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The Chlorophyll in Moringa

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Chlorophyll is known as the ‘blood of the plant’.  It is literally defined as ‘leaf green’, because plants owe their green color to the chlorophyll which is a green granular matter that is formed in the cells of the leaves (and other plant parts exposed to light).  Chlorophyll is the basis of plant life.  Chlorophyll is a substance that is rich in magnesium whose form is similar to the hemoglobin of human blood.  The only difference between the chlorophyll molecule and that of blood is that the central action of blood is ‘iron’ while for chlorophyll, it is ‘magnesium’.

The benefits of several green plant foods are related to their chlorophyll content.  Chlorophyll has the power to regenerate our bodies at the molecular and cellular level.  It contains vitamins, minerals and protein compounds and stands alone in its ability to stimulate the body on a cellular level.  Studies have also shown chlorophyll to fight infection, cleanse the body, promote wound healing, contribute to the health of the circulatory, immune, digestive and detoxification systems.  Chlorophyll  is high in oxygen which helps the brain and all body tissues perform at an optimal level in a highly oxygenated environment.  It also neutralizes toxins in the body, helps purify the liver and improves blood sugar problems.

Chlorophyll can help prevent tooth decay and can cure chronic sinusitis.  It helps to keep hair from graying and is good for skin problems such as eczema and psoriasis.  Chlorophyll is said to be great for all kinds of blood disorders.  It improves digestion because it contains eight (8) digestive enzymes.

While all green plants and most vegetables contain chlorophyll, Moringa leaves, 3 tsp. a day, contain particularly high amounts of chlorophyll compared to most plants.


Reference:  MoringaMalunggayPhilippines, Apples of Gold Publishing ,  excerpt from Moringa Plant Food/The Chlorophyll in Moringa pg.130

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Guest Tuesday, 20 February 2018

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