Spirulina
The blue-green algae
The Spirulina is Earth's oldest living plant (3.6 billion years ago) and first photosynthetic life form that created our oxygen atmosphere so all life could evolve. Spirulina is the most nutritious, concentrated food known to man containing antioxidants, phytonutrients, probiotics, and nutraceuticals. Spirulina is the best whole food source of protein, betacarotene, GLA, B Vitamins, minerals, chlorophill, sulfolipids, glyco-lipids, super oxide dimustase, phycocyanin, enzymes, RNA, DNA, and supplies many nutrients that are lacking in most people's diets.
Spirulina provides:
*athletes with long lasting energy and vitality,
*nourishes people with digestion, assimilation and elimination,
*diabetes,
*stress,
*depression,
*concentrated essential nutrients to weight watcher,
*improves memory and mental clarity.
United Nations recommends that "Spirulina is the most ideal food for mankind." US Department of Agriculture in October 1988 published "Spirulina: Food for the Future." Spirulina has been consumed by people for centuries and millions of Americans enjoy it, and is available in health food stores and nutrition centers everywhere.
Spirulina is the richest whole food of BetaCarotene (Pro Vitamin A). Spirulina is 25 times richer than raw carrots in betacarotene. BetaCarotene is a natural antioxidants that offers protection against cancer, heart diseases, AIDS virus, bacteria, and enhances immune system. It lowers cholesterol level, recovered Chernobyl radiation Victims' health. Three grammes of Spirulina provides 180% of the of BetaCarotene needed each day.
Spirulina is the richest whole food source of Vitamin B12. The vitamin B12 in spirulina is 26 times richer than raw beef liver. Vitamin B12 in spirulina provides energy, and is essential for normal growth and neurological function. People also eat it for energy and internal cleansing.
Spirulina is the richest whole food source of vitamin E. It is 3 times richer than raw wheat germ, and it is highly biological active. People eat it so they can eat less food.
Spirulina is the richest whole food of Gamma Linolenic Acid (GLA). GLA helps lower blood cholesterol and high blood pressure and eases such conditions as arthritis, premenstrual pain, eczema. The rich minerals in spirulina are essential for healthy skin, bones. Spirulina is the only plant that has GLA. GLA in mother's milk helps the babies health.
Spirulina is the richest whole source of biochelated organic iron which is complete nontoxic and prevents anemia. Iron in spirulina is 58 times richer than that of raw spinach and easy to absorb.
Spirulina is the richest whole food source of protein. The protien in spirulina is twice that of the nearest rival soybeans, and at least 3 times that of beef, fish or eggs. Spirulina has high biological value protein with a superior complete amino acid profile containing all 8 essential amino acids and 10 non-essential amino acids with the correct proportions. It has an unmatched digestibility coefficient of 95.1%. The aminoacids in spirulina are delivered in an essentially "free form" state for almost instantaneous assimilation.
Several years ago, the National Cancer Institute announced sulfolipids from blue-green algae like spirulina were remarkably active in test tube experiments against the AIDS virus.
In 1993–95, research showed natural polysaccharides in spirulina increased T-cell counts, strengthened the immune system and raised disease resistance in chickens, fish and mice. The animal feed industry is embracing spirulina as a new pro-biotic to replace overused antiobiotic drugs in animal feeds.
In 1994, a Russian patent was awarded for spirulina as a medicine for reducing allergic reactions from radiation in the Children of Chernobyl.
Other Spirulina Benefits:
*Stimulates immune system to destroy invading disease organisms and carcinogens.
*Potentiates the immune system with its anti-tumor, antiviral and interferon inducing effects.
*Helps to sanitise the bowel by detoxifying the colon and promoting the growth of friendly bacteria.
*Promotes tissue repair in wounds and burns and has anti-infectious properties.
*Decreases cholesterol levels and helps to lower the risk of cardiovascular disease.
*Works as an anti-inflammatory, helping to reduce the inflammation characteristic of arthritis.
*Provides superior nutritional support for anyone who is weakened by disease, alcohol or drug abuse.
*Helps to balance RNA and DNA nucleic acids.
*Curbs the appetite and helps to stimulate the metabolism.
Spirulina is also known as: Blue-green algae.
This article is meant for the general information of the Medical fraternity and they are requested not to prescribe it on a regular basis. The Indian market is now flooded with very costly Spirulina preparations.
However the Indian Scientists must be congratulated for keeping this a guarded secret
for the last two decades, and we are the fourth largest producer of this wonder food now.
Our aim must be a Spirulina pond in every kitchen garden.
Will those concerned open their eyes ?
KK
Antioxidants
Antioxidants is any of a group of chemical compounds that may prevent certain types of cell damage. Antioxidants block the effects of oxidation, a chemical reaction in which a substance loses electrons, often while combining with oxygen. Antioxidants are important because they protect cells from the effects of free radicals, unstable molecules produced by oxidation. Scientists believe free radicals may be involved in the aging process as well as in many diseases.
In the human body, cells create free radicals when oxygen combines with food molecules to produce energy. Radiation, cigarette smoke, and air pollution also trigger the production of free radicals. Free radicals attract electrons from nearby molecules to replace the electrons they lost during oxidation. Free radicals can "steal" electrons from almost any molecule, including lipid, protein, or DNA (deoxyribonucleic acid) molecules that make up key parts of a cell.
Such attacks can damage the cell and can cause changes in genes. Antioxidants are the body's defence against free radicals. An antioxidant can provide an electron to a free radical before the free radical attacks important cell structures.
The body naturally produces certain enzymes that are antioxidants. In addition, vitamins C and E and certain plant chemicals, such as carotenoids and flavonoids (often called bioflavonoids), are antioxidants.
Fruits and vegetables are rich sources of dietary antioxidants. Citrus fruits are a rich source of vitamin C. Vitamin E is found in vegetable oils and nuts. Foods plentiful in beta-carotene or other carotenoids tend to be deep yellow or green, such as carrots and spinach.
Flavonoids occur in many fruits and vegetables. Studies have connected a diet rich in antioxidants with a reduced risk of cancer, heart disease, cataracts, and other diseases common among older people. Scientists are trying to determine if these reduced risks are due to the antioxidants or to some other factor.
Antioxidants also have commercial uses. They are added to foods to prevent spoilage. Synthetic antioxidants are used to prevent oxidation in petrol, rubber, and other products
