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Spirulina
The blue-green algae The Spirulina is Earth's oldest living plant (3.6 billion years ago) and first photosynthetic life form that created our oxygen atmosphere so all life could evolve. Spirulina is the most nutritious, concentrated food known to man containing antioxidants, phytonutrients, probiotics, and
nutraceuticals. Spirulina is the best whole food source of protein, betacarotene, GLA, B Vitamins, minerals, chlorophill, sulfolipids, glyco-lipids, super oxide dimustase, phycocyanin, enzymes, RNA, DNA, and supplies many nutrients that are lacking in most people's diets.
Spirulina provides:
*athletes with long lasting energy and vitality,
*nourishes people with digestion, assimilation and elimination,
*diabetes,
*stress,
*depression,
*concentrated essential nutrients to weight watcher,
*improves memory and mental clarity.
United Nations recommends that "Spirulina is the most ideal food for mankind." US Department of Agriculture in October 1988 published "Spirulina: Food for the Future." Spirulina has been consumed by people for centuries and millions of Americans enjoy it, and is available in health food
stores and nutrition centers everywhere.
Spirulina is the richest whole food of BetaCarotene (Pro Vitamin A). Spirulina is 25 times richer than raw carrots in betacarotene. BetaCarotene is a natural antioxidants that offers protection against cancer, heart diseases, AIDS virus, bacteria, and enhances immune system. It lowers cholesterol level, recovered Chernobyl radiation Victims' health. Three grammes of Spirulina provides 180% of the of BetaCarotene needed each day.
Spirulina is the
richest whole food source of Vitamin B12. The vitamin B12 in spirulina is 26 times richer than raw beef liver. Vitamin B12 in spirulina provides energy, and is essential for normal growth and neurological function. People also eat it for energy and internal cleansing.
Spirulina is the richest whole food source of vitamin E. It is 3 times richer than raw wheat germ, and it is highly biological active. People eat it so they can eat less food.
Spirulina is the richest whole food of Gamma
Linolenic Acid (GLA). GLA helps lower blood cholesterol and high blood pressure and eases such conditions as arthritis, premenstrual pain, eczema. The rich minerals in spirulina are essential for healthy skin, bones. Spirulina is the only plant that has GLA. GLA in mother's milk helps the babies health.
Spirulina is the richest whole source of biochelated organic iron which is complete nontoxic and prevents anemia. Iron in spirulina is 58 times richer than that of raw spinach and easy to
absorb.
Spirulina is the richest whole food source of protein. The protien in spirulina is twice that of the nearest rival soybeans, and at least 3 times that of beef, fish or eggs. Spirulina has high biological value protein with a superior complete amino acid profile containing all 8 essential amino acids and 10 non-essential amino acids with the correct proportions. It has an unmatched digestibility coefficient of 95.1%. The aminoacids in spirulina are delivered in an essentially "free
form" state for almost instantaneous assimilation.
Several years ago, the National Cancer Institute announced sulfolipids from blue-green algae like spirulina were remarkably active in test tube experiments against the AIDS virus.
In 1993–95, research showed natural polysaccharides in spirulina increased T-cell counts, strengthened the immune system and raised disease resistance in chickens, fish and mice. The animal feed industry is embracing spirulina as a new pro-biotic to replace
overused antiobiotic drugs in animal feeds.
In 1994, a Russian patent was awarded for spirulina as a medicine for reducing allergic reactions from radiation in the Children of Chernobyl.
Other Spirulina Benefits:
*Stimulates immune system to destroy invading disease organisms and carcinogens.
*Potentiates the immune system with its anti-tumor, antiviral and interferon inducing effects.
*Helps to sanitise the bowel by detoxifying the colon and promoting the growth of friendly bacteria.
*Promotes tissue repair in wounds and burns and has anti-infectious properties.
*Decreases cholesterol levels and helps to lower the risk of cardiovascular disease.
*Works as an anti-inflammatory, helping to reduce the inflammation characteristic of arthritis.
*Provides superior nutritional support for anyone who is weakened by disease, alcohol or drug abuse.
*Helps to balance RNA and DNA nucleic acids.
*Curbs the appetite and helps to stimulate the metabolism.
Spirulina is also known as: Blue-green algae.
This article is meant for the general information of the Medical fraternity and they are requested not to prescribe it on a regular basis. The Indian market is now flooded with very costly Spirulina preparations.
However the Indian Scientists must be congratulated for keeping this a guarded secret
for the last two decades, and we are the fourth largest producer of this wonder food now.
Our aim must be a Spirulina pond in every kitchen garden.
Will those concerned open their eyes ?
KK Antioxidants Antioxidants is any of a group of chemical compounds that may prevent certain types of cell damage. Antioxidants block the effects of
oxidation, a chemical reaction in which a substance loses electrons, often while combining with oxygen. Antioxidants are important because they protect cells from the effects of free radicals, unstable molecules produced by oxidation. Scientists believe free radicals may be involved in the aging process as well as in many diseases.
