Spirulina Health & Wealth

igh-quality concentrated food more efficiently than any other algae. Most notably, spirulina is 65 to 71 percent complete protein, with all essential amino acids in perfect balance. In comparison, beef is only 22 percent protein. Spirulina has a photosynthetic conversion rate of 8 to 10 percent, compared to only 3 percent in such land-growing plants as soybeans. In addition, spirulina is one of the few plant sources of vitamin B12, usually found only in animal tissues. A teaspoon of spirulina supplies 2 1/2 times the Recommended Daily Allowance of vitamin B12 and contains over twice the amount of this vitamin found in an equivalent serving of liver. Spirulina also provides high concentrations of many other nutrients - amino acids, chelated minerals, pigmentations, rhamnose sugars (complex natural plant sugars), trace elements, enzymes - that are in an easily assimilable form. Even though it is single-celled, spirulina is relatively large, attaining sizes of 0.5 millimeters in length. This is about 100 times the size of most other algae, which makes some individual spirulina cells visible to the naked eye. Furthermore, the prolific reproductive capacity of the cells and their proclivity to adhere in colonies makes spirulina a large and easily gathered plant mass. The algae are differentiated according to predominating colorations, and are divided into blue-green, green, red, and brown. Spirulina is one of the blue-green algae due to the presence of both chlorophyll (green) and phycocyanin (blue) pigments in its cellular structure. Even though spirulina is distantly related to the kelp algae, it is not a sea plant. However, the fresh-water ponds and lakes spirulina favors are notably more alkaline, in the range of 8 to 11 pH, than ordinary lakes and cannot sustain any other forms of microorganisms. In addition, spirulina thrives in very warm waters of 32 to 45 degrees C (approximately 85 to 112 degrees F), and has even survived in temperatures of 60 degrees C (140 degrees F). Certain desert-adapted species will survive when their pond habitats evaporate in the intense sun, drying to a dormant state on rocks as hot as 70 degrees Centigrade (160 degrees F). In this dormant condition, the naturally blue-green algae turns a frosted white and develops a sweet flavor as its 71 percent protein structure is transformed into polysaccharide sugars by the heat. Some scientists speculate that the "manna" of the wandering Israelites, which appeared miraculously on rocks following a devastating dry spell and was described as tasting "like wafers made with honey " may have been a form of dried, dormant spirulina. This ability of spirulina to grow in hot and alkaline environments ensures its hygienic status, as no other organisms can survive to pollute the waters in which this algae thrives. Unlike the stereotypical association of microorganisms with "germs" and "scum", spirulina is in fact one of the cleanest, most naturally sterile foods found in nature. Its adaptation to heat also assures that spirulina retains its nutritional value when subject to high temperatures during processing and shelf storage, unlike many plant foods that rapidly deteriorate at high temperatures. Spirulina is also unusual among algae because it is a "nuclear plant", meaning it is on the developmental cusp between plants and animals. It is considered somewhat above plants because it does not have the hard cellulose membranes characteristic of plant cells, nor does it have a well-defined nucleus. Yet spirulina's metabolic system is based onphotosynthesis, a process of direct food energy production utilizing sunlight and chlorophyll, which is typical of plant life forms. In essence, Spirulina straddles that fork in evolutionary development when the plant and animal kingdoms differentiated. Thus spirulina embodies the simplest form of life. In contrast, other algae such as Chlorella have developed the hard indigestible walls characteristic of plants. It is a whole-food, not a concentrate, not an extract. It contains more bio-chelated organic iron than any other whole-food. Bio-chelated means that the iron will easily be assimilated into the body. Spirulina has 58 times the iron of raw spinach and 28 times that of raw beef liver. Spirulina (Spirulina Plantensis) is an absolutely pure food. It has a 95% digestibility rate compared with only 10-15% for most foods. It is extremely high in Vitamins, Minerals & Amino Acids (protein). Spirulina is a Whole Food Unlike Vitamins and other Supplements - Most vitamins on the market are comprised of laboratory-synthesized chemical compounds rather than natural sources. Virtually all vitamins are mix