Strengthen The Body's Ability To Fight Cancer With Chlorophyll

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The fat soluble chemical chlorophyll causes the green coloring found in plant life. Photosynthesis is made possible by chlorophyll; without which life would not exist as it does. It has come to the attention of the scientific community in recent years that the power of chlorophyll reaches farther than 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.

It has been proven that chlorophyll combats the harmful actions of multiple carcinogens. 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 prevent the metabolism of these carcinogens, effectively inhibiting the growth of existing cancer cells and preventing the formation of new cancer cells.

The pervasiveness of fungus tainted nuts and grains in eastern China led to the discovery of the power of chlorophyll. 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. 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.

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 absorbed 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 regular part of a person’s meal 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.

Strengthen The Body's Ability To Fight Cancer With Chlorophyll
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