It was mentioned in the Vegetarian

I am not sure, but it seems to me that the moderate ethanol
component in itself provides some protection, and there may
be a synergistic benefit when combined with grape and other
polyphenols, but we lack the final word because of limited
data on stability, uptake, bioavailability, etc. [Ned Tijdschr
Geneeskd. 2002 Dec 21;146(51):2466-9.]

One study concludes:
"The absorption of these three polyphenols trans-resveratrol,
[+]-catechin and quercetin) is broadly equivalent in aqueous
and alcoholic matrices but, at peak concentrations of 10 to
40 nmol/L, is inadequate to permit circulating concentrations
of 5 to 100 micromol/L consistent with in vitro biologic activity.
The voluminous literature reporting powerful in vitro anticancer
and antiinflammatory effects of the free polyphenols is irrelevant,
given that they are absorbed as conjugates."
[Clin Biochem.  2003 Feb;36(1):79-87].

Another:
"The failure of red wines (which have a 20-fold excess of
polyphenols over white wines) to show any advantage suggests
that, in vivo, ethanol is the dominant anti-aggregatory component
in these beverages which are more potent than grape juices in
preventing platelet aggregation in humans."
[Clin Chim Acta.  1996 Mar 15;246(1-2):163-82.]

And a third:
"The beneficial effects of red wine  could be related to both the
alcohol and antioxidant  activities of red wine polyphenols. However,
it is not clear  whether the alcohol component is important and the
results of intervention trials are conflicting."
[Med Hypotheses. 2002 Jul;59(1):101-4. ]

Whether or  not the benefits of moderate alcohol consumption would be
additive  in combination with a  very high raw veg/fruit/protective
phytochemical diet is not  known to me, but my guess is that it is
probably not necessary but also probably would not hurt.

Wine polyphenols and promotion of cardiac health
Nutrition Research Reviews   June 2004, vol. 17, no. 1,
pp. 111-130(20)
Thurnham D.I; Cooper K.A.; Chopra i.

"The present review concludes that red wine polyphenols have
little effect on plasma lipid concentrations but wine
consumption appears to reduce the susceptibility of LDL to
oxidation and increase serum antioxidant capacity. However,
these effects do depend on the amount of wine and period of
supplementation. Authors who have examined specific
polyphenols suggest that some phenolics appear to have
endothelium-dependent vaso-relaxing abilities and some a
positive effect on NO concentrations. Red wine phenolics
also have an inhibitory effect on platelet aggregation, and
individual phenolics also have a similar effect in vitro,
although it should be noted that there are often
discrepancies as large as ten-fold between the
concentrations of polyphenolics tested in vitro and their
measured levels in vivo. Evidence suggests that alcohol has
a positive synergistic effect with wine polyphenols on some
atherosclerotic risk factors. Thus evidence that wine
drinking is beneficial for cardiac health continues to
accumulate but more research is required to understand fully
and exactly the functions of red wine polyphenols."

Grind the nuts/seeds and mix with fruit or lemon juice or vinegar
for dressings with herbs/spices to taste. I actually use a little
olive oil, about 5 g mixed with 15 g red wine vinegar and/or lemon
juice and nonsweet fruit (tomato, cucumber), herbs, spices, and garlic,
for my salads.

Alternate small fruit salads with large green salads throughout the
day. The nuts/seeds can be ground and/or blended with water to make
dressings for the fruit salad. A typical combination could be
blackberries, strawberries, orange or grapefruit, apple, melon,
peach, grapes. The more variety, the better it tastes.

Green salads are really delicious when a wide variety of greens
and other colors are used, romaine, arugula, escarole, chicory,
red or green leaf lettuce, kale, collards, broccoli, cauliflower,
tomato, yellow or green summer squash, bell and other peppers of
various colors, sprouts, scallion, onion, radicchio, spinach,
chard, beet greens, grated carrot or sweet potato, legumes,
cucumber, etc.

This is more fun than meals of only a few components but also more
expensive and more time consuming to prepare.

I don't know about the nutritional composition of barley grass and
if it has more to offer than most of the common produce
greens. One could juice a portion of the greens, probably no
harm done if fiber intake is still high. The green tea and algae
could be improvements that contribute minimal calories.

I think that the nutrional analysis are correct. Carrots and sweet
potato are especially high in in beta-carotene, also the greens are
high in beta-carotene. As far as I know there is no risk in getting
this much beta-carotene because the body converts beta-carotene to
retinols according its needs.

Jan