and match amalgams of extracts and concentrates, some of which can accumulate in the body and become toxic if they are fat soluble. The other problem with the mix and match vitamin approach is that vitamin companies are trying to duplicate nature, which can never be done. Spirulina is a balanced natural whole food. It's minerals and vitamins are naturally bio-chelated, meaning they are wrapped in amino-acids for excellent assimilation by the body. It contains over 100 synergistic nutrients and is nature's richest and most complete source of total organic nutrition. Spirulina is a completely natural, and therefore superior, approach to nutrition. It is also much more economical than most mass produced vitamins! It contains more beta-carotene than any other whole food. Beta-carotene determines how our cells communicate with one another. "Beta carotene opens the membrane communication channels of cancerous and pre-cancerous cells, allowing the body to signal the cancerous cells to stop dividing. Therefore, foods rich in beta carotene may not only be able to prevent but also reverse cancers. (Wolf 1992)" (Spirulina, Nature's Superfood). Research as demonstrated that beta-carotene can lower cholesterol, treat wounds and reduce the size of tumors. Natural beta-carotene is far superior to synthetic, both chemically and physically. It absorbs better into the body than synthetic and it will NOT build up in the body and become toxic.There are NO toxic side effects with Spirulina the way there are with other blue green algae such as AFA (Afanzamon Flos Aqua, commonly known as Bluegreen Algae). It is the richest source of natural antioxidants of any whole-food source. It contains every natural known antioxidant including zinc, manganese, selenium and copper, the amino acid methionine, vitamin E, vitamins B-1 and B-6, the amino acid methionine and of course, beta-carotene. It is rich in chlorophyll, much richer than wheat grass and alfalfa. Spirulina contains more Gamma Linolenic Acid (GLA) than any other whole-food source. GLA is also known as “Colostrum”, Mother’s milk is the primary source of colostrum aside from Spirulina Platensis. Colostrum is one of the nature’s ways in protecting the babies from diseases. Phycocyanin, which is the natural blue pigment of Spirulina, is not found in any other food on the plant. Glycolipid, which is found in Spirulina, have been found to be active against the AIDS virus (Boyd et al 1989). Spirulina is a rich, natural source of phenylalanine-slimmers; Spirulina effectively suppresses the appetite. Its whole food nutrition facilitates low-calorie dieting without the energy draining and health destroying nutritional deficiencies that are the downfall of most weight-loss programs. Spirulina satisfies hunger because it fulfills the body's nutritional and biochemical needs. Virtually all multiple vitamin/mineral supplements today are laboratory-synthesized chemical compounds. Yet, according to internationally acclaimed author and nutritionist Dr. Paavo Airola: "It is wisest and safest to take vitamins and minerals in the form of food supplements where they occur in their natural form and strength, and in combination with all of the other nutritive factors such as enzymes and trace elements, for optimum assimilation and biological activity." Dynamic Energy and Endurance Nutritionally enlightened fitness enthusiasts, body-builders, professional coaches and competitive athletes are reporting increased energy, enhanced endurance and other exciting performance improvements with Spirulina. Hundreds of Olympic and world champion athletes use Spirulina both during training and competition. Olympian Lees Evans, double gold medalist and holder of four world records in track and field, says: "Spirulina improved my training, resulting in faster times... increased my stamina and endurance." Now as a coach, Lee insists all his athletes use Spirulina. NASA considers Spirulina an ideal food to grow on space stations and has researched the possibility of using it on long-term space flights. It will become one of the first foods grown on the new Space Station when it is completed. It is one of the most efficient, oxygen-generating foods known. Be Aware: There is another species of blue green algae, Aphanizomenon Flos Aqua (AFA), which grows naturally in Klamath Lake, Oregon, and a few other places in the world. It is widely available and sells under different names, including the generic name Blue Green Algae. It is recommended this algae not be consumed for several reasons. Klamath Lake is a migratory pathway for thousands of birds, thus the AFA algae is contaminated and extremely high in bacteria. Under these