Spirulina

Spirulina, a blue green algae, is the immortal descendant of the earth’s original plant life. Over 3.5 billion years ago, blue-green algae produced our oxygen atmosphere so life could evolve. Later on in human history, wild harvests of spirulina nourished people in Central America and Asia .

 Rediscovered about 20 years ago, spirulina was introduced as a health food supplement in 1979. Since then, many people in our over-fed culture have reported improvements in their health with spirulina. In the third world spirulina brings rapid recovery from malnutrition. Now scientific studies are finding out how spirulina works. Researchers are testing the unusual nutrients in this ancient algae for a variety of medical effects such as cholesterol reduction, cancer prevention, mineral absorption, strengthening the immune system and elimination of toxins. The first research documented its safe consumption by indigenous people. When scientists realised that spirulina grows so fast it produces 20 times more protein per acre than soy beans, they named it the ‘food of the future’.
 
In addition to its 60% protein and amino acids, early studies documented spirulina’s amazing concentration of other unusual nutrients. No other natural food has such high levels of beta carotene, gamma linolenic acid (GLA), iron, vitamin B-12, and the unique blue pigment, phycocyanin. Because of this concentration of naturally digestible nutrients, spirulina is a preferred supplement for millions of people worldwide: athletes, dieters, vegetarians, body-builders, health practitioners and people of all ages who are attentive to their long term health. Research from around the world is documenting possible medical effects of spirulina and its extracts.
 
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