I had been told for a number of years that spirulina was THE health food, but did not believe it until
something special happened to me. I was at a kinesiology seminar. I had known at school and university that my mind needed a break after 50 minutes of study. This was backed up later in other seminars where they used super learning. If the brain is given a break every 50 minutes for 5-10 minutes, it takes up where it left off and is greatly refreshed. This enhances learning and retention. Without this break, concentration goes way down. I had told my teacher David Bridgman this, but on the seminar he was obviously ignoring my advice. After two hours
straight, I was exhausted. My brain was numb. I could absorb no new information. It was an informal and fun class. There were about twenty of us seated in chairs in a circle facing the whiteboard. Many present, including the teacher, were my friends. So, I did just what my body was telling me to do - I lay down in the foetal position on the carpet in front of my chair and closed my eyes. I could hear David laughingly tell me to get up, to manifest energy. I ignored him. Then I heard him tell someone to stick some spirulina in my mouth. Two spirulina tablets were stuck in my mouth by someone. The weird thing was, even though I was determined to stay there until David gave us a break, some how the spirulina made my body feel so good that within a minute I was back sitting in my chair! David explained then that mental exercise exhausts RNA from the brain, and spirulina is an excellent source for RNA. There is an Applied Kinesiology test which uses muscle testing to test for RNA deficiency. The testor touches the bridge of the nose with one hand, and then muscle tests (with their other arm) one arm of the client. If the client's arm tests weak (when previously it was strong), there is an RNA deficiency. If the person tested then takes some spirulina, the weak test can usually turn into a strong test. (Other points on the body that show different areas for testing for deficiency and excess of different vitamins, minerals etc. are shown in Dr Sheldon Deal's Basic Applied Kinesiology Workshop Manual).
If you are tired or mentally drained, taking spirulina can make a big difference, quickly. Unlike caffeine, it is helping your body by providing nutrients etc., not just acting like a drug to drain your adrenals.
The Key Features of Spirulina are:
· Rich in antioxidants
· Boosts energy and cellular health
· Ecologicaly grown in USA, in the California desert; pesticide and herbicide free
· More than 60% easy-to-digest all-vegetable protine.
· Rare food source of the essential fatty acid GLA
· High in B-12 and easy-to-absorb iron
A serving size of 6 500 mg Tablets (3 g) contains:
Protein 1.7 g (4% DV). Including of Alanine (144 mg), Arginine (141 mg), Aspartic acid (195 mg),
Cystine (18 mg), Glutamic Acid (297 mg), Glycine (96 mg), Histidine (30 mg), Isoleucine (102 mg), Leucine (174 mg), Lysine (99 mg), Methionine (39 mg), Phenylalanine (87 mg), Proline (78 mg), Serine (96 mg), Threonine (96 mg),Trytophan (27 mg), Tyrosine (81 mg), Valine (114 mg)
· Carbohydrates 0.5 g · Fats 0.2 g · Vitamins including Vitamin A 4000IU (80% DV), Vitamin K (17 mcg), Thiamine B1 (0.03 mg), Riboflavin B2 (0.06 mg), Niacin B3 (0.35 mg), Vitamin B12 2.8 mcg (45% DV) · Minerals in an easy-to-absorb form including Calcium (7 mg), Iron 1.5 mg (8% DV), Magnesium (7 mg), Zinc (45 mcg), Manganese (50 mcg), Copper (12 mcg), Chromium (<15 mcg),Sodium (15 mg), Potassium (40 mg) · Phytonutrients including Phycocyanin (420 mg), Polysaccharides (200 mg), Sulfolipids (40 mg), SOD (5000 Units), Chlorophyll (30 mg), Gamma Linolenic Acid (30 mg), Linoleic Acid (27 mg), Mixed carotenoids (8 mg), Lutein (1.5mg)
Super nutrition for the 21St century
By Gary Bushkin, PhD, CNC and Estitta Bushkin, PhD, CNC
Spirulina is believed by anthropologists and biologists to be the oldest living plant on the planet. This "old faithful" has provided complete nutrition, unmatched in value, for over 3.5 million years. Only in the past 75 years have we become familiar with Spirulina, a sleeping powder keg of "green power" that has the potential to become the prime choice for a world super food of the future.
Good Greens
Spirulina is one of approximately 1,500 species of microscopic aquatic plants called blue-green micro algae that have inhabited the earth for several million years. In it's natural state, Spirulina has been discovered in the lakes and waterways of Africa, Central America and South America. During the 15th and 16th centuries, the Aztec Indians of Mexico regularly harvested Spirulina for food from natural green lakes and ponds. Native cooks mixed it with maize (cornmeal) to make green pancakes that were a staple of their simple diet. Currently, there are two common varieties of this spiral shaped blue-green algae currently being cultivated and harvested for human consumption, known as Spirulina maxima and Spirulina platensis.
Harvestinq Spirulina
Today, Spirulina is extensively harvested in tank environments that are set up to provide growing
conditions that mimic it's ideal natural habitat. Although Spirulina is cultivated around the world, the largest and most respected Spirulina "farm" is located in the hot California desert sunshine far away from polluted city air. There, from April to October, controlled cultivation of Spirulina takes place. Spirulina is grown in man-made cultivation ponds which help keep out undesirable weed algae, micro bacteria and parasites. These ponds are fed Colorado River water, minerals and carbon dioxide, needed by Spirulina for photosynthesis. Many hours each day of intense sunlight promotes rapid growth. Immediately after being harvested from these ponds, Spirulina is filtered to a thick consistency, dehydrated, and put in oxygen-protective containers. Every day, each lot is tested to ensure safety and consistent nutrient levels. The entire process --- from growing pond to powder - takes about 15 minutes. This powder is then bottled and sold as a supplement as either a powder, tablet of capsule. It is also sold as an ingredient that is used in many other dietary supplements.
Bionutritional Functions Of Spirulina
Spirulina has been blessed by nature with a huge arsenal of valuable nutrients. Of special interest is the phycocyanin, a blue pigment naturally present in large amounts. Results of a 1986 study presented at the International Association for Dental Research General Session concluded that phycocyanin was unique because of its cytostatic (suppressing formation of new cancer cell colonies) and cytotoxic (that destroy existing colonies of cancer cells) abilities. Spirulina is also naturally "pumped" with vitamins, especially the carotenoids like beta-carotene, essential fatty acids (EFA's), the important fatty acid gamma linolenic acid (GLA), digestive enzymes, minerals and the richest plant source of vitamin B12. Spirulina is the "must have" green food- a complete
protein with all eight essential amino acids present. Its 60% protein content is four times greater than beef (18%)! In our society, where the concept of complete protein is meat and dairy, it is very reassuring to know that greens like Spirulina can provide all the high quality protein and other nutrients needed.
Spirulina and Vitamin B12 Controversy
A major argument frequently used to support the consumption of animal foods in the diet and negate the tremendous value of Spirulina incorrectly states that plants do not contain vitamin B12. A single serving of Spirulina contains 45% of your daily value of vitamin B12. That's good news and reassuring for vegetarians, many of who are incorrectly led to believe that eating animal food is critical to getting this essential blood building vitamin.
Spirulina Research and Studies
While Spirulina research conducted over the years has clearly shown its multi-faceted health promoting effects, the two latest studies in the areas of immunomodulation and cancer protection tell the big story.
Spirulina Controls Immunomodulation and Uprequlates Immunity
Spirulina's most powerful health benefits lie in its ability to stimulate and maintain immune system
activity. The results of the Mao, Van De Water and Gershwin study, published in the Journal of Medicinal Food (2000), and conducted at the university of California at Davis School of Medicine, provide continued understanding and proof of the awesome power of Spirulina.
