Ralf`s book of superfoods and nutrition - part 2

Superfoods overall
Superfoods are natural foods, which by definition are sparse in calories and rich in nutrients. They are superior sources of antioxidants and anthocyanins (binding free radicals) contain high levels of vitamins, dietary fibers and essential nutrients - nutrients we need but which we cannot produce ourselves.

We distinguish: Green Superfoods
Green foods are good, but green superfoods are even better! Green superfoods have the highest concentrations of easily digestible nutrients, fat burners, vitamins and minerals to protect and heal the body. They contain a variety of useful substances such as proteins, protective photo chemicals and healthy bacteria to help you build stronger muscles and tissues, assist your digestive system in its function, and provide you with more effective protection from disease and discomfort.
Green superfoods are very rich in chlorophyll - the pigment that gives plants their green color. The molecular structure of chlorophyll is very similar to that of human blood and studies show that when consumed, the production of hemoglobin in the blood increases. Higher amounts of hemoglobin in the blood means more oxygen-rich blood, the first and most important element that cells need to thrive.
The chlorophyll content is high especially in green vegetables. The chlorophyll a and b content of vegetables and fruit per 100 g of fresh substance is listed in the table below according to the descending content:

Green Superfoods include:
Green leaf vegetables
Green leaf vegetables are so easily accessible and so very nutritious, but most people do not eat enough of them. Studies confirm that people who eat continually meals with plenty of green leafy vegetables cause a much lower risk of heart disease and cancer. Fresh raw green leaf vegetables contain high doses of chlorophyll, easily digestible proteins, enzymes and a wide range of vitamins and minerals. These particular vegetables act as mini-transfusions for the blood, a health tonic for the brain and the immune system and a cleansing agent of the kidneys. Try one of the following: Ruccola, Spinach, Dandelion, Green Cabbage, Cress, Parsley, Lettuce, Endives, Chicory, Broccoli Sprouts and Mustard Seedlings.

Other green superfoods are:
Wheatgrass
Wheatgrass is the sprouted grass of the wheat seed. Unlike the whole grain, the shoots contain no gluten or other general allergic substances. Wheat grass is a potent alkalizing agent and is ideal for the promotion of healthy blood. It normalizes the thyroid, stimulates the metabolism and thus supports the digestion and the promotion of the weight reduction also because of its high enzyme content and has a cleansing effect.

Barley grass
Barley grass has 11 times more calcium than cow's milk, 5 times more iron than spinach and 7 times more vitamin C and bioflavonoids than orange juice. It contains large amounts of vitamin B12, which are very important in a vegetarian diet. Barley grass juice has anti-viral activities and neutralizes heavy metals such as mercury in the blood.

Chlorella
Chlorella is a freshwater algae and, like its algae cousins, it contains a complete protein profile, all B vitamins, vitamin C and E and many minerals. It is amazingly good for the immune system and for reducing cholesterol levels. It prevents the hardening of the arteries, a precursor to heart attack and stroke.

Wild blue-green algae
or AFA algae were the first form of life on earth and their power is vast. AFA algae are a phytoplankton and contain almost all nutrients; with a 60% protein content and a more complete amino acid profile than beef or soybeans. They are one of the best known sources of beta-carotene, B-vitamins and chlorophyll. It has been shown to improve the brain functions and memory, strengthen the immune system and help us against viruses, colds and flu.
The main ingredient of the Afa alga is high-quality protein. It contains all the essential amino acids in the spectrum as we need it:

Spirulina
Spirulina is a cultivated microalgae that has been consumed for thousands of years by the natives of Mexico and Africa. It is one of the most famous protein sources on earth and contains 70% complete protein, far above the steak that once cooked contains only 25% protein. Studies have shown that spirulina helps control the blood glucose level, making it an important food for diabetics and it can be used to support weight loss and help as a general food supplement.