Description
The Wheatgrass Book is a health and nutrition guide by Ann Wigmore, a leading advocate of the raw-food and natural-foods movement. First published in 1985, the book focuses specifically on wheatgrass, covering its nutritional properties, chlorophyll and its place in a natural-health regime. Wigmore also explains how to grow wheatgrass at home and prepare it as fresh juice, making the book both an introduction to wheatgrass and a practical guide to incorporating it into everyday life.
The book includes sections on the nutritional and purported health benefits of wheatgrass, as well as practical guidance on growing and juicing it and other ways of using it. Wigmore’s approach reflects the natural-foods and raw-food philosophy that shaped much of her work. The original 1985 edition was published by Avery and runs to 144 pages in the commonly listed edition.
A useful choice for readers interested in wheatgrass, natural foods, raw-food lifestyles, home juicing and the history of alternative approaches to health and nutrition.
