Greens - They're Not Just For Alkalizing

Monday, October 19, 2009  |  0 Comment

By David Whelan

Green foods have a high alkalizing effect, which helps keep the ratio between acidity and alkalinity in our body fluids balanced. Our cells cannot adequately function if the pH of your tissues and fluids is not alkaline. Maintaining this proper pH is not always easy - most processed foods are acidifying, and when we consume too many of them, our pH balance is upset.

Green grasses contain mineral buffers such as potassium, calcium, and magnesium. These alkalizing minerals neutralize acidic materials and can help people maintain a healthy pH balance.

Recently, research has unveiled many other possible benefits of greens. Extracted compounds may have hypercholesteromic, anti-inflammatory, and anti-ulcer properties. A new antioxidant, 2"-0-glycosylisovitexin (2"-0-GIV), has been isolated and reported to have antioxidant activity equal to or superior to vitamin E.

Green grasses are also full of amino acids, including the eight essential ones--that is, the amino acids that we must get from our diet. The body cannot produce them itself. Amino acids play a critical role in keeping your body free of toxins.

Amino acids are the building blocks of proteins, which are the major constituents of every cell and body fluid (except urine and bile) and are thus necessary for the continual cell building, cell regeneration, and energy production that we need for life. An added benefit of green grass proteins is that they are polypeptides; smaller proteins that can be directly absorbed by the blood, where they promote cell metabolism (the chemical changes that we need to live) and neutralize substances that are bad for our health.

Green grasses contain a multitude of the body's spark plugs...enzymes. Enzymes are the catalysts for the body's essential chemical reactions and are responsible for our digestive process, for providing cellular energy, and for antioxidant effects.

Despite their importance, most people do not get the enzymes they need. This is because heat destroys enzymes, and most of our foods, whether cooked at home or processed, are heated and the enzymes destroyed. There are thousands of active enzymes in green grasses. This belief is based on tests that use the enzyme superoxide dismutase (SOD) as a marker enzyme. If the marker enzyme is found in an active state, it can be safely assumed that other enzymes found in green grasses will also be in an active state.

Green grasses also contain a wide spectrum of vitamins and minerals.

Greens also contain chlorophyll. Chlorophyll has been studied for its potential as a deodorant, in stimulating tissue growth, and in stimulating red blood cells in connection with blood supply. Perhaps most remarkable is the similarity between chlorophyll and the red pigment in blood. Research in the 1940's demonstrated that the two pigments react the same during breakdown.

According to tan article in the Journal of the National Cancer Institute (Jan. 4, 1995), chlorophyll fed to laboratory animals reduces absorption of three dietary carcinogens: heterocyclic amines (found in cooked muscle meats), polycyclic hydrocarbons (found in smoked and barbecued foods), and aflatoxin (a mold on peanuts). The chlorophyll formed complex compounds with the carcinogens while they were still in the digestive tract, limiting their bioavailability. Chlorophyll has also been found to reduce fecal, urinary, and body odor in geriatric patients.

Even if your pH is properly balanced, don't stop feeding your body with plenty of greens. The benefits of them are numerous.


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