Vegetables should be your new best friend (juicing green vegetables? Even better!). Not only are they the lowest calorie intake, lowest-sugar, most nutrient-rich foods on the earth they also taste good. They provide minerals, vitamins, electrons, phytonutrients, alkalizing salts and the only way to get chlorophyll.

Chlorophyll is what produces a vegetable and a plants green color and the key player in photosynthesis. Plants need chlorophyll in order to get the energy they need from sunlight. You could call it the blood of plants because its molecular structure and chemical components are very similar to those of what makes up human blood. Our blood’s hemoglobin is made up of carbon hydrogen, oxygen, and nitrogen organized around a single atom of iron. Chlorophyll has a similar makeup with the exception of the central atom, which is magnesium rather than iron. Chlorophyll helps the blood cells deliver oxygen throughout the body and reduces the risk of carcinogens binding to DNA in our organs.

Green juices and vegetables are also a great source of alkaline salts that protect against micro-form overgrowth. The easiest way to intake green vegetables in the high quantity our body requires to keep us healthy is by JUICING. Green vegetable juices that are cold pressed and not processed provide just about all the vitamins, minerals, and micronutrients you could ever need. They are rich in antioxidants which protect cells all over your body from oxidative damage by buffering dietary and metabolic acids and supporting the lymphocytes or white blood cells.