Fuel Your Body’s Cells with Chlorophyll, The Essence of Life
“Chlorophyll is the most powerful cleansing and purifying agent in nature. It detoxifies the liver and bloodstream, and cleanses and sweetens the bowel.”
— Dr. Bernard Jensen
Are you struggling with aging, obesity, acid pH, diabetes, low energy, weakened immunity, or nutritional deficiencies? If so, then you need to learn more about the healing, cleansing, nourishing, and rejuvenating power of chlorophyll.
Throughout history, the color “green” has been associated with healing, new life, growth and regeneration. Chlorophyll is the pigment within all plants where photosynthesis takes place. Chlorophyll is known as “concentrated sunlight” because it absorbs the energy from the sun and transforms it into plant energy. When you eat chlorophyll-rich foods, you can directly benefit from the transfer of this energy. Because it is almost identical to human blood, chlorophyll is also known as the “blood” of the plant. The only difference between human blood and chlorophyll is that hemoglobin’s molecular structure is centered on iron and chlorophyll’s is centered on magnesium.
Human Blood and Chlorophyll Are Almost Identical
The nearly identical similarity between human blood and chlorophyll represents the perfect symbiotic relationship between man and the plants. All life on the earth is co-dependent. Plants give us oxygen and we give them carbon dioxide. Chlorophyll is the substance that fuels all life on earth; without it, there would be no plants and thus, no oxygen or humans. When chlorophyll is introduced into the body, it could allow the blood to, among many other things, deliver more oxygen to the body and “build” blood in those systems that are weakened by disease and toxins. This is simply another way to describe the detoxification process that many people experience once they introduce chlorophyll rich green foods into their diets.
Scientific Research Validates the Regenerative Power of Chlorophyll Rich Cereal Grasses
Research on the use of the young green leaves of cereal plants has been carried out in the United States since the late 1920’s. In the 1930’s, when scientists began observing that greens offered many nutritional benefits, dehydrated cereal grass became available as a human food supplement. In 1940, Drs. George Kohler, Charles Schnabel, and W. Graham presented information about the nutritional properties of cereal grasses to the annual meeting of the American Chemical Society. The authors of this paper reported that cereal grasses contain high levels of a variety of important nutrients—vitamins, minerals, enzymes, protein, and of course – chlorophyll. They proposed that a concentrated green product, higher in nutrient content than commonly consumed vegetables, would be both a logical and economical way to provide the population with the nutrients that were lacking in their diets.
15 pounds of wheatgrass is equal in overall nutritional value to 350 pounds of the choicest vegetables
According to Dr. Schnabel, 15 pounds of wheatgrass is equal in overall nutritional value to 350 pounds of the choicest vegetables. Since, already in 1940, one third of the population in the United States were purchasing nutritionally inferior foods, the nutritional benefits of a cereal grass concentrate made practical sense. Unfortunately, in the 1950’s, synthetic nutrients became very popular and overshadowed the “whole food”, concentrated cereal grasses that the researchers had been studying. Still today, although synthetic supplements are widely sold, whole food concentrates, such as green foods, are increasing in popularity.
Green foods offer a broad spectrum, synergistic blend of whole food nutrition.
Unlike synthetically derived multi-vitamins, wheat grass and other concentrated green foods offer a broad spectrum, synergistic blend of whole food nutrition. For those who may be gluten intolerant, it is important to note that there is no gluten in wheat grass since it is harvested at an early stage of growth prior to the development of the grain. In order to maximize the nutritional content of cereal grass juices, the grass is harvested at this relatively young stage (also known as the first jointing stage).
Starting in the 1960’s, Dr. Ann Wigmore began her crusade to popularize wheat grass juice after she personally experienced its remarkable regenerative and anti-aging properties. She began her health center in 1968 where she educated thousands of people about the benefits of wheat grass juice. Her principles continue today in many areas of the world. She acknowledged receiving a letter from Dr. G. H. Earp Thomas, a biochemist at Bloomfield Laboratories, stating that he believed that wheat grass juice was perhaps the “richest nutritional liquid to man.”
“The grain of grass contains all the elements of which the body is composed including revitalizing and rebuilding materials, force producers for energy and also the eliminators of waste acids. Grass and sprouts are perfect foods.”  — Dr. Ann Wigmore
Barley grass juice contained up to 60 times more Vitamin C than oranges and 8 times more iron than spinach.
