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GREEN FOODS:
THE MAGIC OF CHLOROPHYLL
Article by herbalist Dave
Hawkins, MH, CNC
The healing benefits of
green foods have been recognized throughout history. Many
indigenous peoples and all mammals (except humans) live
primarily on grasses and green plants in times of disease.
To better understand this healing power, we need to
understand how chlorophyll affects the body.
Let’s begin with the history surrounding the use of
chlorophyll.
Studies back in 1911
discovered that there was a similarity between chlorophyll
and hemoglobin (red blood cells) in human blood.
Their molecular structure is identical except that
hemoglobin is attached to the metallic ion of iron, and
with chlorophyll the metallic ion is magnesium.
This structural similarity explains why these two
vital substances are at the center of life.
Chlorophyll is the blood of the plant.
The
therapeutic uses of chlorophyll are unknown, but man’s
observation of animals has been instrumental in the use of
many medicinal plants. One example is
your cat or dog eating grass.
Some of the properties and
actions of chlorophyll include:
-
Purification: Stops
bacterial growth in wounds and the growth of fungi and
yeasts in the intestinal tract.
-
Deodorizes: Eliminates
bad breath and body odor.
-
Cleanses: Removes drug
deposits and counteracts all toxins-deactivates many
known carcinogens.
-
Preventive: Halts tooth
decay and gum infections.
-
Anti-inflammatory:
Counteracts the following: Sore
throat, pyorrhea, gingivitis, ulcers, inflammatory
bowel, skin inflammations, arthritis, and
pancreatitis.
-
Renewal:
Builds blood, renews tissues, promotes healthy
intestinal flora, improves liver function, activates
enzymes to produce vitamins E, K and A.
Chlorophyll has also been
beneficial in treating anemia, high blood pressure,
relieving nervousness and as a mild diuretic. This is
mainly due to its magnesium content.
Let’s look at some food sources of chlorophyll.
Of course, all
green leafy vegetables like chard, kale, collard, mustard,
spinach, alfalfa, and sea vegetables.
Leaf lettuce, broccoli, green beans are also good sources.
However, over the years there have been other
sources that are now available that you might not
recognize.
Let’s begin with the micro
algae. These would
include
Spirulina, chlorella, and blue
green algae. These are primitive
organisms that were among the first life forms on the
planet. Encoded in their RNA/DNA are
over 3-1/2 billion years of life. Micro
algae exist on the edge of the plant and animal kingdom.
They not only contain chlorophyll but proteins,
beta-carotene, and nucleic acids. These nucleic acids
are
known to benefit cellular renewal and to reverse aging.
Spirulina
is nurturing, tonifying, and
helpful in overcoming deficiencies. It
also offers cleansing action on the body.
It is a complete source of protein and is rich in
the essential fatty acid GLA (Gamma
Linolenic Acid). Its properties
include: slightly salty flavor, cooling, nutritive,
detoxifies the kidneys and liver, builds blood, cleanses
arteries, enhances intestinal flora; and inhibits
opportunistic bacteria, fungi and yeasts.
Spirulina has been used
in the treatment of: anemia, hepatitis, gastritis,
diabetes, obesity, hypoglycemia, malnourishment, and skin
conditions.
Chlorella is another
well-known algae but has a much
different nutrient profile than
Spirulina. Its uses are similar to
Spirulina, but there are some
differences. Chlorella has the ability to bind with heavy
metals, pesticides and known carcinogens like (PCBs) and
carry them safely out of the body. The
cell walls have the ability to activate the immune system
and shows anti-tumor properties. Some of
the major uses of
chlorella are for improving growth patterns in children,
healing injuries, chemical sensitivities, nervousness,
seizures, multiple sclerosis, immune deficiency, and all
blood sugar disorders.
Blue green algae are another
popular form of chlorophyll. This is
found usually in the wild, and one source is the
Klamath Lake
in Oregon.
Wild blue green algae are bitter, cooling, mildly diuretic,
a neurostimulant, an
antidepressant and a relaxant. It has
been used to treat obesity, drug addiction, Alzheimer's,
arthritis, and similar conditions mentioned above.
One other
algae worth mentioning is
Dunaliella. This alga is the
source of many beta-carotene products currently on the
market.
Another source of
chlorophyll would be cereal grasses.
Mainly, wheat grass and barley grass being the most
popular. Let’s examine these two
grasses. They are both similar in
action except that barley grass is easier to digest. These
are made by extracting the juice of the wheat and barley
grass and then freeze drying into a powder. In addition to
their high nutrient content, they offer unique digestive
enzymes not available in other foods. The anti-oxidant
enzyme sod (super oxide dismutase)
is present and is used by the body to slow aging and to
promote cellular regeneration. Cereal
grasses have been shown to benefit the following
conditions: Arthritis, burns, cancer, constipation,
emphysema, gangrene, hypertension, hemorrhoids, ulcers,
PMS, and heavy metal toxicity.
As you can see, there are
numerous ways to get chlorophyll into your body. Liquid
chlorophyll is usually made from organic alfalfa. This form
is usually diluted with water and drank once or twice a
day. It has a pleasant taste.
If you are considering the
use of chlorophyll, it is important to assess your body.
Many of these chlorophyll rich substances come in formulas
or by themselves. They can be taken for preventive measures
and therapeutically. Be sure to consult
with an authoritative source or heath care practitioner.
There is not much in the literature about toxicity
of too much chlorophyll. However, with observation of the
use with animals and humans, there have not been any
reported cases of toxicity. Be sure the
source is clean and chemical free.
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