The study, performed on Spirulina grown by Earthrise Nutritionals, demonstrated that Spirulina was able to raise the levels of three cytokines (specialized proteins produced by immune system lymphocytes) particularly one form of interferon (IFN)-y, to 13.6 times basal levels, and two forms of interleukins, (IL)- 1 beta to 3.3 times basal levels, and IL-4, to 2.0 times basal levels. This evidence is highly convincing in terms of expanding Spirulina research and it's use in food. Earlier, the results of the Baojiang study, given at the Second Asia-Pacific Conference on Algal Biotechnology, 1994, concluded that polysaccharides of Spirulina platensis, at the dosage of 150-300 mg/kg by injection or taken orally, can increase the percentage of T-lymphocyte in the blood. The results demonstrate that Spirulina polysaccharides can improve cellular and humoral immunity. Hayashi, in the Journal of Nutritional Science Vitaminology, showed that Spirulina extract significantly enhanced interleukin-1 (IL-1) production from peritoneal macrophages. These results suggest that Spirulina enhances the immune response, particularly the primary response, by stimulating macrophage functions, phagocytosis, and IL-1 production.
Spirulina Prevents Cancer
At the 30th Annual Meeting of the Japanese Society for Immunology in November 2000, breakthrough research was reported by the Osaka Institute of Public Health. Spirulina, in conjunction with BCG-CWS, a cell wall component derived from Tubercle bacillus; was able to enhance the anti-tumor propagation effect of BCG-CWS. This inhibitory effect occurred because Spirulina upregulated the tumor destroying activity of natural killer (NK) cells and the cytokine interferon gamma. This heightened activity was observed 1-2 weeks after initiating Spirulina use, continuing 12- 24 weeks after treatment ceased. Researchers believe that the clinical findings support the serious potential for Spirulina as an Immunotherapy agent. Mishima and colleagues reported in Clinical & Experimental Metastasis, 1998, that Ca-SP, calcium spirulan isolated from Spirulina platensis, could reduce the lung metastasis of B16-BL6 melanoma cells by inhibiting the tumor invasion of basement membrane probably through the prevention of the adhesion and migration of tumor cells.
Spirulina Is A Powerful Antioxidant
As a food additive, Spirulina maxima contains beta-carotene, tocopherols and phenolic acids, which are proven to exhibit antioxidant properties. The antioxidant activity of Spirulina can be attributed to phycocyanin, the blue pigment found in blue-green algae that contains phytochemicals with scavenging properties. The Miranda study (1998), published in the Brazilian Journal of Medical and Biological Research, demonstrated a 71 % antioxidant capacity for the group taking the Spirulina extract and 54% for the group that did not, indicating strong antioxidant protection. The results obtained indicate that Spirulina provides some antioxidant protection for both in vitro and in vivo systems. The Romay study demonstrated that phycocyanin is able to scavenge the very dangerous hydroxy radical and inhibit the oxidation of lipids in the liver.
Spirulina Is Cardioprotective
At the Avinashilingam Institute for Home Science, Deemed University in Coimbatore, India, Ramamoorthy and colleagues tested the effects of Spirulina on patients with a combination of high cholesterol (above 250 mg/dI) and ischemic heart disease. They concluded that Spirulina plays a key role, lowering blood cholesterol levels and improving lipid profiles. Spirulina's cell wall is unique too. It is made up of mucopolysaccharides that provide numerous health benefits.
Of special interest is the ability of these mucopolysaccharides to lower blood fats. This was also brought to light in a 1976 study showing that Spirulina controlled the tendency and ability of cholesterol and other lipoproteins to bond with arterial receptors and attach to artery walls.
Spirulina Lowers Blood Pressure
Research studies show that Spirulina was able to cause a significant change in vascular tone by increasing the synthesis and release of nitric oxide and by decreasing the synthesis and release of a vasoconstricting substance from the endothelial cells.
Spirulina Is Anti-Viral
A 1998 study conducted at the Dana-Farber Cancer Institute at Harvard Medical School has also given us some positive news. Using an aqueous extract of Spirulina, researchers were able to inhibit the replication of the HIV-1 virus in human T-cells of the immune system, mononuclear blood cells and Langerhans cells of the pancreas. While this was a test-tube study, it tends to confirm what is seen in animals fed Spirulina or Spirulina extracts. A 1993 issue of Phytotherapy Research reported scientists feeding Spirulina extract to hamsters infected with a lethal form of Herpes Simplex Virus. Hamsters had prolonged survival times and increased survival rates when fed Spirulina extract before infection. Taking Spirulina While no official guidelines for recommended daily intake have been established at this time, many experts suggest 3,000 mg per day as a preventive, healthy dose, ideally taken with food in servings of powder, capsules or tablets. For therapeutic use, 10,000 mg and even 20,000 mg per day is indicated. Spirulina is available in forms that are convenient to take, easy to digest, have no saturated fat, and have not been treated with nor contain chemicals or pesticides. Spirulina is a nutritional wonder food.
A Colorful Conclusion
While many dietary supplements and foods regularly "pop" on the market with a big bang, they frequently become short lived, trendy items without strong science behind them. Although long known to man, green plants, earth's most ancient foods, have now emerged as the world's newest nutritional wonders. They hold the power to nourish, protect and heal, the body, extending
lifespan at the same time. Because the research on Spirulina is extensive, thorough and very convincing, we believe it will be a world powerfood of the future. New green food supplements are always in development. Interest and purchases of Spirulina and green food supplements are rising steadily, as people are being given an opportunity to learn a great deal more about them and their exceptional health benefits. The time has come for the power of green foods and green food supplements to be unleashed into the world food chain to improve the health regimens of
people everywhere. Whether the choice is tablets, capsules or green food powders to mix into juices and other beverages for a healthy treat, the future of health is green!
What is Kinesiology & Muscle Testing?
Kinesiology is a brand new branch of science which was developed by doctors, chiropractors and
acupuncturists in the U.S.A. They pooled their knowledge and added it to Chinese medicine to develop a totally new technology which is amazingly efficient at balancing the body so that it can return to excellent health, energy and emotional strength. It stands apart from any other type of health technology largely due to it's use of revolutionary muscle testing. Kinesiology is a truly 'holistic' system, because it looks at the whole person (not just at selected parts). When you step on a cat's tail, it's the other end that screams! Kinesiology as looks at all types of stresses which can cause disease. They include emotional, nutritional, structural and electrical stress The basis of Kinesiology is that the body is like an electrical piece of equipment, which is controlled by an incredibly complex computer, namely the brain. The brain is continually in communication with each of the 639 muscles in the body. If a muscle is electrically in balance, it is possible to measure a constant electrical signal from the brain to that muscle and back again, much the same as two faxes 'talking' to each other. However, when the body is overstressed (through a chemical, emotional, structural or electrical cause), the electrical signals in one or more muscles go weak. It is like a fuse in your fusebox blowing. The body figures that it is better to blow a fuse than the whole thing. This is the basis of muscle testing, which is the main tool used in kinesiology. For example, if a person has a particular muscle in their arm 'out of balance' (as we say), then they will not be able to hold their arm in a certain position when the kinesiologist applies pressure to it. This is particularly significant when you realize that many different parts of the body are in communication with many other parts of the body. That is,
Muscles communicate with muscles
Muscles communicate with organs
Organs communicate with muscles
Organs communicate with organs
In the above example, the muscle itself may have been weakened. However, if it is the particular muscle that communicates with the stomach, the muscle may be weak because the stomach is out of balance. In another example, a person may have a weak bladder because their bladder is out of balance. However, the bladder communicates with the ankle muscles and therefore a weak bladder may have been caused by weak ankle muscles. (This has been shown in kinesiology when people with incontinence have stopped needing to go to the toilet after their ankle muscles have been rebalanced). It is virtually impossible to completely heal the body without taking the whole picture into account. Once the weakness is located through muscle testing, the kinesiologist then 'talks' to the body. The body can answer "yes" or "no" with a strong or weak muscle. For example, by use of muscle testing the kinesiologist can ask the body any of the following questions.
