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Foods Rich in Chlorophyll

Iliana AngelovaIliana Angelova
Nadia Galinova
Translated by
Nadia Galinova
Foods Rich in Chlorophyll

The color green is increasingly becoming an affirmation of a healthy, organic or ecological lifestyle. Green carries a message of nature. It is no coincidence that green foods enable the body to remain healthy and vibrant.

Green-colored foods bind and associate with chlorophyll, they are a major source of chlorophyll, which in turn is a great indicator of which foods have healing properties.

Why is chlorophyll so important and valuable for the human body?

It contains many health benefits that make it a true miracle food. It is defined as the blood of plants, and besides being the basis for their photosynthesis, it has a structure very similar to that of hemoglobin. It has been experimentally proven to act as a red blood cell stimulant. It captures the light from the sun and transforms it into the human body, that is, it charges our cells with the sun.

Chlorophyll in this way appears as a very powerful antioxidant. The valuable thing about it is its purifying properties. It contains the element magnesium and takes care of the strength of bones and muscles with it. It also has an alkalizing effect. All green foods have the ability to bind to heavy metals and remove them from the body. Chlorella algae is emblematic in this regard.

Chlorophyll is usually accompanied by iron in food, but the vitamins, minerals and enzymes contained in green foods sources of chlorophyll are more valuable.

Which green foods will best supply us with the valuable pigment chlorophyll?

cooking with chlorophyll foods

These are the dark green vegetables. First of all, spinach, broccoli, lettuce, kale, peas. The rule reminds us that the more saturated green a food is, the more chlorophyll it contains. So, for problems such as non-healing wounds, intestinal problems, accumulation of toxins, you should bet on saturated green foods - they are an unfavorable place for the development of harmful bacteria.

When consuming green vegetables, it should be remembered that they should not be thermally processed for a long time. This reduces the amount of chlorophyll in them. Raw or briefly steamed is a better option for processing them.

One of the most useful green foods is wheat and barley stalks and their juice. The human body absorbs them quickly and easily and they charge the body with energy in a short time.

Wheat stalks rejuvenate and improve the elastic qualities of blood plasma. They have a rich nutritional content, in which chlorophyll predominates. They are very useful for dehydration.

Barley stalks are similar to wheat stalks in terms of qualities and beneficial effects and have antiviral properties, but a weaker detox effect. They are useful for arthritis and asthma.

The body can be loaded with chlorophyll also through the nutritional supplements offered in stores.