Kiri Cole
CERTIFIED WELLNESS COACH AND NUTRITION CONSULTANT




Making you healthier one meal at a time 



Chlorophyll: Arresting Cancer Risk for the Meat-lover

Chlorophyll is the green pigment found in many plants. While broccoli’s and spinach’s rich hue deserves admiration, its disease-fighting capabilities actually merit wonder, and gratitude. Here is why.

The explanation begins with the reality that humans can sometimes mastermind their own demise. For example, according to the Centers for Disease Control (CDC), nearly 20% of Americans smoke even though it is widely recognized as the leading cause of preventable disease and death. Similarly, research proves that eating a raw, plant-based diet not only prevents chronic illnesses, such as heart disease (#1 leading cause of death according to the CDC) and obesity (69% of Americans are overweight or obese according to the National Institute of Diabetes and Digestive and Kidney Diseases), but also largely overcomes a person’s genetic susceptibility to disease; still, McDonalds and KFC thrive.

Chlorophyll helps individuals overcome the serious consequences of these destructive tendencies. Carnivores love succulent pieces of grilled meat, the black charred strips that tattoo the flesh providing indisputable evidence of charred perfection! Unfortunately, the National Cancer Institute, the journal Cancer Research, and numerous other scientific publications and health organizations report that meat, including chicken, fish, beef, and pork, cooked at high temperatures (i.e. grilled and baked) or for extended periods of time produces chemicals called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) that increase cancer risk. Chlorophyll offers a solution for the meat-lover, as it forms tight molecular bonds with these carcinogens, making it more difficult for the body to absorb the cancer-causing chemicals. As such, most of the HCAs and PAHs are eliminated through waste matter.

Eliminating meat from one's diet or consuming it infrequently is best to thwart disease; however, barbequed chicken, baked pork, or pan-fried fish represent food staples for many Americans. Accompanying these foods with as much raw, green produce as possible will help neutralize the carcinogens' negative effects. Laying meat on a bed of raw, chlorophyll-rich spinach, tossed with air-dried sea salt, black pepper, garlic, and cold-pressed olive oil, for example, simultaneously satisfies the palate while safeguarding one's health.  

Able to help arrest cancer, the #2 killer in America, chlorophyll, the mighty green plant colorant, deserves admiration and a thunderous applause.



References
http://www.cdc.gov/tobacco/data_statistics/fact_sheets/adult_data
http://www.niddk.nih.gov/health-information/health-statistics/Pages/overweight-obesity-statistics.aspx
https://www.plos.org/media/press/2011/plme-08-10-engert.pdf
http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet
http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/chlorophyll-chlorophyllin#biological-activities
http://www.nutritionj.com/content/3/1/19
http://www.ift.org/food-technology/past-issues/2012/october/features/the-chronic-disease-food-remedy.aspx