Green-leafy vegetables are our best and most reliable source of fiber.
Eating green-leafy food is a transfusion of Sun energy to blood energy in the arteries.
Green-leafed vegetables are overall the best source of iron; dandelion, parsley and spinach are particularly high in iron. Greens heal anemia.
By eating significantly more green-leafy vegetables, especially wild herbs, one will alkalize the body chemistry and be able to tap into the natural human frequency more easily and more often, without drugs and their side-effects. Placing green leaves in an acid body raises the consciousness as the body becomes more alkaline.
Green leaves relieve pain. Green-leafy foods decrease the overall stress of the body and facilitate yoga practices.
Magnesium is the primary alkaline mineral in chlorophyll. An abundance of green in the diet strengthens the heart.
If green-leafed vegetables, which are high in oxalic acid, such as beet greens, chard, lamb's quarters, rhubarb, and/or spinach are cooked, then the heat-altered oxalic acid can combine with calcium in the body, interfere with iron absorption, and eventually (if eaten in large quantities over a long period of time) form stones in the kidneys. If eaten raw, the oxalates in these vegetables are normally metabolized properly by the body.