No coincido en absoluto con lo que dice Cormillot. Analicen esto que les copio abajo:
The secret behind leafy greens lies in their molecular makeup. Green vegetables, especially those that are dark green, are rich in chlorophyll. When you eat spinach, kale, miner’s lettuce, lamb’s quarters, and/or mallow, you are ingesting a chemical substance that is incredibly similar to hemoglobin, the oxygen-carrying pigment of red blood cells that gives them their color and helps distribute oxygen throughout the body. Chlorophyll differs from hemoglobin in its central atom, but it closely resembles human blood (Boutenko 2005). When you ingest chlorophyll, you help your body rebuild and replenish red blood cells. This boosts your energy levels and builds a hearty immune system. Additional benefits of chlorophyll include cleansing the body of toxins; fighting infections; breaking down calcium oxalate deposits; healing wounds; reducing inflammation; improving circulation, digestion, and vision; and eliminating bad breath

Gracias 🙂