KAMUT Is an heirloom, non-hybrid ancient grain from the nile region of Egypt that has never been crossbred. Its recent cultivation in North America encourages agricultural bio-diversity and limits reliance on mono agriculture. Over 50 natural food manufactures currently promote products made from Kamut grain. The Kamut Association of North America makes Kamut highly visible to consumers through the press and in store education. Promoted as a new endurance and health food, Kamut contains 29% more protein, 27% more lipids and measures higher in eight of the nine minerals found in common wheat including magnesium (23% higher) and zinc (25% higher). Kamut contains more riboflavin, thiamine and niacin than common wheat, and is significantly higher in Vitamin E and chlorophyll. Of the 18 amino acids usually found in wheat, 16 are higher in Kamut (from 34% to 65% higher). Compared to Wheatgrass Powder, green Kamut Juice Powder is 25% richer in protein, 10% higher in beta carotene, 90% higher in potassium, 148% higher in calcium, 50% higher in iron and possesses 49% higher antioxidant activity. ALFALFA - the "Father of All Foods" is one of the best known & most nutritious of foods. The root system of the alfalfa plant reaches out over 100 feet into the earth allowing the plant to absorb high levels of minerals, especially calcium. Alfalfa Juice Powder is rich in chlorophyll, beta carotene, Vitamins A, D, E, B6 and K, and in several enzymes which improve digestion and assimilation of nutrients. Alfalfa has antibiotic, antibacterial, antifungal, antitumor, tonic, and blood purifying properties, and being diuretic, Alfalfa Juice Powder helps relieve urinary and bowel problems. Alfalfa is especially rich in Vitamin K, and is often used to treat Vitamin K disorders in man. KAMUT And Alfalfa are planted together on 2,800 acres of virgin organic farmland* on an ancient volcanic lake bed over 5 000 feet high in the mountains of South-eastern Utah. Alfalfa builds nitrogen in the soil which, in turn, makes for higher chlorophyll content in the kamut. Also, the high altitude of the cropland contributes to a significantly higher protein content. Annual crop rotations and the fact that the crops are re-mineralized by the seasonal run-off from the surrounding hills assure maximum nutrition in each harvest. The leaves are harvested, rinsed, juiced, and dried "on sight" at only 88 degrees f. Yielding a completely non-pasteurized product which retains the "live" qualities of the vitamins, minerals and enzymes.

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