Chlorophyll-rich foods are actually as useful as previously thought. The color green is increasingly becoming an affirmative of a healthy, organic or ecological lifestyle. Green carries a message of naturalness. It is no coincidence that green foods allow the body to stay healthy and vibrant.

Chlorophyll-rich foods
Chlorophyll-rich foods

Green foods are associated with chlorophyll, they are the main source through which we get it, and it in turn is a great indicator of which wheatgrass superfood have healing properties. Why is chlorophyll so important and valuable for the human body? It contains many health benefits that make it a real miracle food. It is defined as the blood of plants and in addition to being the basis for their photosynthesis, it has a structure very similar to that of hemoglobin.

It has been experimentally proven that its action is a stimulant of red blood cells. It captures the light from the sun and transforms it into the human body, that is, it charges our cells with the sun. Chlorophyll thus appears as a very powerful antioxidant.

What is valuable in it are its purifying properties

It contains the element magnesium and with it takes care of the strength of bones and muscles. It also has an alkalizing effect. All green delicious 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 more valuable are the vitamins, minerals and enzymes contained in green foods, sources of chlorophyll.

Exactly which green foods will best charge us with the valuable pigment chlorophyll

These are dark green vegetables. First of all, spinach, broccoli, lettuce, kale, peas. The rule reminds that the more green a food is, the more chlorophyll it contains. So in problems such as non-healing wounds, intestinal complaints, accumulation of toxins should rely on deep 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 cooked for a long time.

green leaves vegetables
Green leaves vegetables

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 are 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 properties of blood plasma.

They have a rich nutritional content, in which chlorophyll predominates. They are very useful in dehydration. Barley stalks are similar to wheat in quality and useful action and have antiviral properties, but a weaker detox effect. They are useful in arthritis and asthma. Chlorophyll can also be used to replenish the body through commercially available nutritional supplements.