Chlorophyll — recently called the “alkalising molecule of life,” is an active molecule that absorbs sunlight and uses its energy to synthesise carbohydrates from CO2 and water. This process is known as photosynthesis and is the basis for sustaining the life processes of all plants.

What interests us, as humans, is that the chlorophyll molecular structure (what gives the green colour to plants) is very similar to that of our red blood cells, but with magnesium at its centre instead of iron. Just as with haemoglobin, in order to do its job, it needs to be attached to the backbone of a very complicated protein. This protein has the correct structure to delocalise the chlorophyll molecules in the optimal position to enable them to react with nearby CO2 and H2O molecules very efficiently.

Also, it has been discovered that there are two types of chlorophyll molecules present in all plants: chlorophyll a and b, and that, they are complimentary. What this discovery implies is that it gives the plant maximum absorption, allowing it to absorb efficiently the energy from sunlight.

Chlorophyll absorbs so strongly that it can mask other less intense colours (from molecules such as carotene and quercetin) that are revealed when the chlorophyll molecule decays in the Autumn, and the leaves turn red, orange, and golden brown.

Chlorophyll can also be damaged when vegetation is cooked since the central magnesium atom is replaced by hydrogen ions. The molecule now altered, cooked leaves change colour to a paler, insipid yellowy green, often alongside the emanation of a strong smell.

Research also strongly suggests that chlorophyll has the same molecular structure as haemoglobin, and considering that blood is made from 75% haemoglobin, it makes sense to eat our ‘Greens‘.

Leafy greens such as kale and other vegetables from the brassica family (including broccoli and collard greens), spirulina and pre-sprouted cereal grass (especially barley grass) are rich in chlorophyll.

When Chlorophyll is ingested, it takes on the job of haemoglobin — with the help of vitamins K and C, folic acid, iron, calcium, and protein —, increasing the number of red blood cells, subsequently increasing oxygen utilisation by the body. Therefore, chlorophyll can regenerate our bodies at the molecular and cellular levels.

Chlorophyll is also known to help cleanse the body, fight infection, wound healing and promote the health of the circulatory, digestive, immune, and detoxification systems. Chlorophyll appears to bind with substances such as aflatoxin (mould found on corn and peanuts), carcinogens in tobacco smoke and others found in cooked meat before they are even absorbed by the digesting system, essentially, preventing them from entering the body. If that fails, it also reduces the binding of carcinogens to DNA in the liver and other organs.

Studies have shown that chlorophyll also rapidly eliminates odours, both body and faecal, and may be useful in combating bad breath.

Alkalising Role

Chlorophyll is called the alkalising molecule of life. What does that really mean? Why alkalising our bodies is important?

“The pH Miracle”, written by Dr. Robert Young, explains in detail that intoxication of the body has worse consequences on the body than most people understand. Good and bad cholesterol can be present in your blood; therefore, fat is a response from the body to an alarming over-acidic environment. In its fight to consistently detoxify itself, your body, especially the liver, creates fat cells (cholesterol) to carry toxins and toxic waste (acids) away from your vital organs.

The blood in your body, about 8% of total body weight, is the key regulator and indicator of your overall health (no wonder why blood samples are taken when you are unwell), delivering oxygen and other nutrients to every cell in your body.

Brain, heart and vein function, in addition to mineral absorption, are all aspects of the human body that can be greatly affected by pH balance.

Achieving and maintaining a proper pH balance in your body is vital to your health and well-being. In its natural state, the pH of the body is slightly alkaline. It must maintain this slightly alkaline state for your very survival and has developed complex mechanisms to ensure that this balance is maintained.

The body pH range around 7.36-7.44; which is slightly alkaline.

P.H. is measured between 0 and 14, and 7 is where the pH is balanced. Lower is acidic and above is called alkaline, the state in which the body thrives.

It is important to understand that diseases cannot live in an alkaline environment (including all major diseases, like obesity, diabetes and cancer. This is not a recent discovery).

What makes a body acidic?

