If you are like me and on the other (wonderful) side of 50, bio-hacking our health to maximize our current life experience is now a priority more than ever. One simple hack is to add a green chlorophyll-rich juice to your day. Why?
Chlorophyll is a green pigment found in cyanobacteria and the chloroplasts of algae and plants. This green we see in nature is thought to be the most powerful healer on earth. It is speculated that for three million years before humans discovered fire or made a tool to kill an animal, we ate green leaves. Green juice is made from primarily vegetables and greens, including leaves. Chlorophyll is often referred to as “green blood” or the “blood of plants”. This refers to chlorophyll’s similarity in make-up to human blood and its high oxygen level. The chlorophyll molecule bears a striking resemblance to hemoglobin, the red pigment in human blood. The red blood pigment is a web of carbon, hydrogen, oxygen and nitrogen atoms grouped around a single atom of iron. Nature’s green chlorophyll pigment is a similar web of the same atoms, except that its centerpiece is a single atom of magnesium.
Energy Benefits
A diet high in raw chlorophyll delivers a continuous energy transfusion into our bloodstream, strengthening our immune system and enhancing the ability of our red blood cells to carry oxygen. The similarity of chlorophyll and hemoglobin make this transfusion possible. I juice often and drink chlorophyll in water – could that be helping my batteries to be the Energizer Bunny?!
Chlorophyll reportedly will assist in correcting any imbalance in the body due in part to its suggested high bio-available iron content. This allows the body to utilize more oxygen, aiding in the removal of accumulated toxins. It is suggested that the internal use of chlorophyll strengthens the cells and inhibits bacterial growth. In Dr. Theodore M. Rudolph’s book, Chlorophyll: Nature’s Green Magic, step by step instructions are given on how to use chlorophyll in various situations. Furthermore “It binds up certain chemicals, including polyaromatic hydrocarbons found in tobacco smoke. It is also able to bind to aflatoxins – the highly toxic and carcinogenic compounds formed by fungi that are found on most produce and grains”3 (peanuts are notorious for aflatoxins).
Chlorophyll is able to help many organs and systems because of its nutritional profile. It is high in organic minerals which are naturally present in the chlorophyll molecule itself, allowing them to be readily absorbed and used by the body.3
Bernard Jensen’s book, The Healing Power of Chlorophyll, explains that chlorophyll and green vegetables control the calcium levels in our body. He suggests that women replenish their calcium by consuming more green vegetables and supplementing with chlorophyll, since menstrual blood contains up to 40 times more calcium than normal blood.
Historically, chlorophyll served as both a disinfectant and antibiotic in the US Civil War, before drugs were developed, as it cleansed diseased tissue, wastes, and the parasites and bacteria feeding on them. Interestingly, fresh young coconut water was used in the Pacific battles of World War II as blood transfusion for wounded soldiers due to its similar structure of our blood plasma. Since our blood exists of about 55% of plasma and 45% of hemoglobin (for the transportation of oxygen.), drinking a mixture of 55% fresh (not bottled) coconut water (chock full of electrolytes!) & 45% chlorophyll (plant blood) is said to be an instant (indirect) blood transfusion by helping re-build the blood.5
Anecdotally, I have read of cases where liquid chlorophyll, taken orally, was used as an alternative to blood transfusions. A pint of chlorophyll was drunk the night before a scheduled blood transfusion and in the morning, the blood count and platelet levels were normal and the blood transfusion cancelled.”1 In Bernard Jensen’s book, The Healing Power of Chlorophyll, he claims there have been numerous experiments with chlorophyll on rats. In one such experiment, the blood was extracted from a rat and replaced with liquid chlorophyll and the rat went right on living. N.B. I have not personally seen any published research on these concepts (not to say there isn’t any though). I include these stories, although anecdotal, merely to stimulate thought. If you find any published research, please share.
More Uses of Chlorophyll from Renowned Scientists2
Researcher and nutritionists worldwide have discovered that regular consumption of chlorophyll effectively reduces the risks of diseases and illnesses, including viral infections and cancer. Here are some examples:
Noble Prize Winners, Dr. Richard Willstatter and Dr. Hans Fischer. Discovered the molecular structure of chlorophyll closely resembles human blood. The similarities enable chlorophyll to help increase red blood cell count and elevate metabolism rate within the human body, making it a valuable source of vital nutrient for humans as a whole.
