Spirulina      

	Spirulina is microscopic blue-green planktonic cyanobacteria whose cells form the shape of a perfect spiral coil (thus, the name Spirulina, which means, little spiral). It grows naturally in warm and highly alkaline lakes in subtropical areas, and in large controlled environment algae farms. Although the records of the consumption of Spirulina go back centuries, to peoples such as the Aztecs in Mexico, and it has been around in one form or another for about 3.5 billion years, it's rediscovery by scientists was as recent as 30 years ago.
	Per acre, its protein yield is 10 times that of soybeans, 20 times that of corn and 200 times greater than that of beef, making it probably the most resource and planet friendly food being grown today.
	Spirulina is recognised as a safe and highly beneficial human food in over 70 countries and by organisations such as the United Nations, the World Health Organisation and NASA. This combined with the fact that Spirulina addresses what is considered by some as the 5 most important health issues of this age (those being: Strengthening the immune system; supporting cardiovascular health and lowering cholesterol; improving gastrointestinal and digestive health; enhancing natural cleansing and detoxification; reducing cancer risks with antioxidant protection) and the personal health benefits of millions around the world, is truly a testament to its value.
	Spirulina contains complete balanced protein, including all essential amino acids. The protein is easily digested and assimilated because Spirulina has cell walls consisting of mucopolysachharides, not hard cellulose as in most plants. Protein is the chief tissue builder and basic substance of every cell in the body. Protein is essential for building enzymes, which speed chemical reactions; hormones, which regulate and control bodily functions; and antibodies, which defend against the invasion of foreign and toxic substances. Spirulina is 95% digestible.
	Spirulina contains about 20% carbohydrates and sugars, making up its soft cell walls. The primary forms are rhamnose and glycogen, two polysaccharides easily absorbed by the body. Glycogen is readily converted by the body to glucose, which is utilised in the production of energy needed for body processes. Rhamnose is absorbed by the blood and quickly made available to the muscles, helping to carry other nutrients along with it. Spirulina offers quick energy, without taxing the pancreas or triggering hypoglycaemia. It also contains phytonutrients such as phycocyanin, polysaccharides and sulfolipids that enhance the immune system, along with more than nine important vitamins and over 14 minerals. As the nutrients in Spirulina are organically bonded during its growth, they are highly bioavailible. Spirulina has been shown in studies at Japans' Tokai University to lower cholesterol levels without other dietary modifications.
	The B group vitamins found in Spirulina help to maintain healthy nerves, skin, eyes, hair, liver and mouth, as well as muscle tone in the gastrointestinal tract. One heaped dessertspoon (approx. 12 grams) of Spirulina powder provides over 500% of the U.S. RDA of vitamins B12, 21% of vitamins B2 and 21% of vitamins B1 and 7% of niacin. Vitamin B12 is essential to cell metabolism, especially for vegetarians, who formerly had no reliable vegetable source for this essential vitamin. Spirulina contains, gram for gram, about 2.5 times the B12 of calves' liver.
	In regard to gastrointestinal and digestive health when people take Spirulina they often notice immediate change in regularity and elimination. Research confirms it does promote digestion and bowel function. It suppresses bad bacteria like e-coli and Candida yeast and stimulates beneficial flora like lactobacillus and bifidobacteria. Healthy flora is the foundation of good health and it increases absorption of nutrients from the foods we eat, and helps protect against infection.
	It is abundant in beta-carotene. In fact Spirulina is the richest beta-carotene food, with a full spectrum of ten mixed carotenoids. About half are orange carotenes: alpha, beta and gamma and half are yellow xanthophylls. They work synergistically at different sites in our body to enhance antioxidant protection. As the body converts beta-carotene to vitamin A only as needed, there is no threat of toxic build-up as there is with synthetic vitamin A, or that which is derived from fish oils. Twenty years of research proves eating beta-carotene rich fruits and vegetables, gives us real anti-cancer protection. Research in Israel has showed natural beta-carotene from algae is far more effective in giving us protection than synthetic beta-carotene because the natural form is better assimilated and contains the key 9-cis isomer, lacking in synthetic products. Approx 10 grams of Spirulina provide as much vitamin A in the safe form of beta-carotene as 6 large raw carrots.
	Spirulina contains significant amounts of vitamin E. Vitamin E is essential to the immune system and acts as a powerful anti-oxidant.
	Gram for gram, Spirulina supplies as much calcium as an equal amount of milk. Calcium helps build strong teeth, bones and collagen. It assists in the body's absorption of iron, and it soothes the nerves. It must be present for heart muscle contractions as well as normal nerve transmissions and blood clot formations.
	Spirulina contains more potassium than rice. Potassium activates many enzymes that are essential for muscle contractions. Without potassium, glucose could not be used for energy to run the body, nor could it be stored for future use. Potassium also maintains nerve function, helps in the maintenance of normal blood pressure, is necessary in the transfer of nutrients in and out of individual cells, and helps to relax muscles.
	Spirulina supplies 300% more iron than steak. Iron is necessary for the function and synthesis of haemoglobin, which is the protein that carries most of the oxygen in the red blood cells. Iron is necessary for the maintenance of the immune system.
	Spirulina is also a good source of natural enzymes. Enzymes are vital to the health because they help to release the valuable nutrients from foods which nourish our bodies, cut, paste and repair our DNA and power our critical body systems. It's always good to enhance our diet with raw foods like fresh fruit, vegetables and juices, which are rich in natural living enzymes. Dehydrated superfoods like Spirulina still have natural enzymes present
	Chlorophyll is an important natural pigment abundantly present in Spirulina. In fact this outstanding food has one of natures highest levels of chlorophyll - about 1%. Chlorophyll is known for cleansing and detoxifying. It's sometimes called 'green blood' because it looks like the blood haemoglobin molecule. Blood has iron at its core, giving it a red colour, and chlorophyll has magnesium, making it green. Spirulina's beneficial effect on anaemia could be due to this similarity, combined with its high bioavailable iron.
	GLA- (gamma-linolenic acid) is an essential fatty acid, which is a precursor for the body's prostaglandin's, the master hormones that are necessary for many essential body functions. Poor diet, saturated fats and alcohol can cause GLA deficiency leading to conditions like heart disease and pre-menstrual stress. A food source of GLA is important, especially for women. Known GLA foods are mother's milk and oil extracts of evening primrose, black currant and borage seeds. Spirulina is a potent source, an astonishing 1% by weight! Eight grams of Spirulina contain equivalent GLA to a capsule of evening primrose oil. Many woman report benefits for PMS and for healthy, beautiful skin.
	Recommended for pregnant mothers, infants and children. The most prevalent nutritional disorder in mothers and children is Iron deficiency anaemia. Around the world many doctors recommend pregnant mothers use Spirulina's vegetable protein and bioavailable iron to combat this problem. Parents are often surprised how much their children enjoy this green food. Kids like to suck on tablets and munch Spirulina covered popcorn.
	Spirulina and an ageing population Spirulina is an ideal anti-ageing food: concentrated nutrient value, easily digested and loaded with antioxidants. Beta-carotene is good for healthy eyes and vision. This all vegetable, low fat protein means we can lighten up on a meat centred diet that can aggravate arthritis and raise cholesterol. When we choose to eat less meat, vegetables like Spirulina are good sources of more iron and essential minerals. As people age, many who don't eat enough, have restricted diets or poor digestion may experience low energy from being undernourished. Spirulina builds healthy lactobacillus, aiding assimilation and elimination and relieving constipation. Older people really notice an energy boost. In Japan, 73% of those eating Spirulina are over 50 years old!