This article will help you learn important green vegetable and wheatgrass juicing information to increase your chlorophyll consumption. Chlorophyll is a photoreceptor compound found in all green plants, which helps them convert sunlight into energy. It is more abundant in some green plants than in others.
Chlorophyll has the potential to help decrease the damage to DNA by carcinogenic substances and toxins. This means it holds promise for cancer prevention. Early stage research is currently being conducted on the use of chlorophyll in the prevention of various cancers, including liver, skin, and colon cancers.
It is also believed to potentially improve the response of the immune system. Some people believe that when taken internally it also helps reduce body odors.
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 dont 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.