The chlorophyll that is part of most plants, especially high in green vegetables, has special properties. It is the basic component of the plants’ blood, just as hemoglobin is in ours. Instead of iron as the focal part, as it is with our blood, magnesium is the center of the chlorophyll molecule, and thus many plants have a good magnesium level.
Chlorophyll is produced as a result of the suns’ effects on the plants, and it is known to have revitalizing and refreshing effects when used in humans. Many studies have been done on chlorophyll extracts. It seems to provide intestinal nourishment and has a soothing or healing effect on the mucous linings, and it also has been used beneficially for skin ulcers and to help detoxify or purify our system, the liver in particular.
Chlorophyll may even have antimutagenic potential, though this needs further study. Because of its beta-carotene and selenium levels, vegetables are thought to help reduce cancer in rats. The cruciferous family vegetables, such as broccoli, brussels sprouts and cauliflower, have a further anticancer effect, though the exact mechanism has not been determined.
Leafy greens are probably the richest in nutrients of any food in the vegetable kingdom. Usually the greener they are, the more nutritious they are. They are very high in vitamins A and C and the minerals magnesium, calcium, potassium and iron.
The most nutritious way to eat them is fresh and raw. However, raw vegetables eaten in too much quantity are harder for some people to chew and digest. Light steaming of vegetables softens them without depleting much of their nutrients, and hot vegetables with a little seasoning may be more pleasing to the palate. Eat your greens
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