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DISCOVER THE ALKALINE POWER OF EATING GREEN FOODS

 

 You can't deny the facts that eating lots of green plant foods everyday has beneficial effects on cholesterol, blood pressure, immune response and cancer prevention. These 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. 

 The nutrient profiles of many alkaline, green foods such as wheat grass and barley change quickly as they grow. As the plant grows, the chlorophyll, protein, and vitamin content of cereal grasses declines sharply and the level of cellulose (indigestible fiber) increases. Over a period of several months, the green leafy cereal grasses become grain, bearing the kernels we harvest to make into flour—an unhealthy, pro-inflammatory food. Avoid eating wheat flour whenever you can.
 
 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.


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Some of the highest concentrations of chlorophyll are found in Algae and Spirulina:

• The single-celled plants known as blue-green algae are sold in health food stores as superior sources of protein, chlorophyll, carotenoid antioxidants, vitamins, minerals and disease-preventive phytonutrients. There are several types of blue-green algae, the most popular being spirulina and chlorella.
• Spirulina is thought to be effective against the infectious power of many viruses—including HIV, flu, mumps, measles, and herpes—probably because a sulfated polysaccharide called calcium spirulan prevents viruses from entering human cells.
• Chlorella helps prevent cancer and the growth of tumors, probably because its glycoproteins enhance the migration of T cells to tumor sites.
• Chlorella binds to toxic heavy metals and dioxin and helps eliminate them from the body.
• Chlorella protects the intestinal lining against peptic ulcers.
• Helps diminish allergies.
• They can help protect the liver from toxins.
• Algae and Spirulina both reduce blood pressure and LDL cholesterol.
• They are very helpful in controling symptoms of ulcerative colitis.
• Both are effective in exerting strong antioxidant and anti-inflammatory effects.

 

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.
   2. Catabolic and anabolic at the same time, plant foods high in chlorophyll are a powerful detoxifier. It cleanses the blood and builds red blood cells while doing it!
   3. Because most plant foods composition contains calcium, it is highly useful for people as well as some animals with arthritis and bone diseases.
   4. Chlorophyll can help chronic conditions both internally and externally, and stop the  growth and development of toxic bacteria.
   5. Chlorophyll removes toxins from the bones, blood tissues, and intestines.
   6. Chlorophyll helps to thicken and strengthen the walls of the cells and is also a nutritional aid for the immune system.
   7. Plant foods high in chlorophyll helps to neutralize and remove toxins.
   8. Chlorophyll also works in purifying the liver, eliminating old toxic material, and deodorizing the bowels and the entire body.
   9. In the colon, chlorophyll helps keep the colon healthy by destroying disease causing bacteria.
  10. It works well in eliminating body odors, abscesses, and other skin sores in people as well as animals.
  11. It’s a great help for digestive problems, constipation, or diarrhea.

 

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:

• Raised the antioxidant power of human blood 10 to 25 percent.
• Prevented some loss of long-term memory and learning ability in middle-aged rats.
• Maintained the ability of brain cells in middle-aged rats to respond to a chemical stimulus--a function that normally decreases with age.
• Protected rats' tiny blood vessels--capillaries--against oxygen damage.

 

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 disease. 

NEWS FLASH: These ain't your Grandmama's veggies...

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.

  Greens Plus Greens + Superfood Wild Berry Burst Flavor 9.4oz

 Description: Get the Original award-winning GREEN Plus® powder in a great tasting, 100% Natural Wild Berry flavor with High-ORAC* Antioxidant Mixed Berry Fruit Extracts. GREENS Plus® Wild Berry Burst contains a total of 165mg of 7 of the highest ORAC-rated* Antioxidant Fruit Extracts per serving. High ORAC food!

STRAWBERRY - Excellent source of Vitamin C and the flavanoids qeurcetin and ellagic acid.

BLUEBERRY - Highest content of anthocyanins, improves capillary strength and protects the eyes

BLACKBERRY - Natural source of salycilate found in aspirin, mildly astringent and antibacterial

RASPBERRY - Most abundant source of ellagic acid, Vitamin C and manganese

CRANBERRY - Contains probiotic nutrients that assists waste removal and protect the urinary tract

ACEROLA CHERRY - Most potent source of natural Vitamin C (80 times more than oranges)

GRAPE SEED and SKIN - Contains resveratrol, an antioxidant that prevents mutations and extends life.

The result is the BEST-TASTING Green Superfood on the planet. One daily serving of GREENS Plus® Wild Berry Burst delivers the antioxidant equivalent of more than five full servings of fresh fruit and vegetables. 

Discover the power of a high Alkaline food diet!