What caused this muscle to go out of balance? If it was a chemical he can ask the body what specific food or other substance caused the body to go out of balance. If it was a deficiency, he can find out what food will re-strengthen the body. Muscle testing shows whether a particular food weakens, is neutral to, or strengthens a particular body. Every body is different at different times. When a body is well balanced, foods which were previously weakening may become neutral, and neutral foods may become strengthening. If it was an emotion which caused the imbalance, the kinesiologist can ask the body via muscle testing what specific emotion is it? Once the emotion is identified, the kinesiologist can then do an extremely simple technique called emotional stress release. If the person went out of balance due to an electrical cause (which is quite common), it can be determined whether this is being caused by an electric blanket, microwave oven, computer, pager, car, television or whatever else you think of. Many people go seriously out of balance by simply using an electric blanket, eating microwaved food or by spending 7 hours with a computer. After the cause is located the person can remove the offending piece of equipment, or ask the kinesiologist to rebalance them to a new strength, so that next time they are around the piece of equipment for an extended period of time they will stay in balance. The brain is like a computer - This process of rebalancing is like reprogramming a computer. A little-known fact is that many crystals are just the same as food - they can either weaken, be neutral to, or strengthen the body. A number of people are seriously out-of-balance due to the crystals that they wear in order to 'strengthen' themselves! This is one reason why kinesiology is such a boon to any type of healer. As people get more and more specific communication back from their body, they usually begin to take responsibility for their own health and have more knowledge of how to do that. When a big, tough guy sees that a puny girl can easily push his arm down when she says "cigarettes" or "sugar", he often begins to think seriously about giving them up. Many people don't feel like giving up harmful habits because someone else has told them that they should - but when their own body starts telling them in no uncertain terms that those habits are weakening it, then that is another matter. Whether or not the cause of the imbalance is identified, the kinesiologist is able to ask the body which particular areas of the body should be touched in what particular way to correct the imbalance. The brain becomes aware of the problem and finds the electrical pathways which were blocked or forgotten about, and rectifies the situation. Typically people notice an immediate (and hopefully long-lasting) absence of pain in the troubled area - and within a few days afterwards many of any other symptoms go away.
THE CLOACALS
One of the reasons why some types of alternative treatments do not work as well on some people as they do on others, or have lasting effects, is because the right treatment is not being done in the correct order of priorities. There are a few BASIC electrical systems which must be in balance if the body is to recover to full health. Unfortunately, it appears by simple observation that most people do not have all of these basic systems in place. The most important systems to have in place is the Centering System. This is taught in Applied Kinesiology. The test to see if the Centering System is balance is simple - simply give a light slap on the person's upper arm. Then muscle test. If they then test weak, that means that the simple slap was more stress than their body can handle. There are three parts to the Centering System. One, two or all three may be out of balance. One of these is called Cloacals. One is called "Gaits", which is related to walking. The other is the Hyoid bone of the throat.
STRUCTURAL CORRECTIONS
It is the muscles which hold up the skeleton, not the other way around. Therefore, many structural
problems are caused, not because the bones are doing anything, but because some of the muscles holding them up have gone weak - and so the muscles on the other side of the bone have pulled the bone over. Therefore, if we want to make a permanent correction to a bone, we must locate which muscles went out of balance and rebalance them. Again, it would be preferable to find what type of stress caused the muscle to go weak in the first place, to prevent the problem from reoccurring. One of the very best forms of kinesiology for correcting structural problems is called Neurological Organization Technique (N.O.T.). It was developed by genius Carl Ferreri from New York.
ILEO-CAECAL VALVE
Many people's physical problems start with something out of balance in the digestive system, which is hardly surprising when you see what most people consider to be food - Muscle testing shows that many of the foods that we regularly eat have negative effects on the body.
The ileo-caecal valve is an important part of the digestive system, and the ileo-caecal valve correction is one of the most important in kinesiology.
for more doubts and how to useSpirulina for various disease and weight loss contact at dr.ayur@yahoo.co.in
Showing posts with label Spirulina. Show all posts
Showing posts with label Spirulina. Show all posts
Spirulina's Nutritional Analysis
Proteins: The blue-green algae, and Spirulina in particular, have a primitive structure with few starch storage cells and cell membrane proliferation, but rich amounts of ribosomes, the cellular bodies that manufacture protein. This particular arrangement of cellular components allows for rapid photosynthesis and formation of proteins. The lack of hard cellular walls assures that Spirulina protein is rapidly and easily assimilated by consuming organisms.
Spirulina is approximately 65 to 71 percent protein, depending on growing conditions. These proteins are biologically complete, which means they provide all eight essential amino acids in the proper ratios. Most plant foods are not complete proteins because they usually lack one or more amino acids.
Unfortunately, the body cannot store amino acids in anticipation of deficient ones eventually arriving in subsequent meals. To synthesize protein for the body's repair and maintenance, all dietary protein factors must be present simultaneously or the amino acids are wasted.
Furthermore, even if complete protein is consumed, digestive difficulties can prevent assimilation of all needed elements. Spirulina provides all the required amino acids, and in a form that is five times easier to digest than meat or soy protein.
These eight essential amino acids are found in Spirulina:
* ISOLEUCINE (4.130/o): Required for optimal growth, intelligence development and nitrogen equilibrium in the body Used to synthesize other non-essential amino acids.
* LEUCINE (5.8001o): Stimulator of brain function, increases muscular energy levels.
* LYSINE (4.000/o): Building block of blood antibodies, strengthens circulatory system and maintains normal growth of cells.
* METHIONINE (2.170/o): Vital lipotropic (fat and lipid metabolizing) amino acid that maintains liver health. An anti-stress factor, it calms the nerves.
* PHENYLALANINE (3.950/o): Required by the thyroid gland for production of thyroxine which stimulates metabolic rate.
* THREONINE (4.170/o): Improves intestinal competence and digestive assimilation.
* TRYPTOPHANE (1.1301o): Increases utilization of B vitamins,improves nerve health and stability of the emotions. Promotes sense of calm.
* VALINE (6.0001o): Stimulates mental capacity and muscle coordination.
These are the non-essential amino acids supplied by Spirulina: Spirulina supplies ten of the twelve non-essential amino acids. "Non-essential" does not mean that these amino acids are not needed by the body, but merely indicates that the body can synthesize them itself if it needs to do so, provided the appropriate nutritional building blocks are available. Nevertheless, the body is better served if these excellent protein components are readily and totally available in dietary sources, since all the amino acids must be on hand as the cells manufacture enzymes, proteins, hormones, brain chemicals and the other products of metabolism. Of the thousands of biochemical substances acting and interacting in the human body, not one is derived from a vacuum; the body is ultimately dependent upon nutrient intake for all of its functions.
* ALANINE (5.820/o): Strengthens cellular walls.
* ARGININE (5.98%): Important to male sexual health as seminal fluid is 80 percent arginine. Also helps detoxify the blood.
* ASPARTIC ACID (6.340/o): Aids transformation of carbohydrates into cellular energy.
* CYSTINE (0.670/o): Aids pancreatic health, which stabilizes blood sugar and carbohydrate metabolism. Has been used to alleviate some symptoms of food allergy and intolerance. >
* GLUTAMIC ACID (8.940/o): With glucose, one of the principal fuels for the brain cells. Has been used to reduce the craving for alcohol and stabilize mental health.
* GLYCINE (3.5%): Promotes energy and oxygen use in the cells.
* HISTIDINE (1.08%): Strengthens nerve relays, especially in the auditory organs. Has been used to reverse some cases of deafness.
* PROLINE (2.970/o): A precursor of glutamic acid.
* SERINE (4.00%): Helps form the protective fatty sheaths surrounding nerve fibers.
* TYROSINE (4.60%): Slows aging of cells and suppresses hunger centers in the hypothalamus. Can be synthesized from phenylalanine. Involved in proper coloration of hair and skin, including protection from sunburn.
