Chlorophyll—favorite topic of 8th grade science teachers everywhere—is the life force of plants. It’s the molecule that catches the sun’s light and converts it to energy (it’s also very similar in molecular structure to hemoglobin). Since animals and humans get their food from plants, we could go so far as to say that it’s our life force too.
In short: chlorophyll is a nutritional powerhouse.
The best sources of chlorophyll are dark green vegetables but any green plant you eat is sure to have some. Wheatgrass and sprouts are particularly chlorophyll rich, as are spinach, kale, chard, and parsley.
What exactly can chlorophyll do for you? A lot. Including:
- Cleanse and oxygenate the blood
- Detoxify the system
- Rebuild cells
- Deliver amino acids
- Improve liver function
- Regulate calcium
- Alkalize the body
- Heal wounds
- Act as an anti-inflammatory
- Fight infection
- Help skin
- Freshen Breath
- Counteract Gingivitis
Basically, chlorophyll is a little green miracle. And you want it in your system—as much and as often as possible.
Next time you sit down to a fresh, organic OZ, take a second to admire that rich green color (remember the rule of chlorophyll, the darker green the better). Add a wheatgrass shot and your body will be thanking you for it.
Cheers to chlorophyll and cheers to your health!
Written for Organic Tree Juice Bar 2014