April 2018

What is chlorophyll?

 

Chlorophyll is literally defined as leaf green; the green colouring matter of leaves and plants, essential to the production of carbohydrates by photosynthesis, and occurring in a bluish-black form, called chlorophyll a, and a dark-green form, called chlorophyll b.

Chlorophyll is a green granular matter formed in the cells of the leaves (and other parts exposed to light) of plants, to which they owe their green colour, and through which all ordinary assimilation of plant food takes place. Similar chlorophyll granules have been found in the tissues of the lower animals.

Green plants take in sunlight and transform it into food! This is called photosynthesis, and it is one of the most fundamental processes in nature. Green plants, algae and certain bacteria use the light energy of the sun to form carbohydrate food.

Not only do these greens nourish themselves and become the No. 1 food in the food chain, they also produce oxygen, playing a fundamental role in the biosphere of the planet.

Fifty years ago, scientists proved that chlorophyll kills harmful bacteria. It fights strep and staph infections, bad odours in the mouth, gum disease, and destroys putrefactive bacteria in the digestive tract. It promotes healing of wounds by stimulating the production of connective tissue, helps ear infection, and the list goes on.

Famous research scientist E. Bircher called chlorophyll “concentrated sun power.” He said, “It increases the functions of the head, affects the vascular system, the intestines, the uterus, and the lungs.

It raises basic nitrogen exchange and is therefore a tonic which, considering its stimulating properties, cannot be compared with any other.”

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, increases oxygen utilization by the body. Chlorophyll also reduces the binding of carcinogens to DNA in the liver and other organs.

It also breaks down calcium oxalate stones (kidney stones) for elimination, which are created by the body for the purpose of neutralizing and disposing of excess acid.

 

 

Chlorophyll is similar to haemoglobin in human blood

Chlorophyll’s molecular structure is similar to the haemoglobin of human blood. Haemoglobin is our body’s oxygen transporter. From a chemical standpoint, the components of chlorophyll are almost identical to those of haemoglobin.

A German chemist, Dr Richard Wilsstatter, determined in 1913 that the two molecules closely resemble on another. He found that haemoglobin is composed of four elements – carbon, hydrogen, oxygen and nitrogen – organized around a single atom of iron.

Haemoglobin’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.

By taking chlorophyll into our bodies, we elevate the integrity of haemoglobin in our blood and that translates into improved energy, circulation and oxygenation.

Chlorophyll contains vitamin, mineral and protein compounds and stands alone in its ability to stimulate the body on a cellular level.

Not only does chlorophyll increase heart function and aid the vascular system, intestines, uterus, and lungs, it also acts as a chelator of heavy metals and chemical toxins (grabs on to these molecules and carries them out of the body).