Chlorophyll part 3
Can Chlorophyll Ever Cause Toxicity?
Because it’s completely natural, chlorophyll and chlorophyllin are not known to be toxic. In fact, over the past 50 years there have been practically no toxic effects attributed to their consumption, even in people with weak immune systems, such as those healing from cancer.
While the risk for toxicity is extremely low, chlorophyllin supplements might cause minor side effects like green discoloration of urine or feces, temporary discoloration of the tongue, or mild indigestion/diarrhea. These usually go away quickly and are only caused by supplemental chlorophyllin use, as opposed to eating foods that naturally contain chlorophyll.
In pregnant women, chlorophyll or chlorophyllin supplements haven’t been researched very much, so at this time it’s not recommended that they’re used during pregnancy or when breast-feeding.
One interaction to keep in mind is that certain medications that increase sensitivity to sunlight (photosensitizing drugs) can interact with chlorophyll. This means taking these medications along with chlorophyll can increase sensitivity to sunlight even more and make you susceptible to burns. Use chlorophyll supplements carefully if you take photosensitive drugs or are especially prone to sunburns, blistering or rashes when you’re exposed to UV light.
Final Thoughts on Chlorophyll Benefits
- Chlorophyll benefits include helping fight cancer, improving liver detoxification, speeding up wound healing, improving digestion and weight control, and protecting skin health.
- The primary reason chlorophyll is considered a superfood is because of its strong antioxidant and anticancer effects. Chlorophyll benefits the immune system because it’s able to form tight molecular bonds with certain chemicals that contribute to oxidative damage and diseases like cancer or liver disease.
- The very best sources of chlorophyll found on the planet are green vegetables and algae. Here are some of the top food sources to incorporate into your diet to experience all of the chlorophyll benefits. This includes green leafy veggies like kale, spinach and Swiss chard. Cooking these foods decreases the nutrient content and lowers the chlorophyll benefits you get, so eat them raw or lightly cooked to preserve the nutrients.
- Consuming chlorella, chlorophyllin supplements and liquid chlorophyll are also ways to get chlorophyll benefits.