Cleansing, Regulating, Nourishing
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Chlorophyll is life’s natural elixir contained in the green pigment of plants. In the process known as “photosynthesis”, chlorophyll in green plants traps and stores the energy of sunlight, together with carbon dioxide in the air, water and minerals from the soil to produce food. The energy is required to convert water and carbon dioxide into glucose – the chief source of energy for living organisms.
Alfalfa is chosen because it contains 4 times the chlorophyll of other vegetables. Its roots grow deep into the soil to absorb minerals like calcium, iron, magnesium and etc.
One table spoon of K-Liquid Chlorophyll is equivalent to 1 kg of vegetable consumption. It is a natural source of nutrient that is vital in stimulating good health.
The chlorophyll in alfalfa contains antioxidants, which can help reduce free radicals in our body. Free radicals weaken our body, making us more susceptible to sickness. Free radicals are an active oxidized substance, generated by our own body through metabolism (breakdown of food and oxygen), that will destroy protein, lipid and DNA. It will affect normal cells to change and cause various diseases in the human body. Free radicals are a major contributor to ageing.
Zinc –Zinc combines with vitamin A to promote good health
Selenium –Protects and energizes body cells
Vitamin E –Anti-ageing, nourishes skin and keeps the brain active
Vitamin C –Increases alertness and possesses anti-cancer properties
Vitamin A –Strengthens the heart’s function and improves vision.
Other nutrients include protein, biotin, folic acid, pantothenic acid and minerals such as calcium, cobalt, chromium, phosphorus, silicon, potassium, manganese, magnesium and iron.
Dr. Richard Willstatter and Dr. Hans Fisher have in 1915 and 1930 respectively received the Nobel Prize in Medicine and Chemistry for discovering the molecular structure of human red blood cells and chlorophyll. Due to this, chlorophyll is shown to promote cell regeneration and reproduction as well as assist in building up the immune system.
Nobel Prize recipients, Dr. Richard Willstatter and Dr. Hans Fisher further discovered that the only difference between red blood cells and chlorophyll is that chlorophyll has a magnesium atom in its nucleus while red blood cells have iron. Thus, chlorophyll can help in cases of anemia and other blood deficiency conditions.
Nutritionist Prof. Bernard Jensen pointed out that chlorophyll is effective in reducing toxin caused by pesticides and drug residue by purging them from the body. He further observed that healthy people generally have higher blood counts compared to the sick. However, after high consumption of chlorophyll, the sick showed an increase in blood count and improved health.
Scientist Offen Krantz found that chlorophyll is highly beneficial to patients with stomach ulcers. Chlorophyll complements the medication prescribed by doctors for stomach ulcers.