“ What is the benefits of clorophyll 20% and does it
increase the red blood cells.” (Lauren,
New Jersey)
Chlorophyll is a fat soluble, pigment, found in plants,
providing all types of vegetation the ability to absorb light during
photosynthesis, a necessary process for plant growth. Chlorophyll gives plants its green color
thus, to obtain chlorophyll in your diet, eat green, leafy vegetables, such as
spinach, parsley, kale, collard greens, brussel sprouts, blue-green algae,
cilantro, green tea, wheatgrass, broccoli, peas, green grapes, green apples,
kiwi, honeydew melon, celery, asparagus, and sea vegetation (seaweed).
Why eat chlorophyll containing foods? Chlorophyll has anti-oxidant properties,
helps wound healing, is effective against Candida albicans fungus, reduces
swelling during inflammation and arthritis, has anti-cancer properties, reduces
appetite, and treats constipation.
Your question, “does it increase the red blood cells” the
answer is yes, chlorophyll has been shown to restore and replenish red blood
cells. Chlorophyll has a ring structure
similar to hemoglobin (the molecule that carries oxygen); thus, chlorophyll has
been used in combination with other herbal agents as a treatment for anemia. More specifically, a derivative of
chlorophyll, called chlorophyllin, is highly effective against anemia,
providing a healthy level of bioavailable iron in the body.
You are taking (from a bottle) synthetically made
“chlorophyll 20%.” Although this form is
beneficial; remember, there are plenty of natural foods you can eat to aid in
maintaining an optimal level of iron in states of anemia.
Thank you for your question and trust. God Bless you and God Bless New Jersey and thanks
for your work in your community.
Respectfully,
Dr. Roshin
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