Green chlorophyll for red blood cells
Benefits that are seen by drinking it
Plant blood, the chlorophyll Intervenes in photosynthesis to transform sunlight into energy. So imagine what this chemical structure almost identical to that of hemoglobin in humans can offer us as benefits by dint of consuming it:
When you drink chlorophyll Simply added to fresh water, we then take advantage of its extraordinary virtues while decorating our water if we opt for a flavored formula, like mint, which will provide an incredible feeling of freshness in the mouth, especially in these summer months .
It quenches better than a fruit juice and without the supply of sugar and additional calories. As you know, commercial juices or drinks are rich in sugar and can slow the absorption of water and cause gastric discomfort in some people. Likewise, energy drinks often contain caffeine which has a diuretic effect which promotes dehydration.
When his strengths become yours:
- Increases the rate of red blood cells in your blood
- Antioxidant 1000 times higher than coffee, tea, chocolate
- Ability to inhibit the growth of cancer cells
- Help the body eliminates certain dangerous toxins
- Detoxling power for blood and liver
- Antiseptic and anti-inflammatory
- Accelerates wounds heal when applied to a poultice
- Deodoring effect on bad bodily smells
However, it is best not to mix the chlorophyll With acidic juices or heated it, so as not to alter the power of its benefits brought to our health which will be more balanced and healthier.
Look for the chlorophyll of a famous brand and extracted from Luzerne, which is a guarantee of quality. Several solutions are offered to you: please read the labels.
Receipts :
Mint-flavoured
Mix 1 teaspoon of chlorophyll with mint, 100ml of fresh water and 50ml of apple juice. Drink immediately.
Green tea
Infuse a sachet of green tea in a cup of hot water. Add a hint of honey to taste. Let cool. Add 1 tea spoon (5ml) from apple chlorophyll.
Motilva, Maria -José (2008), "Chlorophylls - from Functionality in Food to Health Livance" (print), 5th Pigments in Food Congress- for Quality and Health, University of Helsinki, ISBN 9789521048463
REDDY MK, Extent-Lindo RL, NAIR MG. Relative inhibition of lipid peroxidation, cycloxygenase enzymes, and human tumor cell proliferation by natural food colors. J Agric Food Chem 2005 November 16; 53 (23): 9268-73.