Spirulina (Arthrospira Platensis)

What is Spirulina? It is the most nutritious, concentrated whole food known to humankind. Spirulina has a rich, vibrant history and occupies an intriguing biological and ecological niche in the plant kingdom.

Imagine a food that can help regulate blood sugar, blood pressure and cholesterol; a food that can alleviate pain from inflammation and deliver antioxidant activity to ward off life-threatening diseases like cancer, Alzheimer’s, heart disease and stroke; a food that helps and protects the liver and kidneys and removes radiation from the body; a food that improves the immune system, alleviates allergies and has been proven to fight many different viruses; a food that helps your eyes and brain; a food that can actually help you lose weight; increases friendly flora in the intestines and improves digestion. Can you picture this in your head? Is there such a food that can do all of the above? Scientific research shows that Spirulina may help in all those areas and more.

This is one of my favorite “superfoods” next to wheatgrass which I will discuss in August herb of the month. If you want to find out all the benefits of Spirulina try it for yourself. I can tell you all the benefits of the “superfood” however; the best way is to use it yourself. You can take Spirulina in tablet form or use the powder in your juice.

Spirulina’s concentrated nutrition makes it an ideal food supplement for people of all ages and lifestyles. Spirulina is about 60% complete, highly digestible protein. Spirulina contains every essential amino acid. It contains gamma linolenic acid (GLA); it is rich in B vitamins, minerals, trace elements, which scientists are learning more each year, such as carotenoids, sulfolipids, glycolipids, phycocyanin, superoxide dismutase, RNA and DNA. Please go do research on the above and learn more about the benefits of Spirulina.

  • Hawaiian Spirulina has 180% more calcium than whole milk (which is true because you do not get calcium from milk) coming soon, a whole page dedicated to dairy.

  • Hawaiian Spirulina has 5100% more iron than spinach

  • Hawaiian Spirulina has 3100% more beta carotene than carrots

  • Hawaiian Spirulina has 670% more protein than tofu

  • Three grams of Hawaiian Spirulina has more antioxidant and anti-inflammatory activity than 5 servings of fruits and vegetables

  • Comparing phytonutrients levels, Hawaiian Spirulina is 31 times more potent than blueberries, 60 times more potent than spinach and 700 time more potent than apples


Pets and Plants

Spirulina is not only good for people: Animals and plants thrive on it too. When given Hawaiian Spirulina, old cats and dogs with dull, thinning coats have been seen to develop thick, lustrous coats; and pets with stiff joints appear to improve considerable, becoming supple and active again. Since I have been giving this to my dog who is about 6-8 years old (people age) I have noticed more activity in him. He is getting more playful with me.

Veterinarians prescribe Spirulina to aid recovery, increase stamina, relieve stiffness and also for show animals for general toning, as these animals need to look great.

Gardeners can use Spirulina as a complete, effective foliar plant food. Homeowners can sprinkle a little Spirulina in the earth around their favorite houseplants and see what a difference it makes. Organic farmers can use Spirulina as a completely natural and healthy fertilizer.


A Complete Protein


Spirulina is about sixty percent protein-far more than any other food. Its protein is complete, meaning that it contains all the essential amino acids. While most animal proteins are high in fat, calories, and cholesterol, Spirulina is only 5% fat, most of which is beneficial unsaturated fatty acids like GLA. There are less than 4 calories in each gram and practically no cholesterol.

Spirulina”s protein is easily digested and assimilated, Other plants have cell walls of hard, indigestible cellulose, while Spirulina’s cell walls consist of soft mucopolysaccharides, making it easy for the body to digest.

When we want to determine the percentage of usable protein in a food, we measure the amount of protein present, its digestibility and its biological value. If you look at the chart below you will see that there is no other protein source that even comes close to the amount of other nutrients that Spirulina has; and it goes without saying that many of the other protein sources have very negative properties as well, such as animal fats and chemicals from injections.

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