Chlorophyll: the Green Blood of Plants that Helps the Red Blood of people
October 17, 2024
The green color associated with plants is due to the presence of chlorophyll, an amazing substance that makes life on planet earth possible. Chlorophyll makes it possible for plants to capture light energy from the sun to produce carbohydrates, the basic energy source for people and animals.
Chlorophyll is one of the reasons we’re often advised to eat green leafy vegetables for good health. Chlorophyll-rich, green leafy vegetables contain many minerals needed to build strong tissues, especially magnesium. The chlorophyll molecule is based on the mineral magnesium, a nutrient many people lack.
In addition to being a valuable source of magnesium and other minerals, chlorophyll has many positive health benefits.
Chlorophyll and the Blood
Chlorophyll has been called the green blood of plants and has been likened to hemoglobin which provides the red color of human and animal blood. Chlorophyll appears to positively influence the health of the blood. It reduces agglutination (stickiness which causes the clumping of red blood cells). This reduces the tendency to clotting while increasing oxygen uptake in the blood. It is also part of the reason chlorophyll is alkalizing. In my experience, chlorophyll contributes to healthier blood and may be helpful in anemia but the mechanisms for this are not fully known. It may have something to do with aiding hemoglobin production, but I haven’t found any solid evidence to back this up.
This also makes chlorophyll energizing. I’ve seen it perk up someone who is tired and pale in a matter of minutes. Someone once shared with me how she used liquid chlorophyll to help her father in the hospital, who was suffering from lung problems and low oxygen. She claimed that the oxygen levels in his blood would rise very rapidly after using chlorophyll.