In the human body, cells create free radicals when oxygen combines with food molecules to produce energy. Radiation, cigarette smoke, and air pollution also
trigger the production of free radicals. Free radicals attract electrons from nearby molecules to replace the electrons they lost during oxidation. Free radicals can "steal" electrons from almost any molecule, including lipid, protein, or DNA (deoxyribonucleic acid) molecules that make up key parts of a cell.
Such attacks can damage the cell and can cause changes in genes. Antioxidants are the body's defence against free radicals. An antioxidant can provide an electron to a free radical
before the free radical attacks important cell structures.
The body naturally produces certain enzymes that are antioxidants. In addition, vitamins C and E and certain plant chemicals, such as carotenoids and flavonoids (often called bioflavonoids), are antioxidants.
Fruits and vegetables are rich sources of dietary antioxidants. Citrus fruits are a rich source of vitamin C. Vitamin E is found in vegetable oils and nuts. Foods plentiful in beta-carotene or other carotenoids tend to be
deep yellow or green, such as carrots and spinach.
Flavonoids occur in many fruits and vegetables. Studies have connected a diet rich in antioxidants with a reduced risk of cancer, heart disease, cataracts, and other diseases common among older people. Scientists are trying to determine if these reduced risks are due to the antioxidants or to some other factor.
Antioxidants also have commercial uses. They are added to foods to prevent spoilage. Synthetic antioxidants are used to
prevent oxidation in petrol, rubber, and other products. General References on Spirulina Production This Spirulina Health Library contains over 100 published scientific references covering 30 years of international research. It is solely for education.
Production of Spirulina
*Spirulina: Production & Potential. By Ripley D. Fox. 1996. Pub. by Editions Edisud, La Calade, R.N.7, 13090 Aix-en-Province, France.
*Algoculture: Spirulina, hope for a hungry world. By Ripley D. Fox. 1986. Pub. by Edisud, Aix-en-Province, France (in French).
*Biotechnology & Utilization of Algae: The Indian Experience. By L.V. Venkataraman and E.W. Becker. 1985. Pub. by Sharada Press, Mangalore, India.
*Earth Food Spirulina: How this remarkable blue-green
algae can transform your health and our planet. By Robert Henrikson. 1989, Revised 1997. Pub. by Ronore Enterprises, Inc. PO Box 1188, Kenwood, CA 95452 USA.
*Micro-Algal Biotechnology. Edited by Borowitska. 1986. Pub. by Cambridge University Press, Cambridge, UK.
*Production of high quality spirulina at Earthrise Farms. By Amha Belay and Yoshimichi Ota. 1994. Pub. in Proc. of Second Asia Pacific Conference on Algal Biotech. Univ. of Malaysia. USA.
*Spirulina National Symposium
(India). By C.V. Seshadri and N. Jeeji Bai. 1992. Pub. by Shri Amm Murugappa Chettiar Research Center (MDRC), Madras, India.
*Spirulina, Algae of Life. April 1993. Bulletin Special No. 12. Pub. by Institute Oceanographique, Monaco.
Reference Books on Spirulina and Microalgae
*Spirulina: Production & Potential. By Ripley D. Fox. 1996. Pub. by Editions Edisud, La Calade, R.N.7, 13090 Aix-en-Province, France.
*Algoculture: Spirulina, hope for a hungry world. By Ripley D. Fox.
1986. Pub. by Edisud, Aix-en-Province, France (in French).
*Earth Food Spirulina: How this remarkable blue-green algae can transform your health and our planet. By Robert Henrikson. 1989, Revised 1997. Pub. by Ronore Enterprises, Inc. PO Box 1188, Kenwood, CA 95452 USA.
*Microalga Spirulina. By Robert Henrikson. 1993. Pub. by Ediciones Urano, Barcelona Spain (in Spanish). Oikos Pharmaceuticals, C/o. San Pedro, 29640 Fuengirola, Málaga, Costa del Sol, España.
*Rejuvenating the Body
through fasting with Spirulina plankton. By Christopher Hills. 1979. Pub. by Univ. of the Trees, Boulder Creek, CA. USA.
*Spirulina: A Good Health Guide. By Jack Joseph Challem. 1981. Pub. by Keats Publishing, New Canaan, CT. USA.
*Spirulina, Algae of Life. April 1993. Bulletin Special No. 12. Pub. by Institute Oceanographique, Monaco.
*Spirulina National Symposium (India). By C.V. Seshadri and N. Jeeji Bai. 1992. Pub. by MDRC, Madras, India.
*Spirulina, the Whole Food Revolution. By Larry Switzer. 1982. Pub. by Bantam Books, NY. USA.
*The Spirulina Cookbook. By Sonia Beasley. 1981. Pub. by Univ. of the Trees, Boulder Creek, CA. USA.
*The Spirulina Diet. By Saundra Howard. 1982. Pub. by Lyle Stuart, Secacus, NJ. USA.
