Spirulina: How to take, uses and characteristics Spirulina Espirulina: Cómo tomarla, usos y características

Spirulina: How to take, uses and characteristics

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Spirulina: How to take, uses and characteristics

The Spirulina is a unicellular alga that grows and multiplies in natural waters in alkaline medium. The name Spirulina is derived from the Latin word for "spiral or helix," which refers to its physical configuration. It is called blue-green alga for the presence of chlorophyll which gives the green and phycocianina which gives the color blue.

It contains 65 to 70% of vegetable protein with all the essential amino acids in perfect balance. In comparison, beef is 22% protein and pork 28%.

It is hard to imagine that such a concentrated source of nutrients like spirulina, is not high in fat and calories. Spirulina has only 7% fat and they are in the form of essential fatty acids that are part of the cell membrane of every cell of our body. Among many other benefits that give the body, it helps in control of high levels of sugar and cholesterol.

It can be used by those with a weak digestion assimilation and absorption as nutrients are easy to absorb, such as many proteins are in forms of biliproteins, which means that these already were absorbed by the algae.

When having a diet high in animal protein, the intake of toxins is extremely high and the cost is high for the liver, kidneys and all routes of elimination.

Those who have been fed for years with an excess of animal protein and refined foods, especially those with excess weight, diabetes, hypoglycaemic, with problems of cancer, arthritic or other degenerative health will find solution in this seaweed.

The protein spirulina is a key ingredient in the formula of high doses of beta carotene (pro vitamin A), chlorophyll and fatty acid GLA.

The cell wall of spirulina has a very particular nature because it consists entirely of muco polysaccharides (MPS), these are complex sugars interlaced with amino acids, simple sugars and some protein. These are 100% digestible to differences in the cell wall of plants and algae (such as Blue Green Alga or Chlorella), also strengthens the body tissues making them more elastic and resilient, and if this is not enough to have an effect of prostaglandins by converting them into a powerful anti-inflammatory. The Mucopolisaccharides are used clinically to strengthen the tissues of the heart, lowering the level of fat in the blood and protecting and strengthening the vascular system.

The presentation of this food is a dark green and its color from a rainbow of natural pigments derived from chlorophyll (green), phycocyanina (blue) and carotenoids (orange). It is a healthy food that can help defense system of the negative effects of lifestyle, stress, pollution, radiation and chemical intoxicants. Today we consume processed foods that are very low in nutrients which cause us a vulnerable health and a very low energy. Many of the nutrients recommended by experts are on the Spirulina.

  • The Spirulina is the most powerful combination of essential nutrients never seen in any food.
  • The Spirulina has a high concentration of beta carotene, ten times more than carrots.
  • It is the only food other than breast milk that contains gamma linolenic acid (GLA), as studies show a diet deficient in nutrients blocking the production of (GLA) in the body.
  • The iron is crucial to building a strong system, paradoxically, is the mineral most commonly found in deficiency. The seaweed is rich in iron, magnesium and other minerals and making them easy to absorb, which are of physiological and non-organic pure minerals as the rest of the iron supplements.

One of the few deficiencies that nutritionists found in 100% vegetarian diet is vitamin B12, essential for a healthy nervous system and tissues. Spirulina is one of the few plants that are sources of vitamin B12.

Applications

The Spirulina has been used as food by many cultures, such as the Mayas and Aztecs. When the Spaniards came to America, they found that the Aztecs were high degree of discretion "Tecuitlatl" which was nothing less than the blue-green algae or spirulina.

In 1943, the company Sosa-Texcoco, was formed to extract the sodium carbonate salt waters of Lake Texcoco. Unknown to the company, ponds distillation purpose built to replicate the ideal conditions for growth in the lake's native spirulina and this caused abundant growth of algae. Sosa-Texcoco had recognized that a special bonus on their hands and in addition to the production of sodium bicarbonate, now produce one to two tons of spirulina per day. Most of the algae are exported to Japan and in recent years to the United States. There has been much interest in the use of spirulina on weight loss. Its high protein content is rapidly absorbed, it contains polysaccharides that raise blood sugar levels. Because hunger is recorded in the brain where the levels of sugar and amino acids are low, kill the high nutrients in the blood, the brain is "tricked" and there are feelings of satiety, diminishing appetite and thus helping people who need to lose weight.

According to Dr. Richard Passwater, the Spirulina appears directly influence the levels of neurotransmitters in the brain particularly those who control the changes of nature and appetite. Specifically, the high concentration of the amino acid phenylalanine which seems to change the chemistry of the brain, in favor of the person doing this diet.

The Japanese and the Mexican have shown great interest in the application of spirulina as benefit for good health. Many studies show that it is an excellent nutritional supplement, in conjunction with other therapeutic programs. This way of life has been renewing itself for over three and a half million years, the oldest natural food alive. Think of it as the most intelligent and multimineral supplement that is alive and more refined that exists in the world.

The Spirulina is being considered as an alternative power supply in the future, especially for third world countries.

It contains:

  • Minerals: potassium, calcium, zinc, magnesium, manganese, selenium, iron and phosphorus.
  • Vitamins: pyridoxine (B6), Biotin, Pantothenic Acid, Folic Acid, Inositol, Niacin, Riboflavin (B2) Thiamin (B1) and Tocopherol (Vitamin E).
  • Furthermore, the spirulina is one of the few plants that are sources of vitamin B12, usually found only in animal tissue.
  • Also contains sugars complex natural carotenoids and enzymes.

Dosage

For adults consumption of 3 to 9 grams of spirulina daily brings significant health benefits and everyday use is the most recommended for children, Spirulina is a food that high doses can be 1.5 to 3 grams daily.

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