Sprague, Crampton and Harris through separate studies bring out that wheatgrass is an excellent source of calcium, iron, magnesium, phosphorus, potassium, sodium, sulphur, cobalt, and zinc. Dr. Burkholder of Yale states that grasses are exceptionally rich in B vitamins. Digesting wheatgrass, the body gives up little energy to get these nutrients. The solid content of juice made from wheatgrass is 70 percent chlorophyll. The difference between the two is that in human blood the metallic element of the haemoglobin is iron, while in chlorophyll this atom is magnesium.
Chlorophyll goes into the red blood cells immediately.
The red cell count was returned to normal within 4 to 5 days of the administration of chlorophyll in animals which were known to be extremely anaemic. Chlorophyll was praised in the 1940 American Journal of Surgery by Benjamin Gruskin, M.D. for its antiseptic benefits. Nutritionist Bernard Jensen lauds the virtues of Chloryphyll because of the magnetic and electrical quality of the raw enzymes it contains. A small amount of wheatgrass in the human diet helps prevent tooth decay. Tooth decay is the result of other degenerative changes in the body.