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Benefits: Immune enhancement; antioxidant; anti-viral; anti- bacterial; contains organic trace minerals; stimulates intestinal micro flora; aids digestion.

Spirulina (Platensis) is filamentous blue green algae, which occurs naturally in the saline ponds and lakes of Africa, Central and South America.Spirulina is also cultivated and used throughout the World as a nutritional supplement.

Spirulina is a blue-green algae, due to the fact that it has the presence of both chlorophyll (green) and phycocyanin (blue) pigments in its cellular structure. The chlorophyll in Spirulina is essential in cleaning the bowels and the maintenance of a healthy digestive system.

Spirulina contains up to 65% vegetable protein without the harmful fats found in meat.

Spirulina is high in beta-carotene, calcium, iron, niacin, phosphorus, vitamin B12 it is also high in all the B vitamins and contains 18 amino acids. One of the functions of this high concentration of amino acids and carotenes is to raise glutothione levels, in doing this it reduces liver and kidney toxicity caused by heavy metals and pharmaceuticals. In tests carried out in Russia, Spirulina reduced urine radioactivity levels by 50%.

In one study conducted Spirulina decreased the total serum cholesterol and low-density lipoprotein cholesterol, while it increased the high-density lipoprotein.

Spirulina is also used for weight loss. Spirulina is a good blood and colon cleanser and is used to support and promote detoxification; during this process it will resupply the body with minerals.

Spirulina has to be one of the most nutritious foods known to man having the remarkable ability to convert the energy from the sun into vitality and health.

Additional References:

Phyllis A.Balch, CNC; JF. Balch, MD, Prescription for Nutritional Healing, Third Edition. (2000) 92.

Phyllis A. Balch, CNC, Prescription For Herbal Healing (2002) 43

Quillin P, MD, The Magic of Cayenne. (Health Encounters)

Mosbys, Medical and Nursing Dictionary, Second Edition. (1986)

P Holfords, Optimum Nutritional Bible. (2004).

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