Chlorophyll - Health Benefits and Natural Food Sources

Chlorophyll - Health Benefits and Natural Food Sources

Natural chlorophyll from green plants and algae is the most nutritious source of
chlorophyll. It offers some advantages over the chemically altered water-soluble
chlorophyll. One of the most important advantages of natural chlorophyll is that it can
stimulate hemoglobin and red blood cell production , while water-soluble chlorophyll
cannot. The chlorophyll molecule is very similar to the heme portion of the
hemoglobin molecule of red blood cells. Chlorophyll is a natural blood purifier and is
often called "the blood of plant life". It provides management of bacterial growth, it
removes unwanted residues, and it activate enzymes. Chlorophyll is nutrient dense
and it's an anti-inflammatory. Due to it's alkalizing qualities, chlorophyll also helps the
body to be pH balanced. Maintaining pH balance increases the body's resistance to
disease. Since water-soluble chlorophyll is not absorbed by the digestive system, its
use is limited to soothing the gastrointestinal tract and reducing fecal odor.

Natural Food Sources of Chlorophyll

Cereal Grasses (wheat grass juice and barley grass juice) - Cereal grasses are a
nutrient dense, high chlorophyll food. Although wheatgrass and barley grass have
similar nutritional qualities, barley grass is milder and more bitter than the slightly
sweet wheatgrass. People who are allergic to wheat or gluten are usually not allergic
to wheat in it's grass stage. Barley grass is a great alternative for individuals who
can't tolerate wheatgrass. Cereal grasses are an excellent source of many nutrients
and enzymes. Wheatgrass juice is especially known for the following health benefits:
it cleanses the lymph system, it restores balance in the body, it removes toxic metals
from the cells, and it restores vitality.   Barley grass juice is well known for the
following health benefits: it improves stamina and increases energy, it provides clarity
of thought, and it improves the texture of the skin.

Microalgae (Spirulina, Chlorella, and Wild Blue-Green Algae) - These three types of
microalgae contain more chlorophyll than any other food on the planet. In addition to
chlorophyll they're also a great source of complete protein, beta carotene, and nucleic
acids (RNA and DNA).

Of the three types of microalgae, spirulina is an especially rich source of protein,
beta-caroteine, and the beneficial fatty acid GLA (gamma-linolenic acid). Unlike the
other two microalgae, spirulina also contains a pigment called phycocyanin.
Phycocyanin has antioxidant and anti-inflammatory properties. The cell wall of
spirulina contains mucopolysaccharides (MPs), which are composed of amino acids,
sugars, and protein. The nutrients in MPs are completely digestible unlike the nutrients
within the cell walls of other microalgae.

Although chlorella has a similar nutrient composition to spirulina, chlorella contains a
little less protein, much less beta-carotene, and much more chlorophyll and nucleic
acids than spirulina. Chlorella has more chlorophyll than any other food, and it
contains a higher amount of fatty acids when compared to other microalgae. Another
health benefits of chlorella is that it has a tough outer cell wall that binds with heavy
metals, pesticides, and other carcinogens. It then carries the toxins safely out of the
body.

Wild blue-green algae offers similar nutritional benefits as spirulina and chlorella.
Although wild blue-green algae is highly nutritious, during the growing period it can
transform into a very toxic plant. For this reason, it's crucial that any purchases made
for wild blue-green microalgae are from well known, reputable sources.

Green Leafy Vegetables - Aside from cereal grasses, green leafy vegetables are the
most nutrient dense of all vegetables. Not only are they a rich source of chlorophyll,
they're also an excellent source of many other nutrients including vitamins A and C,
calcium, potassium, and fiber.   The amount of each nutrient varies with each green
leafy vegetable. There are several varieties of green leafy vegetables available in most
grocery stores and farmer's market stands including collard greens, mustard greens,
kale, spinach, bok choy, kolrabi, and swiss chard.   They all contain their own unique
composition of nutrients.

Sources:

Wikipedia The Free Encyclopedia

Murray , Michael N.D. The Encyclopedia Of Healing Foods.
New York: Atria Books, 2005.

Bowden, Jonny, Ph.D., C.N.S. The 150 Healthiest Foods on Earth.
Fairwinds Press, 2007

Linus Pauling Institue
http://lpi.oregonstate.edu/infocenter/phytochemicals/chlorophylls/

Chlorophyll is the green pigment
that gives plants and algae their
green color. Chlorophyll is an
essential component in
photosynthesis, the process
which allows plants to obtain
energy from the sun. Plants
use chlorophyll to trap light that's
needed for photosynthesis.
Although the natural chlorophyll
found in green plants and algae is
fat-soluble, most chlorophyll
found in health food stores is
water soluble. In order for
chlorophyll to be water-soluble,
the natural fat-soluble chlorophyll
must be altered chemically.

These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only. Please consult with your physician before using natural
remedies and before making any drastic changes to your diet or exercise program.