Spirulina- Did You Know?
Borrowed from Glaser Farms Market
Phenylalanine and Tyrosine, which are present in spirulina in large quantities are used by the brain to construct the neurotransmitter Norepinephrine. Norepinephrine is involved in the control of food intake. Recent research conducted by scientist James G. Gibbs reveals that food intake can be controlled in Rhesus monkeys with these precursor elements. Dr. Gibbs noted (Medical World News, Feb.5, 1979) that foods rich in Phenylalanine could be used in controlling hunger. Phenylalanine has also been found to be 89-100% effective in the treatment of depression.
Spirulina is a great source of essential B vitamins; our recommended daily intake of 16 grams (2 level Tbls. Or 16 tablets) provides 30.3 mcg. of vitamin B-12, 1000% of the RDA, 40% for B-2, 60% for B-1 and 10% for B-3, niacin.
The Western Electric study conducted over a period of nineteen years with over 3000 employees determined that lung cancer was inversely related to the intake of Beta Carotene. Our recommended daily intake (16 grams) represents 1600% of the RDA for vitamin A, plus 30% of the RDA for vitamin E in a nutrient-protected highly stable form. Gram for gram, Spirulina is a richer source of vitamin E than wheat germ.
1 gram of Spirulina contains as much calcium as 16 grams of milk, 300% more calcium than found in chicken.
The recommended daily intake of Spirulina (16 grams) contains 110% of the RDA of Iron for males and 65% for females.
Spirulina is the highest source, other than mother’s milk, of the human growth factor Gamma Linolenic Acid (GLA). With the exception of Beta Carotene, GLA which is the precursor to the important hormone-like prostaglandins PG1 and PG2, is the focus of more intensive research than any other element in Spirulina. Prostaglandins are known to control the production and action of the immune system’s T-suppressor lymphocytes. Studies show that the prostaglandins are a key factor in solving more ailments such as heart attacks, arthritis, allergies, high blood pressure, PMS, certain specific causes of obesity, and hold more promise for help in a wider range of diseases than any other area of study. Nutritionists now recognize that vegetable oils such as sunflower, corn and safflower oil which were formerly thought to provide a source of GLA in the western diet, contain virtually no GLA forming properties. This is due to GLA’s destruction during processing of these oils.
A recent 4 year study conducted in England with laboratory animals concludes that (GLA) has the ability to rejuvenate brain tissue damage caused by alcohol abuse. This study adds to the evidence that GLA is linked to the rejuvenation processes of the body.
Spirulina is rich in potassium, an active eliminator of toxins which are taken in from the environment or produced in metabolism. Spirulina contains 350% more potassium than brown rice.
While Spirulina ranks as nature’s highest source of plant protein, it contains only 3.6 calories per gram. The ordinary protein to calorie ratio needed to achieve adequate protein intake, yet not increase weight, should not exceed 60 calories to each gram of protein consumed. Dieters may enjoy as much Spirulina as they need to keep energy and nutrient levels high, and not gain weight while remaining properly nourished.
Although Spirulina exhibits a slightly salty taste, it is remarkably low in salt content. The FDA recommends that patients with cardiac problems limit their intake of sodium to not more than 2000 mgs. per day. a pound of Spirulina contains approximately 206 mgs. of sodium.
Spirulina is a virtual storehouse of antioxidant elements which prevent or retard aging caused by free radical auto-oxidation. Spirulina is one of the highest concentrated sources of the sulfur-containing amino acid Cysteine. Cysteine is used by the body to construct the enzyme Glutathione Oeroxidase which protects our cells against peroxides formed by free radical reaction. Peroxidized fats (i.e. in Lipodial cells) are immune system suppressants, mutagens, and carcinogens. Preventing peroxidized fats helps our immune system stay strong.
One of the many reasons Spirulina is an effective aid to the gypoglycemic may be due to the amino acid Cysteine’s ability to reduce anxiety, weakness, nausea and hypoglycemic’s stress-induced headace by changing the molecular structure of insulin, thereby reducing its effects. Stimulating the pituitary to release grown hormone is another way counteract the effects of an overactive pancreas. Body builders know that growth hormone can be stimulated through high intake of the amino acid Arginine. Spirulina contains approximately 5.98% Arginine.
Spirulina is one of nature’s richest sources of enzymes and pigments. The pigments in Spirulina are important to digestion and come to the Spirulina user predigested by the algae and furnished in the form of glycol/biliproteins and blood proteins such as Chlorophyll. Chlorophyll has been called “natures green blood” due to its being structured almost identically to hematin which is the red pigment of blood. All of Spirulina;s biliproteins are similar to blood cells in that each are based on the porphrin pyrrole ring structure. Studies conducted with laboratory animals show a marked rise in red blood cells shortly after the ingestion of Chlorophyll.
Phycocyanin, a biliprotein found exclusively in blue-green aglae is of special interest to those who recognize Spirulina for the ultimate brain food that it is. Phycocyanin’s unusual chemical structure promotes the efficient linking of amino acids to form neurotransmitters in the brain.
Over half the carbohydrates (16.5%) found in Spirulina are in the form of Rhamnose and Glycigen. These glycosides give a much longer sustained rise in blood sugar level than disaccharides such as sucrose or fructose and are available almost immediately to the muscles and brain for energy requirements. These quick and lasting forms of energy explain in part the surge of power experienced by long distance runners and athletes who ingest Spirulina before performance.
The most easily absorbed vitamins and minerals are those biologically incorporated into plant proteins such as Spirulina. Recent research conducted at Harvard Medical School points to the iron in Spirulina as being absorbed more easily than other sources. Unlike our nation’s depleted soil, Spirulina’s growing medium is saturated with these vital minerals. As Spirulina’s 14 minerals are naturally chelated to protein molecules, this eliminates the needed metabolic internal search and link-up required when ordinary forms of minerals are taken in supplemental form.