Minerals: Although proteins are the building blocks of life, many trace minerals can profoundly effect health and metabolism.
The waters Spirulina favors are so saturated with minerals deposited from ancient soils and mountains that no other plants can live there. Because Spirulina thrives in such alkaline waters, it incorporates and synthesizes many minerals and derivative compounds into its cell structure.
Transformed into natural organic forms by Spirulina, minerals become chelated with amino acids and are therefore more easily assimilated by the body. Many times people have ingested large amounts of inorganic minerals without benefit to health because the body does not know what to do with these incompatible forms. In fact, evidence is accumulating that the inorganic minerals can block absorption of the organic forms, leading ultimately to mineral deficiency diseases.
Spirulina contains essential minerals and trace elements absorbed from its growth medium into chelated, easily absorbed forms:
* POTASSIUM (15,400 mg/kg): A crucial mineral that regulates body electrolyte balance. Deficiency can cause heart arrest, hypertension, adrenal exhaustion and muscular collapse.
* CALCIUM (1,315 mg/kg): The most abundant mineral in the body, it is especially important to bone and dental health, but is also involved in neural transmissions to the muscles. Spirulina supplies about as much calcium, gram for gram, as milk.
* ZINC (39 mg/kg): The pivot point of over thirty vital enzymatic reactions, with profound effects on mental health, skin tone, prostate function and healing capacity.
* MAGNESIUM (1,915 mg/kg): Deficiency can lead to spasmodic muscle disorders, including cardiac irregularities. Helps assimilation of vitamin C, B vitamins and protein.
* MANGANESE (25 mg/kg): Activates enzyme systems, along with zinc. Promotes activity of neurotransmitter acetylcholine, and helps stabilize blood sugar.
* SELENIUM (0.40 ppm): Originally believed to be a toxic heavy metal, but now known to be necessary for health. It retards aging, harmful oxidation and free radical formation, reduces the toxic effect of carcinogens, and improves cardiac efficiency.
* IRON (580 mg/kg): Promotes formation of hemoglobin, the oxygen-carrying blood pigment found in healthy red blood cells. Iron deficiency is most common among women in their reproductive years.
* PHOSPHORUS (8,942 mg/kg): The second most abundant mineral in the human body, it is found in practically every cell. Functions with calcium to maintain bone density. Helps to digest carbohydrates and the B vitamins niacin and riboflavin.
Vitamins: Spirulina supplies several of the vitamins that all living beings need to carry on metabolic processes:
* PYRIDOXINE or B6 (3 mg/kg): Involved in breakdown and assimilation of protein. Protects cardiac health, reduces edema and stabilizes female hormone levels. Dr. Carl Pfeiffer has demonstrated that B6, together with the mineral zinc, can cure some forms of schizophrenia.
* BIOTIN (0.4 mg/kg): An enzyme that carries CO, during certain biochemical reactions involved in carbohydrate metabolism. Also acts as a co-enzyme in the assimilation of other B-complex vitamins. Biotin is destroyed by eating raw egg whites and some kinds of raw fish.
* COBALAMIN or B12 (2 mg/kg): The most difficult of all vitamins to obtain from vegetable sources. A B12 deficiency results in pernicious anemia, nerve degeneration, premature senility, pronounced fatigue and mental illnesses resembling schizophrenia.
* PANTOTHENIC ACID (11 mg/kg): The "stress" vitamin, used by the adrenal glands, along with cholesterol and vitamin C, to manufacture cortisone and other steroids in response to physical and mental stress. Deficiency encourages sensitivity to allergy, infection and degenerative diseases such as arthritis and rheumatism. Ulcers and hypoglycemia have also been associated with shortage of this vitamin.
* FOLIC ACID (0.5 mg/kg): Essential to proper hemoglobin formation in red blood cells. Deficiency results in anemia, poor growth, skin pigmentation disorders and premature graying of the hair.
* INOSITOL (350 mg/kg): Vital lipotropic nutrient that sustains liver health and helps detoxify carcinogens, particularly excess female hormones. Helps normalize blood cholesterol levels. With choline, inositol is used by the liver to manufacture lecithin. Inositol is the second most abundant vitamin in the body, after niacin. Recent studies indicate that inositol, with biotin, reduces loss of scalp hair.
* NIACIN (118 mg/kg): Also known as nicotinic acid and niacinamide, which is an alternative form, niacin is essential to mental health. Dr. Abram Hoffer, a renowned pioneer in orthomolecular psychiatry, has completely relieved schizophrenic symptoms using niacin. The Physicians' Desk Reference, a pharmaceutical text used by doctors when prescribing medication, recognizes niacin as an effective cholesterol lowering agent.
* RIBOFLAVIN or B2 (40 mg/kg): The most common vitamin deficiency is that of riboflavin and results in cataracts, failing vision, watery eyes and uncontrollable eczema.
* THIAMINE or B 1 (55 mg/kg): A co-enzyme in the breakdown of dietary carbohydrate. Maintains levels of glucose in the blood. Deficiency results in weakness, cardiac damage, abdominal distention and poor oxygenation. Severe shortage results in death; critical toxemia develops from unmetabolized carbohydrate fragments.
* TOCOPHEROL or vitamin E (190 mg/kg): Spirulina contains more vitamin E per gram than pure wheat germ. This nutrient protects heart and vascular health, promotes oxygenation of cells, and retards aging.
Carotenoids: Some substances in plant foods are not true vitamins, but provide the precursors from which the body can then synthesize the appropriate vitamins. The carotenoid compounds of Spirulina are of this nature, since they are used to produce vitamin A.
True vitamin A is found in the pre-formed state only in animal sources, such as liver. This is the form of vitamin A sometimes associated with toxicity and overdose, since it is fat-soluble and is not readily excreted from the body.
In contrast, the carotenoid complexes found in vegetable foods are converted to vitamin A only as it is needed, thus minimizing the dangers of toxicity. Spirulina and other algae are a primary source of vitamin A precursors - it is from algae carotenoids that fish livers derive and concentrate vitamin A.
Spirulina contains the yellow/orange pigments cryptoxanthine and beta-carotene from which vitamin A can be made. Two units of carotene will normally yield one unit of complete vitamin A, if required by the body. Spirulina contains 4,000 mg/kg carotenoids in these forms:
* Alpha-carotene -- traces
* Beta-carotene -- 1,700 mg/kg
* Xanthophylis -- 1,000 mg/kg
* Cryptoxanthin -- 556 mg/kg
* Echinenone -- 439 mg/kg
* Zeaxanthin -- 316 mg/kg
* Lutein -- 289 mg/kg
Enzymatic pigments: While the protein, mineral and vitamin value of Spirulina is impressive, this minute organism is also rich in pigments that are bio-chemically important to life. Without pigments, organisms could not synthesize many of the enzymes necessary for balancing metabolism.
Chlorophyll
The most visible pigment in Spirulina is chlorophyll, a green molecule common to plants. It releases ions when struck by the energy of sunlight. These free ions proceed to stimulate the biochemical reactions that form proteins, vitamins and sugars.
Chlorophyll is sometimes called `green blood" because of its similarity to the hemoglobin molecule found in human blood cells. In fact, both are constructed of almost identical molecular structure called pyrrole rings, and both substances are chemically known as "porphyrin pigments" by scientists.
The difference is that chlorophyll contains a magnesium ion at its core, while hemoglobin contains an iron molecule. Magnesium imparts a green color to the chlorophyll molecule and is involved in synthesis of other materials, while iron gives hemoglobin a red coloration and changes the function of the porphyrin molecule to respiration and breakdown of materials.
It is believed that if chlorophyll is ingested with sufficient iron, the magnesium can be displaced to yield a hemoglobin molecule. Experiments in Japan have demonstrated that Spirulina has a marked positive effect on anemia, possibly due to the conversion of chlorophyll into hemoglobin. Of course, the high nutrient density of Spirulina, especially the blood-building vitamins B12 and folic acid and the amino acids, are also useful in treating cases of anemia.
