Fostering a Gentler, Healthier and more Compassionate World for all Living Beings

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SPIRULINA is nature’s richest whole-food source of Gamma Linolenic Acid (GLA). Its oils are 3 times richer in GLA than evening primrose oil. Studies have indicated that GLA helps lower blood cholesterol and high blood pressure and eases such conditions as arthritis, premenstrual pain, eczema and other skin conditions. 

SPIRULINA is one of nature’s richest whole-food sources of Chlorophyll - many times richer than alfalfa or wheat grass! 

SPIRULINA is nature’s richest whole-food source of Complete High-Biological Value Protein: 

Spirulina - 60-70% 

Soybeans - 30-35% 

Beef - 18-22% 

Eggs - 12-16% 

Tofu - 8% 

Milk - 3% 

Spirulina is gaining more attention from medical scientists as a nutraceutical and source of potential pharmaceuticals. There are several peer reviewed scientific studies about Spirulina’s ability to inhibit viral replication, strengthen both the cellular and humoral arms of the immune system and cause regression and inhibition of cancer. While these studies are preliminary and more research is needed, the results so far are exciting. 

What Is Spirulina? 

Spirulina, (rhymes with “ballerina”), is a traditional food of some Mexican and African peoples. It is a plank tonic blue-green algae found in warm water alkaline volcanic lakes. Wild Spirulina sustains huge flocks of flamingos in the alkaline East Africa Rift Valley Lakes. It possesses an amazing ability to thrive in conditions much too harsh for other algae. As might be expected, it has highly unusual nutritional profile. Spirulina has a % amino acid content, is the world’s richest natural source of Vitamin B-12 and contains a whole spectrum of natural mixed carotene and xanthophylls phytopigments. Spirulina has a soft cell was made of complex sugars and protein, and is different from most other algae in that it is easily digested. Millions of people worldwide eat Spirulina cultivated in scientifically designed algae farms. Current world production of Spirulina for human consumption is more than one thousand metric tons annually. The United States leads world production followed by Thailand, India and China. More countries are planning production as they realize it is a valuable strategic resource. 

Spirulina is not Chlorella, or the blue-green algae harvested from Klamath Lake, Oregon. Chlorella, green micro-algae, is a nutritious food but does not have the same anti-viral, anti-cancer and immune stimulating properties of Spirulina. The Chlorella cell was is made of indigestible cellulose, just like green grass, while the cell wall of Spirulina is made of complexed proteins and sugars. The Klamath Lake blue-green algae have the scientific name Aphanizomenon flos-aquae, because it can sometimes contain potent nerve toxins. While the scientific literature is full of information concerning the toxicity of Aphanizomenon flos-aquae and its dangers to humans and animals, there are few, if any, peer review scholarly scientific papers regarding therapeutic benefit. In contrast, the scientific literature is full of information concerning the benefits and safety of humans and animals eating Chlorella and Spirulina.

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