circumstances, AFA algae must be freeze dried to kill the bacteria. This process, however, destroys the enzymes in the AFA algae. The centerpiece of Spirulina is its enzymes because nothing is more needed by the body than enzymes. Although they are both blue green algae and have somewhat similar nutritional profiles on paper, Aphanizomenon Flos Aqua and Spirulina Pacifica could not be more different. They are entirely separate species of algae, as can be inferred from their Latin names. AFA algae is one of six known algae that produce toxins, either hepatotoxins or neurotoxins. The neurotoxins in AFA algae are neosaxitoxin and anatoxin. "Structurally, anatoxin-a does not resemble decamethonium, but instead is similar to the tropane alkaloids, specifically co***ne." ( Toxicon , vol. 17, "Pharmacology of Anatoxin-a, Produced by the Freshwater Cyanphyte, AFA NRC-44-1," by Carmichael, Biggs and Peterson, 1979, pg 229. )
Spirulina produces all its nutrients by harvesting sunlight. It gathers and transforms sunlight into green and blue pigments that make it a blue green algae. The blue is an amino acid group found only in Spirulina called phycocyanin, which accounts for its high concentration of vegetarian protein. The green in Spirulina is chlorophyll, one of the best natural detoxifiers known. Spirulina is an extremely high energy food. It contains all the B vitamins, which are themselves synonymous with high energy. Energy derived from whole foods such as Spirulina is natural and will never leave you flat after their nutrients have been consumed by the body. Scientific studies world-wide have demonstrated the incredible health properties of spirulina.Water, nitrogen, phosphorus, carbon dioxide and sunlight are all that is needed to produce Spirulina, one of the most nutritionally packed foods in the world, an absolutely astounding array of enzymes and other nutrients. Spirulina has been eaten by many cultures throughout history. The Aztecs and Mayas used Spirulina as a central part of their diet. The Kanembu people, who live along the shores of Lake Chad , still use it today. NASA considers Spirulina an ideal food and plans to grow and use it on long-term space flights. It will be one of the first foods grown on the Space Station. Spirulina is one of the most efficient, oxygen-generating foods in existence. It is extremely easy to grow and takes less room per cubic centimeter than any other crop known, yielding an enormous amount of nutrition. Spirulina is the ideal food to feed a starving world. They have been used in Third World Countries to relieve hunger with great effectiveness because they are inexpensive, nutritionally compact and not given to quick spoilage. Spirulina Is Nature's Richest Whole Food Source of Organic Iron
It is biochelated and is completely nontoxic. It's 58 times richer in organic iron than raw spinach and 28 times richer than raw beef liver! Spirulina is a Powerful Nutriceutical
The human body is perfectly capable of healing itself if it is provided with the necessary vitamins, minerals, enzymes and other nutrients it needs. There are many foods that have healing and preventative health qualities, but none possess such powerful and wide-ranging and diverse group nutrients as Spirulina. Spirulina provides the body with the proper nutrients it needs so it can heal itself. Nature's Richest Source of Vitamin B-12
It's 4-6 times richer than raw beef liver, it's nearest rival. B-12 is known for providing the human body with high energy. Contains Natural Digestive and Other Enzymes
Over 2000 different enzymes have Enzymes are critical for good health, whether digestive or metabolic. Spirulina has been scientifically demonstrated to increase the reproduction of lacto-bacilli, the bacteria that digests our food. Contains SOD (Super Oxide Dismutase)
This essential enzyme is crucial to the body’s ability to assimilate amino acids (protein). Without its presence in the body, we are unable to create the 10,000's of long, complex chains of amino acids known as protein. Richest Whole Food Source Of Vitamin E and Beta-Carotene (Pro Vitamin A)Spirulina has 3 times the Vitamin E than that of raw wheat germ and its biological activity is 49% greater than synthetic vitamin E. It has 25 times the Beta-Carotene than raw carrots. Unlike the preformed vitamin A of synthetics and fish liver oils, beta-carotene is completely nontoxic even in mega doses. Show to Helpful in Fighting HIV
Scientific studies has demonstrated the usefulness of Spirulina against HIV. Powerful Natural Detoxifier
Spirulina has a cleansing effect that works first on the digestive system and then on the blood and entire of body after several months of use. Spirulina is a Complete Protein
