and essentially poop it out.
And the poop is soil and it’s the poop is the fertilizer. Yes. It’s organic matter. That’s right. It’s organic matter. Yeah. You’re describing a, like, regenerative type of farming where the soil stays good. Yes. Yes. Absolutely. And that’s really key for us. We’re very passionate about protecting our planet. And the way you do that, part of the way you do that is absolutely protecting and supporting and nurturing the soil.
And it is the soil that,
obviously all our foods grow in. And,
you know, when we are eating meat, then obviously all the cattle, well, they eat the plants that is also in the soil. So to ensure that we have healthy soil is just, is so, so important. And, yeah, we’re quite passionate about that.
And it tastes better. And obviously it has many more nutrients because that’s one of the things when we,
have that sort of,
industrial hyper, you know, effective way of producing food that we now have compared to in the 1950s, where the soil is not let to rest when we are not have that kind of crop rotation, when we just feed
the artificial fertilizers and pesticides, then you end up in a situation where
you really don’t want to be where, you are struggling because actually
the vegetables don’t contain the amount of vitamins and minerals and amino acids that organic, healthy vegetables actually contain.
And it’s interesting because when you ask as a piece of research where people asked, do you think that you have all the nutrients, the vitamins and minerals in your body that you need? And about 70 to 80% of people said, yes, I think so. You know, I eat well and healthily, but it turns out that when you actually measure what people have in their bodies, only 5 to 10% of us actually have the level of vitamins and minerals and amino acids that we really need for optimal health.
And part of that, a big part of that reason is because our vegetables, when we eat them, don’t contain the amount of nutrients that they should and that they used to. Yeah, yeah. We will never know what it was like in the Garden of Eden before man started making, you know, radiation and all the chemicals in the air and the acid rain and burning fossil fuels and things that are polluting the environment.
And even in the best organic setting, we’re being exposed to these things, which is all the more why we need the detoxifying, nutritious superfoods in our life. To compensate for that, we probably need more than what’s considered normal. You probably don’t want to test normal for your blood, but above normal. So when you talk about people being deficient, we’re probably all deficient because, things outside our control.
What are some of the challenges that you learned in this business that you didn’t see, or what are some things that you’ve learned about what the competition does? And I’ll give you an example. In the case of aloe vera, most of it comes from one of four farms in the United States. Most of the Aloe, there’s four big aloe vera farms, and they make these big like IBC containers full of aloe vera.
And I never realized that they pasteurize it. And then hot fill it in those plastic containers that they shipped to the United States. Or if they come in the 55 gallon drums, they’re in plastic bags and they hot fill into the plastic before shipping it to the United States. And then the place in the United States, there’s like one big company that kind of buys from the different farmers, whatever’s available, and then they ship it to the different aloe vera companies that reprocess probably re pasteurized, add their own new set of preservatives.
So now you got two sets of preservatives. And I would say that’s one of the dirty little things that we see in the industry. What are some things that you’ve learned, whether it’s, you know, dirty tricks in farming or in, you know, the organic food industry that you didn’t realize and that you said, hey, we can do this better.
I think for me, it is, of realizing that,
when it’s grown
in trays, in a greenhouse when the wheatgrass or the barley grass is grow in
greenhouse that they actually can contain mold and it contains these sugars. So,
when I was buying actually the in the very, very beginning, I was testing out the competitors and just buying in from them.
And I actually got physically ill from like physically sick
from taking, drinking this wheatgrass juice
from the greenhouse. And what they had done is instead, obviously it’s not even grown in soil. They grow it
in a tray, and often there is not even any soil. And they liquid feed it.
And by doing that they, you know,
it’s so artificial and that was interesting for me. That was a real eye opener. And I was just so happy to realize, oh my gosh, I’m glad it’s not mine. It’s like that. I’m glad it’s not. You know, I’m not getting that effect from anything that I’m producing because I would absolutely not do that.
That was really surprising for me and not something I, I knew beforehand that it has
such a big impact. And you can actually, when you see the tray grow and you can see the mold on there
when you pick it up, you can actually see the mold on there. That is concerning.
I think the other thing I think is the powders,
the powdered, products. And I said, I’m not, you know,
it’s not
that they’re bad for you or anything like that. And obviously they are healthy. It’s just that they are not alive and you cannot control the quality of it.
It comes from, all different countries, including Far East and, you know, China and all sorts of places. So, you know, it’s not locally grown, it’s not grown and quality control checked and so on, so forth.
so
the varying qualities I think can be quite concerning. Wow. Well, this has been very informative for me. Is there anything I should have asked you that we didn’t cover, that you would like to share?
Well, I would love to, obviously for your listeners to try it. And,
I mean, you have listeners all over the world, so, you know, I’d love to start
shipping in the US. And maybe that’s one of the things we’ll explore more together. But in the meanwhile, I’d love people to,
on our website brittsuperfoods.co.uk
No doubt you’ll have a link underneath, but mention Dr Haley, DRHALEY
in the,
message box, and we will add, two weeks extra free juice with it. So there is something extra as a thank you for, having listened to this presentation and that I’d love to support that. That’s great. And thank you for doing that for my listeners.
I’d like to add to that to anyone listening that has questions that they wish I had asked. If you’re watching this on YouTube, there’s a comment section. I’ll make sure that Dr. Cordi gets the questions so she can answer them. And we’re going to explore the possibility of getting large frozen amounts sent to me here in Florida so that I can ship them to our people in the United States.
We’ll look into the, possibilities. And if it makes sense, let’s make it happen. Thank you, Dr. Cordi, thank you so much. It’s been lovely. And thank you for having me. It’s been lovely. Really enjoyed it.
I hope you enjoyed that episode today on the Dr. Haley Show. Make sure to hit subscribe on whichever platform you are listening to this. If this episode made you think of someone, go ahead, take a screenshot and share this exact episode with them. You can catch the show notes for this episode on drhaley.com. If you want to geek out with Dr. Michael Haley on other radical health topics.
Be sure to check out his YouTube channel where he posts exclusive video content. All the details are at drhaley.com and we can’t wait to hang out with you on the next episode.
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