The Essence of Mother Nature

8/13/2019 The Essence of Mother Nature

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THE ESSENCE OF MOTHER NATURE - SPIRULINA

by janegano on 10:39 AM6 comments

Thehealthy eating pyramidis anutritionguide developed by

theHarvard School of Public Health,suggesting quantities of

each food category that a human should eat each day. The

healthy eating pyramid is intended to provide a superior eatingguide than the widespreadfood guide pyramidcreated by

theUSDA.
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eaters. You dont need an expensive name-brand or designer

vitamin.Spirulinais nature's multivitaminthat meets the

requirements of the USP (U.S. Pharmacopeia), an organization

that sets standards for drugs and supplements. In addition to itsbone-health benefits, theres growing evidence that getting some

extra vitamin D can help lower the risk of colon and breast

cancer. Aim for getting at least 800 to 1,000 IU(international

units) of vitamin D per day; Spirulina naturally are available

with this amount.

Does spirulina contain antioxidants?

Yes.

Is it a probiotic food?

You bet!
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Is it aneutraceutical?

That too!

Is it loaded with phytochemicals?All kinds. It contains compounds

likephycocyanin,polysaccharides, and sulfolipidsthat

enhance the immune system . This superfood has the most

remarkable concentration of functional nutrients ever known in

any food, plant, grain or herb.

Superfoodis used to describe food with high nutrient orphytochemical content that may confer health benefits, with few

properties considered to be negative, such as being high in

saturated fats or artificial ingredients, food additives or

contaminants.

Spirulina is categorized as one of the superfood that contains an

amazing source of complete protein, coming in at 43% more

than beef. Spirulina's synthesis of sunlight converts concentratedamounts of protein more efficiently than any other living food.

Early research documented spirulina is safe consumption by

traditional people. When scientists discovered that spirulina

grew so fast, yielding 20 times more protein per acre than

soybeans, they named it afood of the future. Spirulina is the best

vegetable protein source, with a protein content of 65% higher

than any other natural food. Yet, an even greater value is found

in its concentration of vitamins, minerals and other unusual

nutrients.

1) Protein and amino acids
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Water is the source of life; protein is the next source of life after

water. The building blocks of life are protein and amino acids.

When comparing protein sources, several criteria should be

considered:

a) Amino acid quality

b) Net protein utilization and usable protein

c) Protein digestibility

a) Amino acid quality

Protein is composed of amino acids. Essential amino

acidscannot be manufactured in the bodyand must be

supplied in the diet. Non-essential amino acidsare needed too,

but thebody can synthesizethem. Essential amino acids, plus

sufficient nitrogen in foods, are needed to synthesize the non-

essential amino acids. A protein is considered complete if it hasall the essential amino acids. Spirulinais just that, a complete

protein.

The body requires amino acids in specific proportions. If a food

is low in one or more amino acids, those amino acids are called
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limiting amino acids, and the body cannot use all the amino

acids completely. The most ideal proportion of amino acids is

found in eggs. All other foods have some limiting amino acids.

Limiting amino acids in spirulina are methionine and cystine,but it is still higher in these amino acids than grains, seeds,

vegetables and legumes, and higher in lysine than all vegetables

except legumes. Spirulina complements vegetable protein and

increases the amino acid quality if eaten within several hours of
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other foods. Over 100% of the daily essential amino acid

requirements for a typical adult male are supplied by using only

36 grams of spirulina, about 4 heaping tablespoons.

b) Net protein utilization and usable protein

In other words, the bio-avaibilityof protein is very crucial. Bio-

avaibility represents the percentage or scale rating of just how

much our bodies can make use of certain protein sources.

You need to know that our bodies and digestive systems absorb

some protein better than others and also certain sources will

provide a higher amino acid profile.

Feeding tests rank proteins by Net Protein Utilization (NPU)

value, determined by amino acid quality, digestibility

(proportion absorbed by the intestines) and biological value

(proportion relatined by the body). Dried eggs (94) have the

highest value, followed by milk (70-82), fish (80) and meat (67).

Spirulina (62) is similar to grains and has a higher NPU than

nuts (2.5).
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By multiplying protein quantity by the NPU, we determine the

usable protein as a percentage of the food's composition.

Spirulina is second only to dried eggs, and higher than any of

the common foods in the form in which they are usually

purchased.

c) Protein digestibility

Spirulina has no cellulosein its cell walls, being composed of

soft mucopolysaccharides. This makes it easily digested and
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assimilated. It is 85-95% digestible. This easy digestibility is

especially important for people suffering from intestinal

malabsorption. Typically, many older people have difficulty

digesting complex proteins, and are on restricted diets. Theyfind spirulina's protein is very easy to digest.

