Green Blend

Green Blend

Regular price $44.99
Unit price  per 
Shipping calculated at checkout.

  • Certified organic blend of premium phytonutrients from greens and other whole foods to provide antioxidants, vitamins, minerals, and amino acids

  • New formula!: Now with fermented greens for better digestion, increased nutrient absorption, and maximum benefit

  • Each serving provides the nutrients of 33 grams of raw greens

  • Good source of Vitamin C, iron, and dietary fiber (3 grams per serving)

  • Take 1 scoop (8 grams or 1.6 tsp) per day, mixed in a glass of water or juice, or blended into a smoothie


Diagram and description of all the different organic ingredients in Udo's Choice Green Blend

WHAT IS UDO'S CHOICE® GREEN BLEND? Our newly-formulated Udo’s Choice® Green Blend — a blend of fermented grasses, organic whole foods, herbs, and superfoods — delivers a nutrient-dense blend of single- and multi-celled plants from land, lake, and sea. It was created to provide people who care about health with a rich source of antioxidants, vitamins, minerals, amino acids, prebiotic fibers, and many health-promoting phytonutrients that support the trillions of cells in the body, help them carry out their many vital tasks, and protect against health issues related to nutrient deficiencies.*

WHY ARE GREENS IMPORTANT FOR HEALTH? In 2015, the Centers for Disease Control and Prevention (CDC) reported that only about 1 in 10 American adults reap the many health benefits provided by eating the recommended daily amounts of fruits and vegetables (1.5-2 cups of fruits and 2-3 cups of vegetables), with Americans on average eating less than 9% of the recommended daily intake of vegetables.(1) Each 8 gram serving (about ½ tablespoon) of Udo's Choice® Green Blend is guaranteed to provide the nutrients equal to 33 grams of fresh, raw, organic greens.

WHAT MAKES UDO'S CHOICE® GREEN BLEND SO SPECIAL? The fermented greens in Udo’s Choice® Green Blend were made using a state-of-the-art fermentation process on high-quality organic barley, oat, wheat, and alfalfa. Fermentation is used to promote digestion, free nutrients for absorption, increase vitamin B production and bioavailability, and provide accessible minerals, amino acids, phytonutrients, and antioxidants from the food.(2,3,4)

Udo's Choice® Green Blend contains both soluble and insoluble fiber, which slows carbohydrate absorption, stabilizes blood sugar, provides food for friendly probiotic bacteria (aka prebiotics), and keeps our digestive tract clean and moving, for better nutrient absorption and regularity. Packaged in a re-sealable pouch, Udo’s Choice® Green Blend can be found in the supplement section of your local natural food store or supermarket.

WHO IS UDO'S CHOICE® GREEN BLEND DESIGNED FOR? Using sunlight as energy, and the collected wisdom of many years of successful existence on planet Earth, green plants play foundational roles as nature's powerful 'farmacy'. When we eat green and other plant foods, we benefit from thousands of natural bioactive compounds – called 'phytonutrients', 'phytochemicals', or 'nutraceuticals' – that plants manufacture for their own protection and survival. Many of these affect health and wellbeing through antioxidant, anti-inflammatory, anti-microbial, detoxifying, hormone-balancing, cardio- and neuro-protective, and immune-supporting activities on a molecular level.*(5-14)

Because health, from fetal stage to advanced age, can benefit from the bioactive compounds and plant nutrients derived from greens, whole foods, herbs, 'superfoods', prebiotics, and fiber, Udo's Choice® Green Blend is designed for everyone.

Udo's Choice® Green Blend was also helps people who A) don't get enough greens in their diet; B) want a wider range of greens without having to buy each one of them separately; C) want more antioxidants, vitamins, minerals, fiber, and protein amino acids in their diet; D) have busy schedules and want to be sure they are getting enough nutrients; E) travel, and want portable and readily-available high-quality greens-based nutrients; F) don't particularly enjoy eating greens but still want their benefits; G) want to boost the nutrient profile of their smoothies or juices; H) have children and would like to find more ways to get additional plant nutrients into their children's diets (by adding it to their smoothies, yogurt, juices, soups, etc).*

[otw_shortcode_content_toggle title="REFERENCES:" opened="closed"]

  1. Latetia V. Moore, PhD; Frances E. Thompson, PhD. Adults Meeting Fruit and Vegetable Intake Recommendations — United States, 2013. Morbidity and Mortality Weekly Report (MMWR). July 10, 2015 / 64(26);709-713.

