What if consuming a tablespoon or two per day of a simple food could drastically lower your chances of developing cancer, heart disease, or stroke?
Spirulina is a unique freshwater plant that has been of enormous interest to nutritional scientists over the past decade, and it shows promise for doing all of the above. It’s one of the most nutrient-packed dynamos of the superfood world.
Typically Spirulina is thought of as a blue-green alga, but this is not entirely true. Wuji Life, a company that produces organic spirulina, says, “in actuality it is a naturally occurring cyanobacteria and very similar to alga.” Spirulina was once classified as a plant because of “it’s richness in plant pigments as well as its ability of photosynthesis,” according to a study published in the journal Cardiovascular Therapeutics. New understanding of its genetics, physiology and biochemical properties caused scientists to move it to the bacteria kingdom, in the genus Arthrospira at first, and later into the genus Spirulina. There are several species, but three — Spirulina platensis, Spirulina maxima and Spirulina fusiformis — are studied extensively because of their high nutritional as well as potential therapeutic values, according to the study’s authors.
Spirulina Packs Quite a Nutritional Punch
Spirulina is one of the most nutritious and concentrated food sources on the planet. As a result, it’s appearing more frequently all the time in natural foods and beverages, such as green foods and drinks, energy bars, and oral supplements.
Spirulina consistently boasts an amazing protein level of 60 percent on average—even better than red meat, which is about 27 percent protein. And, spirulina’s protein is biologically complete, containing all of the essential amino acids needed for human health. The benefits and key nutrients of spirulina are:
Doctor Recommended Supplements and/or Products Related To this Article:
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