Chlorophyll is a green photosynthetic plant pigment which helps transfer light into energy. It is found in most green vegetables – such as spinach, kale, collard, broccoli, wheatgrass, spirulina, and algae – and green herbs – such as cilantro, parsley, and mint.
Chlorophyll is a potent antioxidant with powerful detoxifying properties as it protects cells from oxidative damage by eliminating free radicals. It can bind to heavy metals in the body and fosters a detoxifying process by eliminating fungus in the body; cleansing the blood, while also increasing red blood cell production; blocking carcinogenic effects within the body; and cleaning the intestines. In addition, chlorophyll binds to procarcinogens like aflatoxin – which is a mold found in several grains, nuts, and beans – and heterocyclic amine toxins caused by meat cooked at high temperatures.
Chlorophyll neutralizes body odor and bad breath and alleviates constipation and gas. It also stimulates the immune system, energizes the body, and prevents cancer.
Chlorophyll is best absorbed in the body when eaten with some fat. While it is most abundant in fresh, raw vegetables, unless massive amounts of raw greens are consumed at each meal, it is not likely to be as effective as the supplemental form. In its liquid form, chlorophyll can be added to any beverage.
No comments yet. Be the first to comment!
0 Comments