Chlorophyll has other positive benefits to the body. It increases peristaltic action and thus relieves constipation, and also normalizes the secretion of digestive acids. It soothes the inflammation and reduces the excess pepsin secretion associated with gastric ulcers.
During World War 11, the drying action of chlorophyll and its antiseptic qualities made it a common first-aid measure to prevent festering of wounds. In addition, chlorophyll soothes swelling and promotes granulation, the process that regenerates new tissue over injuries.
Chlorophyll appears to promote regeneration of damaged liver cells, and also increases circulation to all the organs by dilating blood vessels. In the heart, chlorophyll aids in transmission of nerve impulses that control contraction. The heart rate is slowed, yet each contraction is increased in power, thus improving the overall efficiency of cardiac work.
Phycocyanin
The pigment which gives Spirulina its blue cast is phycocyanin, found in concentrations of about 7 percent, compared to the I percent chlorophyll content most commonly found. Phycocyanin is related to the human pigment bilirubin, which is important to healthy liver function and digestion of amino acids.
Porphyrin
Another important pigment is porphyrin, a red compound that forms the active nucleus of hemoglobin. Related to this structure is the polypyrrole molecule of B12, which is essential to the formation of healthy red blood cells.
These and several lesser pigments such as phycoerythrin, tetrapyrrole, phytonadione and the carotenoids are not just the "color" of living organisms, but are used to carry on metabolic processes throughout the body. Without them, enzymatic reactions would be reduced until cellular disintegration occurred.
Fats, sugars, salts and calories: It is probably hard to imagine that a concentrated source of nutrients such as Spirulina is not also loaded with fats, starches and calories. Amazingly, Spirulina is only 7 percent lipid, and most of that is in the form of essential fatty acids that promote cholesterol normalization. The essential fatty acids sometimes called vitamin F, include linoleic, linolenic and arachidonic acid. They are used by the body to manufacture Prostaglandins, the hormonal regulators of blood pressure and capillary resilience.
The essential fatty acids are involved in respiration in all the cells, and are especially important to oxygen transport. They affect the health of the hair, skin and nails, and help break up cholesterol in the blood stream. They are not dangerous fat but are absolutely vital to health.
Spirulina contains very little starch or sugar. What carbohydrate it supplies, roughly 10 to 15 percent, is primarily in the form of rhamnose and glycogen. These two polysaccharides are easily absorbed by human cells with minimal intervention by insulin. Hence, Spirulina sugars provide speedy energy, without taxing the pancreas or precipitating hypoglycemia.
From a caloric standpoint, Spirulina nutrition is economical. There are only approximately 3.9 calories per gram of protein obtained from Spirulina. You would have to consume about 65 calories of beef to obtain a gram of protein. The average 500 mg tablet of Spirulina contains only one to two calories!
Some people are concerned about sodium in their diets, and have therefore avoided seaweed foods such as nori, wakami and kombu. These kelp foods are very nutritious, but they do contain significant sodium amounts. Spirulina avoids the sodium problems of algae that grow in the sea, yielding only .206 mg of sodium per tablet. Most hypertension patients are restricted to 2,000 mg or less of sodium per day; Spirulina has such small amounts of sodium that no danger is presented to persons on a salt-restricted diet.
for more doubts and how to use Spirulina for various disease and weight loss contact at dr.ayur@yahoo.co.in
Spirulina is approximately 65 to 71 percent protein, depending on growing conditions. These proteins are biologically complete, which means they provide all eight essential amino acids in the proper ratios. Most plant foods are not complete proteins because they usually lack one or more amino acids.
Unfortunately, the body cannot store amino acids in anticipation of deficient ones eventually arriving in subsequent meals. To synthesize protein for the body's repair and maintenance, all dietary protein factors must be present simultaneously or the amino acids are wasted.
Furthermore, even if complete protein is consumed, digestive difficulties can prevent assimilation of all needed elements. Spirulina provides all the required amino acids, and in a form that is five times easier to digest than meat or soy protein.
These eight essential amino acids are found in Spirulina:
* ISOLEUCINE (4.130/o): Required for optimal growth, intelligence development and nitrogen equilibrium in the body Used to synthesize other non-essential amino acids.
* LEUCINE (5.8001o): Stimulator of brain function, increases muscular energy levels.
* LYSINE (4.000/o): Building block of blood antibodies, strengthens circulatory system and maintains normal growth of cells.
* METHIONINE (2.170/o): Vital lipotropic (fat and lipid metabolizing) amino acid that maintains liver health. An anti-stress factor, it calms the nerves.
* PHENYLALANINE (3.950/o): Required by the thyroid gland for production of thyroxine which stimulates metabolic rate.
* THREONINE (4.170/o): Improves intestinal competence and digestive assimilation.
* TRYPTOPHANE (1.1301o): Increases utilization of B vitamins,improves nerve health and stability of the emotions. Promotes sense of calm.
* VALINE (6.0001o): Stimulates mental capacity and muscle coordination.
These are the non-essential amino acids supplied by Spirulina: Spirulina supplies ten of the twelve non-essential amino acids. "Non-essential" does not mean that these amino acids are not needed by the body, but merely indicates that the body can synthesize them itself if it needs to do so, provided the appropriate nutritional building blocks are available. Nevertheless, the body is better served if these excellent protein components are readily and totally available in dietary sources, since all the amino acids must be on hand as the cells manufacture enzymes, proteins, hormones, brain chemicals and the other products of metabolism. Of the thousands of biochemical substances acting and interacting in the human body, not one is derived from a vacuum; the body is ultimately dependent upon nutrient intake for all of its functions.
* ALANINE (5.820/o): Strengthens cellular walls.
* ARGININE (5.98%): Important to male sexual health as seminal fluid is 80 percent arginine. Also helps detoxify the blood.
* ASPARTIC ACID (6.340/o): Aids transformation of carbohydrates into cellular energy.
* CYSTINE (0.670/o): Aids pancreatic health, which stabilizes blood sugar and carbohydrate metabolism. Has been used to alleviate some symptoms of food allergy and intolerance. >
* GLUTAMIC ACID (8.940/o): With glucose, one of the principal fuels for the brain cells. Has been used to reduce the craving for alcohol and stabilize mental health.
* GLYCINE (3.5%): Promotes energy and oxygen use in the cells.
* HISTIDINE (1.08%): Strengthens nerve relays, especially in the auditory organs. Has been used to reverse some cases of deafness.
* PROLINE (2.970/o): A precursor of glutamic acid.
* SERINE (4.00%): Helps form the protective fatty sheaths surrounding nerve fibers.
* TYROSINE (4.60%): Slows aging of cells and suppresses hunger centers in the hypothalamus. Can be synthesized from phenylalanine. Involved in proper coloration of hair and skin, including protection from sunburn.
Minerals: Although proteins are the building blocks of life, many trace minerals can profoundly effect health and metabolism.
The waters Spirulina favors are so saturated with minerals deposited from ancient soils and mountains that no other plants can live there. Because Spirulina thrives in such alkaline waters, it incorporates and synthesizes many minerals and derivative compounds into its cell structure.
Transformed into natural organic forms by Spirulina, minerals become chelated with amino acids and are therefore more easily assimilated by the body. Many times people have ingested large amounts of inorganic minerals without benefit to health because the body does not know what to do with these incompatible forms. In fact, evidence is accumulating that the inorganic minerals can block absorption of the organic forms, leading ultimately to mineral deficiency diseases.
Spirulina contains essential minerals and trace elements absorbed from its growth medium into chelated, easily absorbed forms:
* POTASSIUM (15,400 mg/kg): A crucial mineral that regulates body electrolyte balance. Deficiency can cause heart arrest, hypertension, adrenal exhaustion and muscular collapse.