Robert O Young, PhD, Naturopath. Pointed out in his book The pH Miracle for Diabetes that chlorophyll “cuts down on acids binding to DNA, and breaks down calcium oxalate to help neutralize and dispose of excess acid” 4
10 More Reasons to Increase Chlorophyll Ingestion:
- Weight management
- Detoxification
- Digestion
- Increases Vitamin K1/magnesium/antioxidant levels
- Cleanses & detoxifies
- Anti-cancer effect
- Increases energy & stamina
- Acts as a blood builder
- Increases cardiovascular health
- Odour neutralizer.3
Bottom Line
Increasing green juice is an easy way to increase chlorophyll ingestion and here is one of my recipes: Summer Morning Green Juice. There are other ways to get so much chlorophyll would be supplementing with store bought liquid chlorophyll (typically sourced from alfalfa or mulberry) or eat at TON of salads and greens (which is what cows do and many of us attempt but its not as efficient). I also like clean marine phytoplankton, but that is for a future blog. For green vegetables and greens, to “juice them is to extract and condense their healing power”4 and juicing is a practical, whole foods, efficient way. Of course, it is easy if you have a juicer. If not, a simple workaround is to blend your greens and veggies and sieve the fibre out. Not perfect but it is better than not at all.
I teach a workshop: Perspectives on Alkalinity – The Base-ics of Health where I enlighten on green juicing. There is actually more to it than meets the eye. I also coach my clients in increasing their chlorophyll content for their health (especially weight management) through some other unique green supplements not mentioned here. If you are dissatisfied with your current health, please contact me to get on the waiting list for this workshop or contact me for personal coaching.
N.B. A reminder to always check with your physician/Naturopath/Functional Medicine doctor before changing your diet dramatically for contraindications. Liquid chlorophyll can be sodium copper chlorophyllin and has sodium benzoate, potassium sorbate, and sorbic acid as preservatives – be sure to ask you physician if this is appropriate for you, especially if you are taking medication. Given the benign nature of juiced greens and vegetables and the ubiquity of Vit K1/magnesium/antioxidant insufficiency in the diet with corresponding health issues amongst the population, juicing can be a first line strategy alongside a holistic root-cause resolution approach to increase these deficiencies and improve health and well-being.
References
1 – Article: Chlorophyll: The Blood of Plants for a Superior Blood Bank by Ingri Cassel
2 – http://nhpchlorophyll.com
3 – Article: Going Green for Health by Joel Thuna, M.H.
4 – The pH Miracle for Diabetes, Dr Young and Shelley Redford Young
5 – http://ravishingraw.com/wordpress/tag/blood-transfusion/
David Wolfe “Superfoods”
Nutritionally yours, Laura
Laura Kissmann, CD, BSc, R.H.N.
Registered Holistic Nutritionist
“Nothing tastes as amazing as healthy does”
Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. With all things nutritional, there is no one prescription diet, so always consult a medical professional like a nutritionist before embarking on any drastic changes to your diet – we are biochemically unique and our diets should reflect that!
Laura is a Registered Holistic Nutritionist (R.H.N.) and proud owner of Laura Kissmann Wellness. Laura empowers others to reach their health goals through one-on-one nutritional coaching, Access Consciousness Bars® treatments and health changing workshops. She has had success with diverse challenges including Auto-immunity, Digestive, Weight & Concussions.
Hi Laura,
Great article…well researched and nicely articulated. Any recipes you’d suggest? I bought a juicer!!
I don’t have a juicer but what kind of liquid chlorophyll do you suggest. Ps we have a nutters her in town plus quite a few health food stores
Great question Heather! I use Pure-Le Natural (called Liquid Greens) unflavoured for several reasons, the primary being it does not have glycerin like many do. Many are sensitive to glycerine and its acidic in nature. Its also in glass not plastic to avoid cancer causing xenoestrogens. I buy the concentrated bottle
Congratulations Greg on the juicer! I have one low oxalate recipe called Summer Morning Green Juice on page 2 of my Recipes (under Blog). I updated the blog to include the link. If you use organic celery and cucumber (I find these too $ yet to buy organic) and some mixed greens as your base – you are off and running! If its too hard core at first, add 1/2 to 1 organic green apple to get used to the taste more then graduate from the apple to reduce the fruit sugar. Adding herbs like parsley and cilantro and give nice flavour too. Lemons and limes too! Good luck and let me know how it goes! And thanks so much for the feedback – I never know who reads my blogs and your compliments are huge coming from a PhD!