Ultra-processed foods are considered acidic because they are stripped of all that was good inside. Therefore, these types of manufactured food products do not do anything good to the body.

Most processed foods are packed with excessive levels of salt and sugar, sometimes, with artificial sugars and trans fat, known to be the worst offenders.

Many conventional animal products (high protein foods, including nitrogen, a byproduct of protein digestion), cereals (including wheat and bread), stress, alcohol, drugs, and caffeine are also acid-forming.

Imbalance and excessive levels of acidity are often referred to as acidosis. Acidosis can eventually destroy the osmosis process between sodium and magnesium at the cellular level, and kill the cell.

In the worst scenario, the DNA of the cell may be modified, opening doors to many diseases — as a result of free-radical damage — and promoting premature ageing. Even minor deviations from a balanced pH can severely affect the brain, arteries, heart, muscles, and many systems.

An acidic body/blood has many consequences. To keep the pH balanced the blood requires a large amount of phosphate ions, and most are calcium phosphate salts, the structural component of teeth and bones. When the body is exposed to high levels of toxins, it will draw upon its reserve; however, over time, it will lead to structural weakness of the teeth and bones, and to a further array of diseases.

Drawing on calcium phosphate reserves at a high rate can also increase the amount of calcium that is eliminated via your urinary tract, which is why a predominantly acid-forming diet can increase your risk of developing kidney stones.

Solutions

Implementing dietary changes will help your body detoxify naturally and prevent it from becoming acidic:

• Drink alkaline water (filtered water)

• Eat your greens (including celery, cucumber, kale, collard/spring greens, broccoli and other greens of the brassica family). The more greens you consume, the more magnesium and chlorophyll you ingest. Supplement with magnesium if necessary. Add chlorophyll to your detox programme, including chlorophyll enemas

• Replace cow’s milk with additive-free organic vegetable/cereal milk (such as almond, oat, rice, or soy Milk)

• Avoid factory-raised meat products and replace those with grass-fed free-range meat and eggs

• Ban all artificial and refined foods, such as industrial seed oils, table salts, high-fructose corn syrup and artificial sweeteners. Keep your intake of sugar to a minimum

• Minimise your intake of processed foods. Cooking a healthy meal is not as time-consuming as you may think. It is easy to learn. (www.exquisiteprivatechef.co.uk)

• Reduce stress (enrol in classes such as yoga and Pilates), and learn about mindfulness and meditation. Move away from stressful sources and people! Anything to calm you down, reduce your stress response and favour deep, restful sleep.

References

Morishita, Keiichi, and Hotta, Kaneo. Medicine of Chlorophyll. Tokyo, Japan: Association of Life Sciences Publishers, 1974

Introduction to Organic Chemistry, Streitweiser and Heathcock (MacMillan, New York, 1981). Biochemistry, L. Stryer (W.H. Freeman and Co, San Francisco, 1975).

Tachino N, Guo D, Dashwood WM, Yamane S, Larsen R, Dashwood R. Mechanisms of the in vitro antimutagenic action of chlorophyllin against benzo[a]pyrene: studies of enzyme inhibition, molecular complex formation and degradation of the ultimate carcinogen. Mutat Res. 1994;308(2):191-203.

Dashwood R, Yamane S, Larsen R. Study of the forces of stabilizing complexes between chlorophylls and heterocyclic amine mutagens. Environ Mol Mutagen. 1996;27(3):211-218.

Offenkrantz W G. Water-Soluble Chlorophyl in the Treatment of Peptic Ulcers of Long Duration. Rev Gastroenterol. 1950;17: 359-367; 17.

Hughes J H, Latner L. Chlorophyll and Hemoglobin Regeneration After Hemorrhage. J Phisiol. 1936; 86: 388-395.

Chernomorsky S A, Segelman A B. Review Article: Biological Activities of Chlorophyll Derivatives. NJ Med. August 1988; 85(8): 669-673. 

Young, R. Beregi, J. (1980): Use of Chlorophyllin in the care of Geriatric patients. Journal of the American Geriatrics Society 28:46-47