Spirulina Health Library
Visit www.spirulina.com for more details. Sprulina.com is sponsored by:
Earthrise Farms and Earthrise Trading Co. Inc. Reports on Spirulina available in India
Evaluation of chemoprevention of oral cancer with spirulina:
By Babu, M. et al. 1995. Pub. in Nutrition and Cancer, Vol. 24, No. 2, 197-202. India. The blue-green microalgae spirulina, used in daily diets of natives in Africa
and America, has been found to be a rich natural source of proteins, carotenoids and other micronutrients. Experimental studies in animal models have demonstrated an inhibitory effect of spirulina algae on oral carcinogenesis. Studies among preschool children in India have demonstrated spirulina fusiformis to be a effective source of dietary vitamin A. We evaluated the chemopreventive activity of spirulina (1 g/day for 12 months) in reversing oral leucoplakia in pan tobacco chewers in Kerala,
India. Complete regression of lesions was observed in 20 of 44 (45%) evaluable subjects supplemented with spirulina, as opposed to 3 of 43 (7%) in the placebo arm. When stratified by type of leucoplakia, the response was more pronounced in homogeneous lesions: complete regression was seen in 16 of 28 (57%) subjects with homogeneous leucoplakia, 2 of 8 with erythroplakia, 2 of 4 with verrucous leucoplakia, and 0 of 4 with ulcerated and nodular lesions.
Within one year of discontinuing
supplements, 9 of 20 (45%) complete responders with spirulina developed recurrent lesions. Supplementation with spirulina did not increase serum concentrations of retinal or beta carotene, nor was it associated with toxicity. This is the first human study evaluating the chemopreventive potential of spirulina. More studies in different settings and different populations are needed for further evaluations.
Bioavailability of spirulina carotenes in preschool children:
By V. Annapurna, et al. 1991. National Institute of Nutrition, Hyderabad, India.
J. Clin. Biochem Nutrition. 10 145-151. India.
The bioavailability of total carotenes and beta carotene from spirulina was examined in apparently healthy preschool children and found to be comparable to those values reported for other plant sources like leafy vegetables and carrots.
The study also showed spirulina is a good source of Vitamin A, as
there was a significant increase in serum retinol levels.
Researchers concluded spirulina can be used as a source of Vitamin A in the diet, is relatively inexpensive, has higher beta carotene than any other plant source and can be cultivated throughout the year.
Large scale nutritional supplementation with spirulina alga:
By C. V. Seshadri. 1993.
All India Coordinated Project on Spirulina.
Shri Amm Murugappa Chettiar Research Centre (MCRC) Madras, India.
A one year feeding program with 5,000 preschool children showed a symptom of Vitamin A deficiency, "Bitot's spot," decreased from 80% to 10%. These rural children near Madras consumed 1 gram of spirulina a day for at least 150 days. This small amount provided the daily requirement of beta carotene (Vitamin A) which can help prevent blindness and eye diseases. In another
study with 400 school children, a daily dose of beta carotene from spirulina increased their Vitamin A status to the same level as those administered pure Vitamin A. Spirulina was given to children in a unique way: extruded noodles, sweetened with sugar to preserve the beta carotene. Called "Spiru-Om," it was well accepted by the children. This project was sponsored by the Indian Government. How Spirulina, Our Immortal Ancestor,
Can Change Your Life Now!
Earth's first food produced oxygen so life could evolve These tiny green spiral coils harvest the energy of the sun, growing a treasure of bioavailable nutrients. This first photosynthetic life form was designed by nature 3.6 billion years ago. Blue-green algae produced the oxygen in our atmosphere allowing all higher life forms
to evolve. It contains everything life needed to evolve into its rich diversity today.
This immortal life form has renewed itself for billions of years. In the past 20 years it has reintroduced itself to humanity. Spirulina contains billions of years of successful evolutionary wisdom coded in its DNA.
More nutrition per acre than any other food
It can be grown with brackish water and non-fertile land that cannot be used by other crops. It can produce 20 times more protein per acre than soybeans.
If we can use unusable resources to grow the most powerful food on Earth, we can help stop cutting the last of the primordial forests to grow food. By bringing spirulina into our personal lives, we become part of the solution to improve the health of our planet.
Why is spirulina the most researched algae? Does spirulina contain antioxidants?
Phytonutrients? Probiotics? Nutraceuticals?
Yes on all counts. It contains compounds like phycocyanin, polysaccharides and sulfolipids that enhance the immune system. 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. Thousands of scientific studies. Why? Unlike other algae, we can economically cultivate spirulina all over the globe.
What new discoveries are being revealed?
Several years ago, the National Cancer Institute announced sulfolipids from blue-green algae like spirulina were remarkably active in test tube experiments against the AIDS virus.
In 1993-95, research showed natural polysaccharides in spirulina increased T-cell counts, strengthened the immune system and raised disease resistance in chickens, fish and mice. The animal feed industry is embracing spirulina as a new probiotic to replace overused antibiotic drugs in animal feeds. In 1994,
a Russian patent was awarded for spirulina as a medicine for reducing allergic reactions from radiation in the Children of Chernobyl.
The oldest organisms — the ones who gave us life — are back to revitalise us. They are one of the many solutions we need for restoring our planet in the next 20 years.
www.spirulina.com is sponsored by:
Earthrise Farms and Earthrise Trading Co. Inc.
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