This means that Spirulina has all the eight essential amino acids as well as ten others. Most animal protein contain large amounts of fat, which Spirulina does not. Spirulina is less than four calories per gram and almost no cholesterol. Spirulina is Alkaline and Helps Balance your Body's pH
It is important that we maintain a balance body pH of ideally about 7.2-7.4, which is about neutral. However because of our poor diet of junk food, fast food, over-cooked, processed foods, especially soft drinks (the worst is cola), which have a pH of 2.7. This is several thousand times more acidic than our bodies. This is important because all diseases start and live and thrive in an acidic environment and do not live well in an alkaline environment. Thus it follows that to keep ourselves as alkaline as possible.* Becoming too alkaline is rare but not unheard of. Cancer rates have risen steadily until now that fully one third of all people in the United States will get cancer in their lifetime! The rise of fast, junk and processed foods match those of rising cancer rates. Thirty years ago, cancer in children was almost unheard of. Now they have entire hospital wards given over to children with cancer. We are too acidic! That's why we are getting sick! Spirulina's Nutritional Analysis
Proteins:
The blue-green algae, and Spirulina in particular, have a primitive structure with few starch storage cells and cell membrane proliferation, but rich amounts of ribosomes, the cellular bodies that manufacture protein. This particular arrangement of cellular components allows for rapid photosynthesis and formation of proteins. The lack of hard cellular walls assures that Spirulina protein is rapidly and easily assimilated by consuming organisms. Spirulina is approximately 65 to 71 percent protein, depending on growing conditions. These proteins are biologically complete, which means they provide all eight essential amino acids in the proper ratios. Most plant foods are not complete proteins because they usually lack one or more amino acids. Unfortunately, the body cannot store amino acids in anticipation of deficient ones eventually arriving in subsequent meals. To synthesize protein for the body's repair and maintenance, all dietary protein factors must be present simultaneously or the amino acids are wasted. Furthermore, even if complete protein is consumed, digestive difficulties can prevent assimilation of all needed elements. Spirulina provides all the required amino acids, and in a form that is five times easier to digest than meat or soy protein. These eight essential amino acids are found in Spirulina:
• ISOLEUCINE (4.130/o): Required for optimal growth, intelligence development and nitrogen equilibrium in the body Used to synthesize other non-essential amino acids.
• LEUCINE (5.8001o): Stimulator of brain function, increases muscular energy levels.
• LYSINE (4.000/o): Building block of blood antibodies, strengthens circulatory system and maintains normal growth of cells.
• METHIONINE (2.170/o): Vital lipotropic (fat and lipid metabolizing) amino acid that maintains liver health. An anti-stress factor, it calms the nerves.
• PHENYLALANINE (3.950/o): Required by the thyroid gland for production of thyroxine which stimulates metabolic rate.
• THREONINE (4.170/o): Improves intestinal competence and digestive assimilation.
• TRYPTOPHANE (1.1301o): Increases utilization of B vitamins,improves nerve health and stability of the emotions. Promotes sense of calm.
• VALINE (6.0001o): Stimulates mental capacity and muscle coordination. These are the non-essential amino acids supplied by Spirulina:
Spirulina supplies ten of the twelve non-essential amino acids. "Non-essential" does not mean that these amino acids are not needed by the body, but merely indicates that the body can synthesize them itself if it needs to do so, provided the appropriate nutritional building blocks are available. Nevertheless, the body is better served if these excellent protein components are readily and totally available in dietary sources, since all the amino acids must be on hand as the cells manufacture enzymes, proteins, hormones, brain chemicals and the other products of metabolism. Of the thousands of biochemical substances acting and interacting in the human body, not one is derived from a vacuum; the body is ultimately dependent upon nutrient intake for all of its functions.
• ALANINE (5.820/o): Strengthens cellular walls.
• ARGININE (5.98%): Important to male sexual health as seminal fluid is 80 percent arginine. Also helps detoxify the blood.
• ASPARTIC ACID (6.340/o): Aids transformation of carbohydrates into cellular energy.
