Chlorophyll was first isolated by Joseph Bienaime Urgent Cell Repair Review Caventou and Pierre Joseph Pelletier in 1817. Chlorophyll is not water soluble and is unstable when extracted from plants, making it important to drink the juice quickly after extracting it. In 1997, Frank S. and Lisa Sagliano first freeze dried the liquid chlorophyll at the University of Florida, making it possible to preserve it as a powder for future use.
Back in the 1700's it was discovered that plants would clean the dirty air just by being present in the places where the dirty air was. It is the chlorophyll in the plants that performs this miracle and it does it while turning light, carbon dioxide and water into sugars, oxygen and hydrogen. When green vegetables are cooked, the magnesium in the center of the chlorophyll molecule is replaced by hydrogen. If we cook it until the bright green color is gone and the color is grey green, we can be assured that most of the chlorophyll has been changed and is no longer chlorophyll.
Did you know that from thirty to eighty-five percent of the nutrition in foods is destroyed in cooking? Did you know that fresh, raw foods contain the highest level of enzymes? Did you know that unless you supply enzymes for your body, the enzymes present at birth in your body will eventually run out and you will die of degenerative disease? Each of us receives a supply of enzymes at birth. This supply is not limitless; it must supply our bodies with life sustaining enzymes for our whole lives. "An enzyme is a biocatalyst - something that makes something else work or work faster. Chemical reactions are generally slow things, enzymes speed them up.