Do you eat enough chlorophyll?

Do you eat enough chlorophyll?

Chlorophyll is found in green plants and is said to be the blood of the plants - and means a number of health benefits for us. But do we get enough? We asked nutritionist Zarah Öberg, what is chlorophyll?

Eat more green! Many of our green leaves, grasses and algae are nutrient dense and low in calories - perfect health food in other words.

Spirulina - green powder for smoothie

Spirulina is a dried algae powder, bursting with nutrition, and has been eaten by humans since the 16th century. It has a high protein content of about 60 percent and also contains a lot of vitamin B12, which makes it an excellent supplement for vegetarians and vegans. In addition to protein and B12, it contains iron, calcium, magnesium, manganese, potassium, zinc, B vitamins, Vitamin C, and Vitamin E. Many people feel that they become more energetic and get more energy when they eat spirulina.

In humans, blood is formed by iron, while chlorophyll contains magnesium instead. Blood and chlorophyll have a similar structure, with the difference being that iron is replaced by magnesium in plants. In the plant, chlorophyll stands for the beautiful green color. The interesting thing is that there are different forms of chlorophyll, depending on the source. Type a and b chlorophyll are what you find in green vegetables, while type c is found in brown algae and type d in red algae. Chlorophyll can also be found in special bacteria that have photosynthetic pigment, bacterial chlorophyll.

What is it good for?

The most concrete areas are that it is likely to increase the blood oxygenation, counteract the formation of gall and kidney stones and atherosclerosis. 

Since chlorophyll is similar to human blood, it is considered to affect our blood production and thus increase oxygenation. It also has a good effect on the intestine and intestinal flora and can appear wound healing. 

Chlorophyll is also used to counteract inflammation and reduce oxidation, that is, it reduces degradation processes, as chlorophyll is very antioxidant. The advantage is also that the plants that contain chlorophyll are also nutritious in other ways, and contain plenty of minerals and vitamins.

Do we get enough chlorophyll?

It’s hard to say, but in general, I think most people get very little chlorophyll. It requires that you eat plenty of green vegetables, algae, and cereal grass, which is not so common in many people.

What foods contain chlorophyll?

Dark green vegetables such as kale, nettle and spinach, algae such as chlorella and spirulina, and cereal grasses such as wheatgrass or barley grass. Various grasses or algae contain high chlorophyll.

Is it more relevant to eat chlorophyll during a particular season?

It is essential to eat chlorophyll year-round, but especially if you have body problems, as it is anti-inflammatory and counteracts, among other things, infections.

It may be useful to add that these green vegetables and algae contain vitamin K, which counteracts the effect of blood thinners. 

These should not be combined. The same is true if the blood-thinning effect is sought naturally with, for example, omega-3.

How does chlorophyll work as a natural remedy?

Chlorophyll can be used in nutritional deficiencies, inflammatory processes, anemia (anemia), poor intestinal flora or infections, and as a complement to general illness. I often use chlorella for detoxification, in connection with detoxifying herbs such as parsley and nettle, which are also rich in chlorophyll sources. 

One tip is to use chlorella tablets or powder with nettle powder, to get a daily intake of chlorophyll as well as plenty of minerals and vitamins. In connection with a diet rich in green vegetables and algae.

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