Think of a monochromatic plate of processed foods, and then think of a multi-hued meal made with fresh produce, bursting with colour and full of life. There’s a vast difference between a plate of colourless French fries, breads, and mashed potatoes compared to a meal made with a vivid landscape of fresh foods, like dark leafy greens, bright purple berries, and succulent squash in yellow and orange.
This might be where the old adage comes from: the more colourful the food, the more nutritious it will be.
GREEN FOODS ARE NATURE’S PERFECT GIFT
Among all the colours of the rainbow, green foods are considered the healthiest of all. And there is a simple reason why:
Every naturally green food comes from the earth. Based on their colour alone, these green foods are known for being the most nutrient-dense.
While all non-starchy vegetables and a great many low-sugar fruits are good for you, green vegetables earn a seat at the head of the table. Green vegetables are an essential source of antioxidants needed to fight off the free radical damage that can contribute to premature aging and disease. Green vegetables are also considered a number one health-boosting food because of their high vitamin, mineral, and fibre content. With such a robust nutrient profile, green foods encourage the body to cleanse, releasing harmful toxins that have accumulated over time.
It should come as no surprise that plant-based green foods come with a long list of scientifically proven health benefits. According to 2011 research, green vegetables can improve immunity. for adults and children alike. 1 Leafy greens can also significantly reduce the risk of type 2 diabetes. says a 2010 study published in the British Medical Journal. 2 The latest research even indicates that a high dietary Intake of leafy greens, rich in eye-protective nitrate and brain protective vitamin K. could reduce the risk of glaucoma by 20 to 30 per cent, while preventing cognitive decline. 3,4
Most governments still provide a general recommendation of 5-a-Day for fruits and vegetables to promote general health, but scientists have once again proven that more can be better A 2014 study from the University College London confirmed that eating seven or more portions of fruit and vegetables a day could reduce the risk of death at any given time by 42 per cent compared to eating less than one portion a day 5 Using the Health Survey for England to analyse the eating habits of 65,226 people from the years 2001 to 2013, researchers found that vegetables were far healthier than fruit, and eating the highest serving size each day could reduce the risk of death by cancer and heart disease by 25 and 31 per cent. 6
While we recommend aiming high by eating 9 to 14 portions of fresh or frozen vegetables a day along with antioxidant-rich dark-skinned fruits and avocados, there’s another powerful way to get your daily dose of green.
GO STRAIGHT TO THE SOURCE
Chlorella and Spirulina are two of the healthiest green foods that you can find in nature.
Hailed as one of the most powerful superfoods to resurface in the 21st century, chlorella is a freshwater alga native to Taiwan and Japan. As a top green food, chlorella gets its blue-green colour from a high concentration of chlorophyll, similar to what you will find in the most nutritious leafy greens. In fact, chlorella contains the highest amount of chlorophyll in all plant life. Chlorella is also an exceptional source of phytonutrients, including beta-carotene, potassium, amino acids. phosphorus, magnesium, biotin, and B-complex vitamins.
Chlorella may have been around for billions of years. but the latest clinical research has put this alga on the map. Like so many other green vegetables, chlorella supports the body’s ability to cleanse and release toxins – at a much higher level. Our bodies are inundated with environmental pollutants on a daily basis, from fish to mercury fillings to smog, making chlorella’s natural detoxification properties all the more important for daily use. The daily consumption of chlorella can prevent toxic heavy metals from accumulating in the soft tissues and organs. 6 As an immune strengthener and detoxifier, chlorella may also provide some cancer-protective benefits, with the potential to support weight loss.7,8
But chlorella isn’t the only green food that appears to have nutritional superpowers. Spirulina, considered the cousin to chlorella, is another single-celled microalgae organism that is as old as time. Also a potent superfood with centuries of traditional use to back it, Spirulina is a blue-green alga with a high vitamin, mineral, antioxidant, protein, and carotenoid content. Spirulina is a rich source of zinc, copper, iron, selenium, betacarotene, B complex vitamins, manganese, vitamin E, and gamma linoleic acid.
With so many similarities to chlorella, you might not be surprised to learn that Spirulina is also a renowned detoxifier. Spirulina can be used to effectively remove toxins, including radioactive substances and mercury, from the human body and heavy metals from wastewater. 9. As Chlorella and Spirulina help to detoxify, the superfoods also aid in regeneration, supporting the body’s ability to self-heal with critical nutrients. Spirulina is also one antioxidant rich green food that could help to reduce brain damage following a stroke. 10
While it’s possible to consume fresh chlorella and Spirulina in their natural forms, you can receive the greatest benefits from these “super” greens when taken in a capsule at a high dose. Not only is it more convenient to consume protective algae in a capsule, but taking a daily Chlorella and Spirulina supplement ensures that all of your hardy green food nutrients are delivered intact. A Chlorella and Spirulina supplement can be taken each day, along with your 9 to 14 portions of vegetables, to give you the most disease-fighting protection from your daily dose of green.
If you are struggling with your health, Just look at the colour of the foods on your plate. Eating colourful foods can give your body the daily nutrients it needs to thrive, but as we have now discovered, green foods lead the pack. Research has proven that getting your daily “green” could be the biggest predictor of good health.
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1. Ying Ll Silvia Innocentin. David R Withers Natalie A Roberts Alec R Gotlagher, Elena F. Grigorievo, Christoph Wilhelm Marc Veldhoen Exogenous Stimuli Maintain /Intraepithetial Lymphocytes via Aryl Hydrocarbon Receptor Activation Cell 13 October 2011 DOJ: 1010164 celL201109025
2 BMJ-British Medical Journal “Green leafy vegetables reduce diabetes risk study finds ” Science Daily.
3. Jae H. Kong, Walter C Willett Bernard A Rosner, Emmanuel Buys, Janey L Wiggs Louis R Pasquote. Association oj Dietary Nitrate Intake With Pnrnary Open Angle Glaucoma JAMA Ophthalmology, 2016: I DOI: 10.1001/ jamaophthaIjnot.2015.5601.
4 “Eating green leafy vegetables keeps mental’ Experimental Biology March 2015.
5 Oyinlolo Oyebode Vanessa Gordon-Dseagu, Alice Walker, Jennifer S Mindelt fruit and vegetable consumption and all-cause, cancer and CVD mortality: analysis of Health Survey for England data J Epidemol Community Health, 31 March 2014 DOI: 10.1136/jech-20Z3-203500
6. Nutr Res Pract 2009 Spring;3(1):15-22. doi 10.4162/nrp.2009.3.1.15. Epub 2009 Mar 31
7 J Zhejiong Univ Sci B Jan 2009 Jan; 10(1): 14-21. doi: 10.1631/jzus.B0820168
8 J MedFood. 2008 Sep;11(3):395-404; doi 10.1089/jmf.2006.0180
9. Losevq LPs and Dordynskayu LV Spirulina natural sorbent of radionucleides Research Institute of Radiation Medicine, Minsk Belarus 6th Intl Congress ofApplied Algology Czech Republic
10. Experimental Neurology 193(1): 75-84, 2005.