It's the favourite of the health food industry. Often claimed as the wonder drug supplement, Spirulina is the latest entrant to storm this market.
What is spirulina?
Spirulina is one of the blue green algae (single celled plant) and is named after its spiral form. Algae are incredibly old life forms, responsible for producing and sustaining our oxygenated atmosphere. Spirulina thrives in the wilds - in the salty lakes of Mexico and Africa. The cells of spirulina are so arranged that it allows for rapid formation of proteins.
Therapeutic dosage
Studies dealing with the safety issues of spirulina have suggested that it is not prudent to eat more than 50 grams of spirulina every day. The reason being that the plants contain a high concentration of genetic makeup substances called nucleic acids, which create uric acid. High levels of uric acid are related to kidney problems.
Spirulina as a food
Spirulina is approximately 65 to 71 per cent protein, depending on the growing condition of the algae. These proteins are biologically complete, that is, they provide all the eight essential amino acids required by the body in the right proportions. Other plant foods are not complete proteins and are lacking in one or the other amino acids. Other than this, spirulina is a rich source of many vitamins and minerals, carbohydrates and enzymes.
Spirulina is extremely rich in vitamin B12, an extremely rare vitamin that is obtained from vegetarian sources. It contains 250 per cent more of this vitamin as compared to beef liver, which was earlier taken as the richest source of vitamin B12.
Spirulina is a very rich source of beta-carotene, which is the basis of vitamin A in the body. Beta-carotene gets converted to vitamin A only when required by the body, thus preventing the danger of toxicity.
Spirulina is a very dense source of vitamin E, which protects the heart and retards the ageing process.
It is among the richest sources of iron and is 58 times richer than raw spinach. Iron promotes the formation of haemoglobin thus preventing iron deficiency.
Spirulina is only seven per cent lipid and most of it is present in the form of essential amino acids that promote cholesterol normalization. These include linoleic, linolenic and arachidonic acid. These fats are extremely vital for the body.
Spirulina contains very little starch or sugar. It supplies only 10 to 15 per cent carbohydrates and that also in the form of glycogen and rhamnose. These forms are readily absorbed by the human body and do not require the use of insulin. Hence it is a source of rapid energy.
Spirulina is very low in sodium and hence poses no dangers for people on a sodium restricted diets.
Calorie wise, spirulina is very economical. There are only 3.9 calories per gram of protein in spirulina. The average 500 grams tablet contains only one to two calories.
Spirulina is the richest source of chlorophyll, a pigment required by the body for the numerous enzymatic reactions in the body.
No doubt then, Spirulina is nature's richest nutritional supplement and a powerhouse of protein.
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