Improve The Body's Ability To Defend Itself From Cancer With Chlorophyll

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Chlorophyll, a fat soluble chemical, is the dark green pigment found in plants. Photosynthesis is made possible by chlorophyll; without which life would not exist as it does. 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 protects the body from harmful oxidants.

The destructive influence of a variety of carcinogens have been proven to be reduced by chlorophyll. Air pollution, toxic substances created from overcooking meat, and fungus tainted nuts and grains have been cited as sources of carcinogens. Chlorophyll is able to hinder the metabolism of these carcinogens, effectively restraining the growth of existing cancer cells and preventing the formation of new cancer cells.

In eastern China, where fungus tainted nuts and grains are prevalent, the first signs of the strength of chlorophyll were discovered. A high rate of liver damage and cancer was correlated to the fungus tainted nuts and grains. It was discovered that chlorophyll may be able to combat these problems. Chinese experimentation was conducted using chlorophyllin, the synthetic equivalent to chlorophyll. Through their studies the Chinese proved that 300mg/day, dispensed in 100 mg doses three times a day. The Chinese are currently performing further investigation on the antioxidant and antimutagenic properties of chlorophyll and chlorophyllin.

It has been shown that the ingestion of supplemental forms of chlorophyll should take place before eating a meal. If eaten as a part of the meal, as a salad or greens, it should be eaten prior to eating the meat portion of the meal. The chlorophyll needs to be absorbed 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 recurring 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.

Improve The Body's Ability To Defend Itself From Cancer With Chlorophyll
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