* CALCIUM (1,315 mg/kg): The most abundant mineral in the body, it is especially important to bone and dental health, but is also involved in neural transmissions to the muscles. Spirulina supplies about as much calcium, gram for gram, as milk.
* ZINC (39 mg/kg): The pivot point of over thirty vital enzymatic reactions, with profound effects on mental health, skin tone, prostate function and healing capacity.
* MAGNESIUM (1,915 mg/kg): Deficiency can lead to spasmodic muscle disorders, including cardiac irregularities. Helps assimilation of vitamin C, B vitamins and protein.
* MANGANESE (25 mg/kg): Activates enzyme systems, along with zinc. Promotes activity of neurotransmitter acetylcholine, and helps stabilize blood sugar.
* SELENIUM (0.40 ppm): Originally believed to be a toxic heavy metal, but now known to be necessary for health. It retards aging, harmful oxidation and free radical formation, reduces the toxic effect of carcinogens, and improves cardiac efficiency.
* IRON (580 mg/kg): Promotes formation of hemoglobin, the oxygen-carrying blood pigment found in healthy red blood cells. Iron deficiency is most common among women in their reproductive years.
* PHOSPHORUS (8,942 mg/kg): The second most abundant mineral in the human body, it is found in practically every cell. Functions with calcium to maintain bone density. Helps to digest carbohydrates and the B vitamins niacin and riboflavin.
Vitamins: Spirulina supplies several of the vitamins that all living beings need to carry on metabolic processes:
* PYRIDOXINE or B6 (3 mg/kg): Involved in breakdown and assimilation of protein. Protects cardiac health, reduces edema and stabilizes female hormone levels. Dr. Carl Pfeiffer has demonstrated that B6, together with the mineral zinc, can cure some forms of schizophrenia.
* BIOTIN (0.4 mg/kg): An enzyme that carries CO, during certain biochemical reactions involved in carbohydrate metabolism. Also acts as a co-enzyme in the assimilation of other B-complex vitamins. Biotin is destroyed by eating raw egg whites and some kinds of raw fish.
* COBALAMIN or B12 (2 mg/kg): The most difficult of all vitamins to obtain from vegetable sources. A B12 deficiency results in pernicious anemia, nerve degeneration, premature senility, pronounced fatigue and mental illnesses resembling schizophrenia.
* PANTOTHENIC ACID (11 mg/kg): The "stress" vitamin, used by the adrenal glands, along with cholesterol and vitamin C, to manufacture cortisone and other steroids in response to physical and mental stress. Deficiency encourages sensitivity to allergy, infection and degenerative diseases such as arthritis and rheumatism. Ulcers and hypoglycemia have also been associated with shortage of this vitamin.
* FOLIC ACID (0.5 mg/kg): Essential to proper hemoglobin formation in red blood cells. Deficiency results in anemia, poor growth, skin pigmentation disorders and premature graying of the hair.
* INOSITOL (350 mg/kg): Vital lipotropic nutrient that sustains liver health and helps detoxify carcinogens, particularly excess female hormones. Helps normalize blood cholesterol levels. With choline, inositol is used by the liver to manufacture lecithin. Inositol is the second most abundant vitamin in the body, after niacin. Recent studies indicate that inositol, with biotin, reduces loss of scalp hair.
* NIACIN (118 mg/kg): Also known as nicotinic acid and niacinamide, which is an alternative form, niacin is essential to mental health. Dr. Abram Hoffer, a renowned pioneer in orthomolecular psychiatry, has completely relieved schizophrenic symptoms using niacin. The Physicians' Desk Reference, a pharmaceutical text used by doctors when prescribing medication, recognizes niacin as an effective cholesterol lowering agent.
* RIBOFLAVIN or B2 (40 mg/kg): The most common vitamin deficiency is that of riboflavin and results in cataracts, failing vision, watery eyes and uncontrollable eczema.
* THIAMINE or B 1 (55 mg/kg): A co-enzyme in the breakdown of dietary carbohydrate. Maintains levels of glucose in the blood. Deficiency results in weakness, cardiac damage, abdominal distention and poor oxygenation. Severe shortage results in death; critical toxemia develops from unmetabolized carbohydrate fragments.
* TOCOPHEROL or vitamin E (190 mg/kg): Spirulina contains more vitamin E per gram than pure wheat germ. This nutrient protects heart and vascular health, promotes oxygenation of cells, and retards aging.
Carotenoids: Some substances in plant foods are not true vitamins, but provide the precursors from which the body can then synthesize the appropriate vitamins. The carotenoid compounds of Spirulina are of this nature, since they are used to produce vitamin A.
True vitamin A is found in the pre-formed state only in animal sources, such as liver. This is the form of vitamin A sometimes associated with toxicity and overdose, since it is fat-soluble and is not readily excreted from the body.
In contrast, the carotenoid complexes found in vegetable foods are converted to vitamin A only as it is needed, thus minimizing the dangers of toxicity. Spirulina and other algae are a primary source of vitamin A precursors - it is from algae carotenoids that fish livers derive and concentrate vitamin A.
Spirulina contains the yellow/orange pigments cryptoxanthine and beta-carotene from which vitamin A can be made. Two units of carotene will normally yield one unit of complete vitamin A, if required by the body. Spirulina contains 4,000 mg/kg carotenoids in these forms:
* Alpha-carotene -- traces
* Beta-carotene -- 1,700 mg/kg
* Xanthophylis -- 1,000 mg/kg
* Cryptoxanthin -- 556 mg/kg
* Echinenone -- 439 mg/kg
* Zeaxanthin -- 316 mg/kg
* Lutein -- 289 mg/kg
Enzymatic pigments: While the protein, mineral and vitamin value of Spirulina is impressive, this minute organism is also rich in pigments that are bio-chemically important to life. Without pigments, organisms could not synthesize many of the enzymes necessary for balancing metabolism.
Chlorophyll
The most visible pigment in Spirulina is chlorophyll, a green molecule common to plants. It releases ions when struck by the energy of sunlight. These free ions proceed to stimulate the biochemical reactions that form proteins, vitamins and sugars.
Chlorophyll is sometimes called `green blood" because of its similarity to the hemoglobin molecule found in human blood cells. In fact, both are constructed of almost identical molecular structure called pyrrole rings, and both substances are chemically known as "porphyrin pigments" by scientists.
The difference is that chlorophyll contains a magnesium ion at its core, while hemoglobin contains an iron molecule. Magnesium imparts a green color to the chlorophyll molecule and is involved in synthesis of other materials, while iron gives hemoglobin a red coloration and changes the function of the porphyrin molecule to respiration and breakdown of materials.
It is believed that if chlorophyll is ingested with sufficient iron, the magnesium can be displaced to yield a hemoglobin molecule. Experiments in Japan have demonstrated that Spirulina has a marked positive effect on anemia, possibly due to the conversion of chlorophyll into hemoglobin. Of course, the high nutrient density of Spirulina, especially the blood-building vitamins B12 and folic acid and the amino acids, are also useful in treating cases of anemia.
Chlorophyll has other positive benefits to the body. It increases peristaltic action and thus relieves constipation, and also normalizes the secretion of digestive acids. It soothes the inflammation and reduces the excess pepsin secretion associated with gastric ulcers.
During World War 11, the drying action of chlorophyll and its antiseptic qualities made it a common first-aid measure to prevent festering of wounds. In addition, chlorophyll soothes swelling and promotes granulation, the process that regenerates new tissue over injuries.
Chlorophyll appears to promote regeneration of damaged liver cells, and also increases circulation to all the organs by dilating blood vessels. In the heart, chlorophyll aids in transmission of nerve impulses that control contraction. The heart rate is slowed, yet each contraction is increased in power, thus improving the overall efficiency of cardiac work.
Phycocyanin
The pigment which gives Spirulina its blue cast is phycocyanin, found in concentrations of about 7 percent, compared to the I percent chlorophyll content most commonly found. Phycocyanin is related to the human pigment bilirubin, which is important to healthy liver function and digestion of amino acids.
