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Chlorophyll, the Sheppard of Light in BAC
Because of its high chlorophyll content (higher then most foods), BAC
is useful for the many conditions which benefit from
chlorophyll's energy giving, purification, renewal, and anti-inflammatory
properties. Control of viruses and fungi which sap energy, such as
candida-overgrowth, Epstein-Barr virus, chronic fatigue immune
deficiency syndrome (CFIDS), and AIDS, is enhanced by the
immune-enhancing and antiviral qualities of chlorophyll.
Many important natural substances are chelates. In chelates a central
metal ion is bonded to a large organic molecule, a molecule composed of
carbon, hydrogen, and other elements such as oxygen and nitrogen.
One such chelate is chlorophyll, the green pigment of algae and plants.
In chlorophylls the central ion is magnesium, and the large organic
molecule is a porphyrin. The porphyrin contains four nitrogen atoms
that form bonds to magnesium in a square planar arrangement.
There are several kinds of chlorophyll, the most important being
chlorophyll "a". This is the molecule which makes photosynthesis
possible, by passing its energized electrons on to molecules
which will manufacture sugars. All plants, algae, and
cyanobacteria (blue-green algae) which photosynthesize
contain chlorophyll "a". A second kind of chlorophyll is
chlorophyll "b", which occurs only in "green algae" and
in the plants. The "green algae" is the most diverse group
of algae, with more than 7000 species growing in a variety
of habitats.
BAC's Chlorophyll for the Metabolism of Light / Energy
Energy are vital forces 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.
Through photosynthesis certain microalgae like cyanobacteria as contained in BAC are able to transfer sunlight energy to molecular reaction centers for conversion 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 balance
disassembly of starches, sugars, and fats that are the bearers of light.
Chlorophyll is the shepherd of light energy – in the central
atom of the chlorophyll molecule is magnesium 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.
In this photosynthetic reaction (Krebs cycle), carbon dioxide
is reduced by water; in other words, electrons are transferred
from water to carbon dioxide. Chlorophyll assists this transfer.
When chlorophyll absorbs light energy, an electron in chlorophyll
is excited from a lower energy state to a higher energy state.
In this higher energy state, this electron is more readily
transferred to another molecule. This starts a chain of
electron-transfer steps, which ends with an electron
transferred to carbon dioxide. Meanwhile, the chlorophyll
which gave up an electron can accept an electron from another
molecule. This is the end of a process which starts with the
removal of an electron from water.
Thus, chlorophyll is at the center 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 hemoglobin molecule found in human blood cells. In fact, both are
constructed of almost identical molecular structure 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 hemoglobin contains an iron molecule. Magnesium imparts a green color
to the chlorophyll molecule and is involved in synthesis of other materials,
while iron gives hemoglobin a red coloration 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 colored pigments, heme and chlorophyll.
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Heme Molecule in Blood
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Chlorophyll Molecule
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There are many reasons why cereal grass and other dark green plants
can be considered "blood-building" foods. The vitamins and minerals
in cereal grass are essential to the synthesis and function of the
components of healthy blood.
The biological relationship between these two molecules, though
studied for over 60 years, is still not completely clear. It does
appear, however, that small amounts of the digestive products of
chlorophyll may stimulate the synthesis of either heme or globin
or both in animals and humans.
What's so good about the chlorophylls in BAC?
Algae contained in BAC are the richest source of chlorophylls on planet Earth.
BAC's most visible pigments are chlorophylls. There's nothing more cleansing and
detoxifying than chlorophyll. And people who follow Western diets
(high in processed foods and animal foods) are in desperate need of
cleansing and detoxifying.
Chlorophylls release ions when struck by the energy of sunlight. These free ions
proceed to stimulate the biochemical reactions that form proteins, vitamins
and sugars.
It is believed that if chlorophyll is ingested with sufficient iron,
the magnesium can be displaced to yield a hemoglobin molecule.
Experiments in Japan and Russia have demonstrated that algae has a marked
positive effect on leukemia and anemia, possibly due to the conversion of chlorophyll
into hemoglobin. Of course, the high nutrient density of Spirulina alone,
especially the blood-building vitamins B12 and folic acid and the
amino acids, are also useful in treating cases of anemia.
Chlorophyll has other positive benefits to the body. It increases
peristaltic action and thus relieves constipation, and also normalizes
the secretion of digestive acids. It soothes the inflammation and
reduces the excess pepsin secretion associated with gastric ulcers.
During World War II, the drying action of chlorophyll and its antiseptic
qualities made it a common first-aid measure to prevent festering of wounds.
In addition, chlorophyll soothes swelling and promotes granulation,
the process that regenerates new tissue over injuries.
Chlorophyll appears to promote regeneration of damaged liver cells,
and also increases circulation to all the organs by dilating blood vessels.
In the heart, chlorophyll aids in transmission of nerve impulses
that control contraction. The heart rate is slowed, yet each
contraction is increased in power, thus improving the overall efficiency of cardiac work.
Here's something interesting: chlorophyll is known to help
remove heavy metals from your body that have accumulated due
to the ingestion of contaminated food products. Certain sea foods
are especially known to contain dangerous levels of heavy metals
like mercury, but these contaminants are also found in animal
products and even non-organic crops. If you've been eating refined
foods, you undoubtedly have mercury, cadmium, arsenic, lead, PCBs
and other contaminants in your body. The chlorophyll in BAC
actually helps remove those heavy metals from your body,
which can have seemingly miraculous benefits to your health.
Another common source for contaminants is mercury fillings
used by dentists. They call them "silver fillings," actually, since
they don't want to openly admit they're still putting mercury -- one
of the most potent nerve toxins on the planet -- into the mouths of
patients. These mercury fillings emit a steady stream of mercury
vapor that gets absorbed into your body. Frequently, small bits of
these mercury fillings crack, break off, and are swallowed with your
food. In this way, nearly all dental patients in America and other
"civilized" countries are subjected to routine mercury poisoning at
the hands of their dentists.
BAC can help protect you against this mercury be escorting
the mercury out of your body before it can do damage. If you take
BAC before and after receiving dental work, you will help
protect yourself from the toxic effects of mercury fillings. This is
especially important if you decide to have your mercury fillings
removed, as more and more people are doing. The very process of
drilling them out results in a tidal wave of mercury exposure in
your body. Consuming BAC offers considerable protection against the
mercury bits you inevitably swallow during this procedure.
For example, many people undergo full-scale mercury filling removal.
It requires several sessions in the chair, and we recommend to use
more BAC before and after each session. As a result,
you will be much more protected from the ill effects of mercury removal.
Chlorophyll does much more than protect you from mercury,
however an important one: it's also a general detoxifier that supports liver
function so that your body can do a better job of eliminating
toxins from your system.
