Nutrition surveys show that 80% of North Americans fail to get optimal amounts of fruits and vegetables in their daily diets, as recommended by the USDA and the National Cancer Institute. Consuming “green foods” (nutrient-dense, minimally processed, whole foods) is an important way to achieve a healthy diet.
What makes green foods so great? Chlorophyll.(!)
This approach also keeps your immunity up with high levels of carotenoids, antioxidants, and vital enzymes. And, they can help curb your appetite.
Other green foods are alfalfa, wheat- and barley-grass. They contain virtually every beneficial substance known to man, and combined bring all the goodness of the earth to you.
Chlorophyll, the green pigment in plants, is essential in the photosynthesis reactions that convert radiant energy from the sun into chemical energy for life processes.
Inside the cells of green plants, chlorophyll combines with carbon dioxide and sunlight to form simple sugars. Without chlorophyll, plants would be unable to perform essential metabolic functions such as respiration and growth.
TIME Magazine Touts Algae for the New Century!
"10 Foods That Pack a Wallop" appeared in the Jan. 21, 2002 - Jan. 27, 2002 issue of TIME Magazine. Salmon was one of 10 foods promoted in this article.
"Salmon that are free to roam the ocean enjoy a diet of fresh fish, which have eaten smaller fish, which in turn have eaten still smaller fish. At the bottom of that food chain are algae, the key to salmon's health benefits. Algae boast a special kind of fat, known as omega-3 fatty acids, that seems to help the heart. Omega-3s prevent platelets in the blood from clumping together and sticking to arterial walls in the form of plaque. They also drive down triglycerides and ldl (bad) cholesterol. Researchers suspect that omega-3s may block the production of inflammatory substances linked to autoimmune diseases like rheumatoid arthritis and lupus. Even more tantalizing, preliminary reports suggest that omega-3s interact with the fatty layers that surround brain cells and, as fishy as it sounds, may somehow help protect brain cells from the diseases of aging, like Alzheimer's. Other sources of omega-3s: herring, mackerel and bluefish."
Nutrition: What's so special about this Green Superfood?
It's a Powerhouse of energy!
In 1913 a German chemist discovered the role of chlorophyll in plant functions, and noted the structural similarity between chlorophyll and heme, the red pigment in blood responsible for transporting oxygen to all parts of the body.
Both molecules have complex structures, called porphyrin rings, consisting of carbon, hydrogen, oxygen, and nitrogen. Heme (the oxygen-carrying part of the hemoglobin molecule) differs from chlorophyll primarily by the central atom; iron (Fe) in heme and magnesium (Mg) in chlorophyll.
Given the similarity between chlorophyll and heme, could the body directly convert chlorophyll into heme by replacing the central atom? As attractive an idea as that might be, there is no direct evidence that the human body can do this.
There is, however, considerable research and anecdotal evidence that chlorophyll is effective in rebuilding the blood, through metabolic processes that are not yet completely understood.
Add more greens to your nutrition
Due to its natural deodorizing ability, chlorophyll has traditionally been used as a mouthwash and gargle.
Chlorophyll has been shown to stimulate liver function and excretion of bile, strengthen immunity, and detoxify chemical pollutants.
Numerous recent studies have also indicated that chlorophyll has anti-carcinogenic and anti-mutagenic properties.
Chlorophyll is found in highest concentrations in green leafy vegetables like spinach and kale, and in cereal grasses like wheat grass and barley grass, but the highest concentration is found in blue green algae (Super Blue Green Algae).
Given all the potential benefits of adding chlorophyll, why not consider adding more “green” to your diet?