Chlorophyll Fights Cancer
Chlorophyll is a fat soluble chemical that gives plants their green pigmentation. As most people are aware, chlorophyll is what makes photosynthesis possible. Without photosynthesis, our world would be much different than it is now. In recent years, the scientific community has realized the strength of chlorophyll is much further reaching than photosynthesis. It has been stated by Michael T. Simonich of the Linus Pauling Institute that chlorophyll protects the body from oxidation and helps retard cancer growth.
It has been proven that chlorophyllin , a derivative of chlorophyll, can stop the action of several chemical carcinogens by George S. Bailey, Ph.D. The carcinogens that were tested come from air pollution, overcooked meat and fungus tainted grains and nuts. Chlorophyllin blocks the metabolization of these harmful substances. This prevents them from mutating healthy cells, which prevents the development of new cancer cells and limits the growth of existing cells.
The large quantities of fungus tainted nuts and grain in eastern China led to the original discovery of the power of chlorophyll. The high incidence of liver damage and cancer was linked to the tainted food products. Shortly after this it was discovered that supplementation of the diet with chlorophyll was beneficial in the treatment of these health issues. Experimentation with chlorophyll in showed that 300mg/day given in three 100 mg doses greatly reduced the number of people with liver cancer. Tests are still being conducted regarding the antimutagenic and antioxidant properties of chlorophyll and chlorophyllin.
It has been established that chlorophyll supplementation is best taken prior to eating. If the chlorophyll is included as part of the meal , such as a salad or some leafy, green vegetables, this portion should be eaten first. To provide optimum effectiveness, the chlorophyll needs to be metabolized prior to the ingestion of any carcinogens.
The greatest, natural source of chlorophyll is found in green, leafy vegetables. Vegetables such as spinach, leeks and kale and any other dark green, leafy vegetables should be included in your diet on a regular basis. Researchers have established that people that do not already have cancer will find great enough protection from the daily recommended servings of vegetables as to make dietary supplementation of chlorophyll unnecessary. When you have dark green, leafy vegetables as a regular ingredient in your diet plan, you will receive the cancer protection found in chlorophyll as well as the other known health benefits. Good health to you!