Spirulina Benefits and Information

                                                                                         

Spirulina, also known as phyto-plankton, is a blue-green, simple, one-celled algae that thrives in warm, alkaline fresh-water. Named for its spiral shape, spirulina is probably one of the earliest life forms on earth, dating back 3.6 billion years. Spirulina is known as “Super Food” because its nutrients are more concentrated than any other food or plant.

Wild blue-green algae has remarkable healing properties but can transform into an exceptionally toxic plant under certain conditions. Freeze drying is said to denature these toxins.

Spirulina is stunningly rich in vital nutrients. It basically contains 23,000 IUs of vitamin A per 10 grams; ten times that of carrots on a per gram basis. It is a very rich source of chlorophyll, a phytonutrient helpful in breaking down mutagens, natural and man-made toxins, which can cause mutations in body cells.
Nevertheless, spirulina is a powerhouse of nutrients, rich in the vitamins A, E and B-complex. Spirulina also contains chelated versions of potassium, calcium, magnesium, zinc, selenium, phosphorous, and iron. In fact, at least the one laboratory study has demonstrated that the iron level in spirulina is equivalent to that of beef. “Chelated” means firmly attached or bound, usually to an amino acid or other organic component so that the two do not disassociate in the digestive system. Nutrient absorption is been thus enhanced.

Spirulina is also one of the best sources of GLA, or gamma-linolenic acid, the “good” omega-6 essential fatty acid. With all the recent hype about omega-3 fatty acids and the importance of maintaining a healthy balance between omega-3 and omega-6, the latter has been getting short shrift.

Says Dr. Andrew Weil, clinical professor of internal medicine and the founder and director of the Program in Integrative Medicine (PIM) at the University of Arizona in Tucson, “[GLA] has specific nourishing effects on skin, hair and nails that are not duplicated by omega-3 fatty acids … It is true that a high ratio of omega-6 to omega-3 fatty acids in the diet promotes inflammation by favouring synthesis of pro-inflammatory hormones (prostaglandins). But the amount of GLA needed to treat eczema and other skin conditions (500 milligrams twice a day) is too small to affect that ratio significantly.”
There are approximately 130 milligrams of GLA per 10 grams of spirulina.
Spirulina is rich in antioxidants, those dietary good guys that gobble up free radicals (atoms with unpaired electrons) like voracious piranha fish. They deactivate them by binding to their footloose, vandalizing electrons, which have been identified as major villains in the aging process. Not only that, but antioxidants also improve the whole process of food metabolism, ensuring that fewer free radicals are generated in the first place. This boosts oxygen utilization and reduces oxidative damage.

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