• CYSTINE (0.670/o): Aids pancreatic health, which stabilizes blood sugar and carbohydrate metabolism. Has been used to alleviate some symptoms of food allergy and intolerance. >
• GLUTAMIC ACID (8.940/o): With glucose, one of the principal fuels for the brain cells. Has been used to reduce the craving for alcohol and stabilize mental health.
• GLYCINE (3.5%): Promotes energy and oxygen use in the cells.
• HISTIDINE (1.08%): Strengthens nerve relays, especially in the auditory organs. Has been used to reverse some cases of deafness.
• PROLINE (2.970/o): A precursor of glutamic acid.
• SERINE (4.00%): Helps form the protective fatty sheaths surrounding nerve fibers.
• TYROSINE (4.60%): Slows aging of cells and suppresses hunger centers in the hypothalamus. Can be synthesized from phenylalanine. Involved in proper coloration of hair and skin, including protection from sunburn.Minerals:
Although proteins are the building blocks of life, many trace minerals can profoundly effect health and metabolism. The waters Spirulina favors are so saturated with minerals deposited from ancient soils and mountains that no other plants can live there. Because Spirulina thrives in such alkaline waters, it incorporates and synthesizes many minerals and derivative compounds into its cell structure. Transformed into natural organic forms by Spirulina, minerals become chelated with amino acids and are therefore more easily assimilated by the body. Many times people have ingested large amounts of inorganic minerals without benefit to health because the body does not know what to do with these incompatible forms. In fact, evidence is accumulating that the inorganic minerals can block absorption of the organic forms, leading ultimately to mineral deficiency diseases. Spirulina contains essential minerals and trace elements absorbed from its growth medium into chelated, easily absorbed forms:
• POTASSIUM (15,400 mg/kg): A crucial mineral that regulates body electrolyte balance. Deficiency can cause heart arrest, hypertension, adrenal exhaustion and muscular collapse.
• CALCIUM (1,315 mg/kg): The most abundant mineral in the body, it is especially important to bone and dental health, but is also involved in neural transmissions to the muscles. Spirulina supplies about as much calcium, gram for gram, as milk.
• ZINC (39 mg/kg): The pivot point of over thirty vital enzymatic reactions, with profound effects on mental health, skin tone, prostate function and healing capacity.
• MAGNESIUM (1,915 mg/kg): Deficiency can lead to spasmodic muscle disorders, including cardiac irregularities. Helps assimilation of vitamin C, B vitamins and protein.
• MANGANESE (25 mg/kg): Activates enzyme systems, along with zinc. Promotes activity of neurotransmitter acetylcholine, and helps stabilize blood sugar.
• SELENIUM (0.40 ppm): Originally believed to be a toxic heavy metal, but now known to be necessary for health. It retards aging, harmful oxidation and free radical formation, reduces the toxic effect of carcinogens, and improves cardiac efficiency.
• IRON (580 mg/kg): Promotes formation of hemoglobin, the oxygen-carrying blood pigment found in healthy red blood cells. Iron deficiency is most common among women in their reproductive years. • PHOSPHORUS (8,942 mg/kg): The second most abundant mineral in the human body, it is found in practically every cell. Functions with calcium to maintain bone density. Helps to digest carbohydrates and the B vitamins niacin and riboflavin. Vitamins:
Spirulina supplies several of the vitamins that all living beings need to carry on metabolic processes:
• PYRIDOXINE or B6 (3 mg/kg): Involved in breakdown and assimilation of protein. Protects cardiac health, reduces edema and stabilizes female hormone levels. Dr. Carl Pfeiffer has demonstrated that B6, together with the mineral zinc, can cure some forms of schizophrenia.
• BIOTIN (0.4 mg/kg): An enzyme that carries CO, during certain biochemical reactions involved in carbohydrate metabolism. Also acts as a co-enzyme in the assimilation of other B-complex vitamins. Biotin is destroyed by eating raw egg whites and some kinds of raw fish.
• COBALAMIN or B12 (2 mg/kg): The most difficult of all vitamins to obtain from vegetable sources. A B12 deficiency results in pernicious anemia, nerve degeneration, premature senility, pronounced fatigue and mental illnesses resembling schizophrenia.
