Chlorophyll is
often referred to as the blood of the
plant and is responsible for
stimulating the process known as
photosynthesis. Simply stated,
photosynthesis uses light to convert
carbon dioxide and water into
glucose, which is used for energy.
Structurally, chlorophyll is nearly
identical to hemoglobin, the
molecule in your blood responsible
for transporting oxygen. The only
difference is that the central atom
of hemoglobin is iron, while that of
chlorophyll is magnesium.
Many
people believe that chlorophyll
performs the same function as
hemoglobin and count this as one
of its health benefits. Though not
scientifically proven, it’s a viable
theory.
Chlorophyll also helps to
replenish our red blood cells, which
in turn increases oxygen levels in
our blood. Other benefits often
attributed to this amazing green
pigment include how it:
• Promotes weight loss
• Protects DNA from damage by
many carcinogens
• Enhances wound healing and
tissue regeneration
• Increases energy
• Decreases inflammation in
certain conditions, such as
pancreatitis
• Decreases appetite because it
contains the compound thylakoid
• Keeps carcinogens from
attaching to DNA in many of your
organs, and thus prevents
development of cancer
• Helps break up calcium oxalate
stones in your kidneys
• Extracts heavy metals, such as
mercury, from your blood
• Stabilizes blood sugar
• Improves skin problems
• Improves mental clarity
• Maintains an alkaline
environment in which diseases are
unable to thrive
The reason it’s better to consume
chlorophyll from raw juices and
smoothies rather than from cooked
vegetables is that cooking lowers
the content.
You can tell
when this happens because your
vegetables will change from a
bright green to a darker, olive
green. Once they have changed to
the darker hue, there is very little
useful chlorophyll left in the
produce.
