Super Blue Green Algae Blog

First, today’s diets rely heavily on cooked and processed foods. Unfortunately, cooking and processing methods often kill the enzymes in foods. Even when foods are consumed in their raw form, they are rarely backyard-garden fresh. Modern lifestyles have created a virtually universal need for food enzymes.

Second, digestion requires energy…lots of it. And the more energy it takes to digest food, the less that’s available for other physical and mental activities. Digestion of enzyme-deficient food is especially hard on the body, sapping its natural vitality and feelings of well-being. But there is a way to optimize the nutritional value received from food.

Simplexity Health’s Super Blue Green® Enzymes contain natural food enzymes to help the body break down fats, carbohydrates, proteins, and fiber, and to help enhance the digestive process.* Each 360 mg capsule is microblended with 25 mg of Super Blue Green Alpha Sun, adding specific vitamins and minerals that many enzymes need for optimum ability to function.

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Surveys show that 80% of North Americans fail to get optimal amounts of fruits and vegetables in their daily diets, as recommended by the USDA and the National Cancer Institute. Consuming “green foods” (nutrient-dense, minimally processed, whole foods) is an important way to achieve a healthy diet. But what makes green foods so great? Chlorophyll.

Chlorophyll, the green pigment in plants, is essential in the photosynthesis reactions that convert radiant energy from the sun into chemical energy for life processes. Inside the cells of green plants, chlorophyll combines with carbon dioxide and sunlight to form simple sugars. Without chlorophyll, plants would be unable to perform essential metabolic functions such as respiration and growth.

In 1913 Dr. Richard Willstätter, a German chemist, discovered the role of chlorophyll in plant functions, and noted the structural similarity between chlorophyll and heme, the red pigment in blood responsible for transporting oxygen to all parts of the body. Both molecules have complex structures, called porphyrin rings, consisting of carbon, hydrogen, oxygen, and nitrogen. Heme (the oxygen-carrying part of the hemoglobin molecule) differs from chlorophyll primarily by the central atom; iron (Fe) in heme and magnesium (Mg) in chlorophyll.

Given the similarity between chlorophyll and heme, could the body directly convert chlorophyll into heme by replacing the central atom? As attractive an idea as that might be, there is no direct evidence that the human body can do this. There is, however, considerable research and anecdotal evidence that chlorophyll is effective in rebuilding the blood, through metabolic processes that are not yet completely understood.

Due to its natural deodorizing ability, chlorophyll has traditionally been used as a mouthwash and gargle. Chlorophyll has been shown to stimulate liver function and excretion of bile, strengthen immunity, and detoxify chemical pollutants. Numerous recent studies have also indicated that chlorophyll has anti-carcinogenic and anti-mutagenic properties.

Chlorophyll is found in highest concentrations in green leafy vegetables like spinach and kale, and in cereal grasses like wheat grass and barley grass, but the highest concentration is found in SBGA. Given all the potential benefits of adding chlorophyll, why not consider adding more “green” to your diet?

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