At the same time that Dr. Ann Wigmore began popularizing wheat grass juice, a research pharmacist in Japan, Dr. Yoshihide Hagiwara, began to research the benefits of barley grass juice. He discovered that barley grass juice contained up to 60 times more Vitamin C than oranges and 8 times more iron than spinach. A study done by a team led by Dr. Hotta and Dr. Kobuto at UC San Diego discovered that a component of green leaves from young barley plants promoted the repair of DNA significantly when compared to the control group.
“It was clear to me…that the leaves of the cereal grasses provide the nearest thing this planet offers to the perfect food…It is my belief that the steady depletion of that natural green power in the human diet, and its displacement by other nutrients of questionable value, constitutes the most serious threat of all to good health.” 3– Yoshihide Hagiwara
Wheat grass chlorophyll contains strong inhibiting powers against certain forms of cancers.
Researchers have discovered that wheat grass chlorophyll contains strong inhibiting powers against certain forms of cancers. Dr. Chiu-Nan Lai, with the Department of Biology, The University of Texas System Cancer Center, part of the M.D. Anderson Hospital & Tumor Institute in Houston, reported in Nutrition & Cancer (1:27-30, 1978) that liquid fractions of wheat grass ‘selectively inhibited the mutagenic effect of carcinogens requiring metabolic activation…’ Dr. Lai showed that an extract of wheat grass, when applied to known chemical mutagens (which cause cells to become cancerous), decreased their cancer-causing ability by up to 99 percent. Further studies on the strong anti-mutagenic activities of certain common vegetable chlorophylls were later reported in another cancer journal, Mutation Research (77:245-50, 1980).
Consumers turn towards “green” for nutrition is because of the powerful healing properties of chlorophyll
If we are to fully understand the entire apothecary of green foods, further research needs to be conducted. Botanists, chemists and other scientists will continue to catalogue an infinite number of nutrients that can be found in these miracle foods. Wheat grass and barley grass, being the top of the ladder when it comes to concentrated green foods, contain a powerhouse of nutrients including: vitamins A, B complex, C, and E; a full spectrum of minerals and trace elements including calcium, iron, magnesium, and potassium; a number of special enzymes including an enzyme called superoxide dismutase (SOD), which acts as the “immune system” of the plant; and amino acids (proteins). Perhaps the most important reason consumers turn towards “green” for nutrition is because of the powerful healing properties of chlorophyll.
Wheat and barley grasses are approximately 70 percent juice by weight and about .07 percent chlorophyll. They are also very high in oxygen. The brain and all body tissues function at an optimal level in a highly oxygenated environment. Chlorophyll has anti-bacterial properties and can be used inside and outside the body as a healer. The high magnesium content in chlorophyll builds enzymes that can help restore the sex hormones.
Since chlorophyll is similar in structure to hemoglobin, many people believe that it has the ability to build the bloodstream.
Chlorophyll Rich Wheat & Barley Grass Help Buffer Acids and Alkalize the Body
One of the amazing health benefits researchers and scientists are discovering with nutrient dense cereal grasses rich in chlorophyll is their ability to buffer acidity in the body and stabilize pH levels. Low pH or increased acidity in the body is a contributing factor to many diseases (such as osteoporosis, kidney stones, hormonal imbalances, cancer, etc…). If one’s diet is comprised of too many acid forming foods and beverages (such as industrially processed foods, soda, and sugar laden beverages), the body’s alkaline reserves can be reduced, causing acidity to increase in organs, stressing normal metabolic function. In order to buffer damaging acid, the body will leach calcium, magnesium, potassium and other alkalizing compounds from the bones, teeth, joints, and tissues. One way to prevent the development of acid in your body is to make sure that you are eating a variety of colorful vegetables in your diet, especially nutrient dense whole food concentrates like wheat grass and barley grass to compensate for the alkalizing nutrients you’d be missing (magnesium, potassium and calcium).
“If you’re green on the inside, you’re clean on the inside.” — Dr. Bernard Jensen
1. Graham, W., Kohler, G. and Schnabel, C. 1940. “Grass As A Food: Vitamin Content”. Paper presented April 10, 1940, at the 99th meeting of The American Chemical Society.
2. Wigmore, Ann, The Hippocrates Diet and Health Program, Avery Publishing Group Inc., 1984 p. 92
3. Meyerowitz, Steve, “Wheat Grass: Nature’s Finest Medicine”, Book Publishing Company, P.O. Box 99, Summertown, TN 38483, 1999.
4. Young, Robert O., “Sick & Tired: Reclaim Your Inner Terrain”, Woodland Publishing, P.O. Box 160, Pleasant Grove, UT 84062, 2001.
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