I started juicing raw vegetables more than 20 years ago. One benefit of drinking raw vegetable juice is an abundant supply of the ‘miracle-molecule’ of chlorophyll.
“Green-leafy vegetables are probably the most important group of foods. Green leaves are the best source of alkaline minerals, contain the best fiber, have many calming, anti-stress properties and are the best source of chlorophyll. Chlorophyll is a blood-builder and one of natures greatest healers.
Green-leafy foods are the most abundant foods on earth. In July of 1940, a comprehensive report written by Dr. Benjamin Gurskin, director of experimental pathology at Temple University, focusing on twelve hundred patients treated with chlorophyll, was published in the American Journal of Surgery. On the power of chlorophyll, he said, “It is interesting to note, there is not a single case recorded in which improvement or cure has not taken place.” In 1950, Dr. Howard Westcott found that just 100 milligrams of chlorophyll in the diet neutralized bad breath, body odor, menstrual odors, and foul-smelling urine and stools.”
– (Eating For Beauty by David Wolfe, pg31)
Why is it, that a molecule found in the most abundant foods on the planet, that has so many benefits and is so safe, is only mentioned in studies that appear in 1940 and 1950? You have got to wonder if we live in a medical ‘Dark Ages’ where widespread knowledge from the past is ignored as if it doesn’t exist.
Hippocrates Health Institute: Chlorophyll
ebook preview: Eating For Beauty