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Written by Daniel Mark Norris Newton Davis

Last Undated: 8-3-08

When I discovered mold fungi were non-chlorophyll in nature, it caught my attention. If mold fungi did not enjoy a chlorophyll rich environment, chlorophyll deserved some close attention. Chlorophyll makes biological material like trees and plants grow. Mold fungi engineers biological material to degenerate and die. The job of mold fungi is to degenerate and break down all biological material and components to their basic elements, and then recycle them back to Mother Nature from whence they came. Chlorophyll, which makes things grow, is counter-productive to the actions of mold fungi. Thus, consumption of chlorophyll rich carbohydrates such as green vegetables creates a chlorophyll rich environment, which appears to be a hostile environment for mold fungi. Perhaps there is a whole lot more to those instructions from our parents to "eat your green vegetables" than I ever realized.

My subsequent research led me to chlorophyllin, a derivative of chlorophyll. Back in the early 1960s there was an outbreak of tumor growths and liver cancer in the rainbow trout at the hatcheries in the Pacific Northwest. Oregon State University took on the task of investigating this outbreak. The source was traced to the moldy cottonseed feed they were being fed at the hatcheries. The mold aspergillus flavus produced aflatoxins, now known to be a human carcinogen and a leading contributor to liver cancer. Especially in warm, humid parts of the developing world, it is commonly found in the food sources of corn, peanuts, cereal grains and maize. This leads to an unusually high incident rate of liver cancer. Even here in the United States aflatoxins from mold in food play a significant role in the incidence of liver cancer and people's health. Dr. George Bailey's team at Oregon State University found the rainbow trout to be an excellent subject for studying the contributing effect of aflatoxins on liver cancer, due to their relatively short development period.

A colleague, Rod Dashwood, suggested Dr. George Bailey look at chlorophyllin. It is a derivative of chlorophyll, the green element which enables plants to grow. It is the green in the green vegetables, green tea, and many other green plants which possess preventative medicinal value. Dr. George Bailey's team found that chlorophyllin reduced the incidences of liver cancer in the trout. Then they joined a John Hopkins University team studying a population in China, which had an unusually high incidence rate of liver cancer. Chlorophyllin was added to their daily diet, reducing incidences of liver cancer by 50%. It reduced absorption of the aflatoxins into the body and eliminated them. Aflatoxins are mycotoxins produced by molds found in the food supply.

I decided to add chlorophyllin to my diet. I felt that saturating the body and its tissues with chlorophyllin would create an hostile environment for mold fungi and their mycotoxins in my body. I went to the local nutrition center and found it in a liquid concentrated form called ChlorOxygen by Herbs Etc. I started adding about 10 mg of chlorophyllin concentrate to each quart of distilled drinking water I consumed during the day. I tried to drink at least 2 quarts of good clean water each day. Water is the most important element we supply to our bodies. The water with chlorophyllin added brought a quick and interesting response. I found myself coughing up black goobers of mold fungi, encased in an aloe-like gel. Whenever I felt the sensation in my throat I would cough them up, encased in this slippery gel. They obviously did not like the chlorophyll rich environment my body now had. I was delighted with how well the chlorophyllin would engage microbes, surround them with a slippery gel, and then usher them out of my body. You could actually see the black mold spores inside the gel. I would use my Panasonic 30x light scope to examine them. I also cultured some of them on petri dishes of potato dextrose agar, where they grew into very ugly colonies of mold fungi.

I normally experimented with only one protocol at a time, in order to accurately interpret the results. But, about a week after I started adding chlorophyllin to my water, I started experimenting with getting the mold fungi saturated wax out of my ears, which I had determined was contributing to my earaches. My first attempt to dewax(yes I know that is not a word, but I liked it) my ears, was to get those kits with the liquid solution you put in your ears for seven minutes, and then rinse them out. The second night I did this, I fell asleep, leaving the solution in that ear overnight. I woke up the next morning with one side of my throat hurting identical to how a strep throat feels. It had apparently melted the wax, releasing all of those microbes down my throat. Only that one side of my throat was affected. It was really weird having only one half, one side of my throat with the symptoms of strep throat. I found myself in the position of deciding whether to continue the chlorophyllin experiment, or not.

