Spirulina is a blue-green algae. It is a simple, one-celled form of algae that thrives in warm, galkaline fresh-water bodies. The name "spirulina" is derived from the Latin word for "helix" or "spiral"; denoting the physical configuration of the organism when it forms swirling, microscopic strands.
Spirulina is being developed as the "food of the future" because of its amazing ability to synthesize high-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 21/2 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. Spirulina thrives in natural alkaline lakes. Spirulina farming is part of the new era of ecological agriculture. The key component in the production of Spirulina is sunlight and attention is given to measurement of temperature and oxygen levels.
Because pesticides and herbicides would kill many microscopic life forms in a pond, algae scientists have learned how to balance pond ecology without the use of these harmful substances.
This form of aquaculture represents one of the solutions needed to produce food while restoring the planet. Although spirulina nourished people in Africa and America for centuries, scientists rediscovered its benefits only in this lifetime. This microalgae is 60% all-vegetable protein, rich in beta carotene, iron, vitamin B-12 and the rare essential fatty acid, GLA. It offers a striking profile of vitamins, minerals and phytonutrents. Scientific studies show remarkable health benefits. Now available in 70 countries. It can be used widely: Health food
This tiny aquatic plant offers 60% all-vegetable protein, essential vitamins and phytonutrients such as the antioxidant beta carotene, the rare essential fatty acid GLA, sulfolipids, glycolipids and polysaccharides.
Spirulina beta carotene is ten times more concentrated than carrots.
Spirulina is the highest protein food with all the essential amino acids and has only a few calories to keep your waistline where you want it.
Gamma-linolenic acid (GLA) in mother"s milk helps develop healthy babies. Studies show nutritional deficiencies can block GLA production in your body, so a good dietary source of GLA can be important. Spirulina is the only other whole food with GLA.
Iron is essential to build a strong system, yet is the most common mineral deficiency. Spirulina is rich in iron, magnesium and trace minerals, and is easier to absorb than iron supplements.
Spirulina is the highest source of B-12, essential for healthy nerves and tissue, especially for vegetarians
Scientists are discovering the benefits of polysaccharides, sulfolipids & glycolipids, and the rainbow of natural pigments that give spirulina a deep green color. Green (chlorophyll), blue (phycocyanin) and orange (carotenoids) colors collect the sun"s energy and power growth. Chlorophyll is a natural cleanser and is often referred to as nature"s green magic.
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