Chlorophyll is the green pigment present in plants that is responsible for collecting and storing energy from the sun. It is a molecule that absorbs sunlight and uses its energy to synthesise carbohydrates from CO2 and water in a process known as photosynthesis. Because the chlorophyll molecule is almost identical to the haemoglobin molecule in red blood cells it is often referred to as ‘nature’s blood’.
One of its many attributes includes its ability to stimulate the production of red blood cells, which carry oxygen to the body’s tissues. It is also an excellent agent for cleansing the blood, bowels and liver and promotes the growth of beneficial intestinal bacteria. It can also bind with heavy metals and remove them from the body and strengthens immunity. It also has antioxidant and anti-inflammatory properties, alkalises the blood, helps fight off diseases and protects against cancer.
Natural sources of chlorophyll
- All green leafy herbs and vegetables
- Alfalfa
- Algae and seaweed
- Aloe vera
- Ashitaba
- Barley grass
- Broccoli
- Green beans
- Swiss chard
- Watercress
- Wheat grass
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