Chlorophyll

"If you're green on the inside, you're clean on the inside."

-- Dr. Bernard Jensen

Green is good. Green is the very center of the rainbow. Green is centering Eat green-leafy vegetables for strength. Green leaves are transformed into the structure of the body.

Whether it is green herbs or big leafy vegetables, such as kale, green leaves must be a significant part of the diet. Green-leafy vegetables are our best and most reliable source of fiber.

Herbs have become quite popular in recent times. Green-leafed vegetables (lettuce, celery, parsley, cilantro, etc.) are truly herbs, but are so common, they are often overlooked for their healing and rejuvenating properties.

Chlorophyll is the pigment in plants within which photosynthesis takes place. Chlorophyll absorbs the vibrant Sun energy and transforms it into plant energy. This energy is transferred directly to you when you eat chlorophyll-rich foods, such as green-leafed vegetables.

Chlorophyll is the blood of plants, just as hemoglobin is the blood of the body; the only difference between the two molecules is that chlorophyll is centered on magnesium, while hemoglobin is centered on iron. Eating green-leafy food is a transfusion of Sun energy to blood energy in the arteries.

Green-leafed vegetables are overall the best source of iron; parsley and spinach are particularly high in iron. Greens heal anemia. (other sources of iron included red-colored fruits, such as watermelon, berries, pomegranate, and red-flesh figs).

Green-leafed vegetables often do not taste as wonderful as fruits. But eating them nonetheless breaks associations of pleasure with eating, therefore decreasing the possibility of overeating. Green-leafed vegetables diminish the enjoyment in eating and act as a natural stop for us in the eating cycle.

Where does the cow get its calcium for its milk? From green grass of course. Now we are not grass eaters, but this analogy is instructive because it demonstrates that all the minerals a cow is constructed from are present in grass - simple green grass!

Green-leafed vegetables are always the best source of heavy minerals: calcium, magnesium, etc. The alkaline minerals in greens balance the acid-forming minerals (sulfur, chlorine, and phosphorus) found in avocados, nuts, seeds, onions, garlic, etc.

Green-leafed vegetation is also an excellent detoxifier of the liver, especially wild green vegetation. Deep green and wild green vegetation binds with heavy metals and chemicals from recreational drugs and allows the body to wash them out as salts through the urine.

If green-leafed vegetables, which are high in oxalic acid, such as beet greens, chart, lamb's quarters, rhubarb, and/or spinach are cooked, then the heat-altered oxalic acid can combine with calcium in the body, interfere with iron absorption, and eventually (if eaten in large quantities over a long period of time) form stones in the kidneys. If eaten raw, the oxalates in these vegetables are normally metabolized properly by the body. If one feels kidney pains 3-6 hours after eating these vegetables (even if in the raw state), then they should be avoided.

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