What is: Chlorophyll is a green pigment found in almost all plants including algae. The energy from the SUN is converted into chemical energy by chlorophyll through photosynthesis so chlorofyl is liquid sunlight. The basic structure of a chlorophyll molecule is a porphyrin ring, co-ordinated to a central atom. This is very similar in structure to the heme group found in haemoglobin (our own blood), except that in heme the central atom is iron, whereas in chlorophyll it is magnesium. Meaning so much if you ponder on this fact. Good to know is that Chlorophyll, taken internally or topically, has shown no toxicity what so ever. Chlorophyll promotes cell healing and rejuvenation. This means that it can be used virtually anywhere in treating the body. You can find chlorophyll in high concentrations in: all deep green leaves known for human consumption. Chlorophyll creates proteins (direct absorbable non acidic (like most proteins) > on the contrary it balances and promotes a balanced alkalic pH. This level is easily measured with pH strips. Also seaweeds contain chlorophyll such as chlorella, marine phytoplantkton. Other green leaves full chloropfyll such as barley grass, moringa olifeira, spinach, ginko, neem, peppermint, salad, nettle, wheatgrass > the young grass shoots of the wheat- and barley berries are a super source of chlorophyll. There are many benefits of chlorophyll in the diet. Today, our modern eating habits are very low in green leafy something you can change today. The benefits of chlorophyll are astounding, and have been proven over time. Name. Its name is derived from the Greek words χλωρος, chloros ("green") and φύλλον, phyllon ("leaf"). EFFECTS/APPLICATIONS: 1/ Purifies the blood and the organism, cleaning it of toxins. 2/ Detoxifies all cells. 4/ It cleans the intestines. 3/ Supports liver function. 5/ Binds heavy metals (chellates) and carry them out of our system. 6/ Helps combat anemia. 7/ It helps to rejuvenate all cells. 8/ Energiser. Direct and long term. 8/ Immune system stimulation. 9/ Treats sinusitis. 10/ Normalizes blood pressure. 11/ It eliminate molds in the body (anti candida). 12/ Combating odours, bad breath as well as body odour. 13/ Counters radiation. 14/ Germ control. Chlorophyll creates an environment that prevents the growth of bacteria (particularly anaerobic bacteria). It did not directly kill the bacteria, but rather prevented their growth. When bacteria cannot proliferate, they eventually die off. Chlorophyll was shown to be effective in reducing the growth of bacteria (ones that can grow without the presence of oxygen). 15/ Treats skin rashes. Wounds heal faster, cuts heal with less scarring and peptic ulcers heal better and faster. 16/ Bloodthinner. 16/ Promote regular bowl movements and at the same time decrease gas. 17/ Chlorophyll helps in neutralizing the pollution that we have to deal with on a daily base like via breathe and intake - a good supplement for smokers plus its supports to stop smoking > detox this process. 18/ Magnesium. It efficiently delivers magnesium elps the blood in carrying the much needed oxygen to all cells and tissues. 19/ It is also found to be useful in assimilating and chelating calcium and other heavy minerals. (chelating= a toxin is embraced’ by the gel around the molecule of the chorofyll and taken away safely). 20/ It had been seen to have a good potential in stimulating red blood cells to improve oxygen supply. 21/ Along with other vitamins such as A, C and E, chlorophyll has been seen to help neutralize free radicals that do damage to healthy cells. 22/ It may reduce the ability of carcinogens to bind with the DNA in different major organs in the body. 23/ Chlorophyll is useful in treating calcium oxalate stone ailments. 24/ It can be used to treat infected wounds naturally. Research. As more and more research is done, scientists are learning that chlorophyll is not only a cleansing and blood builder food, but that it can be used to counter radiation and may prevent certain cancers from forming. In addition, another little known benefit of chlorophyll is its ability to kill some germs, promote intestinal health and its use as a topical skin healer. The impact of cooking on chlorophyll. At one end of the spectrum, it's totally clear that dramatic loss of chlorophyll occurs after prolonged cooking. In studies on broccoli, for example, about two thirds of the chlorophyll was removed after some minutes of boiling. Raw Foods. The benefits of eating raw foods include: Raw foods haven't been cooked and contain high levels of enzymes and vital nutrients. They might have more bacteria and other impurities which can come to parasite later in us. Dr. Bernard Jensen pioneer of the movement of cleansing told in his book ‘deep tissue cleaning by bowel management’ > the mucoid plaque attaches on your linings of stomach, intestines and every cell is polluted with this. Also this mud leaks all the time in us via the intestines. We have lost actually already since long time (generations) our main foods by a/ wrong foods. 2/ wrong combination. 3/ mixing to much good foods. 4/ parasites. 5/ pollution. 6/ mud in all our cells and even when we take the purest foods and drinks and we have not taken at least week up to a year or more to remove all that gunk in which we are stuck. In our personal lives, in our movements, in ourselves, in our world, in our situations now and those to come. Bit more about how it works. Chlorophyll is the molecule that traps light and therefore it is called a photoreceptor. Chlorophyll absorbs light most strongly in the blue portion of the electromagnetic spectrum, followed by the red portion. All green plants contain at least one type of chlorophyll (chlorophyll a). Plants that evolved at a later point in history ("higher plants") also contain a second type of chlorophyll (chlorophyll b). There are also forms of chlorophyll called chlorophyll c1, c2, and c3, as well as a chlorophyll d, but these forms are much less widely distributed in the plant world. Now listen to your mother’s advice and eat your veggies. It has antimutagenic and anti-carcinogenic properties so that it may be helpful in protecting your body against toxins and in reducing drug side effects. Liquid