What makes your greens green?

We all know greens are good for us, but why is that the case?

Chlorophyll, which is actually the element that makes plants green, absorbs energy from the sun and facilitates the process of photosynthesis in plants. It’s the lifeblood of plants and when we eat it, we absorb the powerful anti-oxidant, anti-inflammatory and wound-healing benefits. Chlorophyll delivers magnesium and stimulates red blood cells to improve oxygen supply. Packed with A, C and E vitamins, Chlorophyll can also help to neutralise the free radicals found in alcohol, fried foods and tobacco smoke, which do damage to our healthy cells.

So what’s the best way to incorporate Chlorophyll into our diet?

Because of its strong taste, drinking green chlorophyll juice from raw vegetables can be difficult at first, so it’s best to start off with a juice that’s fifty per cent green vegetables, like spinach, celery and wheat grass, with the remainder a mixture of carrot and sweet apples.

Most people can easily work their way up to enjoying a juice that’s three quarters green veggies but, if you can manage to drink your greens straight, that’s even better!

Chinese greens and English spinach can be juiced stalks and all, but silver beet stalks have a comparatively low nutrient content with an unpleasant flavour to match, so just use the leaf.

Note: If you are taking warfarin type blood-thinning medication you should avoid green juices unless you have consulted a qualified specialist.

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