In 1780, English chemist Joseph Priestley discovered that plants can restore the air around a burning candle. He experimented with a mint plant, and placed it in an upturned glass jar submerged in water for several days.
He found that the air remaining in the jar did not extinguish the candle, nor did it kill the mouse that he had also put into the jar.
In other words, Priestly realized that plants produce oxygen. He had discovered photosynthesis.
Did you know that the chlorophyll in the leaves on a tree captures the energy from the sun and converts carbon and dioxide into sugar and oxygen for the tree’s food? Pretty neat, huh?
If this healthy transfer of energy keeps plants alive, why not use it for human health?
How It Works
Chlorophyll is the molecule in photosynthesis that absorbs sunlight and uses the sun’s energy to synthesize carbohydrates from CO2 and water. This photosynthesis process is the basis for sustaining the life processes of all plants.
Since animals, including humans, obtain their food by eating plants, photosynthesis is technically the source of all life on Earth.
Pretty important stuff, I’d say. Well, it gets even better.
Chlorophyll is a photoreceptor, which means that it traps an incredible life power.
Chlorophyll is found in the chloroplasts of green plants, which makes green plants green. The basic structure of a chlorophyll molecule is very similar to the structure of the heme group found in hemoglobin in animal blood, with one exception – in heme, the central atom is iron, whereas in chlorophyll, it is magnesium.
In a plant, the chlorophyll molecule is what absorbs the sunlight, and just like hemoglobin in the human body, in order to synthesize carbohydrates, both chlorophyll in plants and hemoglobin in animals need to be attached to the backbone of protein. This allows the integration of carbohydrates to produce energy and sustain life.
Catalyzed by sunlight, the actual chemical reaction in a plant is between carbon dioxide and water. This produces glucose (sugar) and the waste product, oxygen.
The glucose is either directly used as an energy source by the plant for metabolism and growth, or forms starch to be stored until needed later. The waste oxygen is excreted into the atmosphere.
Benefits of Chlorophyll
So how does chlorophyll benefit your health? Well, let’s begin with this short list:
- Detoxifies the liver
- Eliminates body odor and bad breath
- Cleans the digestive tract
- Helps prevent liver disease
- Used in cancer therapy
- Helps eliminates anemia
- Eliminates mold and other microbes from the body
That’s an impressive list.
Many studies in cancer research are opening up new possibilities for cures and prevention measures, and the daily consumption of chlorophyll may be one of them.
Chlorophyll has been shown to have positive effects on cancer cells within the human body. Research is being conducted to scientifically determine whether chlorophyll’s cancer fighting factors are strong enough to play a dominant role in the destruction of cancer cells, or at the very least, used as an effective preventative agent.
Chlorophyll is of considerable interest as an anticarcinogenic substance because it is so abundant in the green vegetables that all animals consume.
It’s abundant, it’s easy to use, and it’s inexpensive. Now THAT’S healthy cancer prevention.
Here are some sources that are rich in chlorophyll:
- blue-green algae
- green barley
- wheat grass
Liquid Chlorophyll Supplement
I recommend Liquid Chlorophyll 100 mg Spearmint by World Organics or Nature’s Way, using high quality alfalfa leaves. The spearmint flavor is derived from spearmint leaves, and leaves your mouth feeling oh, so fresh.
Source of Copper
Many people are low in copper, and chlorophyll contains organic copper, an essential element that everyone needs for nerve health.
If your hair analysis shows that you are low in copper, which can be a root cause of fibromyalgia symptoms, I recommend using liquid chlorophyll to help boost your natural copper levels for blood and nerve health.
And here’s an interesting fact: as the chlorophyll in leaves decays in autumn, the green color fades and is replaced by the oranges and reds of carotenoids. It’s a win-win.
So, no more excuses for not eating your greens!
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Disclaimer: This article is for informational purposes only, and is educational in nature. The FDA may not have evaluated some of the statements. This article is not intended to diagnose, treat, cure, or prevent any disease. Please discuss with your own, qualified health care provider before adding supplements or making any changes to your dietary program.