Why Eating Fresh Greens Is Beneficial And Keeps You Healthy

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Why eating fresh greens is so healthy

Many do not like eating fresh greens; the color alone makes them hesitate. Green smoothies and salads are not for everyone, but they are much healthier than cooked food. This is due not only to the fresh ingredients used, but also to the natural coloring contained in the fruits, vegetables, and herbs used. It is chlorophyll.

The motto of a new generation of people who live with joy and enthusiasm in harmony with nature is: Go Green! Eat green, drink green, and live green! Those who live green have recognized the power and vitality of eating fresh greens or green food. Green foods are those so-called superfoods whose life force and energy are unmatched by any other food.

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What is chlorophyll?

Most of us are already familiar with the leaf green from biology lessons. We have learned that chlorophyll is responsible for the green color of plants. It is that natural color that operates photosynthesis. In this process, plants produce water, carbon dioxide, and light (oxygen), and glucose. Photosynthesis is almost the inversion of human respiration. In this case, oxygen is inhaled, and carbon dioxide and water are exhaled. Without plants, there would be no oxygen and no livelihood for humans and animals.

In addition, the intake of the life-giving substance has a positive effect on the human organism if fresh greens are regularly eaten in the diet. Rich in chlorophyll, such as grasses (including wheat, barley, ryegrass, and alfalfa) and herbs (including dandelion, nettle), salads, and cabbages or algae like Spirulina and chlorella.

What causes chlorophyll in our bodies?

By eating fresh greens regularly, we not only absorb a variety of healthy vitamins and beneficial substances but also a significant amount of chlorophyll. But what exactly does the leaf green in our body?
Chlorophyll resembles hemoglobin, our red blood cells, down to the smallest detail. The only difference is the core of the chemical structure. The green plant dye has a magnesium molecule, and the red blood cells have an iron molecule. The properties are, however, the same because both hemoglobin and chlorophyll can transport oxygen and thus form new blood.

Chlorophyll kills or prevents germs from multiplying

Additionally, chlorophyll creates an unfavorable environment for bacteria, killing or preventing germs from multiplying in the body. Many bacteria are absorbed when consuming various meat products. Additionally, chlorophyll can help prevent iron and magnesium deficiencies. Eating fresh greens regularly can prevent such deficiencies.

Additionally, scientists have discovered that chlorophyll exhibits an antioxidant effect, capable of neutralizing free radicals. What is even more significant, however, is that it also binds carcinogenic toxins and can make a substantial contribution to cancer prevention.

Eating fresh greens is healthy.

Regardless of the diet, incorporating fresh greens is a healthy and beneficial addition. Use herbs in your food and make it more tasty. Prepare green leafy salads and eat them before the main dish; this also helps to control weight. Start eating more fresh greens!

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All-around protection by eating fresh greens

Green foods naturally contain not only chlorophyll and magnesium but almost all of the micronutrients, including the beta-carotene from which the body can produce Vitamin A for the eyes and the mucous membranes, the vitamins C and K, folic acid, Vitamin B6, copper, calcium, potassium, and trace elements in a balanced combination.
Even omega-3 fatty acids are found in green leaves, as well as all essential amino acids.

Wonders in concentrated form

Green foods are the most abundant sources of a multitude of extremely effective phytonutrients and rare trace elements. For example, vegetables from the cruciferous family, such as cabbage, broccoli, and mustard, contain so-called isothiocyanates, including mustard oil and sulforaphane.
Both substances are among the most powerful and, at the same time, most natural substances that can fight and prevent cancer. Sulforaphane activates carcinogenic detoxification enzymes in the liver, which can neutralize carcinogenic free radicals. Sulforaphane is not immediately consumed, like vitamin C, but can act several times.
Spinach provides the antioxidants lutein and zeaxanthin. These two substances are also known as the protective gel of the eyes and are essential for maintaining visual acuity.
Microalgae, such as Chlorella and Spirulina, are rich in the enzymatic pigments phycocyanin and phycoerythrin. They are highly antioxidant, can trap free radicals, and block lipid oxidation (which leads to cholesterol deposits).
Phycocyanin acts similarly to many anti-inflammatory agents and inhibits the enzyme cyclooxygenase-2, an enzyme that plays a crucial role in inflammatory processes.

How can you eat as much chlorophyll as possible

For salads, use deep-green vegetables like spinach, cucumber, and cress. Also, use herbs like parsley, chives, dill, and basil, as well as wild herbs such as dandelion, Plantain, and Sorrel, among others.

Replace a meal or snack each day with a green smoothie. A green smoothie can also be made without sweet fruits and instead with an avocado and some herbal salt. If you don’t have fresh herbs or vegetables for your smoothie, you can also learn how to freeze them.

Juice as often as possible green vegetables, wheatgrass, or barley grass. Alternatively, you can use wheatgrass or barley grass in powder form, mix it into juice, or add it to dressings, soups, or raw food biscuits.

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