Why Eating Fresh Greens Is Beneficial And Keeps You Healthy
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 this but also to the natural coloring, which is 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 no other food can absorb.
HOW TO FREEZE FRESH HERBS AND STORE THEM FOR LATER
HOW TO GROW YOUR OWN HERBS TO ENJOY THEM FRESH
What is chlorophyll?
Most of us already know the leaf green from biology teaching. 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), 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 regularly eating fresh greens 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 body?
By eating fresh greens regularly, we not only absorb a lot of healthy vitamins and bitter substances but also a lot 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 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
In addition, chlorophyll creates an unfavorable environment for bacteria and kills or prevents germs from multiplying in the body. Many bacteria are absorbed when many meat products are consumed. In addition, chlorophyll can prevent iron deficiency and magnesium deficiency. Eating fresh greens regularly can prevent such deficiencies.
In addition, scientists have found that chlorophyll has an antioxidant effect and can neutralize free radicals. What is even more significant, however, is the fact that it also binds carcinogenic toxins and can make a significant contribution to cancer prevention.
Eating fresh greens is healthy.
No Matter which diet, eating fresh greens is a healthy and beneficial addition. Use herbs in your food and make it more tasteful Prepare green leafy salads and eat them before the main dish; this also helps to control weight. Start eating more fresh greens!
Here are some Recipes >MUST-TRY VEGAN GOURMET SALAD RECIPES YOU WILL LOVE
CORIANDER (CILANTRO) IS MORE THAN JUST AN AROMATIC HERB
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, the vegetables from the cruciferous family, such as cabbage, broccoli, and mustard, contain so-called isothiocyanates, which are 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, for example, vitamin C, but can act several times.
Spinach provides the antioxidants lutein and zeaxanthin. These two substances we are also known as the protective gel of our eyes and our 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 (cholesterol deposits).
Phycocyanin acts similarly to many rheumatoid agents and inhibits the enzyme cyclooxygenase-2, an enzyme that plays an important role in inflammatory processes.
How you can 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, Dandelion, Plantain, Sorrel, and much more.
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 do not have fresh herbs or vegetables for your smoothie, you can also learn how to freeze fresh herbs.
Juice as often as possible green vegetables, wheatgrass, or barley grass. Alternatively, you can use wheatgrass or barley grass in powder form, mix it in juice or mix it in dressings or soups, or raw food biscuits.
Moringa is also an excellent source of chlorophyll.
MORINGA, THE MAGIC TREE OF LIFE, AND ITS AMAZING BENEFITS
PARSLEY HERBS A SERIOUS COMPETITION FOR FOOD SUPPLEMENTS
See here > SALADS IN ABUNDANCE WITH CHEF CYNTHIA LOUISE