Spirulina~

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Spirulina's Nutritional Analysis

 

Proteins:

The blue-green algae, and Spirulina in particular, have a primitive structure

with few starch storage cells and cell membrane proliferation, but rich amounts

of ribosomes, the cellular bodies that manufacture protein. This particular

arrangement of cellular components allows for rapid photosynthesis and formation

of proteins. The lack of hard cellular walls assures that Spirulina protein is

rapidly and easily assimilated by consuming organisms.

 

Spirulina is approximately 65 to 71 percent protein, depending on growing

conditions. These proteins are biologically complete, which means they provide

all eight essential amino acids in the proper ratios. Most plant foods are not

complete proteins because they usually lack one or more amino acids.

 

Unfortunately, the body cannot store amino acids in anticipation of deficient

ones eventually arriving in subsequent meals. To synthesize protein for the

body's repair and maintenance, all dietary protein factors must be present

simultaneously or the amino acids are wasted.

 

Furthermore, even if complete protein is consumed, digestive difficulties can

prevent assimilation of all needed elements. Spirulina provides all the required

amino acids, and in a form that is five times easier to digest than meat or soy

protein.

 

These eight essential amino acids are found in Spirulina:

ISOLEUCINE (4.130/o): Required for optimal growth, intelligence development and

nitrogen equilibrium in the body Used to synthesize other non-essential amino

acids.

LEUCINE (5.8001o): Stimulator of brain function, increases muscular energy

levels.

LYSINE (4.000/o): Building block of blood antibodies, strengthens circulatory

system and maintains normal growth of cells.

METHIONINE (2.170/o): Vital lipotropic (fat and lipid metabolizing) amino acid

that maintains liver health. An anti-stress factor, it calms the nerves.

PHENYLALANINE (3.950/o): Required by the thyroid gland for production of

thyroxine which stimulates metabolic rate.

THREONINE (4.170/o): Improves intestinal competence and digestive assimilation.

TRYPTOPHANE (1.1301o): Increases utilization of B vitamins,improves nerve health

and stability of the emotions. Promotes sense of calm.

VALINE (6.0001o): Stimulates mental capacity and muscle coordination.

These are the non-essential amino acids supplied by Spirulina:

Spirulina supplies ten of the twelve non-essential amino acids. " Non-essential "

does not mean that these amino acids are not needed by the body, but merely

indicates that the body can synthesize them itself if it needs to do so,

provided the appropriate nutritional building blocks are available.

Nevertheless, the body is better served if these excellent protein components

are readily and totally available in dietary sources, since all the amino acids

must be on hand as the cells manufacture enzymes, proteins, hormones, brain

chemicals and the other products of metabolism. Of the thousands of biochemical

substances acting and interacting in the human body, not one is derived from a

vacuum; the body is ultimately dependent upon nutrient intake for all of its

functions.

 

ALANINE (5.820/o): Strengthens cellular walls.

ARGININE (5.98%): Important to male sexual health as seminal fluid is 80 percent

arginine. Also helps detoxify the blood.

ASPARTIC ACID (6.340/o): Aids transformation of carbohydrates into cellular

energy.

CYSTINE (0.670/o): Aids pancreatic health, which stabilizes blood sugar and

carbohydrate metabolism. Has been used to alleviate some symptoms of food

allergy and intolerance. >

GLUTAMIC ACID (8.940/o): With glucose, one of the principal fuels for the brain

cells. Has been used to reduce the craving for alcohol and stabilize mental

health.

GLYCINE (3.5%): Promotes energy and oxygen use in the cells.

HISTIDINE (1.08%): Strengthens nerve relays, especially in the auditory organs.

Has been used to reverse some cases of deafness.

PROLINE (2.970/o): A precursor of glutamic acid.

SERINE (4.00%): Helps form the protective fatty sheaths surrounding nerve

fibers.

TYROSINE (4.60%): Slows aging of cells and suppresses hunger centers in the

hypothalamus. Can be synthesized from phenylalanine. Involved in proper

coloration of hair and skin, including protection from sunburn.

 

Minerals:

Although proteins are the building blocks of life, many trace minerals can

profoundly effect health and metabolism.

 

The waters Spirulina favors are so saturated with minerals deposited from

ancient soils and mountains that no other plants can live there. Because

Spirulina thrives in such alkaline waters, it incorporates and synthesizes many

minerals and derivative compounds into its cell structure.

 

Transformed into natural organic forms by Spirulina, minerals become chelated

with amino acids and are therefore more easily assimilated by the body. Many

times people have ingested large amounts of inorganic minerals without benefit

to health because the body does not know what to do with these incompatible

forms. In fact, evidence is accumulating that the inorganic minerals can block

absorption of the organic forms, leading ultimately to mineral deficiency

diseases.