Spirulina is effective for victims of malnutritiondiseaseslike

kwashiorkor, where the ability of intestinal absorption has been

damaged. Given to malnourished children, it is more effective

than milk powders because milk's lactic acid can be difficult to

absorb.

2) Vitamins - protectors of health

A 10 gram spirulina serving (20 tablets, or 1/3 ounce) supplies a

rich profile of vitamins we need.

a) Natural beta carotene (provitamin A)
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Spirulina is the richest food in beta carotene, 10 times more

concentrated than carrots. 10 grams provide a remarkable 23,000

IU (14mg) of beta carotene, 460% of the U.S Daily Value (DV)

of Vitamin A. High doses of Vitamin A may be toxic, but betacarotene in spirulina and vegetables are safe, because human

bodies convert beta carotene to Vitamin A ONLY WHEN

NEEDED.

Vitamin A is important in maintaining mucous membranes and

pigments necessary for vision. Vitamin A deficiency is one of

the most serious malnutrition diseases in the developing world,

leading to blindness.

Beta carotene has therapeutic effects, including reducing serum

cholesterol and ever present cancer risks. Over the past 12 years,

cancer health authorities have published dozens of studies

showing beta carotene reduces the risks of all kinds of cancers,

including lung, throat, stomach, colon, gastrointestinal tract,

breast and cervix.
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Although beta carotene is best known, spirulina contains an

antioxidant rich complex of at least10 carotenoids. These

mixed carotenesand xanthophyllsfunction at different sites in

the body and minerals and phytonutrients in spirulina. Thisis more effective than an isolated,synthetic beta carotene

supplement.

b) Vitamin B complex

Spirulinais the richest source of B-12, higher than beef liver,

chlorella or sea vegetables. B-12 is necessary for developmentof red blood cells, especially in the bone marrowand nervous

system. Primary B-12 deficiencies, anemia and nerve

degeneration, are getting more common in modern societies,

because B-12 is the most difficult vitamin to get from plant

sources, vegetarians have taken to spirulina.

3 B vitaminsB6, B12, and folic acidhelp prevent heart

disease. The newest independent risk factor for cardiovasculardisease is excess levels of homocysteinenot

cholesterol. Contrary to popular belief, cholesterol does notcause heart disease. It is merely one of the many markers of the

disease. In fact, it's quite possible to have a heart attack even if

you have "normal" cholesterol levels.

Scientists have discovered that vitamins B6, B9 and B12 can

dramatically lower homocysteine levels and reducecardiovascular disease.


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Methylation Cycle: With B6, 9 and 12 supply, Homocysteine will

be converted to other beneficial elements in the body
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Homocysteine is converted to Glutathione and MTHFR enzyme

But according to research, there's a definite possibility you'll

have a heart attack if you have high levels of homocysteine.

What is it? Homocysteineis an amino acid derivative that's

naturally foundin your body. Too much of it can generatefree radicalsthat increase injury to arterial walls, accelerate

oxidationand the buildup of cholesterol in blood vessels, and

set the stage for arterial and venous diseases, including stroke.12
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One tablespoon provides significant quantities of:

B1 (Thiamin): 23% DV required for nerve tissues

B2 (Riboflavin): 23% DV needed to gain energy from

carbohydrates and proteins

B3 (Niacin): 7% DV needed for healthy tissue cells.

Other B vitamins, B6, biotin, panthothenic acid, folic acid,

inositol and Vitamin E are also present in smaller amounts.

3) Naturally colloidal minerals

Algae absorbs many trace elements while growing and these

minerals are well assimilated by the human body. Its mineralcontent varies depending on where it is grown and the minerals

in the water.
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Iron is the most common mineral deficiency worldwide,

especially for women, children and older people. Women onweight loss diets typically do not get enough iron, and can

becomeanemic. Iron is essential for strong red blood cells and

healthy immune system. Spirulina is a rich iron food, 10 times

higher than common iron foods. 10 grams supply up to 10mg of

iron, 55% of the Recommended Daily Value.

The chlorophyll density of this micro-algae is excellent at

cleansing the liver, nervous system and blood of unwanted

toxins.

The presents of the two amino acids cysteine and methionine

help in this process of purification.
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The chlorophyll in spirulinais incredibly similar to the

hemoglobin in the body. It is excellent for anemiaand helps to

build the blood.

