Did you know that chlorophyll has the
same molecular structure as hemoglobin except that where the Iron is
in the hemoglobin, there is a magnesium molecule in the chlorophyll.
The conversion of sunlight to energy in plants is catalyzed by chlorophyll, which is essential to healthy plant reproduction and excellent yields. So any green plants you eat will have lots of magnesium in their chlorophyll.
The conversion of sunlight to energy in plants is catalyzed by chlorophyll, which is essential to healthy plant reproduction and excellent yields. So any green plants you eat will have lots of magnesium in their chlorophyll.
One supplementation process we use mid
season with some of the plants in the solenacea family (tomatoes,
peppers, eggplant, potatoes, and tomatillos) is to spray a low level
solution (1 tablespoon to a gallon of water) of magnesium sulfate
(Epsom salts) on the foliage of the plants. When the plants start to
bloom they often experience deficiencies that limit production. This
foliar application causes the foliage to become a dark green over the
next several days (due to increased chlorophyll production) and the
plants will also burst into bloom. We do this several times mid
season and our production increases significantly (the plants are
just heavy with fruit).
Our produce will also have a high
concentration of magnesium because of this supplementation process.
You can also get higher levels of
magnesium through supplementation and the use of magnesium oil on the
skin.
I am summarizing and quoting
significantly from an article by Dr. David Brownstein titled Heal
Your Body Through the Magic of Magnesium, written in December 2012.
The comments about vegetables, chlorophyl and plants are mine.
No comments:
Post a Comment