Benefits of Chlorophyll
Natural healer

• Neutralizes toxins
• Flushes toxins from the body
• Purifies the liver
• Removes heavy metals pollutants
• Helps strengthen the immune system
• Assists in building red blood cells
• Rejuvenates at cellular level
• Reduces the ph level in the body
  
  

Chlorophyll
One of the phytonutrients in Moringa

Chlorophyll, the green pigment of plants, is an alkalinizing compound found in plants that helps offset the acidifying effect of the typical high-fat, high-protein Western diet.   Because chlorophyll is not known to be an essential nutrient, a "deficiency" does not exist. People who do not eat plenty of green foods lack chlorophyll in their diets.   
                               

"Chlorophyll is involved in the most important chemical reaction on earth, photosynthesis.  Our lives would not be possible without it.  Chlorophyll is the master chemical at the base of all of our food supply and oxygen production.

Chlorophyll, often referred  to as "the blood of plants", is closely related to hemoglobin - the red pigment of red blood cells responsible for oxygen transport in many animals.  The main difference between the two molecules is the metallic element in the center.  In human blood hemoglobin consists of iron, while in chlorophyll, the metallic element is magnesium.  Some people believe that this resemblance helps the chlorophyll to be better absorbed and used to "build up" blood and fight anemia. Some scientists and nutritionists do not believe it is absorbed internally (to reach the blood) but rather that it may act locally to support the health of the mouth, stomach and intestinal tract.

In either case, there is much evidence that chlorophyll could cure or ease acute infection of the respiratory tract and sinuses, chronic ulcers, and bad breath; it also accelerates wound healing and has been shown in animal studies to nullify the cancer-inducing effects of a variety of environmental (including food) toxins.  Other studies have shown that chlorophyll supports liver function and detoxification of the body.

Moringa is one of the very few foods that contain chlorophyll together with so many other nutrients (vitamins, minerals, proteins, beneficial fats), and has a great taste.  Dark green vegetables and herbs like Romaine lettuce, spinach, or parsley are excellent sources of chlorophyll, but they do not provide many of the other nutrients of Moringa."

Excerpt from
Miracle Tree, 
by Monica Marcu, Pharmagologist

 

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                   To learn more about chlorophyll and other nutritional compounds
                               search the web or consult your medical advisor.
           Nutrition information is educational only and not intended as medical advice.