With chlorophyll against the most severe diseases

Chlorophyll gives plants their characteristic green color, and extensive research at the University of Oregon in the USA has shown that it also has a significant impact on human health. This is especially true in the case of cancer diseases, as chlorophyll primarily provides energy to the immune system, allowing it to fight against invasive cells more easily. Chlorophyll contains many antioxidants, has antifungal properties, and prevents DNA damage.

But that is not the only benefit of chlorophyll. In addition to being a remedy against cancer, it is also a blood purifier, improves blood count and circulation, detoxifies the body, is rich in enzymes and amino acids, which improves liver function. It regulates the level of calcium in the body, alkalizes our body, acts as an antioxidant, has anti-inflammatory properties, eliminates bad breath and body odor. Besides that, it revitalizes the vascular system, improves dental and gum health, lowers blood sugar, and strengthens gut flora.

The list of benefits is extremely long, so the key question is, how to get as much chlorophyll into the body as possible?

Since in the summer we have practically all vegetables available, especially homegrown ones, it is important to eat as much green vegetables as possible. But chlorophyll has another problem. It is stable only up to 47 degrees Celsius. So if we heat the vegetables above this point, there’s no more chlorophyll left.

Otherwise, the easiest way to get fresh chlorophyll is by extracting juice from plants. Most blenders shred and crush food, but only release a small portion of chlorophyll. Therefore, we recommend that you add a little water to green vegetables before putting them into the blender; after chopping, pour the mixture into glass jars and let it sit for two hours or until a green sediment forms. In the water above it is the highest amount of pure chlorophyll, which, on top of that, is in an easily digestible form.