The Spirals of Spirulina....

By Dr Orly Zuker, Chiropractor 

(B.Appl Sci; Comp Med, Clin Chiro; Masters, B.Nursing)

In consuming a healthy diet we must enjoy well balanced meals with a variety of fresh fruits and vegetables, fish and meat protein, healthy fats, nuts and seeds. Eating minimal amounts of dairy, sugar and wheat products is a good choice in avoiding food sensitivities, allergies and weight management issues. There is no doubt that fresh produce is essential in our diet, especially green leafy vegetable. At some stage in our lives we have all been encouraged by our parents or grandparents  to ‘eat our greens’ (no matter what age we are). Green leafy vegetables are a terrific source of many minerals and vitamins, offering many advantages to our health and body function. Spinach though is certainly an acquired taste and most green leafy vegetables aren’t exactly appealing to most children and adults, and this is where Spirulina comes into the picture.

Spirulina is a green micro algae that resembles a spiral under a microscope. Having only been introduced to Australia in the last 10-20 years, Spirulina is in fact one of nature’s super foods that was originally sourced from the lakes of Central Africa and Mexico, nourishing its Aztec people for thousands of years.
Today, it is grown ecologically and organically in ponds all around the world, is dried without the use of chemical additives, fillers or preservatives and is made available in power, capsule or tablet form.

Research over the past 20 years has proven spirulina to be a high nutrient source, and rather than being formulated in a laboratory is created perfect by nature. From a ‘perfect food’ perspective, spirulina contains over 100 bio-available or highly absorbable nutrients and has impressively high levels of iron (58 times the iron quantity of spinach), has 25 times more anti-oxidants (beta-carotene) than a carrot, has 2 times more chlorophyll than barley or wheatgrass, is nature’s richest source of vitamin B12 and is a rich protein source (300% more protein than fish, meat or poultry). In addition, spirulina contains vital minerals; magnesium, selenium, zinc, calcium, potassium, vitamins; B1, B2, B6, B12, C, E and essential fatty acids; omega 6.

With today’s long days in the office and the demands of our busy lives, spirulina has the power to fill the gaps in our diet. Everyone may benefit from the health promoting effects of spirulina, especially those people lacking in energy and finding it difficult to maintain a healthy and well balanced diet. Spirulina may also assist in healthy weight loss, suppressing appetite due to its protein density and as a part of periodic detoxification programs (as spirulina contains chlorophyll which has an alkalizing effect on the body). In addition, you may take spirulina if you are simply looking to boost your vitality and well being. Spirulina is also commonly used in situations of increased energy demand, such as for elite athletes and body building and during pregnancy.

Remember that food supplements should never replace a healthy diet, but rather support it. Due to its nutrient dense properties, spirulina is in essence a food rather than a nutritional supplement, however is easily ingested by mixing the powder into a breakfast smoothie (if you don’t mind the taste) or taken by tablet or capsule daily. To get the most out of spirulina, follow the instructions, taking between 3 and 18 tablets a day (18 for extreme energy demands or 3-6 for daily maintenance). In taking daily nutritional support, always follow the directions on the label or as directed by your health care practitioner. Spirulina is a healthy choice and step towards optimal health, is easily accessible, cost effective and simple implement. Enjoy and good luck on your journey of health.

References:

1. Mosulishvili, LM etal. (2002). Experimental substantiation of the possibility of developing selenium- and iodine-containing pharmaceuticals based on blue–green algae Spirulina platensis. Journ Pharm Biomed Anal. Vol 30 (1). Pg. 87-97.
2. Kulshreshtha, AJ etal. (2008). Spirulina in Health Care Management. Curr Pharm Biotech. Vol 9 (5). Pg. 400-405.
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4. McCarty, MF. (2007). Clinical Potential of Spirulina as a Source of Phycocyanobilin.Vol 10 (4). Pg. 566-570.
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7. Hayashi, T etal. (1996). Calcium Spirulan, an Inhibitor of Enveloped Virus Replication, from a Blue-Green Alga Spirulina platensis. Journ Nat Prod. Vol 59 (1). Pg.  83–87.
8. Belay, A etal. (1993). Current knowledge on potential health benefits of Spirulina. Journ Appl Phycol. Volume 5, Number 2, Pg. 235-241.