 

Spirulina contains essential minerals and trace elements absorbed from its

growth medium into chelated, easily absorbed forms:

 

POTASSIUM (15,400 mg/kg): A crucial mineral that regulates body electrolyte

balance. Deficiency can cause heart arrest, hypertension, adrenal exhaustion and

muscular collapse.

CALCIUM (1,315 mg/kg): The most abundant mineral in the body, it is especially

important to bone and dental health, but is also involved in neural

transmissions to the muscles. Spirulina supplies about as much calcium, gram for

gram, as milk.

ZINC (39 mg/kg): The pivot point of over thirty vital enzymatic reactions, with

profound effects on mental health, skin tone, prostate function and healing

capacity.

MAGNESIUM (1,915 mg/kg): Deficiency can lead to spasmodic muscle disorders,

including cardiac irregularities. Helps assimilation of vitamin C, B vitamins

and protein.

MANGANESE (25 mg/kg): Activates enzyme systems, along with zinc. Promotes

activity of neurotransmitter acetylcholine, and helps stabilize blood sugar.

SELENIUM (0.40 ppm): Originally believed to be a toxic heavy metal, but now

known to be necessary for health. It retards aging, harmful oxidation and free

radical formation, reduces the toxic effect of carcinogens, and improves cardiac

efficiency.

IRON (580 mg/kg): Promotes formation of hemoglobin, the oxygen-carrying blood

pigment found in healthy red blood cells. Iron deficiency is most common among

women in their reproductive years.

PHOSPHORUS (8,942 mg/kg): The second most abundant mineral in the human body, it

is found in practically every cell. Functions with calcium to maintain bone

density. Helps to digest carbohydrates and the B vitamins niacin and riboflavin.

 

Vitamins:

Spirulina supplies several of the vitamins that all living beings need to carry

on metabolic processes:

 

PYRIDOXINE or B6 (3 mg/kg): Involved in breakdown and assimilation of protein.

Protects cardiac health, reduces edema and stabilizes female hormone levels. Dr.

Carl Pfeiffer has demonstrated that B6, together with the mineral zinc, can cure

some forms of schizophrenia.

BIOTIN (0.4 mg/kg): An enzyme that carries CO, during certain biochemical

reactions involved in carbohydrate metabolism. Also acts as a co-enzyme in the

assimilation of other B-complex vitamins. Biotin is destroyed by eating raw egg

whites and some kinds of raw fish.

COBALAMIN or B12 (2 mg/kg): The most difficult of all vitamins to obtain from

vegetable sources. Spirulina is extremely rich in this rare vitamin, containing

250 percent more than beef liver, previously thought to be nature's richest

source. A single serving of Spirulina easily exceeds the Recommended Daily

Allowance of 1.5 to 3 mcg daily. A B12 deficiency results in pernicious anemia,

nerve degeneration, premature senility, pronounced fatigue and mental illnesses

resembling schizophrenia.

PANTOTHENIC ACID (11 mg/kg): The " stress " vitamin, used by the adrenal glands,

along with cholesterol and vitamin C, to manufacture cortisone and other

steroids in response to physical and mental stress. Deficiency encourages

sensitivity to allergy, infection and degenerative diseases such as arthritis

and rheumatism. Ulcers and hypoglycemia have also been associated with shortage

of this vitamin.

FOLIC ACID (0.5 mg/kg): Essential to proper hemoglobin formation in red blood

cells. Deficiency results in anemia, poor growth, skin pigmentation disorders

and premature graying of the hair.

INOSITOL (350 mg/kg): Vital lipotropic nutrient that sustains liver health and

helps detoxify carcinogens, particularly excess female hormones. Helps normalize

blood cholesterol levels. With choline, inositol is used by the liver to

manufacture lecithin. Inositol is the second most abundant vitamin in the body,

after niacin. Recent studies indicate that inositol, with biotin, reduces loss

of scalp hair.

NIACIN (118 mg/kg): Also known as nicotinic acid and niacinamide, which is an

alternative form, niacin is essential to mental health. Dr. Abram Hoffer, a

renowned pioneer in orthomolecular psychiatry, has completely relieved

schizophrenic symptoms using niacin. The Physicians' Desk Reference, a

pharmaceutical text used by doctors when prescribing medication, recognizes

niacin as an effective cholesterol lowering agent.

RIBOFLAVIN or B2 (40 mg/kg): The most common vitamin deficiency is that of

riboflavin and results in cataracts, failing vision, watery eyes and

uncontrollable eczema.

THIAMINE or B 1 (55 mg/kg): A co-enzyme in the breakdown of dietary

carbohydrate. Maintains levels of glucose in the blood. Deficiency results in

weakness, cardiac damage, abdominal distention and poor oxygenation. Severe

shortage results in death; critical toxemia develops from unmetabolized

carbohydrate fragments.

