The chlorophyll is as it were ” blood of plants “, the main element in the physiology of plant life.
What is chlorophyll?
Chlorophyll (also chlorophyl) is a term used for several closely related green pigments found in cyanobacteria and the chloroplasts of algae and plants. Its name is derived from the Greek words χλωρός, chloros (“green”) and φύλλον, phyllon (“leaf”). Chlorophyll is an extremely important biomolecule, critical in photosynthesis, which allows plants to absorb energy from light. Chlorophyll absorbs light most strongly in the blue portion of the electromagnetic spectrum, followed by the red portion. Conversely, it is a poor absorber of green and near-green portions of the spectrum which it reflects, hence the green color of chlorophyll-containing tissues. Chlorophyll was first isolated and named by Joseph Bienaimé Caventou and Pierre Joseph Pelletier in 1817.
Chlorophyll is rich in magnesium substance whose formula is similar to that of the hemoglobin in the blood. Indeed the only difference between the chlorophyll molecule and blood, is a central atom which blood is iron, and chlorophyll is magnesium.
Chlorophyll has great therapeutic properties such as:
* It purifies the blood.
* Combats anemia.
* Rejuvenating and revitalizing substance.
* It stimulates the immune system.
* Help sinusitis, rheumatism, and skin rashes.
* It normalizes blood pressure.
* Reduce levels of cholesterol and triglycerides.
* Combat constipation.
* One of its main functions is to combat odors, both of body and mouth. This property is due to containing magnesium salts.
It is also known that the chlorophyll is anti-cancer, as it helps to eliminate toxins that enter our body through food.
Its high content of vitamins A, E and C, making it a potent antioxidant and anti-inflammatory.
According to Dr. Jean-Marc Brunet, of the Academy of Sciences of New York, this similarity makes the body has facility to transform a chlorophyll molecule in hemoglobin, the molecule changing only one atom of magnesium iron.
The best time to drink liquid chlorophyll is first thing in the morning on an empty stomach. This helps activate the colon and stimulate bowel movements.
“Wheatgrass” is very beneficial to your health
Wheatgrass should be left to grow to about 15 cm before being cut and juiced. It is considered a superfood because of the amount of vitamins and minerals, and is also suitable for coeliacs, as it becomes gluten free once germinated.
Wheatgrass contains all the vitamins and most minerals needed for maintenance and human health. Chlorophyll is also a complete protein containing 17 amino acids, making it contain three times more protein than meat. It contains about 30 enzymes and a powerful antioxidant that inhibits the formation of free radicals.
How to sprout wheatgrass at home:
1- Ensure that the seeds are of organic origin.
2- When you have the seeds we put them to soak overnight (6 to 12 hours).
3- In a tray or the like put 3 to 4 cm depth mixture of soil and organic humus or compost.
4- Put the sprouted wheatgrass over the soil and put in a dark place or place something over the tray.
5- Once they have grown about an inch in lengh, bring them into the light. You may use clear plastic to make a kind of glass (if it’s summer this would not be necessary), put it near a window but not in direct light.
7- Always keep moisture spraying everyday, as needed.
8- Finally when you reach 15 cm, cut and ready to use.
9- If you find that it has a white mold below the grass, don’t panic as this happens quite often. Just cut the grass higher, not too close to the soil.