Although spirulina is often described as "blue-green algae," it is technically a type of cyanobacteria. Cyanobacteria are classified as bacteria because their genetic material is not organized in a membrane-bound nucleus. Unlike other bacteria, they have chlorophyll and use the sun as an energy source, in the way plants and algae do.
One of the special traits of spirulina is its rich protein content—it's 50 to 70 percent protein by weight (which is even better than red meat, which is about 27 percent protein). It also contains all of the essential amino acids, and 10 of the 12 non-essential amino acids, along with a potent array of other beneficial nutrients, such as:
|B vitamins (including exceptionally high B-12), vitamin K, and other vitamins||Naturally rich in iodine||Minerals (including calcium, iron, magnesium, selenium, manganese, potassium, and zinc)|
|One of best known sources of gamma-linolenic acid (GLA, an important fatty acid for heart and joints)||Other essential fatty acids, including sulfolipids, which may be protective against HIV infection of T-helper cells||Phytopigments (phycocyanin, chlorophyll, and carotenoids)|
|Metallo-thionine compounds (proteins combined with metals that bind heavy radioactive isotopes)||Low in carbohydrates (15-20 percent)||Eighteen different amino acids|
In addition to this rich nutritional blend, spirulina has the following special properties:
The proteins in spirulina are of a highly digestible type (83 to 90 percent digestible), due to the fact that it does not have cellulose walls, like yeast and chlorella do. Therefore, the net protein utilization (NPU) is high (between 53 and 61 percent) and requires no cooking to increase the bioavailability of its proteins.
Studies confirm a very high "protein efficiency ratio" (PER) for spirulina, meaning your body will be able to efficiently use these amino acids.
Gamma-linolenic acid is rarely this high in ANY food and normally has to be synthesized by your body from linoleic acid. GLA is a precursor to important biochemicals, such as prostaglandins, leukotrienes, and thromboxanes, which serve as chemical mediators for inflammatory and immune reactions.
Spirulina has no fatty acids with uneven carbon numbers and very low-level branched-chain fatty acids—two types of lipids that higher order animals, like you and me, cannot metabolize.
Spirulina has about the same calcium, phosphorus, and magnesium content as milk, a vitamin E (tocopherol) level comparable to wheat germ, and four times as much vitamin B12 as raw liver!
Wild spirulina grows wild in the alkaline lakes of Mexico and on the African continent, although it is commercially grown and harvested all over the world. It reproduces quickly, and because the individual organisms tend to clump together, it's easy to harvest.
Commercial production of spirulina is estimated to reach 220,000 tons by the year 2020. Japan is the largest producer of spirulina, as well as the largest consumer, however its use is growing in India, as well.
For instance, the organization Antenna India provides spirulina “sweets” to children at risk of malnutrition and offer low-cost spirulina to women in self-help groups, who can then sell the superfood for profit while raising awareness about malnutrition.
Research has shown that children who received a spirulina supplement daily five days a week for two months had better nutritional status and improved intellectual status compared to those who did not.
This food is so nutritionally dense, in fact, that NASA and The European Space Agency are researching the benefits of incorporating spirulina into astronauts’ diets on spaceships and on Mars.
Even beyond nutrition, spirulina offers multiple advantages to the environment and those who cultivate it. For instance, producing spirulina requires 10 times less water than other vegetables, and harvests occur year-round. And according to Antenna India, compared to soy, spirulina has a 20-fold greater harvest of protein per acre.
Further, spirulina is easy to grow and reproduces itself with a rapid growth rate of about 30 percent a day. It offers benefits for workers, too, especially compared to other traditional jobs, such as working on rice paddies. According to development professional Amy Sheppey:
“The women cultivating spirulina are paid a fair wage – about double in comparison to rice paddy workers – and the job is much less physically strenuous.
What’s more, the work is not dependent on good weather conditions and the women are not left vulnerable through intermittent employment. Considering spirulina’s numerous benefits, I question to this day why it is not used more widely across the development sector.”
The health benefits of spirulina are vast and appear to impact virtually every area of your body. For instance, spirulina shows great potential for people with cardiovascular disease, in terms of creating better lipid profiles, controlling hypertension, and increasing blood vessel elasticity.
Animal studies suggest spirulina can also protect your liver, probably as a result of its high antioxidant properties and its ability to synthesize or release nitric oxide, and in a study of three antioxidant-rich diets (blueberries, spinach, and spirulina) spirulina was found to have the highest neuroprotective effect, possibly due to its ability to squelch free radicals and reduce inflammation.
Spirulina has also been shown to benefit such wide-ranging conditions as arsenic poisoning to allergies. According to one study, patients treated with spirulina reported relief of symptoms commonly associated with allergic rhinitis, such as nasal discharge and congestion, sneezing, and itching.In fact, there are scientific studies supporting spirulina's potential usefulness in preventing and/or treating the following health conditions:
|AMD (Age-related macular degeneration)||Type 2 diabetes|
|Cardiovascular disease, including hypertension||NAFLD (Non-alcoholic fatty liver disease)|
|Liver health and decreased damage from heavy metal exposure||Cerebrovascular disease (including stroke)|
|Nutritional diseases, such as iron-deficiency anemia, pernicious anemia (B12 deficiency), vitamin A deficiency, and kwashiorkor||Neurodegenerative disorders, such as Parkinson's and Alzheimer's|
|Protection from HIV and other viruses||Reduced allergy symptoms|
|Cancer protection||Radiation protection|
|Bone marrow and blood health (especially during use of anticancer drugs)||Strengthening immune defenses and modulating inflammatory response|
Reduced pain sensitivity by inhibiting prostaglandins, which contribute to pain and inflammation
|Reduction of arthritis symptoms|
Dark Green Waste Matter -- Spirulina can remove accumulated waste product in your colon, which may cause darker stool. Also, spirulina is high in chlorophyll. This will also turn waste matter green.
Excessive Passing of Gas -- This may indicate that your digestive system is not functioning properly or you have an extreme build-up of gas.
Feelings of Excitement or Sleepiness -- Your body is converting protein into heat energy, which may cause temporary feelings of restlessness. On the other hand, the detoxification process may also cause sleepiness, which may indicate your body is exhausted and needs better rest.
Breakouts and Itchy Skin -- This is caused by the colon cleansing process and is only temporary.
It’s very likely that your body will go through an adjustment period with spirulina, and your best bet to reduce potential reactions is to start out small and increase your dose gradually to see how your body will react. However, there are some people who seem to be sensitive to spirulina and can’t tolerate it. If you are one of those, it would be wise to avoid spirulina. You might try chlorella, which has similar benefits. Most people can tolerate either chlorella or spirulina.
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