Chlorophyll Chlorophyll is the green pigment, or blood, found in most plants. The energy from the sun is converted into chemical energy by chlorophyll through photosynthesis and this chemical energy. You can find chlorofyll in high concentrations in: all deep green leaves known for human consumption. Also seaweeds contain chlorophyll such as chlorella, marine phytoplantkton. Other green leaves full chlorolfyll and other amazing nutrients such as minerals, vitamins, amino acids, omega oils are: moringa olifeira, ginko, neem, peppermint, spinach, green leafy vegetables, salad, nettle, Wheatgrass, the young grass shoots of the wheatberries is a super source of chlorophyll (blood of plants). There are many benefits of chlorophyll in the diet. These are the foods that are very high in chlorophyll and provide all natural detoxification. As more and more research is done, scientists are learning that chlorophyll is not only a cleansing and blood builder food, but that it can be used to counter radiation and may prevent certain cancers from forming. In addition, another little known benefit of chlorophyll is its ability to kill some germs, promote intestinal health and its use as a topical skin healer. The impact of cooking on chlorophyll. At one end of the spectrum, it's totally clear that dramatic loss of chlorophyll occurs after prolonged cooking. In studies on broccoli, for example, about two thirds of the chlorophyll was removed after 20 minutes of boiling. Researchers have also determined that there are steadily increasing losses of both chlorophyll a and chlorophyll b when the boiling time for broccoli is increased from 5 to 20 minutes. However, at cooking times less than five minutes, the research is not as clear, and some studies suggest that brief steaming of vegetables like spinach actually increases the amount of chlorophyll that can be absorbed into our body. Whenever a vegetable is cooked long enough to cause a change in colour from bright green to olive-gray, we know that some of the chlorophyll a and chlorophyll b in the vegetable have been changed to pheophytins a and b. This color change is one of the reasons we have established the relatively short steaming times for green vegetables in the World's Healthiest Cooking techniques! Though RAW food offers the total package. Raw Foods. The benefits of eating raw foods include: Raw foods haven't been cooked and contain high levels of enzymes and vital nutrients. Enzymes are the proteins that accelerate the rate of chemical reactions, including those involved in digestion and metabolism. Phytonutrients are plant-derived, biologically active chemicals that are considered able to prevent diseases. The vegan raw super food diet makes use of: plants which are having a high value of a variety nutrients like vitamins, enzymes, amino acids, minerals, 3679 omega fats and more. We assimilate only foods which are the most liquefied, good chewing and/or blending is a great option too. Cold foods, including liquids, inhibit digestion, so keep that in mind when adding ice to your drinks. Plants are magic. Never forget that plants are magic. Like this planet, all life, all forms, all non forms, the cosmos <> like you. Train yourself to feel how they do communicate with everything, they can communicate with you in the following ways: feelings, emotions, healings, thoughts, vibrations, visions, dreams, and more see: Nature’s manifestations, Carlos Castaneda, Anastasia and others. How to use. Go to the shop and buy deep green leafy vegetables. Use them in salads, other dishes, smoothies, juices and keep doing this. Green leafy Superfood powders also included alques. 1/ You can mix the powder with water or juice or use it into your (green) smoothies. Mixing Super Food Powder > for strongest result > best is on empty stomach for example after sleep, after training etc. Take a clean jar > add: ¼ or ½ cup water and ½ or 1 teaspoon of the powder then close the jar and shake well. Drink the liquid in one go (if possible) then add more water in the jar > shake well then pour the mix in a drinking glass and drink, repeat this process until your jar is clean. If drinking the mixture is difficult (taste) you can help by closing your nose with one hand and drink with the other (no scent is no taste). Drink some pure water before opening the nose to rinse of the taste. Important to know is: always use the product on an empty stomach and refrain from any food and drinks - except water - for at least one hour or more. Now the product can do it’s work without the disturbance of other processes such as digesting and mixing with food/drinks. For strongest effect > juice, blend with veg or and fruits or take a green powder mixed with water on empty stomach and wait for one hour or more with other food/drinks to let the ingredient be able to work in your body. How to make powder: dried leaves can be made to powder in a coffee mill. Sieve (maybe 2x) the ground leaves and store in a dark glass jar in a cupboard. You can mix the powder with water or juice or use it into green smoothies. How to make a clay chlorofyl poultrice. Poultrices are like bandages, wraps on wounds, painfull area’s and on skin to effect deeper area’s. Add one part fine grade green clay and mix with pristine water and some chlorofyll or until you reach desired consistency, mix thoroughly to an even paste. Spread paste onto a piece of gauze and apply directly to the affected area, securing with a bandage. Leave in place for up to 2 hours but do not allow the paste to dry. Discard the poultice and re-apply a fresh one if needed.

By: NiWa

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What contains chlorophyll? https://marialivingandlearning.wordpress.com/2014/11/02/benefits-of-chlorophyll-in-greens/#more-2710 

Virtually all greens contain it. If it is green, it will have it (edible or not). Here is a basic list of the most popular greens used for juicing or blending into a juice.

• Dandelion greens
• Collar greens
• Mustard greens
• Wheatgrass
• Barley grass
• Spinach
• Kale
• Chard
• Sprouts
• Alfalfa
• Turnip greens
• Watercress
• Parsley
• Cilantro
• Asparagus
• Cabbage

Keep in mind that there are many more. If it is green, you can be sure it’s in there.