• PANTOTHENIC ACID (11 mg/kg): The "stress" vitamin, used by the adrenal glands, along with cholesterol and vitamin C, to manufacture cortisone and other steroids in response to physical and mental stress. Deficiency encourages sensitivity to allergy, infection and degenerative diseases such as arthritis and rheumatism. Ulcers and hypoglycemia have also been associated with shortage of this vitamin.
• FOLIC ACID (0.5 mg/kg): Essential to proper hemoglobin formation in red blood cells. Deficiency results in anemia, poor growth, skin pigmentation disorders and premature graying of the hair.
• INOSITOL (350 mg/kg): Vital lipotropic nutrient that sustains liver health and helps detoxify carcinogens, particularly excess female hormones. Helps normalize blood cholesterol levels. With choline, inositol is used by the liver to manufacture lecithin. Inositol is the second most abundant vitamin in the body, after niacin. Recent studies indicate that inositol, with biotin, reduces loss of scalp hair.
• NIACIN (118 mg/kg): Also known as nicotinic acid and niacinamide, which is an alternative form, niacin is essential to mental health. Dr. Abram Hoffer, a renowned pioneer in orthomolecular psychiatry, has completely relieved schizophrenic symptoms using niacin. The Physicians' Desk Reference, a pharmaceutical text used by doctors when prescribing medication, recognizes niacin as an effective cholesterol lowering agent. • RIBOFLAVIN or B2 (40 mg/kg): The most common vitamin deficiency is that of riboflavin and results in cataracts, failing vision, watery eyes and uncontrollable eczema.
• THIAMINE or B 1 (55 mg/kg): A co-enzyme in the breakdown of dietary carbohydrate. Maintains levels of glucose in the blood. Deficiency results in weakness, cardiac damage, abdominal distention and poor oxygenation. Severe shortage results in death; critical toxemia develops from unmetabolized carbohydrate fragments.
• TOCOPHEROL or vitamin E (190 mg/kg): Spirulina contains more vitamin E per gram than pure wheat germ. This nutrient protects heart and vascular health, promotes oxygenation of cells, and retards aging. Carotenoids:
Some substances in plant foods are not true vitamins, but provide the precursors from which the body can then synthesize the appropriate vitamins. The carotenoid compounds of Spirulina are of this nature, since they are used to produce vitamin A. True vitamin A is found in the pre-formed state only in animal sources, such as liver. This is the form of vitamin A sometimes associated with toxicity and overdose, since it is fat-soluble and is not readily excreted from the body. In contrast, the carotenoid complexes found in vegetable foods are converted to vitamin A only as it is needed, thus minimizing the dangers of toxicity. Spirulina and other algae are a primary source of vitamin A precursors - it is from algae carotenoids that fish livers derive and concentrate vitamin A. Spirulina contains the yellow/orange pigments cryptoxanthine and beta-carotene from which vitamin A can be made. Two units of carotene will normally yield one unit of complete vitamin A, if required by the body. Spirulina contains 4,000 mg/kg carotenoids in these forms:
• Alpha-carotene -- traces
• Beta-carotene -- 1,700 mg/kg
• Xanthophylis -- 1,000 mg/kg
• Cryptoxanthin -- 556 mg/kg
• Echinenone -- 439 mg/kg
• Zeaxanthin -- 316 mg/kg
• Lutein -- 289 mg/kg
Enzymatic pigments:

While the protein, mineral and vitamin value of Spirulina is impressive, this minute organism is also rich in pigments that are bio-chemically important to life. Without pigments, organisms could not synthesize many of the enzymes necessary for balancing metabolism. Chlorophyll

The most visible pigment in Spirulina is chlorophyll, a green molecule common to plants. It releases ions when struck by the energy of sunlight. These free ions proceed to stimulate the biochemical reactions that form proteins, vitamins and sugars. Chlorophyll is sometimes called `green blood" because of its similarity to the hemoglobin molecule found in human blood cells. In fact, both are constructed of almost identical molecular structure called pyrrole rings, and both substances are chemically known as "porphyrin pigments" by scientists. The difference is that chlorophyll contains a magnesium ion at its core, while hemoglobin contains an iron molecule. Magnesium imparts a green color to the chlorophyll molecule and is involved in synthesis of other materials, while iron gives hemoglobin a