I decided that due to its apparent method of surrounding microbes, encasing them, and sliding them out of the body, I would continue using the chlorophyllin to see what happened. I drank some of the water with chlorophyllin added and the result was very dramatic. Within seconds my throat was covered with the emulsion like gel, to the point it made me feel like I was going to gag. This made it hard to breathe through my mouth. The pain was instantly gone. I stood the almost gagging sensation as long as I could. Then I would cough it all up and out into the sink. About 50% of the pain returned. The gel I had coughed out into the sink was full of gel encased black mold fungi spores and yellow material which I believed to be bacteria. I repeated this method over the next few days to get rid of the sore throat. It is the only time I have encountered this experience, to this degree. It was enlightening.

At one point I drove down to Oregon State University to meet with Dr. George Bailey, who had worked on the joint Oregon State University and John Hopkins University project in China. We had what Dr. Bailey described as " an interesting conversation" regarding my experiences with chlorophyllin. Dr. Bailey said they had used 100 mg capsules three times daily in their project, which reduced liver cancer by 50%.

I decided to add chlorophyllin to my diet in the capsule form, at the rate of 100 mg, three times daily. I found it in the nutrition department of the local food and variety store, Fred Meyers. It is called Chlorofresh by Nature's Way. Previously I had only been adding about 9-12 mg of chlorophyllin concentrate to each quart of drinking water. Now I do both. This helps collect and reduce absorption of toxins and other microbes in both my throat and the digestive system. Adding 300 mg daily to my diet saturates my tissues and organs with chlorophyllin, creating a hostile environment for the mold fungi. I started coughing up little black goobers as the mold fungi seemed anxious to escape the chlorophyllin rich environment. It also is very beneficial to preventing constipation, and encasing the harmful toxins as they move through the colon, helping to protect the colon. To avoid being shocked, it turns everything green. Chlorophyllin is also used as a cheap food coloring. These are my personal experiences with chlorophyllin.

One of the most dramatic responses to adding chlorophyllin to their diet was experienced by a friend of mine. Formerly he was an exterminator. He had worked with, and been exposed to, a lot of toxins and chemicals. He was considerably overweight, had diabetes and other related health problems. One thing to keep in mind is the human body's ability to adapt and try to protect itself. The human body stores toxins and chemicals in the fat tissues. I believe it does this in order to separate them from harming other parts of the body. The more toxins and chemicals being absorbed into the body, the more fat the body will produce, to surround and separate them from crucial operating systems. I believe that any weight loss program should include a detoxification program. After my friend added chlorophyllin to his diet I didn't see him for about a month. The next time I saw him I almost did not recognize him. He had lost a lot of weight, and had just passed his life insurance physical with flying colors. He was like a different person.

I continue to add chlorophyllin to my daily diet with ongoing results beneficial to my health. As a result of seeing how well chlorophyllin worked in my body, I make a better effort to add green vegetables to my diet. The fresher the better. I go to the farmers markets so as to buy the freshest and the most organic vegetables possible. I believe it was the Greek philosopher Apocrates that said " Thy Food is thy Medicine and thy Medicine thy Food ". And as the 'Juice Man' used to say "Eat Live Food". Our health is determined by what we put, and allow, into our bodies. When real food is growing from the ground, absorbing the essential elements provided so generously by Mother Earth, the cells and molecules are generating life. Once they are plucked from Mother Earth, the source of their generative elements, their days of being a generative substance, are numbered. Just ask any farmer whose livelihood depends on how fast he/she can get their product to market. From the point of plucking, it is only a matter of time until the generative elements succumb to the degenerative actions of mold fungi doing their job. Remember the job of mold fungi is to decompose, degenerate and breakdown all biological material and components to their basic elements, and recycle them back to Mother Earth, from whence they came. Dust to dust. The cycle of life, whether you be plant, animal, or human.

**** Chlorophyllin is made from many different plants. Make sure the chlorophyllin you choose is not made from a plant you are allergic to.

NIEHS-NIH: Aflatoxin & Liver Cancer

Oregon State University:Supplement Reduces Risk of Aflatoxin-Related Liver Cancer

Oregon State University: Cancer and Chlorophyllin

Oregon State University: Chlorophyllin and Cancer Prevention: Passing the First Hurdle

The Linus Pauling Institute: Chlorophylls: Can These Green Food Pigments Prevent Some Cancers?

Linus Pauling Institute: Chlorophyll and Chlorophyllin

Oregon State University: Primary Colors