Protection From Cancer Is Available From Chlorophyll

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The fat soluble chemical chlorophyll causes the green coloring found in plant life. Chlorophyll is the one substance in plants that makes photosynthesis possible; without photosynthesis, the world as we know it would be a drastically different place. Discoveries have been made concerning chlorophyll that show it has power that extends considerably beyond photosynthesis. Michael T. Simonich of the Linus Pauling Institute states that chlorophyll aids the body in fighting cancer growth and guards the body from harmful oxidants.

The destructive influence of a variety of carcinogens have been proven to be reduced by chlorophyll. These carcinogens come from a variety of sources including pollution in the air, fungus tainted nuts and grains and toxic substances created when meat is overcooked. 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. With a dose of 300/mg per day, 100 mg given three times daily, it was shown that chlorophyllin greatly reduced the instances of liver cancer. At this time the Chinese are conducting further experimentation concerning the antimutagenic and antioxidant characteristics of chlorophyll.

Supplemental forms of chlorophyll, research has shown, should be taken 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 digested before any carcinogenic compounds to be able to provide maximum efficacy.

It is no wonder that dark green vegetables provide the largest naturally occurring source of chlorophyll. Spinach, leeks, green beans, kale and other dark green vegetables should be a consistent part of a person’s meal plan. Research indicates that persons that do not already show signs of cancer can find substantial 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.

Protection From Cancer Is Available From Chlorophyll
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