Chlorophyll is often referred to as the plant equivalent of human blood. Its deep and vibrant green color is what gives healthy plant life the characteristic green hue we all love to observe in nature.
This deep green pigmented nutrient contains many constituents which make it an excellent addition to the human diet. When we overcook the vegetables that contain a lot of chlorophyll, we are really cooking this powerful nutrient right out of our food. Try eating some raw broccoli, snow peas, kale, spinach or other deeply green pigmented vegetable every day just to ensure you get some in your diet.
There are barely any calories, and you’d be surprised at how much fuller you feel by eating a whole, uncooked vegetable than you would if you ate a whole bowl of the cooked version. That’s because it gives the body what it craves – enzymes, vitamins, minerals and nutrition, which creates a satiety unlike any other you get from eating over-cooked foods.
If the thought of eating plain raw veggies doesn’t appeal to you, try dipping them in hummus. Replace any other snacks you have throughout the day with this, and you should notice a tremendous health boost.
Chlorophyll is structured almost exactly like human blood
The reason chlorophyll is often termed to be the “blood” of plant life is in part because it actually is their main source of life. It also happens to be molecularly structured almost exactly like the hemoglobin of human blood with one exception. The center atom of the chlorophyll molecule contains a different mineral than that of human blood’s center – magnesium rather than iron.
Chlorophyll facilitates the main metabolic function of the plant – photosynthesis. Without photosynthesis, most varieties of plants would die. This conversion of sunlight into a main source of sustenance, along with water, is their main source of nutrition and life-sustaining energy.
Oxygenates the blood
It is thought that one of chlorophyll’s main human health benefits is to help oxygenate and detoxify or “purify” the blood. While there is only anecdotal evidence of this, many who eat a diet naturally rich in chlorophyll (rather than supplementation) report increased energy levels, which could in part be due to this oxygenation and purification of the blood.
High antioxidant value
Chlorophyll has a very high value as an antioxidant, and may be a huge reason why raw vegetables high in this molecule are potent cancer fighting agents. It contains high levels of the potent antioxidant vitamins A, C and E. Not only are these vitamins high in antioxidant value, but they are also anti-inflammatory in nature. Chlorophyll can therefore be viewed as a preventive nutrient when it comes to a variety of diseases that are caused at least in part by inflammation (that’s a very large list) as well as cell mutations (another large list, but primarily cancer comes to mind).
Chlorophyll is also very alkalizing within the body due to its chemical makeup – particularly because of its center atom mineral magnesium which is a known alkalizing agent. Studies have linked overly acidic internal environments to a variety of diseases ranging from cancer and skin conditions to gut health issues. The alkalizing effect of high-chlorophyll foods goes a long way in helping to neutralize health-destroying acid and restoring a healthy pH balance within the body.
A natural “deodorizer”
Chlorophyll is often used for the treatment of bad breath and other foul body odors. Simply chew on a piece of raw broccoli and I guarantee your mouth will feel fresh and clean. It may be in part due to the chemical properties of the chlorophyll itself which have a naturally astringent quality, but it is also thought that since it helps maintain digestive and bowel health, this translates into fewer bodily odors including bad breath.
Best sources of chlorophyll
As mentioned previously, the darker green the vegetable is, the more chlorophyll it contains. This includes broccoli, kale, spinach, swiss chard, wheat and barley grass, and darker lettuces like romaine and watercress. In addition, spirulina and blue green algae contain high levels of chlorophyll.
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