Friday, May 29, 2009

Green is Good

Why should you take chlorophyll when you are already taking tons of supplements? 

“It could be said that the source of all life on earth depends on a special process that only the green plants possess. This process is called photosynthesis. All green plants absorb energy from the sun, take water and minerals through their roots and air through through leaves en route to maturity. Using the energy from the sun, plants utilize water, minerals and carbon dioxide to make starches, fats, proteins, vitamins and everything they require to grow.
….The chlorophyll molecule bears a striking resemblance to hemoglobin, the red pigment in human blood. The red blood pigment is a web of carbon, hydrogen, oxygen and nitrogen atoms grouped around a single atom of iron. Nature’s green pigment is a similar web of the same atoms, except that its centerpiece is a single atom of magnesium.” (Read the entire article at:

I just don't feel right if I don't eat green stuff.  I guess it turns out there is a reason for this.  

Chlorophyll is said to improve various anemic conditions, improve the action of the heart, reduce high blood pressure and improve overall health. The writer of the above mentioned article cites examples of chlorophyll normalizing blood count and platelet levels. 
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Further benefits attributed to chlorophyll include improvement or healing of:
Hepatitis and other liver diseases, asthma and hay-fever, pyorrhea, varicose veins, hemorrhoids,
ulcers - internal and external, high and low blood sugar, offensive body odors, sore throat.
“While we always hear that eating more fruits and vegetables enhances our health, new research shows that eating green foods adds extra power to an anti-aging program.

Two experiments at the University of South Florida Center for Aging and Brain Repair, published in the Journal of Neurobiology (7/15/02), show that spirulina and other greens can help shield the brain from the antioxidant damage that accumulates as one ages and may help reverse declines in learning and memory.”

Foods containing high concentrations of chlorophyll are:
Sprouts, asparagus, bell peppers, broccoli, Brussels sprouts, green cabbage, celery, collard greens, green beans, green peas, kale, leeks, green olives, parsley, romaine lettuce, sea vegetables, Swiss chard, and turnip greens.  I removed spinach from the list because of its high oxalate content.
Remember - Overcooking decreases the chlorophyll.
The moral of the story in Stefanie’s world. Eat green. Protect plant life. Support the protection of your food from bad labeling, pesticides, chemical fertilizers, GMOs.

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