Complete file on spirulina: advantages, disadvantages, advice of use of the dietitian, nutritional contents, advice purchase,Spirulina benefits, tips.
Spirulina is a micro-alga marketed as a dietary supplement because of its richness in minerals and vitamins. A quick tour of the amazing properties of this "super food. ".
Among about 1,500 species of blue-green algae, 36 species are edible. The main species used to make food supplements is Arthrospira platensis,
sometimes incorrectly called Spirulina platensis.
Spirulina, the seaweed of the Incas
Considered for years as a natural food supplement, healthy and effective by many people convinced by the results obtained after a cure, the use of spirulina actually dates back to very old times.
The Incas already consumed it as a food in its own right. For a long time, Kanembou women in Chad have harvested spirulina, dried it for consumption with millet. The individual ration contains approximately 10 g of spirulina.
Spirulina (so named because of its spiral shape), belongs to the family of filamentous cyanobacteria or microalgae blue-green. This cyanobacterium has existed on Earth for more than three billion years and is probably the oldest microorganism on the planet (1)!
A true super food, it grows naturally in lakes near the equator, in India, Chad, and Mexico where local people consume it regularly.
Spirulina is sold in the form of a dehydrated blue-green powder, or in the form of filaments, or in tablets.
An ideal nutritional composition
Proteins of excellent quality
According to its origin, spirulina contains between 55% and 70% of proteins of excellent quality (thanks to their proportion of amino acids). This micro-alga actually contains the eight amino acids that must be provided to our body. Normally, they are found together only in products of animal origin, few in plants: micro-algae are exceptions to the rule.
Several studies show that spirulina or its extracts prevent or inhibit cancers in humans or animals. Indeed, spirulina interacts with the immune system that it helps to stimulate. Research shows that spirulina also has antiviral action.
Unsaturated fatty acids
Spirulina also contains an interesting amount of unsaturated fatty acids from the omega-6 family (gamma-linolenic acids).
Pigments
One of the very interesting components of spirulina is chlorophyll. It has a positive influence on the production of red blood cells and purifies the blood.
Indeed, chlorophyll, with its Heme nucleus (like that of our red blood cells) is able to chelate the magnesium it contains (our red blood cells contain iron, not magnesium). This means that she is also able to chelate other elements, such as toxins, and thus "cleanse" the blood.
Phycocyanin, an exclusive component of spirulina, also has detoxifying and stimulating properties of the immune system already proven (see below) and which are still the subject of further research to find new effects.
Trace elements and minerals
Spirulina contains zinc, selenium, manganese, iron, copper, and chromium and all minerals (calcium, magnesium, sodium, potassium, phosphorus).
Spirulina, antioxidant
Spirulina contributes to slowing the aging of the skin thanks to its antioxidant molecules (gamma-linolenic acid, phycocyanin, tocopherol, carotene, selenium and zinc) which prevent the formation of free radicals. The gamma-linolenic acid contained in spirulina brings suppleness, elasticity, and therefore softness to the epidermis.
The cell wall of spirulina is very thin, unlike seaweed: nutrients are quickly and completely absorbed by the body, and easily assimilated by children and the elderly.
The taste of seaweed, typical of spirulina, is not appreciated by everyone. Diluted in water, it predominates, but mixed with apple juice, for example, the taste disappears.
Among its many virtues, it can help lose weight by having a moderating effect on appetite, thanks to the proteins it contains and which are satiétantes.
Spirulina makes you feel good
The purifying activity of pure spirulina results in a quick and efficient removal of pollutants and lactic acid. It allows for an increase in energy and a faster recovery after training or competition.
Spirulina, a natural dopant
True concentrate of energy by its contribution of iron, vitamin B12, beta-carotene, spirulina is of great interest for athletes (ves) especially in terms of oxygenation of muscles, essential fatty acids intervening to them in the integrity of the cells essential for the proper functioning of the immune system.
Where to find spirulina?
We find more and more on the internet, and often of unknown quality not to say mediocre (Chinese, industrial ...)
That is why, consoGlobe has selected the best Organic Spirulina is you propose on its shop.
The role of phycocyanin
Chinese researchers have shown that phycocyanin, this respiratory protein pigment unique to spirulina, occurs in the bone marrow, the seat of erythropoiesis, by stimulating the evolution and differentiation of stem cells of red and white blood lines ( 2). This discovery is corroborated by a Japanese experiment conducted after the bombing of Nagasaki and another, Russian, after the explosion of the Chernobyl plant.
Spirulina against radiation
Japanese patients at St. Francis Hospital in Nagasaki were treated by Dr. Tatsuichiro Akizuki with a strict diet consisting of brown rice, miso, wakame and kombu algae, and spirulina, which saved them (3) . In Belarus, between 146,000 and 1,600,000 children treated with 5 g of Spirulina a day for 45 days at the Institute of Radiation Medicine in Minsk saw their radiation levels fall!
Spirulina, a substitute for meat
Sometimes presented as a "miracle food", spirulina is, for its followers, a solution against hunger in the world.
With us, it is an ideal food for vegetarian diets because of its high protein content. Indeed, this micro-alga has demonstrated its effectiveness against malnutrition of children, thanks to its exceptional content of proteins containing the main amino acids essential to the body.