  2. Chilton SN, Burton JP, Reid G. Inclusion of fermented foods in food guides around the world. Nutrients. 2015 Jan 8;7(1):390-404. doi: 10.3390/nu7010390.

  3. Selhub EM, Logan AC, Bested AC. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. J Physiol Anthropol. 2014 Jan 15;33:2. doi: 10.1186/1880-6805-33-2.

  4. Dueñas M, Muñoz-González I, Cueva C, Jiménez-Girón A, Sánchez-Patán F, Santos-Buelga C, Moreno-Arribas MV, Bartolomé B. A survey of modulation of gut microbiota by dietary polyphenols. Biomed Res Int. 2015;2015:850902. doi: 10.1155/2015/850902. Epub 2015 Feb 22.

  5. Cojocneanu Petric R, Braicu C, Raduly L, Zanoaga O, Dragos N, Monroig P, Dumitrascu D, Berindan-Neagoe I. Phytochemicals modulate carcinogenic signaling pathways in breast and hormone-related cancers. Onco Targets Ther. 2015 Aug 6;8:2053-66. doi: 10.2147/OTT.S83597. eCollection 2015.

  6. Wang J, Tang L, Wang JS. Biomarkers of Dietary Polyphenols in Cancer Studies: Current Evidence and Beyond. Oxid Med Cell Longev. 2015;2015:732302. doi: 10.1155/2015/732302. Epub 2015 Jun 9.

  7. Pagliaro B, Santolamazza C, Simonelli F, Rubattu S. Phytochemical Compounds and Protection from Cardiovascular Diseases: A State of the Art. Biomed Res Int. 2015;2015:918069. doi: 10.1155/2015/918069. Epub 2015 Oct 4.

  8. Giacoppo S, Galuppo M, Montaut S, Iori R, Rollin P, Bramanti P, Mazzon E. An overview on neuroprotective effects of isothiocyanates for the treatment of neurodegenerative diseases. Fitoterapia. 2015 Oct;106:12-21. doi: 10.1016/j.fitote.2015.08.001. Epub 2015 Aug 6.

  9. Tortorella SM, Royce SG, Licciardi PV, Karagiannis TC. Dietary Sulforaphane in Cancer Chemoprevention: The Role of Epigenetic Regulation and HDAC Inhibition. Antioxid Redox Signal. 2015 Jun 1;22(16):1382-424. doi: 10.1089/ars.2014.6097. Epub 2014 Dec 19.

  10. Abuajah CI, Ogbonna AC, Osuji CM. Functional components and medicinal properties of food: a review. J Food Sci Technol. 2015 May;52(5):2522-9. doi: 10.1007/s13197-014-1396-5. Epub 2014 May 16.

  11. Ryu NH, Lim Y, Park JE, Kim J, Kim JY, Kwon SW1, Kwon O. Impact of daily Chlorella consumption on serum lipid and carotenoid profiles in mildly hypercholesterolemic adults: a double-blinded, randomized, placebo-controlled study. Nutr J. 2014 Jun 11;13:57. doi: 10.1186/1475-2891-13-57.

  12. Rossi T, Gallo C, Bassani B, Canali S, Albini A, Bruno A. Drink your prevention: beverages with cancer preventive phytochemicals. Pol Arch Med Wewn. 2014;124(12):713-22. Epub 2014 Dec 6.

  13. Hosseini SM1, Khosravi-Darani K, Mozafari MR. Nutritional and medical applications of spirulina microalgae. Mini Rev Med Chem. 2013 Jun 1;13(8):1231-7.

  14. Yuan YV1, Carrington MF, Walsh NA. Extracts from dulse (Palmaria palmata) are effective antioxidants and inhibitors of cell proliferation in vitro. Food Chem Toxicol. 2005 Jul;43(7):1073-81.


Customer Reviews

Based on 32 reviews Write a review

Customer Reviews

Based on 32 reviews Write a review