The benefits of green plant foods for good health are being proclaimed far and wide as an too-neglected but ultra-rich source of nutrients. Green foods alkalize the body, provide fiber and enzymes for digestion, contain antioxidants which promote detoxification, and are full of necessary vitamins and minerals. I’d like to make note of several ways we can consider green foods as beneficial:

1. Green plants are always an indicator of life, across the globe and even in the sea. Not only do green plants represent the presence of water and living things in a landscape, but green plants are life-giving to mankind as well. They are a potent source of nutrients which keep the body’s cells alive and functioning optimally. This fact is why many people—vegetarian or not—desire the majority of their diet to consist of fresh or lightly-cooked plant foods, of which many will invariably be green.

2. Some people emphasize the fact that a vegetarian diet offers the greatest amount of green plant foods. However, I’d like to contrast exclusive vegetarian eating with another thought. All of the most wholesome and biblically-clean foods receive their nutrients from green plant matter! In addition to eating vegetables, leaves, seaweeds, green seeds, and soaked or sprouted nuts and grains (in which the nutrients inherent in growth and life are again present), we still receive the benefit of green matter by consuming flesh and dairy products from grass-fed animals. Grass-fed meat, such as beef, takes on the nutrients of green grass. The nature of grass-fed meat is a world apart from the fat and muscle structure of factory-grown animals fed on corn (which, some argue, is a grass or seed—but not this corn!—nor is it green). Green-based nutrients can remain in the milk, eggs, and meat of animals. Of course, it is great to eat many raw green plant foods, but that isn’t a reason to avoid meat and dairy which can, when properly chosen, still get their composition from green foods.

3. Dr. Weston Price observed a nutrient, called Activator X and now known as vitamin K2, in the milk and fat of animals which had been fed on green mountain meadows. When cheese, for instance, was made with abundant raw milk from the summer grazing, the aged cheese still retained the same X factor—though dry and cured and far from “green” itself. Foods made from such cow’s milk nourished native people groups to such an extent that Dr. Price sought out the nutrient that led to their pristine health—and attributed it to the grass-based milk of grazing animals. Organic, raw, or imported European cheeses are the best choices toward acquiring this nutrient, though “homegrown” milk and cheese would be optimal.

4. Speaking further of meat, I think it remarkable that the animals distinguished in the Bible as “clean” are all vegetarian herbivores. So even in consuming the meat of clean creatures, we should be one step away from green vegetable matter. Filters and scavengers and carnivores, on the other hand, thrive on carrion, garbage, and even processed food if given the chance. The meat of “unclean” animals becomes an imitation of the foods they feed on. Since human bodies also take on the characteristics of food eaten, I would much rather receive the nutrients of live green matter from the meat of an herbivore, than toxins from dead matter in the meat of a scavenger.

5. It’s not enough to theoretically know about green plants. We must actively make them a large portion of our diet. Children are often allowed—and I’m afraid, encouraged—to think that green foods are “nasty” and “yucky.” That attitude is not harmlessly cute; it is false and detrimental to their livelihood. Instead, people of all ages can teach and model the truth that green foods are full of life and are gifts of God worthy of our full appreciation. Let’s avail ourselves of this nourishing goodness and thrive on the plants we are eating—and on the plants which our meat and milk has eaten!