Whenever you talk about detoxification, you inevitably hear mention of “green foods.” But what does this mean, exactly? After all, spinach is green, broccoli is green…heck, even eggs can be green!
No, the real key to “green foods” lies in chlorophyll, which imparts the green color to foods. The greener the plant, the greater the amount of chlorophyll.
Chlorophyll helps to neutralize and remove toxins—hence the common connection between green foods and detoxification. But it does far more than that. Foods high in chlorophyll such as certain grasses and algae also help heal digestive disorders, provide energy, boost immunity, and prevent deficiency diseases such as anemia.
As cited in an article published in Mutation Research, the National Institute for Occupational Safety and Health estimated that millions of workers in the manufacturing sector have been exposed to potentially hazardous chemicals, many of which cause genetic mutation and promote cancer. This same article reports on a study that shows the effectiveness of chlorophyll in counteracting the mutagenic effect of pollutants such as cigarette smoke, coal dust, and diesel-emission particles.
Chlorophyll was extremely effective at inhibiting the mutations of the various nitrogen compounds, aromatic amines, and hydrocarbons found in these substances. Chlorophyll also protected against harmful compounds in fried beef and pork, red grape juice, and red wine. Plus, chlorophyll has been used successfully to treat iron deficiency anemia and peptic ulcers.
Spirulina, chlorella, and wild blue-green algae contain more chlorophyll than any other foods. These algae are aquatic plants, spiral-shaped and emerald to blue-green in color, and have been used medicinally for thousands of years in South America and Africa. Cereal grasses, such as wheat grass and barley grass, are also high-chlorophyll foods. All of these sources of chlorophyll are available as supplements, in both powder and tablet form.