Throughout history, the healing benefits of green foods have been recognized where mammals and aborigines have survived primarily on grasses and green plants when diseases strike. The benefits of various green foods seem related to their chlorophyll content. In 1911, it was discovered that so-called green plants or green foods have molecular structure similar to that of hemoglobin (red blood cells), except that hemoglobin is attached to the metallic ion of iron, while chlorophyll with the metallic ion of magnesium. Chlorophyll is the blood of the plant. Wheatgrass, being the most popular is the major source of chlorophyll as it contains the highest level of chlorophyll so it's also called "green blood".
Loaded with VitB12 and Folic acid vital to red blood cell production, wheatgrass is 70% chlorophyll ( the green part of plant),helps build red blood cells quickly after ingestion. Evidence of the blood cleansing and blood rebuilding abilities of chlorophyll is found in wheatgrass including its effect on the circulatory system and oxygen supply, and its role detoxifying and regeneration of the liver.
In a pilot study, wheatgrass juice helped reduce transfusion requirements in patients with thalassemia major: Marwaha, R., Bansal, D., Kaur, S., Trehan A. 2004. Indian Ped 41:716-720, whereby... "Patients with thalassemia consuming wheatgrass on a daily basis reduced on average their requirements for blood transfusion." Wheatgrass is thus considered beneficial in treating anemia, high blood pressure, relieving nervousness and as a mild diuretic mainly due to its magnesium content, even normalizing high blood pressure and stimulating healthy tissue cell growth.
BE aware, according to Dr. G.H. Thomas, chlorophyll in wheatgrass is the richest nutritional liquid known to man. 15 pounds of wheatgrass is the equivalent of 350 pounds of carrot, lettuce, celery . . . and so forth.
In a pilot s
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