General Spirulina Information:


“Spirulina is a genus of blue-green algae used as a nutritional supplement. Blue-green algae, which are microscopic fresh-water organisms, are also known as cyanobacteria. Their color is derived from the green pigment of chlorophyll, and the blue from a protein called phycocyanin.

The species most commonly recommended for use as a nutritional supplement are Spirulina maxima and Spirulina platensis. These occur naturally in warm, alkaline, salty, brackish lakes, but are also commonly grown by aquaculture and harvested for commercial use. Spirulina contains many nutrients, including B vitamins, beta-carotene, gamma-linolenic acid, iron, calcium, magnesium, manganese, potassium, selenium, zinc, bioflavonoid, and protein.”

(Source: Alternative Medicine Encyclopedia)
 

A tiny water plant holds the promise of bringing about a sea change in your health

Japanese scientists look towards spirulina as the solution to the world's hunger problem. NASA considers it an excellent, compact space food for astronauts. The WHO has called it one of the greatest super foods on earth. And New Agers all over the world are rediscovering the wonders of spirulina.

In the USA, Christopher Hills, founder of the University of Trees, is convinced that the manna which the Hebrews ate in the desert belonged to the spirulina family. Hills has even appointed spirulina missionaries to distribute this miracle food.

The single-celled bluish-green water alga is believed to be the first form of plant life on earth and formed a part of man's early diet. But its rising popularity in the last couple of decades can be traced to a French anthropologist who found, earlier this century, that a plankton from Lake Chad in North Africa was behind the remarkably good health of the Kanembi tribe living on the lakeside. He took it back home to study its composition. What was 'dihe' to the Kanembis came to be known as spirulina, the word derived from the algae's spirally twisted filament-like structure.

From origin to content: 1 kg of spirulina, it is claimed, is the equivalent of 1,000 kg of assorted vegetables; 10 gm of spirulina contain 6.6 gm of protein (milk has 0.32 gm). In addition, it has no bad cholesterol, has 18 of the 22 amino acids the body needs, and is the richest source of beta-carotene, an antioxidant which combats free radicals. So where does that place spirulina? A dietician's delight, a perfect supplement to good living and health?

Agrees Reshmi, 29, who started taking spirulina during the second month of her pregnancy: "1 did' not take the general medicines prescribed by my doctor, yet my acute liver problem remained at bay. And I gave birth to an eight-and-a-half pound baby."

Affirms Charanjit Singh, an Indian physicist who has been eating spirulina, off and on, for the past 17 years: "My health is remarkably good when I am taking spirulina, I do not even catch a cold. I take it in the form of flakes, sprinkled over any edible. My kids love it too."

Singh's private theory is that 60 to 70 per cent of spirulina comprises DNA, which helps the immune system.

Spirulina is naturally found in lakes and ponds high in alkaline content, but in India it is cultivated in specially prepared water tanks. Spirulina's healing and nourishing qualities make it an ideal food supplement. People who take it regularly say that it gives them more than adequate energy to see them through a busy day and makes them less stress-prone. It also helps control obesity, heart diseases and arthritis.

There are no side effects, though some may not like its strong smell. Those with sensitive digestive systems should drink sufficient water so that the spirulina intake does not create stomach blockages. And, if you like your nourishment sugarcoated, Spirulina may soon be available in candy form.