Health Benefits of Chlorophyll
The following information states the major nutrients found in chlorophyll. It also reveals
research findings on the health benefits of eating foods that contain chlorophyll.
The following information states the major nutrients found in chlorophyll. It also reveals
research findings on the health benefits of eating foods that contain chlorophyll.
Note: Even though chlorophyll rich foods exhibit great nutritional benefits, they are usually not complete
foods. Moringa is the only chlorophyll rich food found to exhibit all of the nutrients needed by the human
body.
This information was excerpted from http://www.supreme-greens.info/chlorophyll.html
Chlorophyll
Green foods are some of the lowest-calorie, lowest-sugar, and most nutrient-rich foods
on the planet. While green foods comprise a wide variety of different types, from single
celled algae to flowering plants, they all share one thing in common, chlorophyll. It is
Chlorophyll which produces the green color in plants and is considerd the "blood" of
plants.
Chlorophyll's molecular structure is similar to the hemoglobain of human blood.
Hemoglobin is our body's oxygen transporter. From a chemical standpoint, the
components of chlorophyll are almost identical to those of hemoglobin. A German
chemist, Dr Richard Wilsstatter, determined in 1913 that the two molecules closely
resemble on another. He found that hemoglobin is composed of four elements - carbon,
hydrogen, oxygen and nitrogen - organized around a single atom of iron. Hemoglobin's
iron content is the main reason we need a dietary supply of that mineral. Chlorophyll has
the same elements, however they are organized around a single atom of magnesium.
The benefits of various green foods seem related to their chlorophyll content. Chlorophyll
has the power to regenerate our bodies at the molecular and cellular level. It is known to
help cleanse the body, fight infection, help heal wounds, and promote the health of the
circulatory, digestive, immune, and detoxification systems. Chlorophyll consumption
increases the number of red blood cells and, therefore, increase oxygen utilization by the
body. Chloropyll also reduces the binding of carcinogens to DNA in the liver and other
organs. It also breaks down calcium oxalate stones for elimination, which are created by
the body for the purpose of neutralizing and disposing of excess acid.
Two of the best sourcces of chlorophyll are wheat grass and barley grass. Grass - this
humble plant that we walk on, mow and usually take for granted is an amazing doorway
to health. It is no coincidence that some of the strongest animals in the world such as
gorilias, elephants and cows all eat grass and leaves as the main staple of their diets.
References
All fruits and vegetables offer outstanding health benefits. Nutritional research shows
that each one contains its own set of vitamins, minerals, antioxidants, and other
important nutrients. To get the maximum health benefits, experts recommend eating a
variety of fruits and vegetables along with other natural foods.
foods. Moringa is the only chlorophyll rich food found to exhibit all of the nutrients needed by the human
body.
This information was excerpted from http://www.supreme-greens.info/chlorophyll.html
Chlorophyll
Green foods are some of the lowest-calorie, lowest-sugar, and most nutrient-rich foods
on the planet. While green foods comprise a wide variety of different types, from single
celled algae to flowering plants, they all share one thing in common, chlorophyll. It is
Chlorophyll which produces the green color in plants and is considerd the "blood" of
plants.
Chlorophyll's molecular structure is similar to the hemoglobain of human blood.
Hemoglobin is our body's oxygen transporter. From a chemical standpoint, the
components of chlorophyll are almost identical to those of hemoglobin. A German
chemist, Dr Richard Wilsstatter, determined in 1913 that the two molecules closely
resemble on another. He found that hemoglobin is composed of four elements - carbon,
hydrogen, oxygen and nitrogen - organized around a single atom of iron. Hemoglobin's
iron content is the main reason we need a dietary supply of that mineral. Chlorophyll has
the same elements, however they are organized around a single atom of magnesium.
The benefits of various green foods seem related to their chlorophyll content. Chlorophyll
has the power to regenerate our bodies at the molecular and cellular level. It is known to
help cleanse the body, fight infection, help heal wounds, and promote the health of the
circulatory, digestive, immune, and detoxification systems. Chlorophyll consumption
increases the number of red blood cells and, therefore, increase oxygen utilization by the
body. Chloropyll also reduces the binding of carcinogens to DNA in the liver and other
organs. It also breaks down calcium oxalate stones for elimination, which are created by
the body for the purpose of neutralizing and disposing of excess acid.
Two of the best sourcces of chlorophyll are wheat grass and barley grass. Grass - this
humble plant that we walk on, mow and usually take for granted is an amazing doorway
to health. It is no coincidence that some of the strongest animals in the world such as
gorilias, elephants and cows all eat grass and leaves as the main staple of their diets.
References
All fruits and vegetables offer outstanding health benefits. Nutritional research shows
that each one contains its own set of vitamins, minerals, antioxidants, and other
important nutrients. To get the maximum health benefits, experts recommend eating a
variety of fruits and vegetables along with other natural foods.
| These statements have not been evaluated by the Food and Drug Administration (FDA). The content on this website is not intended to diagnose, cure, or prevent any disease. |
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Arugula
Asparagus
Avocados
Bean Sprouts
Beans
Beets
Bell Peppers
Broad Beans
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Chickpeas
Chilies
Collard Greens
Corn
Cucumbers
Egg Plants
Endive
Fava Beans
Fennel
Garlic
Ginger
Green Beans
Greens
Kale
Leeks
Lentils
Lettuce
Mushrooms
Mustard Greens
Okra
Olives
Onions
Parsnips
Peas
Peppers
Plantains
Potatoes
Pumpkins
Radishes
Rhubarb
Spinach
Squash
Sweet Potatoes
Tomatoes
Turnips
Watercress
Wheatgrass
Yams