red coloration and changes the function of the porphyrin molecule to respiration and breakdown of materials. It is believed that if chlorophyll is ingested with sufficient iron, the magnesium can be displaced to yield a hemoglobin molecule. Experiments in Japan have demonstrated that Spirulina has a marked positive effect on anemia, possibly due to the conversion of chlorophyll into hemoglobin. Of course, the high nutrient density of Spirulina, especially the blood-building vitamins B12 and folic acid and the amino acids, are also useful in treating cases of anemia. Chlorophyll has other positive benefits to the body. It increases peristaltic action and thus relieves constipation, and also normalizes the secretion of digestive acids. It soothes the inflammation and reduces the excess pepsin secretion associated with gastric ulcers. During World War 11, the drying action of chlorophyll and its antiseptic qualities made it a common first-aid measure to prevent festering of wounds. In addition, chlorophyll soothes swelling and promotes granulation, the process that regenerates new tissue over injuries. Chlorophyll appears to promote regeneration of damaged liver cells, and also increases circulation to all the organs by dilating blood vessels. n the heart, chlorophyll aids in transmission of nerve impulses that control contraction. The heart rate is slowed, yet each contraction is increased in power, thus improving the overall efficiency of cardiac work. Phycocyanin
The pigment which gives Spirulina its blue cast is phycocyanin, found in concentrations of about 7 percent, compared to the I percent chlorophyll content most commonly found. Phycocyanin is related to the human pigment bilirubin, which is important to healthy liver function and digestion of amino acids. Porphyrin
Another important pigment is porphyrin, a red compound that forms the active nucleus of hemoglobin. Related to this structure is the polypyrrole molecule of B12, which is essential to the formation of healthy red blood cells. These and several lesser pigments such as phycoerythrin, tetrapyrrole, phytonadione and the carotenoids are not just the "color" of living organisms, but are used to carry on metabolic processes throughout the body. Without them, enzymatic reactions would be reduced until cellular disintegration occurred. Fats, sugars, salts and calories:
It is probably hard to imagine that a concentrated source of nutrients such as Spirulina is not also loaded with fats, starches and calories. Amazingly, Spirulina is only 7 percent lipid, and most of that is in the form of essential fatty acids that promote cholesterol normalization. The essential fatty acids sometimes called vitamin F, include linoleic, linolenic and arachidonic acid. They are used by the body to manufacture Prostaglandins, the hormonal regulators of blood pressure and capillary resilience. The essential fatty acids are involved in respiration in all the cells, and are especially important to oxygen transport. They affect the health of the hair, skin and nails, and help break up cholesterol in the blood stream. They are not dangerous fat but are absolutely vital to health. Spirulina contains very little starch or sugar. What carbohydrate it supplies, roughly 10 to 15 percent, is primarily in the form of rhamnose and glycogen. These two polysaccharides are easily absorbed by human cells with minimal intervention by insulin. Hence, Spirulina sugars provide speedy energy, without taxing the pancreas or precipitating hypoglycemia.From a caloric standpoint, Spirulina nutrition is economical. There are only approximately 3.9 calories per gram of protein obtained from Spirulina. You would have to consume about 65 calories of beef to obtain a gram of protein. The average 500 mg tablet of Spirulina contains only one to two calories! Some people are concerned about sodium in their diets, and have therefore avoided seaweed foods such as nori, wakami and kombu. These kelp foods are very nutritious, but they do contain significant sodium amounts. Spirulina avoids the sodium problems of algae that grow in the sea, yielding only .206 mg of sodium per tablet. Most hypertension patients are restricted to 2,000 mg or less of sodium per day; Spirulina has such small amounts of sodium that no danger is presented to persons on a salt-restricted diet. Source: (http://www.naturalways.com/spirulina.htm)
(http://blog.watershed.net/2008/06/02/all-about-spirulina-platensis/
What is Spirulina?