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Your Best Source for Chlorophyll: Raw Foods

What nutrient is so good for you that it has been called a "wonder drug", and has played a major part in healing a woman from gangrene? You may have guessed from the title of the article: Chlorophyll. What is the difference between straw and hay? Chlorophyll. For those that are city dwellers, good hay is rich in chlorophyll, and food for many animals, that in turn are food for many of us. Without this vital element, plants, as well as animals and man, would cease to exist. In this article, I will address some of the many benefits of chlorophyll, and explain why raw foods are the best source for this incredible nutrient.

Chlorophyll is the green pigment found in plants, that enables them to take nutrition from the air, sun, and water, and make them "living", raw foods. This green pigment covers up any carotene pigment in the plant. Chlorophyll is more than just a pigment, obviously, but the pigments tell-tale green color is a great indication if what we are going to eat, or juice, has this most essential element.

Many studies have been done on chlorophyll's benefits. It is fascinating to me that the chlorophyll pigment, is almost identical to our blood pigments! The biggest difference is that the chlorophyll pigments center atom is magnesium, while our bloods center atom is iron. Think of it! The element that causes plants to be able to convert light into energy, is almost identical to our blood pigment. Thus the nickname: "green blood". This is why chlorophyll is so good for our blood! With undiseased blood, most diseases are impossible.

It has been noted that since chlorophyll is a body deodorant, that animals such as horses and cows should have sweet breath. It is implied here that they don't, but being the city girl that I am, I will just have to take others' word for this. However, there was a study done by a veterinarian, Dr. Maurice E. Serling. He gave his canine patients in his veterinary hospital doses of chlorophyll, and banished all halitosis and body odor after six hours! When the tablets were discontinued, the odors resumed, and when they were started again, the odors left again!

There are many benefits of chlorophyll, really too many to list in detail in this article, since it has been used to fight many different diseases, but I hope to give you a basic understanding of a few of its benefits. They are: purification of the blood, liver, constipation and gas corrector, emphysema, abcesses of the liver and kidney, kidney stones, and it has also been shown to be an excellent topical for infections and burns! Chlorophyll contains properties that break down carbon dioxide, and release oxygen, which kills bacteria. Amazingly, it has also been used by professionals in deep surgical wounds! Its absence of toxicity, and promotion of repair tissue/skin, and soothing qualities makes it a miracle antiseptic, and it is my belief that if it could be patented, it would be, along with the air we breathe. (Thank goodness that's not so!)

The raw foods that contain chlorophyll are: green leafy vegetables of all kinds, green olives, romaine lettuce, sea vegetables, broccoli, green peas, leeks, bell peppers, wheatgrass juice, and barleygreen (juice). The best salad green for chlorophyll is spinach. It has been shown that cooking changes the chlorophyll, but the results are inconclusive to how it affects us. It results in the magnesium atom in the center, though, being replaced with hydrogen; and chlorophyll being absent after 20 minutes of boiling. Even though green vegetables are full of chlorophyll, many who are really sick do not absorb this chlorophyll due to the sad shape their colon is in; juicing the raw foods eliminates the fiber, making the juice and the chlorophyll absorbed by your body in a few minutes!

Ann Wigmore has an unforgettable personal testimony of how she overcame gangrene in her leg. She was told she had to have her leg amputated, or she would die. She absolutely refused, even though her parents, and the Doctor were angry with her. She was basically left alone, and describes hours of solitude outside; since she couldn't get around very easily, she ate grass! She believes the wheatgrass juice cured her, thus her entrance into that industry. The Bible does say that the herbs are for the healing of the nations, and given Ann Wigmore's testimony, and scores of others, I think that it is safe to say that the chlorophyll in these herbs is definitely a factor!

In conclusion, raw foods remain the best way to consume chlorophyll, with juicing your vegetables or drinking wheatgrass or barleygreen being the best. It is possible to lightly steam vegetables, and still get some chlorophyll, but it is not ideal, because of the changed atom structure, and the unknown consequences of doing so.

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About The Author: Roxanne Vick is the SAHM (stay-at-home-mom) of nine children. She loves organic greens, as well as hiking, gardening, and spending time with her children. Come visit her site to find some delicious recipes rich in chlorophyll!. http://www.myrawfooddietrecipes.com

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