Spirulina, an iron alga
It is an important iron deposit (from 800mg to 1800mg per kg, 20 times more than wheat germ!), A mineral found mainly in foods of animal origin such as meat, offal, fish.
This is why spirulina is very interesting for vegetarians athletes, anemic, pregnant women and adolescents in growth phase, and populations at risk of lack of iron.
Decrease meat consumption and adopt spirulina
It is not for nothing that it is also called steak of the sea: Spirulina is even richer in protein (55 to 70%) than soy (35%)!
One of the proteins of spirulina is phycocyanin (15% of the total weight of spirulina), a combination of proteins with water-soluble pigments. Several studies have shown that phycocyanin stimulates the immune system and plays a role in the production of red and white blood cells.
A handful of spirulina contains as many:
- protein than 35 g of beef,
- calcium than three glasses of milk,
- iron than three bowls of spinach,
- beta-carotene than 18 carrots,
- vitamin B12 than 500 g of steak,
- Vitamin E than three tablespoons of wheat germ.
Spirulina is a micro-alga with exceptional nutritional content that requires no treatment, no cooking, no pollution. Which makes it one of the best solutions for the future of a healthy diet and for the safeguard of the environment.
How to consume spirulina?
A question that often arises is: can we consume too much spirulina?
The answer is no. To take too large quantities is useless, but is completely safe. 100% natural food without additive, it has no side effect.
Long-term studies of spirulina consumption suggest that it is good to take two to five grams every day. Some people like athletes take 10 g. per day ; Ditto for those who have damaged nails for example.
Spirulina in Madagascar
It is used in Madagascar in schools to strengthen the diet of children who do not eat enough meat. In Antsirabé, not far from the Malagasy capital, a farm produces nearly 300 kg of spirulina each year.
According to experts, a daily dose of one to three grams of spirulina for four to six weeks is enough to cure a child suffering from severe malnutrition. The conducted consumption experiments of Spirulina have been successfully conducted and will be continued; children treated with spirulina have recovered 3 kg on average.
The production of spirulina: it's good for the planet
- Given its high productivity, spirulina requires 30 times less cultivation surface than soybean, 40 times less than corn and 300 times less than beef.
- Spirulina consumes much less fresh water per kg of protein than any other food: 3 times less than for soy, 6 times less than for corn, 50 times less than for beef.
- Its production is very inexpensive in energy (including solar energy and energy input). The energy yield (energy produced in kg / energy consumed per kg) is 5 times higher than that of soy, 2 times that of corn and 150 times that of beef.
Consume less meat and replace it with spirulina can drastically reduce the consumption of fresh water related to the cultivation of forage plants and hydration of livestock, consume much less surfaces for crops, and also reduce contamination of the environment by pesticides, etc. Consumption of spirulina therefore has positive effects on deforestation and the safeguarding of biodiversity.
Less meat is also less cholesterol and fatty acids, which is anything but negligible in terms of health (cardiovascular problems, obesity, etc.).
When to consume spirulina?
Here are the qualities that are lent to him by those who know him well and use him (doctors like Dr. Dupire, author of the book Objectives: Malnutrition, and the NGO Antenna Technologies in Africa), especially as a dietary supplement:
- help slow down the phenomena of aging and oxidation,
- fight acne,
- decrease disorders related to intestinal disorders,
- stimulate the immune system,
- help lower cholesterol levels,
- help fight leukoplakia, which is a precancerous inflammation of the mucous membranes of the mouth and can therefore degenerate into cancer,
- regulate and lower insulin levels in diabetics,
- reduce the effects caused by gamma rays,
- fight anemia and protect against heavy metals.
Spirulina is used to fight against malnutrition: it has been used for this purpose for over 30 years by the Geneva-based NGO Antenna Technologies to maintain healthy children from certain tribes of Africa and Madagascar, like the Kanembous tribe in Chad who cultivates natural spirulina for hundreds of years and sees his children in full health.
Who can consume spirulina?
It has no known contraindications. Sportsmen, vegetarians ... everyone can consume spirulina with profit.
In case of regular use, you will notice results after one to three weeks of treatment, depending on your metabolism, your morphology and your physical condition.
Is spirulina good for athletes?
As it contains a lot of plant proteins, beta-carotene and iron, spirulina can be recommended to athletes as a dietary supplement.
Spirulina promotes faster recovery after training or competition and helps you feel full of energy. Spirulina also helps to prevent cramps.
The spirulina market
It has developed in niche markets. Alain Ducasse uses it for spirulina gnocchi for astronauts from the European Space Agency. Spirulina is indeed cultivable aboard space shuttles.
Several humanitarian associations see spirulina as a response to malnutrition in Africa. Codegaz, the staff association of Gaz de France, has invested 88,000 euros in spirulina production farms in Madagascar.
The plant, easy to grow, could not leave insensitive manufacturers of dietary supplements. Today we find capsules and even pasta with spirulina.
In France, the market is estimated between 40 and 50 tons per year. If the majority comes from China, and from the United States, an SME from Camargue, Algosud, produces 100% French Spirulina.
3,000 tons are consumed per year, half of which comes from China.
Pregnant or lactating women should not consume spirulina as a precaution. For all, it is essential to check the origin of spirulina you buy because seaweed can be contaminated by heavy metals.
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