Performance Greens with MSM and Chlorophyll

First of all, green foods are some of the lowest-calorie, lowest-sugar and most nutrient-rich foods on the planet. Second, the green color is produced by chlorophyll, or the "blood" or the plants. It's molecular structure is similar to the hemoglobin of human blood. Hemoglobin is our body's oxygen transporter. From a chemical standpoint, the components of chlorophyll are almost identical to those of hemoglobin.

A German chemist, Dr. Richard Willstatter, determined in 1913 that the two molecules closely resemble one another. he found that hemoglobin is composed of four elements - carbon, hydrogen, oxygen and nitrogen - organized around a single atom of iron. Hemoglobin's iron content is the main reason we need a dietary supply of that mineral. Chlorophyll has the same elements; however, they are organized around a single atom of magnesium. Chlorophyll reduces the binding carcinogens to DNA in the liver and other organs. It also breaks down calcim oxalate stones for elimination, which are created by the body for the purpose of neutralizing and disposing of excess acid.

Two of the best sources of chlorophyll are wheat grass and barley grass. Grass - this humble plant - the common thing we walk on, mow and usually take for granted, is a doorway to health. Grasses have the power to regenerate our bodies at the molecular and cellular level. The Hebrew description for grass is "Dalet shin aleph", which loosely translated means, "The lowest of the kingdom on earth is the doorway through which we may be regenerated and come towards perfection of being" or something like that! Consider two of the strongest animals in the world, the gorilla and the elephant - what do they eat? Grass and leaves!