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Murray, America's #1 Talking Bird City Foolin' |
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The dark green pigmentation in plants is a fat soluble compound known
as chlorophyll. Without chlorophyll, photosynthesis, and life on this
planet would not exist as we know it today. Recently it has been
discovered that chlorophyll also has beneficial properties that extend
well beyond photosynthesis. Michael T. Simonich of the Linus Pauling
Institute states that chlorophyll can help the body fight cancer growth
and shields the body from harmful oxidants. It has been proven that chlorophyll combats the harmful actions of multiple carcinogens. Air pollution, toxic substances created from overcooking meat, and fungus contaminated nuts and grains have been cited as sources of carcinogens. Chlorophyll is able to block the metabolism of these carcinogens, effectively restraining the growth of existing cancer cells and preventing the formation of new cancer cells. The power of chlorophyll was originally discovered in eastern China due to the prevalence of fungus contaminated nuts and grains. The contaminated nuts and grains cause a high rate of liver damage and cancer. Soon it was found that chlorophyll could be helpful in fighting these diseases. The Chinese experimented with chlorophyllin, chlorophyll’s man-made equivalent. This experimentation showed that 300mg/day, 100mg administered three times daily, dramatically lowered the levels of liver cancer. The Chinese are currently performing further investigation on the antioxidant and antimutagenic properties of chlorophyll. Research shows that chlorophyll should be ingested prior to a meal if taken in supplement form. When chlorophyll is included as a part of the meal, as a salad or side of greens, it should be eaten first, the meat portion second. The chlorophyll needs to be metabolized before any carcinogenic compounds to be able to provide maximum efficacy. The best naturally occurring sources of chlorophyll are green leafy vegetables. Spinach, leeks, green beans, kale and other dark green vegetables should be a consistent part of a person’s diet plan. Research suggests that persons that do not already show signs of cancer can find considerable enough protection from chlorophyll in their diet to cause supplementation to be unnecessary. When a person includes a greater portion of green, leafy vegetables in their diet, not only will they receive the cancer fighting power of chlorophyll; they will also receive all the other known health benefits. |