One of the benefits of chlorophyll for the body is that it can help reduce damage to DNA by carcinogenic and toxic substances. This is very good in the prevention of cancer. As research conducted at an early stage made use of chlorophyll in the prevention of various types of cancer including cancers of the liver, skin, and colon cancer.
It is also believed to potentially increase the immune system response. Some people believe that when taken internally also helps reduce body odor.
Here are five ideas for consuming more chlorophyll:
1. Know your chlorophyll-rich foods.
Foods high in chlorophyll include asparagus, bell peppers, broccoli, Brussels sprouts, green cabbage, collard greens, green beans, green peas, kale, leeks, lettuce (especially those that are dark in color), green olives, parsley, sea vegetables, spinach, Swiss chard, turnip greens, and wheatgrass. Find new ways to incorporate these foods into your diet, whether by juicing, preparing in raw food recipes, or juicing.
2. Consider a chlorophyll supplement.
If you are at risk of cancer or are exposed to many toxins, or you do not consume many chlorophyll-rich vegetables, you might consider taking a chlorophyll supplement. They are available in liquid or pill form from health food stores and online. Some wheatgrass juicing information sites also sell chlorophyll or wheatgrass supplements.
3. Juice wheatgrass.
Wheatgrass is a potent and safe source of chlorophyll. It can be juiced using only a masticating juicer. Wheatgrass is easily grown at home and harvested at your leisure for juicing. Only small amounts of the juice are consumed at a time, and juicing aficionados swear by its power to improve health and vitality. For more wheatgrass juicing information, look for websites or books dedicated to this topic.
5. Incorporate chlorophyll-rich vegetables into your fruit juices.
If you don’t like the taste of pure vegetable juices, try adding small amounts of chlorophyll-rich vegetables to your fresh fruit juices. Spinach and kale are delicious when combined with apple juice (and, optionally, a small amount of ginger). Parsley is easily added to many juices, including melon juice. Cabbage juice can be combined with citrus or apple juices. Leeks contribute a spicy kick to any fruit or vegetable juice.
6. Add raw vegetables to your favorite recipes.
Many raw, chlorophyll-rich vegetables are easily incorporated into delicious recipes. Kale can be transformed into a delightful salad when combined with garbanzo beans, chopped apple, garlic and lime juice. A bed of raw spinach can be topped with a broiled filet of salmon. Raw broccoli can become a salad when combined with warm brown rice, olive oil and balsamic vinegar. Raw green vegetables contain not only chlorophyll but other wonderful enzymes and phytochemicals that can help prevent cancer and heart disease, among other conditions.
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