DISCOVER THE ALKALINE POWER OF EATING A PLANT BASED DIET
Research done by doctors and scientists around the globe has proven that what your grandmother has always said. Tons of research reveals that eating lots of green leafy plant foods everyday has beneficial effects on cholesterol, blood pressure, immune response and cancer prevention. Well grandma didn't quite put it in these terms but she knew she was right! These positive disease fighting effects are attributed in part to their high concentrations of chlorophyll. Chlorophyll, the phytochemical that gives leaves, plants and algae their green hues, is the plant equivalent of the oxygen-carrying red pigment hemoglobin in red blood cells. Dietary chlorophyll inhibits disease bacteria and helps diminish the effects of bad breath and internal odors.So you now know that you are supposed to eat at least a couple of servings or more of green vegetables every day. So what can you eat that will provide a good amount of chlorophyll? Good question. While all green plants contain chlorophyll, some vegetables contain particularly high amounts of total chlorophyll. All green vegetables - asparagus, bell peppers, broccoli, Brussels sprouts, green cabbage, celery, collard greens, green beans, green peas, kale, leeks, green olives, parsley, romaine lettuce, sea vegetables, spinach, Swiss chard, and turnip greens are concentrated sources of chlorophyll. Most of these veggies are alkaline and provide a great source of nutrition for your body.
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Benefits of eating green foods high in Chlorophyll:
1. They essentially have the same effects in the body as iron, so it can build our own blood naturally.
Science has been revealing concrete evidence supporting the consumption of dark green foods. Findings appear in the Journal of Agricultural and Food Chemistry stating University of Connecticut researchers reporting news after studying broccoli and heart health in rats. The scientists made a broccoli extract and fed it to rats for a month along with their regular rat chow. For comparison, they fed other rats water instead of the broccoli extract in addition to their regular diet.
After feeding the rats broccoli extract or extra water for 30 days, the scientists tested the rats' hearts. Some of those tests deprived the heart of oxygen, similar to a heart attack. The rats that had eaten the broccoli extract had three heart advantages over the other rats. First, they had better blood-pumping ability. Second, they had less heart damage during oxygen deprivation. Third, there were higher levels of heart-health chemicals during oxygen deprivation. This is the advantage of eating a diet high in antioxidants.
What is ORAC?
Foods that score high in an antioxidant analysis called ORAC (Oxygen Radical Absorbance Capacity) may protect cells and their components from oxidative damage. Many of the early findings on this subject suggest that eating plenty of high-ORAC fruits and vegetables--such as spinach and blueberries--may help slow aging in both body and brain.
The studies reveal that eating plenty of high-ORAC foods:
It is believed that foods
higher on the ORAC scale will more effectively "handcuff" free
radicals. According to theory, this will slow the oxidative processes
and free radical damage that can cause age-related degeneration and
NEWS FLASH: These ain't your Grandma's veggies...
One of the reasons that you require an abundance of green veggies is because the soil is less mineralized than it was many decades ago. You simply have to eat more and possibly still take supplements. In 1948 you could buy spinach that had 158 milligrams of iron per hundred grams. By 1965, the maximum had dropped to 27 milligrams. In 1973 it was averaging 2.2. That means you would have to eat 75 bowls of spinach to get the same amount of iron that one bowl might have given you back in 1948. Choose organic produce when possible to maximize your odds of getting real nutrition in your vegetables.