Spirulina - The Most Nutrient-rich Food on Earth
By: Max Health
Spirulina is the most extensively researched food microalgae, well documented in numerous books, journal articles, and periodicals. It
is cultivated around the world, and is used as a human dietary supplement as well as a whole food and is available in tablet, flake, and
powder form. Spirulina has been proposed by both NASA and the European Space Agency as one of the primary foods to be cultivated
during long-term space missions. Spirulina is being developed as the “food of the future” because of its amazing ability to synthesize
high-quality concentrated food more efficiently than any other algae.
Spirulina is the highest source of B-12, essential for healthy nerves and tissue, especially for vegetarians. It is also is rich in iron,
magnesium and trace minerals, and is easier to absorb than iron supplements. Spirulina contains unusually high amounts of protein,
between 55 and 77 per cent by dry weight, depending upon the source, which is much higher than fish, pork, or beef (which contains
about 15–20 per cent). Spirulina is a rich source of potassium, and also contains calcium, chromium, copper, iron, magnesium,
manganese, phosphorus, selenium, sodium, and zinc. Spirulina has been used since ancient times as a source of nutrients and has
been said to possess a variety of medical uses, including as an antioxidant, antiviral, antineoplastic, weight loss aid, and lipid-lowering
agent. It is believed to have been a food source for the Aztecs in 16th century New Spain (part of which is now Mexico); its harvesting
from Lake Texcoco and subsequent sale as cakes is described by one of Cortes soldiers. Spirulina may have an even longer history in
Chad, as far back as the 9th century Kanem Empire.
Diets enriched in foods with high antioxidant activity reverse age-induced decreases in cerebellar beta-adrenergic function and increases
in proinflammatory cytokines. These foods are so packed with healing properties that if pharmaceutical companies could patent them
and sell them as drugs, they would cost hundreds of dollars per gram and be front page news all over the world. It has a 95 per cent
digestibility rate compared with only 10-15 per cent for most foods. The World Health Organisation has called it one of the greatest
super foods on earth. Rich in Vitamin B-12 and iron, this chlorophyll-rich food contains the rare essential fatty acid, GLA, and gram for
gram, has more calcium and magnesium than other foods.
Unlike synthetic supplements the vitamins, co-vitamins, minerals, trace elements, amino acids, enzymes, co-enzymes and essential
fatty acids all work together to ensure maximum assimilation and utilisation. It’s minerals and vitamins are naturally bio-chelated,
meaning they are wrapped in amino-acids for excellent assimilation by the body.
Spirulina has a photosynthetic conversion rate of 8 to 10 per cent, compared to only 3 percent in such land-growing plants as soybeans.
Furthermore, the prolific reproductive capacity of the cells and their proclivity to adhere in colonies makes Spirulina a large and easily
gathered plant mass. Its adaptation to heat also assures that Spirulina retains its nutritional value when subject to high temperatures
during processing and shelf storage, unlike many plant foods that rapidly deteriorate at high temperatures. Spirulina is not only good for
people, but animals and plants thrive on it. Gardeners use Spirulina as a complete effective foliar plant food. The cells of Spirulina
contain no nucleus and their cell walls are soft and easily digested, unlike those of other plants that contain hard cellulose.
A preliminary study of people with type 2 diabetes mellitus reports that Spirulina may reduce fasting blood sugar levels after two months
of treatment.
Scientists are discovering the benefits of polysaccharides, sulpholipids and glycolipids, and the rainbow of natural pigments that give
Spirulina its deep green color. People over 50 in particular are likely to notice the benefits of eating a little Spirulina every day. Beyond
anti-aging benefits, scientists are discovering unusual phytonutrients in Spirulina. The health benefits of spirulina include increased
energy, detoxification of the body and a significant boost to the immune system.
In addition, many people reported that adding spirulina to their diet gave them extra energy and in some cases eliminated feelings of
fatigue. There have been no toxic effects associated with the consumption of spirulina. Now many people around the globe realise that
spirulina is a powerful food, with huge potential as a whole food source, as well as being a medicine and biochemical resource.
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