Since 2002, Sarah has dedicated “her” time as a health and nutrition consultant, helping families effectively integrate the principles of ancient nutrition into the modern home. Three precautions when choosing green powders to increase the nutritional value of your diet and how to make your own for optimal freshness and safety. Green vegetable powders are very popular these days, and many people add them to smoothies to increase nutritional value. Most green powders contain at least some raw vegetables with very high levels of anti-nutrients. While the green vegetable powder theory seems valid at first glance, a closer look at processing shows that this convenience food must be used with caution. Some powdered vegetables contain aquatic plants such as blue-green algae, spirulina or chlorella. She is the author of three books: the best-selling “Get Fat Straight,” “Traditional Ways to Solve Modern Family Problems,” and “Living Green in an Artificial World.” Even parents whose children refuse to eat vegetables use green superfoods as an easy way to add more plants to their diet. However, some manufacturers of green plant powders claim that their products contain no nutrients. Other raw vegetables, often used in superfood powders, contain thyroid-suppressing substances called goitrogens. The Journal of Toxicology and Applied Pharmacology published a study in which cytotoxins, or substances harmful to cells, were found in all the spirulina brands tested. If you have a garden or a good local source of vegetables, making your own powder is your best bet. These sea vegetables are naturally very salty, which acts as a natural preservative to prevent them from breaking down in powder form. Examples of vegetables rich in oxalates are spinach, garden, parsley, onions, purpuccini and turnips.