Posts Tagged ‘chlorophyll’

The power of green smoothies is in the raw greens, which are blended into an very easy to digest form. This is the one place you can super-size and avoid becoming obese.

Nutrition

This is one of the easier ways to take control of your health. It doesn’t take any stretch of the imagination to come up with some wonderful tasty smoothies. This is an easy lifestyle change that may change the way you think about food. Food isn’t a calorie counting exercise, it is meant to feed every cell in your body.

By blending greens and fruits in a high speed blender it breaks oven the cell wall of the plant, and makes it easy to digest. Digestion is a process that takes energy, when you hand your body pre-digested food it makes its job so much easier.

Green vegetables are loaded with calcium, iron, magnesium, potassium, and zinc as well as vitamins A, C, E, and K. You get all these nutrients with few calories. The greens used in smoothies include: kale, spinach, collard greens, dandelion greens, arugala, mustard greens, romaine lettuce, green and red leaf lettuce, Swiss chard, turnip greens, chicory, beet greens and parsley.

Green smoothies are certainly an easy way to get greens into your diet. In many smoothie recipes greens are paired with brightly colored fruit. When you use vegetables and fruit, the brighter and deeper colored ones typically have the highest concentration of nutrients.

Health Benefits

The health benefits range from the fact that you are replacing poor quality food with highly nutritious ones.  The fiber alone is a reason to incorporate green smoothies into your diet. Blended fruits and vegetables can take the place of supplements. Green smoothies can provide plenty of protein. You can add chia seeds, hemp, coconut, or any combination of things that will add distinct nutritional value.  

Chlorophyll

Chlorophyll is what gives green plants their vibrant color, and it is what helps boost our energy and replenish and rebuild our red blood cells. The molecular structure is identical to hemoglobin, except for the center atom. In hemoglobin this is iron, in chlorophyll it is magnesium. The rapid delivery of magnesium has an alkalizing effect on the body, 

Chlorophyll works at the molecular and cellular level, by increasing the health and number of red blood cells.  This important function increases the oxygen utilized by our body. Also, greens help rid the body of heavy metals.

Green smoothies are a source of sustainable health, which does more then help people with weight management. It is a lifestyle change, which improves both the quality and quantity of ones life.

If you really want to consume super foods than go green, no matter how much fanfare a new supper food product gets, the proven fact is consuming greens is vital. Green smoothies satisfy appetite, promote a healthy lean body mass, support healthy blood, control sugar levels, detoxify, and help with digestion.

Kale has one of the highest levels of antioxidants of any vegetable. Kale is nutrient dense, and light on calories. Kale is a dark green leafy vegetable that belongs to the Brassica family of vegetables. These include cabbage, collards, Brussels sprouts, and broccoli, cauliflower, bok choy, spinach, and Kohlrabi.

Phytonutrients

These vegetables have sulfur-containing phytonutrients. Kale’s sulfur-containing phytonutrients are known to help prevent cancer. Sulforaphane is formed when cruciferous vegetables are chopped or chewed. This triggers the liver to produce enzymes that detoxify cancer-causing chemicals. Sulforaphane is a compound that also exhibits anti-diabetic and antimicrobial properties.

Sulforaphane is also found in Brussels sprouts, cabbage, cauliflower, bok choy, collards, turnip, radish, arugula, and watercress.

Protection

Sulforaphane may also offer special protection to those with colon cancer-susceptible genes, suggests a study conducted at Rutgers University and published online in the journal Carcinogenesis.

Sulforaphane, which is formed when cruciferous vegetables such as kale are chopped or chewed, triggers the liver to produce enzymes that detoxify cancer-causing chemicals, it inhibits chemically-induced breast cancers in animal studies, and it induces colon cancer cells to commit suicide.

Vitamins and Mineral Content

Kale is a great source of vitamin A, vitamin E vitamin C, vitamin K, vitamin B6, vitamin B1 (thiamine) and manganese; it also contains dietary fiber, calcium, copper, and potassium, Magnesium, iron, zinc and selenium.  Kale is a source of beta-carotene. It is a powerhouse of nutrients, that helps the body get rid of free radicals.

All this comes with 2.47 grams of protein, and 2.6 grams of fiber in a one cup serving. For calories it is a modest 36 in a one cup serving. It has half the iron of beef liver. One cup of kale contains just 36.4 calories, but provides 192.4% of the daily value for vitamin A.

Chlorophyll

Chlorophyll has anti-oxidant, and anti-inflammatory properties. Sources of chlorophyll are green leafy plants. Its molecular structure is just about identical to hemoglobin. When vegetarians need to build up their iron supply they turn to green leafy vegetables, kale is on top to the list. Chlorophyll helps to rebuild and replenish our red blood cells. This is what we depend on for energy.

Chlorophyll is known to eliminate bad breath. It does this in two ways it deodorizes odors in the mouth and throat. More importantly it promotes a healthy digestive track which is usually the cause of bad breath.

Fiber

Kale is known as an intestinal broom for very good reasons. It provides 10.4% the daily value for fiber. Fiber is known to reduce high cholesterol levels. It also helps regulate blood sugar levels. Kale is a cruciferous vegetable and this group of vegetables is associated with a lower incidence of cancer. Kale’s fiber binds to cancer-causing chemicals keeping them away from the lining of the colon.

Calcium

Kale is also a very good source of calcium. The debate going on is that the calcium from dairy products is not being utilized. When the absorption of calcium was compared kale was absorbed 40.9% and milk was 31.2%. Kale has the nutrients that make calcium available for use in the body. The most healthful calcium sources are green leafy vegetables. Dark greens are loaded with highly absorbable calcium and a host of other healthful nutrients. They are a source of magnesium which is needed to work with the calcium.

We are a country that has a huge appetite for dairy products. We also have a large portion of the populations on pharmaceuticals for osteoporosis. The United States has a diet based on dairy products; it has one of the highest rates of osteoporosis.

Many societies that did not use much in the way of pasteurized dairy products had strong healthy adults without signs of osteoporosis. A cup of kale supplies 93.6 mg of calcium. With two cups of kale you would get a nice daily dose of calcium. Image, the hunter-gatherers were robust without dairy products.

The most healthful calcium sources are green leafy vegetables. Dark greens are loaded with highly absorbable calcium and a host of other healthful nutrients. They are a source of magnesium needed to work with calcium. Kale does not contain oxalic acid which prevents the absorption of calcium. Spinach and chard contain oxalic acid.

Conclusion

Kale cooked or raw on your plate or in a glass, delivers superb health. It is known to make wonderful green smoothies. You can blend it with some of your favorite fruit. All it takes is a good blender, water and fruit. You thought vitamins and minerals come out of a bottle, they come out of a pan or a drinking glass. This is a must if the health of your family is a priority. Kale is a super food that delivers health.