S P I R U L I N A

S P I R U L I N A

S P I R U L I N A Spirulina is a natural “algae” (cyanbacteria) powder that is incredible high in protein and nutrients. When harvested correctly from non-contaminated ponds and bodies of water, it is one of the most potent nutrient sources available. It is largely made up of protein and essential amino acids, and I typically recommend it to clients who decide to remain vegetarian for its high natural iron content. It is often touted for its high B-12 content, The high concentration of protein and iron also makes it idea during pregnancy, after surgery or anytime the immune system needs a boost. Health Properties: Spirulina has some great health-boosting qualities: Spirulina is 65% protein and amino acids including the essential fatty acid gamma linolenic acid (GLA) which has gotten a lot of attention for its anti-inflammatory properties, especially when taken with other quality Omega-3 supplements like Fermented Cod Liver Oil. (suspect that the benefits of GLA in Spirulina are even more than what the studies have found since these studies often use vegetable oils for their GLA source, and the other inflammatory compounds in vegetable oils can interfere with the anti-inflammatory ability.) 

It contains all essential amino acids. Spirulina contains Omega 3-,6 and 9s and is especially high in Omega-3s. Spirulina is extremely high in Chlorophyll, which helps remove toxins from the blood and boost the immune system. Spirulina has a very high concentration of bio-available iron and is excellent during pregnancy and for those with anemia and will not cause constipation. Spirulina is a great source of other nutrients including “Spirulina contains vitamins B-1(thiamine), B-2 (riboflavin), B-3(nicotinamide), B-6 (pyridoxine), B-9 (folic acid), vitamin C, vitamin D, vitamin A and vitamin E. It is also a source of potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc. Spirulina contains many pigments which may be beneficial and bioavailable” This Spirulina was tested be an independent laboratory and found to have an ORAC (Oxygen Radical Absorbance Capacity) of over 24,000 which is 4x the ORAC score of blueberries. The ORAC score is generally used to measure antioxidant ability and concentration in different foods. Spirulina is also incredibly high in calcium with over 26 times the calcium in milk, making it excellent for children, the elderly and during pregnancy. Some research has suggested that Spirulina may be helpful in allergies and allergic reactions. Spirulina’s phosphorus content makes it helpful as part of a tooth remineralization regimen. Emerging evidence suggests that it binds with radioactive isotopes and may be useful for radioactivity exposure or radiation therapy. The protein in Spirulina is highly usable and has a net protein utilization rate of between 50-61% Spirulina can bind with heavy metals in the body and help remove them. Spirulina can increase fat burning during exercise. Nutrient and vitamin content:- Dried Spirulina contains about 60% (51–71%) protein.

 It is a complete protein containing all essential amino acids, though with reduced amounts of methionine, cysteine and lysine when compared to the proteins of meat, eggs and milk. It is, however, superior to typical plant protein, such as that from legumes.The U.S. National Library of Medicine stated that spirulina better than milk or meat as a protein source, Other nutrients:- Spirulina's lipid content is about 7% by weight,and is rich in gamma-linolenic acid (GLA), and also provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acid (AA).Spirulina contains vitamins B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), vitamin C, vitamin D, vitamin A and vitamin E.It is also a source of potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc.Spirulina contains many pigments which may be beneficial and bioavailable, including beta-carotene, zeaxanthin, chlorophyll-a, xanthophyll, echinenone, myxoxanthophyll, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxanthin and oscillaxanthin, plus the phycobiliproteins c-phycocyanin and allophycocyanin.