Wheat-grass contains chlorophyll, which has almost the same molecular structure as haemoglobin. Chlorophyll increases haemoglobin production, which means that more oxygen gets to the cancer.
Wheat-grass also contains Selenium and Laetrile, both of which have anti-cancer properties. Both Chlorophyll and selenium also help build the immune system.
Wheat-grass contains at least 13 vitamins, of which several are antioxidants, including Vitamin B12, and various minerals and trace elements, including selenium, as well as all 20 amino acids.
Back in the 40s and 50s, cancer patients were being treated by having their blood extracted, bombarded with ultraviolet light and then put back into the body.
The blood (actually the haemoglobin) “remembered” the ultraviolet frequencies (i.e. the haemoglobin continued to vibrate after being exposed to the frequencies) after the blood was put back into the body.
Wheat-grass can be used instead of extracted blood because the haemoglobin molecules and the chlorophyll molecules have some very key similarities.



Using Wheat-grass as a Cancer Treatment

According to Mayo Clinic, wheat-grass is “a nutrient-rich type of young grass in the wheat family”. Wheat-grass is rich in nutrients such as vitamin A, C and E, iron, calcium, magnesium, and amino acids. It also has many other benefits such as removing toxins from the body, increasing production of hemoglobin, improving blood sugar, and among many other benefits.
Many individuals enjoy the taste of wheat-grass while others feel a pleasant “rush” immediately after ingesting the fresh juice.
Wheat-grass can, in many conditions, be an effective healing agent – both for the body as a whole, and when applied to injured tissue. History tells us that the grasses in general have been known to have healing properties going back several thousand years. Ann Wigmore in the 70’s reportedly cured many with terminal cancer and other chronic illnesses using freshly juiced wheat-grass.
Wheat-grass juice is extracted from young grasses. For optimal grass juice, harvest the wheat-grass when it is no more than 4-6 inches tall. Cut the wheat-grass just above the level of the roots, to allow the grass to grow back again for a second crop, if desired.
Wheat-grass juice is generally not made with commercial vegetable juicers. The fibrous nature of grass does not align itself well to the usual method of juicing leafy greens, cucumbers, and fruits.
Instead, there are juicers specifically designed to work with the nature of wheat-grass. They press the grasses instead of grinding them and applying centrifugal force. Manual grass juicers also ensure that heat and oxidation are kept to a minimum, in order to preserve the many benefits of the juice.
Wheat-grass juice is most beneficial directly after juicing. While it can be made in larger quantities and refrigerated or frozen, it is optimal to juice in single batches. Follow the manufacturer’s instructions for your juicer, if available, or perform the following:

  1. Harvest and wash approximately ¼ cup of wheat grass per single shot of juice.
  2.  Roughly chop the grass into smaller pieces.
  3. Measure the grass to ensure ¼ cup of grass per serving.


Using a Blender

If a juicer is unavailable, a high-powered blender can be utilised to juice wheat grass, though some claim it to be an inferior product.

  1. Add prepared wheat-grass and enough water to allow the grass to liquefy in the blender.
  2. Blend the wheat-grass and water just long enough to liquefy.
  3. Pour into a clean tight-weave towel or fine-mesh strainer, set over a clean glass or bowl.
    If using a towel, gather up the corners to make a bag.
  4. Squeeze the liquid from the blended grass into the glass, being sure to get as much out as possible.
  5. Discard pulp and enjoy wheat-grass juice.


Wheat-grass juice has a strong flavour that many find unappealing at best, completely unpalatable at worst. To make it more palatable it can be diluted with water, vegetable juice, or fruit juice.
For maximum benefit, consume immediately after juicing.


In 1938, the great cancer scientist and researcher Paul Gerhardt Seeger, M.D., revealed that the true cause of the cancerous degeneration of a cell results from the destruction of a specific respiratory enzyme, cytochrome oxidase. In other words, cancer in the cell is caused by disturbance of oxygen utilisation or cell respiration.
In a study reported in the journal Mutation Research comparing the anticancer effect of chlorophyll to beta-carotene, and vitamins A, C and E, chlorophyll was proven to be a more effective antimutagen than any of them.
“Both chlorophyll (as in wheatgrass juice) and haemoglobin (red blood cells) are molecularly similar. The only actual difference is that the central element in chlorophyll is magnesium and in hemoglobin it is iron. Chlorophyll has the ability to break down poisonous carbon dioxide and release free oxygen.”


Please note that the Little Fighters Cancer Trust shares information regarding various types of cancer treatments on this blog merely for informational use. LFCT does not endorse or promote any specific cancer treatments – we believe that the public should be informed but that the option is theirs to take as to what treatments are to be used.
Always consult your medical practitioner prior to taking any other medication, natural or otherwise.

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