The presence of the blue polypeptide, phycocyaninprovides the

blood with a richer supply of oxygen, helping it to cleanse more

efficiently.It also forms soluble complexes with iron and other

minerals during digestion making iron more bio-available.

Hence, iron in spirulina is over twice as absorbable as the form

of iron found in vegetables and most meats.

4) Essential Fatty Acids

Human require a dietary source of essential fatty acids (EFA).

They promote cholesterol normalization and are precursors for

hormones, called prostaglandins. Spirulina has 4-7% lipids, or

fats, and most of these are EFAs. 10 grams have 225mg of EFA

in the form of linoleic (Omega-6) and gamma-linolenic acid

(GLA). The DV for an adult is a minimum EFA intake of 1% of

total calories. 10 grams provide 8-14% DV, depending on sexand age group.

GLA is the precuror to the body's prostaglandins - master

hormones that control many functions. Dietary saturated fats

and alcohol can cause in GLA deficiency and suppressed

prostaglandin formation. Studies show GLA deficiency figures

in many diseases and many health problems, so a food source of

GLA can be important.


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The only other known sources of dietary GLA are mother's ilk

and oil extracts of evening primrose, black currant and borage

seeds. Spirulina is a concentrated source of GLA, and a 10 gramserving has 135mg.

5) Phytonutrients

Pigments help synthesize many enzymes necessary for

regulating the body's metabolism. Spirulina's very dark color

comes from the natural pigments which harvest different wave

lenghs of sunlight.a) PhycocyaninIt is the most important pigment in Spirulina, this protein

complex is about 14% of the entire weight. A Japanese patent

states a small dosage of phycocyanin daily maintains or

accelerates normal control cell functions that prevents

generation of malignancy such as cancer or inhibits its growth or

recurrence.

Chinese scientists documented phycocyanin stimulates

hematopoesis (creation of blood), emulating the hormone

erythropoetin (EPO). EPO is produced by healthy kidneys and

regulates bone marrow stem cell production of red blood cells.
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Their research showed that phycocyanin regulates white blood

cell production, even when the bone marrow stem cells are

damaged by toxic chemicals or radiation.

b) Chlorophyll

The common feature of green foods is their high chlorophyll

content. Chlorophyll is known as a cleansing and detoxifying

phytonnutrient. Sometimes called 'green blood' because it looks

like the hemoglobin molecule in human blood. Chlorophyll has

a magnesium at its core, giving it a green color, and hemoglobin

has iron, giving it a red color. Spirulina's beneficial effect on

anemia could be bio-available iron.

c) Carotenoids

About half of these yellow/orange pigments in spirulina are

carotenes: Alpha, Beta and Gamma. About half are

xanthophylls: Myxoxanthophyll, Zeaxanthin, Cryptoxanthin,

Echinenone, Fucoxanthin, Violaxanthin and Astaxanthin. Total

mixed carotenoids make up 0.37% of spirulina. Although betacarotene is the best known, this mixed carotenoid complex

functions at different sites in the body and works synergistically

to enhance antioxidant protection.

d) Polysaccharides

Spirulina contains only 15-25% carbohydrate and sugar. The

primary forms of carbohydrates are rhamnose and glycogen, twopolysaccharides which are easily absorbed by the body with

minimum insulin intervention. Spirulina offers quick energy,

without taxing the pancreas or precipitating hypoglycemia.


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The polysaccharides structure in spirulina is somewhat different

from the ones found in Ganocelium (GL). However, working

together with Ganocelium, the polysaccharides chain

complement each other to form a very strong barrier on cellmembranes, especially preventing from viral penetration to the

cell that causes infections.

e) Enzymes

Enzymes are catalysts for chemical changes. There are

thousands of enzymes, each catalyzing specific reactions. Dried

spirulina contains a number of enzymes. One is Superoxide

Dismutase (SOD), important in quenching free radicals in

retarding aging.
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The summarized health benefits of Spirulina:

Assists in growth and development.

Strengthens the immune system and eliminate virus

infections.

Improves red blood cells life span. Indirectly level up

the oxygen in our body.
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Enables the body to produce new supply of red blood

cells.

Act as a blood cleanser.

Balances cholesterol level.

Reduces the risks of cardiovascular diseases.

Improves ovarian functions.

Reduces pre-mentstrual syndrome.

Improves gastrointestinal and digestive health.

Enhances natural cleansing and detoxification.

Natural weight control.

Better antioxidant protection hence reducing cancer

risk.

Relieves depression symptoms.

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