I know the dark, green leafy plants I discovered on my path to healing are the most beneficial foods for my health; but why are they the best things I can eat or drink?
Chlorophyll is one of the components responsible for the health-promoting qualities of greens. It’s what makes green plants green, the result of a process known as photosynthesis, the conversion of sunlight into energy.
Why Do We Need Chlorophyll?
What is chlorophyll’s connection to the health we are striving for?
According to the article, Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives, published in the January 2007 issue of Nutrition Research, chlorophyll is a key player in the prevention of chronic disease, including cancer. “Chlorophyll and its various derivatives are believed to be among the family of phytochemical compounds that are potentially responsible for such associations.” (Purdue University and Brown University).
This is some heavy-duty information linking plant-foods and chlorophyll with disease prevention.
In addition to chronic disease prevention chlorophyll has been credited with:
- Building our blood and cells
- Cleansing our body internally
- Blocking the DNA changes brought about by carcinogens
- Healing damaged tissue
- Reducing the effects of radiation exposure
- Eliminating bacteria/ good bacteria production
- Assisting in the healing of wounds
- Promoting the excretion of toxins
- Facilitating good bowel movements
- Increasing the detoxifying effects of the liver
and treating a multitude of other disorders including:
- Intestinal tract disorders/Crohn’s disease
Chlorophyll in Food
In order to benefit from the medicinal value of chlorophyll we must take a synergistic approach. Isolating nutrients is not the answer. Chlorophyll is present in significant amounts in all leafy green vegetables and is especially concentrated in green juices. Its’ benefits are found in these forms and are easily digestible.
Some of the best sources of chlorophyll I’ve found are in raw:
bell peppers, broccoli, brussels sprouts, green cabbage, celery, collard greens, kale, parsley, romaine lettuce, spinach, swiss chard, and turnip greens.
I avoid cooking these vegetables as it greatly decreases their chlorophyll content. Their inviting, dark green color is reduced to an almost olive- gray, unappetizing pallor. The nutrients are depleted right along with the color.
Chlorophyll is also associated with the color red and comes with the nickname “plant blood” due to its’ similarity to the oxygen-carrying molecule hemoglobin. Hemoglobin is a part of every red blood cell you have. Both of these molecules have the ability to increase the oxygen capacity of your tissues. This explains green juice’s role in oxygenating your body.
This increased oxygenation and chlorophyll’s ability to neutralize excess acidity in the blood brings your body into proper balance by providing an alkaline pH, the environment you need to be healthy.
Adding chlorophyll containing foods in the form of green juices to my lifestyle is the way I overcame my disease. It is how I regained my health and was able to get back to living!
Please use the comment section below to share your thoughts and ideas. We LOVE hearing from you!
In health and gratitude,
Elaine & Nevin
Sandoval, David. The Green Foods Bible. Topanga, California: Freedom Press, 2007.
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