Porphyrin
Another important pigment is porphyrin, a red compound that forms the active nucleus of hemoglobin. Related to this structure is the polypyrrole molecule of B12, which is essential to the formation of healthy red blood cells.
These and several lesser pigments such as phycoerythrin, tetrapyrrole, phytonadione and the carotenoids are not just the "color" of living organisms, but are used to carry on metabolic processes throughout the body. Without them, enzymatic reactions would be reduced until cellular disintegration occurred.
Fats, sugars, salts and calories: It is probably hard to imagine that a concentrated source of nutrients such as Spirulina is not also loaded with fats, starches and calories. Amazingly, Spirulina is only 7 percent lipid, and most of that is in the form of essential fatty acids that promote cholesterol normalization. The essential fatty acids sometimes called vitamin F, include linoleic, linolenic and arachidonic acid. They are used by the body to manufacture Prostaglandins, the hormonal regulators of blood pressure and capillary resilience.
The essential fatty acids are involved in respiration in all the cells, and are especially important to oxygen transport. They affect the health of the hair, skin and nails, and help break up cholesterol in the blood stream. They are not dangerous fat but are absolutely vital to health.
Spirulina contains very little starch or sugar. What carbohydrate it supplies, roughly 10 to 15 percent, is primarily in the form of rhamnose and glycogen. These two polysaccharides are easily absorbed by human cells with minimal intervention by insulin. Hence, Spirulina sugars provide speedy energy, without taxing the pancreas or precipitating hypoglycemia.
From a caloric standpoint, Spirulina nutrition is economical. There are only approximately 3.9 calories per gram of protein obtained from Spirulina. You would have to consume about 65 calories of beef to obtain a gram of protein. The average 500 mg tablet of Spirulina contains only one to two calories!
Some people are concerned about sodium in their diets, and have therefore avoided seaweed foods such as nori, wakami and kombu. These kelp foods are very nutritious, but they do contain significant sodium amounts. Spirulina avoids the sodium problems of algae that grow in the sea, yielding only .206 mg of sodium per tablet. Most hypertension patients are restricted to 2,000 mg or less of sodium per day; Spirulina has such small amounts of sodium that no danger is presented to persons on a salt-restricted diet.
for more doubts and how to use Spirulina for various disease and weight loss contact at dr.ayur@yahoo.co.in
Spirulina - The Super food
What is spirulina?
Spirulina belongs to a class of cyanobacteria, or blue-green algae that grows in warm, alkaline, fresh water. The name spirulina is derived from the Latin word for ‘helix’ or spiral, which describes the swirling characteristics of this algae. Blue-green algae is believed by anthropologists and biologists to be the oldest living plant on the planet and a kind of primitive food, as they have been around for more than 3.5 billion years. As a single cell food form at the lowest level of the food chain, algae is believed to supply 90% of the world’s oxygen and possibly 90% of its food. Ancient records show that human beings have been using blue-green algae as an important food source for the last four thousand years. While the Chinese utilise it as a herb to treat vitamin deficiencies, the mayans, Aztecs and African natives eat it freshly harvested or as algae cakes. Spirulina started to gain popularity only in the last thirty years as a high-nutrient food supplement.
What makes spirulina so special?
Spirulina’s deep green colour comes from its rainbow of natural pigments - chlorophyll (green),
phycocyanin (blue) and carotenoids (yellow and orange). These pigments harvest the sun's energy at different wavelengths for the process called photosynthesis. What makes spirulina different from other plant forms is its tendency to absorb high amounts of sunlight, as it usually grows in very hot climates at high altitudes. As a result, it contains high energy levels from the sun. This is why some traditional practitioners refer to spirulina as a life force energy with a powerful healing and rejuvenative effect on the human body, mind and spirit.
Why is spirulina called Superfood by the World Health Organization?
The modern diet is far less nutritious than before. Excessive farming methods over-processing of foods strip them of their natural nutrients even before they reach our dinner table. Growing dependence on fast and processed foods, which are nutritionally empty, also leave us vulnerable to poor health and low energy levels. Even before scientific data was available, spirulina had been used since ancient times as a powerful source of nutrients and as an energy booster, antioxidant, antiviral, weight loss aid and lipid-lowering agent. Sprulina is now referred to as a Superfood because scientists have discovered it to contain all the important sources of nutrients such as:
Who should take spirulina?
Almost everyone will benefit from taking spirulina as a wholesome food supplement, to increase general health and prevent disease. For some people, there is a stronger need than others, possibly due to:
1. Unhealthy lifestyles- Long-term effects of a poor diet due to stress, lack of time or heavy workload
2. Recuperation from surgery or illness- When the body needs more nutrients to return to its normal condition
2. High energy output- These include athletes, frequent travelers, highly stressed people, students
facing exams and others
3. Pregnancy and breastfeeding- Helps prevent iron deficiency and builds milk supply
4. Old age- Spirulina is easily digested and absorbed into the bloodstream
5. Vegetarian diets- High protein content is a great substitute for meat and diary protein
6. Weight-watching- Ensures sufficient nutrient intake when the body is abstaining from high fat and high calorie foods
7. Travelling- A valuable source of greens when fresh vegetables are not safe to be consumed or easily available
One of the oldest foods on the planet is now perfect for the high-tech future.
Spirulina is now accepted as such a nutrient-dense super food, it has been approved as space food by NASA and other long-term agencies for space travel and long-term space living.
Now one of the oldest foods on the planet is proving to be perfect for the high-tech future. And, because it is a single-celled plant, it assimilates with almost no work from your digestion. In fact, your body begins to assimilate it right in your mouth and into your bloodstream.
Spirulina is one of the many blue-green algaes (single-celled plants); named after its spiral shape. Algaes are incredibly old life forms, responsible for producing and sustaining our oxygenated atmosphere. They are the basis of the food chain and the primary source of food for the great baleen whales. Spirulina is not a salt-water algae; it grows in fresh inland waters. Due to being a prehistoric plant it is rich in nutrients and gives huge amounts of energy. The spirulina in Superfood is potentially one of the most concentrated, nutritious foods on this planet. It is the highest natural source of complete protein. The spirulina we use is very special and comes from Hawaii and is not found in many places in the world. Dr. Schulze's spirulina is grown in confined ponds, free from any other species of algae. This confinement means that no cross contamination from other species can take place this ensures that no microtoxins can contaminate the spirulina. The water in which this spirulina grows is drawn through a deep pipeline from its origins 2000 feet below water level. The water is kept free of anything that could pollute the spirulina and therefore problems that have arisen in lake grown spirulina are simply not encountered. The high amount of sunshine makes the spirulina high in Beta Carotene. It is a rich source of B vitamins, especially B12 and it is also one of the richest sources of minerals. One of the oldest types of algae, it has a soft cell wall making digestion and assimilation exceptionally easy. Spirulina contains chelated versions of potassium, calcium, magnesium, zinc, selenium, phosphorous, and iron. In addition to these beneficial minerals, you can get your B-complex, A and E vitamins from spirulina. Spirulina also has all nine of the essential amino acids, as well as nine more nonessential ones. Spirulina contains compounds like phycocyanin, polysaccharides and sulfolipids that enhance the immune system. In fact spirulina contains the most remarkable concentration of functional nutrients ever known in any food, plant, grain or herb. No other algae, blue-green or chlorella, has been the subject of such intense research over the past 30 years - there have been thousands of scientific studies. Spirulina contains the major long-chain omega-3 fatty acid found in the brain. It is the primary building block of the gray matter of the brain and the retina of the eye. Spirulina is a rich source Gamma Linolenic Acid (GLA), which is the "miracle" ingredient of Spirulina. GLA is an essential fatty acid that has been shown very helpful in the relief of arthritis. GLA also helps lower high blood pressure and blood cholesterol. It eases such other conditions as premenstrual pain, eczema and other skin conditions. It is 58 times richer in organic iron than raw spinach and 28 times richer than raw beef liver! Phycocyanin, which is the natural blue pigment of Spirulina, is not found in any other food on the plant. Phycocyanin has shown promise in treating cancer in animals. It also stimulates the immune system.
