And when I mention chlorophyll, I mean that green pigment, present in all green plants and in cyanobacteria. The stuff that’s responsible for the absorption of light to provide energy for photosynthesis. And its molecule “contains a magnesium atom held in a porphyrin ring.”
Yeah. You know what I’m talkin’ ’bout.
So, here are a few chlorophyll benefits found in greens:
“They” say it…
- Increases energy
- Is anti-aging
- Promotes red blood cell growth
- Supports healthier skin
- Makes it easier for wounds to heal
- Is a free radical scavenger, and
- Is a natural deodorant
Naturally, it depends on who you check with. Because there are people on both sides of the health fence when it comes to chlorophyll benefits. According to one article I read, “research to support these claims is both lacking and conflicting.”
I’m not so sure about that. But I know that since foods contain chlorophyll, they were designed to be that way. And the Designer (aka: Jesus) originally created a world where “every green herb” would be food for us. Thankfully, the Designer is so much smarter than us.
But you know us humans (or I hope you do).
We always find a way to mess things up. And that includes the food supply. But, to reiterate, the Designer is so much smarter than us.
He knew there would be problems with “every green herb” for a while after the worldwide flood (which was our fault, by the way). So, he told Noah (the guy who built the ark, not Russell Crowe) that “every moving thing that lives shall be food for you.”
Because God knew the animals could turn bad greens into good meat. And guess what’s found in beef that comes from cattle that eat grass. Yep, chlorophyll benefits. Well, chlorophyll, to be more precise. And to be even more precise, allow me to quote from a government website:
“Because grass-finishing alters the biochemistry of the beef, aroma and flavor will also be affected. These attributes are directly linked to the chemical makeup of the final product. In a study comparing the flavor compounds between cooked grass-fed and grain-fed beef, the grass-fed beef contained higher concentrations of diterpenoids, derivatives of chlorophyll call phyt-1-ene and phyt-2-ene, that changed both the flavor and aroma of the cooked product.”
OK, I’m not a phyt-1-ene or phyt-2-ene expert.
And I don’t know about that flavor altering. But I know how yummy a grass fed burger or steak is. Because I eat that stuff every day. Sure, it increases my toxic masculinity. But that’s a side effect I’m willing to live with. Or is it “with which I’m willing to live?” Doesn’t matter. I’m willing.
Over the years I’ve tried a wide variety of “healthy” foods and supplements. We even had a wheatgrass juicer in the FunderHaus for a while. So, I can tell you, from experience, that chlorophyll benefits are much tastier in grass fed beef than they are in “every green herb.”
But as tasty as a juicy steak is, and as tasty as a burger with real butter and sea salt is, I’ll be glad to never eat any more of them one fine day. And that day IS coming. Maybe soon.
Whether it’s soon or a thousand years, the truth is, one day no animals will ever have to die again in order for me to eat a healthy meal. And that will be Heavenly. Speaking of greens…
Avocado and cilantro
And a hint of lime.
Salsa bueno, words you may know
When you take the time
To dip a chip into this dip
Like a foodie would.
Guacamole isn’t holy,
But, man! It’s sooo good!
Share this link with everybody you know, so they can jump on the Rhyme and Reason Bandwagon (My regular emails about the essentials of life, AND some music and other good stuff, for Fa-Ree)