Chlorophyll

Spirulina in our formula is one of the richest sources of chlorophyll with a perfect balance of magnesium. All plants, algae, and cyanobacteria (blue-green algae) that perform photosynthesis, contain chlorophyll usually with the proper balance levels of magnesium required for photosynthesis.

Chlorophyll: The Shepherd of Light
Energy is a vital force we associate with light, having to do with liberating the sun’s forces from carbohydrates and lipids so we can use those forces to produce energy.
Certain microalgae like the cyanobacteria in BIOSUPERFOOD are the only plants able to transfer sunlight energy into chemical energy with near 100% efficiency.
Energy from light is received somewhat directly as sunlight, but it is received in much greater amounts from our food. The chemical energy stored by photosynthesis in carbohydrates drives biochemical reactions in nearly all living organisms. Releasing the forces of light from food requires a balanced disassembly of starches, sugars, and fats, which are the bearers of light.
Chlorophyll is the "shepherd" of light energy. In the central atom of the chlorophyll molecule is magnesium, which is where the sun’s light is gathered for releasing the sugars, starches, and fats from which we will eventually get our energy. Magnesium is omnipresent in the catabolic steps in which we disassemble sugars and fats in our metabolic fire: the Krebs (citric acid) cycle. Thus, chlorophyll is at the centre of the photosynthetic, oxidation-reduction reaction between carbon dioxide and water.

Chlorophyll and Blood Regeneration
Chlorophyll is sometimes called "green blood" because of its similarity to the haemoglobin molecule found in human blood cells. In fact, both are constructed of almost identical molecular structures called pyrrole rings, and both substances are chemically known as "porphyrin pigments" by scientists.
The difference is that chlorophyll contains a magnesium ion at its core, while haemoglobin contains an iron molecule at its core. Magnesium imparts a green colour to the chlorophyll molecule and is involved in synthesis of other materials, while iron gives haemoglobin a red colouration and changes the function of the porphyrin molecule to respiration and breakdown of materials. But perhaps the most interesting connection between green foods and blood is the similarity in the structures of the two coloured pigments, heme and chlorophyll.

What's so good about the chlorophyll in our algae blend?
Our formula’s most visible pigments are chlorophylls, and there is nothing more supportive to cleansing than chlorophyll. People who follow Western diets (high in processed foods and animal foods) are in desperate need of cleansing.

Besides energy and cleansing, there are many other associated benefits to chlorophyll:

  • Chlorophyll releases ions when struck by the energy of sunlight. These free ions proceed to stimulate the biochemical reactions that form proteins, vitamins and sugars
  • It increases peristaltic action and thus relieves constipation, and also normalizes the secretion of digestive acids
  • It soothes inflammation and reduces excess pepsin secretion associated with gastric ulcers
  • It also supports liver function so that your body can do a better job of eliminating toxins from your system
  • It is believed that if chlorophyll is ingested with sufficient iron, the magnesium can be displaced to yield a haemoglobin molecule
  • Experiments in Japan and Russia have demonstrated that algae has a marked positive effect on leukaemia and anaemia, possibly due to the conversion of chlorophyll into haemoglobin