Spirulina is Alkaline and Helps Balance your Body's pH
It is important that we maintain a balanced body pH of ideally around 7.2-7.4, which is roughly neutral. A diet of junk food to include fast food, over-cooked, processed foods, (especially soft drinks (the worst is cola), which have a pH of 2.7) creates a body that is several thousand times more acidic than our bodies. This is important because all diseases start and live and thrive in an acidic environment and do not live well in an alkaline environment. Thus it follows that to keep ourselves as alkaline as possible creating a healthy body. (Becoming too alkaline is rare but not unheard of.) The rise of fast, junk and processed foods match those of rising cancer rates. Thirty years ago, cancer in children was almost unheard of. Now they have entire hospital wards given over to children with cancer. We are too acidic! This is one of the many reasons why we are getting sick!
Spirulina belongs to a class of cyanobacteria, or blue-green algae that grows in warm, alkaline, fresh water. The name spirulina is derived from the Latin word for ‘helix’ or spiral, which describes the swirling characteristics of this algae. Blue-green algae is believed by anthropologists and biologists to be the oldest living plant on the planet and a kind of primitive food, as they have been around for more than 3.5 billion years. As a single cell food form at the lowest level of the food chain, algae is believed to supply 90% of the world’s oxygen and possibly 90% of its food. Ancient records show that human beings have been using blue-green algae as an important food source for the last four thousand years. While the Chinese utilise it as a herb to treat vitamin deficiencies, the mayans, Aztecs and African natives eat it freshly harvested or as algae cakes. Spirulina started to gain popularity only in the last thirty years as a high-nutrient food supplement.
What makes spirulina so special?
Spirulina’s deep green colour comes from its rainbow of natural pigments - chlorophyll (green),
phycocyanin (blue) and carotenoids (yellow and orange). These pigments harvest the sun's energy at different wavelengths for the process called photosynthesis. What makes spirulina different from other plant forms is its tendency to absorb high amounts of sunlight, as it usually grows in very hot climates at high altitudes. As a result, it contains high energy levels from the sun. This is why some traditional practitioners refer to spirulina as a life force energy with a powerful healing and rejuvenative effect on the human body, mind and spirit.
Why is spirulina called Superfood by the World Health Organization?
The modern diet is far less nutritious than before. Excessive farming methods over-processing of foods strip them of their natural nutrients even before they reach our dinner table. Growing dependence on fast and processed foods, which are nutritionally empty, also leave us vulnerable to poor health and low energy levels. Even before scientific data was available, spirulina had been used since ancient times as a powerful source of nutrients and as an energy booster, antioxidant, antiviral, weight loss aid and lipid-lowering agent. Sprulina is now referred to as a Superfood because scientists have discovered it to contain all the important sources of nutrients such as:
- The full spectrum of vitamins and minerals
- Over 2000 enzymes
- All the essential amino acids in the correct proportion
- Omega-3 and 6 fatty acids
- Antioxidant beta carotene
- Glycolipids and sulfonolipids
- High levels of iron and magnesium
Who should take spirulina?
Almost everyone will benefit from taking spirulina as a wholesome food supplement, to increase general health and prevent disease. For some people, there is a stronger need than others, possibly due to:
1. Unhealthy lifestyles- Long-term effects of a poor diet due to stress, lack of time or heavy workload
2. Recuperation from surgery or illness- When the body needs more nutrients to return to its normal condition
2. High energy output- These include athletes, frequent travelers, highly stressed people, students
facing exams and others
3. Pregnancy and breastfeeding- Helps prevent iron deficiency and builds milk supply
4. Old age- Spirulina is easily digested and absorbed into the bloodstream
5. Vegetarian diets- High protein content is a great substitute for meat and diary protein
6. Weight-watching- Ensures sufficient nutrient intake when the body is abstaining from high fat and high calorie foods
7. Travelling- A valuable source of greens when fresh vegetables are not safe to be consumed or easily available
One of the oldest foods on the planet is now perfect for the high-tech future.
Spirulina is now accepted as such a nutrient-dense super food, it has been approved as space food by NASA and other long-term agencies for space travel and long-term space living.
Now one of the oldest foods on the planet is proving to be perfect for the high-tech future. And, because it is a single-celled plant, it assimilates with almost no work from your digestion. In fact, your body begins to assimilate it right in your mouth and into your bloodstream.
Spirulina is one of the many blue-green algaes (single-celled plants); named after its spiral shape. Algaes are incredibly old life forms, responsible for producing and sustaining our oxygenated atmosphere. They are the basis of the food chain and the primary source of food for the great baleen whales. Spirulina is not a salt-water algae; it grows in fresh inland waters. Due to being a prehistoric plant it is rich in nutrients and gives huge amounts of energy. The spirulina in Superfood is potentially one of the most concentrated, nutritious foods on this planet. It is the highest natural source of complete protein. The spirulina we use is very special and comes from Hawaii and is not found in many places in the world. Dr. Schulze's spirulina is grown in confined ponds, free from any other species of algae. This confinement means that no cross contamination from other species can take place this ensures that no microtoxins can contaminate the spirulina. The water in which this spirulina grows is drawn through a deep pipeline from its origins 2000 feet below water level. The water is kept free of anything that could pollute the spirulina and therefore problems that have arisen in lake grown spirulina are simply not encountered. The high amount of sunshine makes the spirulina high in Beta Carotene. It is a rich source of B vitamins, especially B12 and it is also one of the richest sources of minerals. One of the oldest types of algae, it has a soft cell wall making digestion and assimilation exceptionally easy. Spirulina contains chelated versions of potassium, calcium, magnesium, zinc, selenium, phosphorous, and iron. In addition to these beneficial minerals, you can get your B-complex, A and E vitamins from spirulina. Spirulina also has all nine of the essential amino acids, as well as nine more nonessential ones. Spirulina contains compounds like phycocyanin, polysaccharides and sulfolipids that enhance the immune system. In fact spirulina contains the most remarkable concentration of functional nutrients ever known in any food, plant, grain or herb. No other algae, blue-green or chlorella, has been the subject of such intense research over the past 30 years - there have been thousands of scientific studies. Spirulina contains the major long-chain omega-3 fatty acid found in the brain. It is the primary building block of the gray matter of the brain and the retina of the eye. Spirulina is a rich source Gamma Linolenic Acid (GLA), which is the "miracle" ingredient of Spirulina. GLA is an essential fatty acid that has been shown very helpful in the relief of arthritis. GLA also helps lower high blood pressure and blood cholesterol. It eases such other conditions as premenstrual pain, eczema and other skin conditions. It is 58 times richer in organic iron than raw spinach and 28 times richer than raw beef liver! Phycocyanin, which is the natural blue pigment of Spirulina, is not found in any other food on the plant. Phycocyanin has shown promise in treating cancer in animals. It also stimulates the immune system.
Spirulina is Alkaline and Helps Balance your Body's pH
It is important that we maintain a balanced body pH of ideally around 7.2-7.4, which is roughly neutral. A diet of junk food to include fast food, over-cooked, processed foods, (especially soft drinks (the worst is cola), which have a pH of 2.7) creates a body that is several thousand times more acidic than our bodies. This is important because all diseases start and live and thrive in an acidic environment and do not live well in an alkaline environment. Thus it follows that to keep ourselves as alkaline as possible creating a healthy body. (Becoming too alkaline is rare but not unheard of.) The rise of fast, junk and processed foods match those of rising cancer rates. Thirty years ago, cancer in children was almost unheard of. Now they have entire hospital wards given over to children with cancer. We are too acidic! This is one of the many reasons why we are getting sick!
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