TOCOPHEROL or vitamin E (190 mg/kg): Spirulina contains more vitamin E per gram

than pure wheat germ. This nutrient protects heart and vascular health, promotes

oxygenation of cells, and retards aging.

 

 

Carotenoids:

Some substances in plant foods are not true vitamins, but provide the precursors

from which the body can then synthesize the appropriate vitamins. The carotenoid

compounds of Spirulina are of this nature, since they are used to produce

vitamin A.

 

True vitamin A is found in the pre-formed state only in animal sources, such as

liver. This is the form of vitamin A sometimes associated with toxicity and

overdose, since it is fat-soluble and is not readily excreted from the body.

 

In contrast, the carotenoid complexes found in vegetable foods are converted to

vitamin A only as it is needed, thus minimizing the dangers of toxicity.

Spirulina and other algae are a primary source of vitamin A precursors - it is

from algae carotenoids that fish livers derive and concentrate vitamin A.

 

Spirulina contains the yellow/orange pigments cryptoxanthine and beta-carotene

from which vitamin A can be made. Two units of carotene will normally yield one

unit of complete vitamin A, if required by the body. Spirulina contains 4,000

mg/kg carotenoids in these forms:

 

Alpha-carotene -- traces

Beta-carotene -- 1,700 mg/kg

Xanthophylis -- 1,000 mg/kg

Cryptoxanthin -- 556 mg/kg

Echinenone -- 439 mg/kg

Zeaxanthin -- 316 mg/kg

Lutein -- 289 mg/kg

 

 

Enzymatic pigments:

While the protein, mineral and vitamin value of Spirulina is impressive, this

minute organism is also rich in pigments that are bio-chemically important to

life. Without pigments, organisms could not synthesize many of the enzymes

necessary for balancing metabolism.

 

Chlorophyll

 

The most visible pigment in Spirulina is chlorophyll, a green molecule common to

plants. It releases ions when struck by the energy of sunlight. These free ions

proceed to stimulate the biochemical reactions that form proteins, vitamins and

sugars.

 

Chlorophyll is sometimes called `green blood " because of its similarity to the

hemoglobin molecule found in human blood cells. In fact, both are constructed of

almost identical molecular structure called pyrrole rings, and both substances

are chemically known as " porphyrin pigments " by scientists.

 

The difference is that chlorophyll contains a magnesium ion at its core, while

hemoglobin contains an iron molecule. Magnesium imparts a green color to the

chlorophyll molecule and is involved in synthesis of other materials, while iron

gives hemoglobin a red coloration and changes the function of the porphyrin

molecule to respiration and breakdown of materials.

 

It is believed that if chlorophyll is ingested with sufficient iron, the

magnesium can be displaced to yield a hemoglobin molecule. Experiments in Japan

have demonstrated that Spirulina has a marked positive effect on anemia,

possibly due to the conversion of chlorophyll into hemoglobin. Of course, the

high nutrient density of Spirulina, especially the blood-building vitamins B12

and folic acid and the amino acids, are also useful in treating cases of anemia.

 

Chlorophyll has other positive benefits to the body. It increases peristaltic

action and thus relieves constipation, and also normalizes the secretion of

digestive acids. It soothes the inflammation and reduces the excess pepsin

secretion associated with gastric ulcers.

 

During World War 11, the drying action of chlorophyll and its antiseptic

qualities made it a common first-aid measure to prevent festering of wounds. In

addition, chlorophyll soothes swelling and promotes granulation, the process

that regenerates new tissue over injuries.

 

Chlorophyll appears to promote regeneration of damaged liver cells, and also

increases circulation to all the organs by dilating blood vessels. In the heart,

chlorophyll aids in transmission of nerve impulses that control contraction. The

heart rate is slowed, yet each contraction is increased in power, thus improving

the overall efficiency of cardiac work.

 

Phycocyanin

 

The pigment which gives Spirulina its blue cast is phycocyanin, found in

concentrations of about 7 percent, compared to the I percent chlorophyll content

most commonly found. Phycocyanin is related to the human pigment bilirubin,

which is important to healthy liver function and digestion of amino acids.

 

Porphyrin

 

Another important pigment is porphyrin, a red compound that forms the active

nucleus of hemoglobin. Related to this structure is the polypyrrole molecule of

B12, which is essential to the formation of healthy red blood cells.

 

These and several lesser pigments such as phycoerythrin, tetrapyrrole,

phytonadione and the carotenoids are not just the " color " of living organisms,

but are used to carry on metabolic processes throughout the body. Without them,

enzymatic reactions would be reduced until cellular disintegration occurred.

 

 

 

Fats, sugars, salts and calories:

It is probably hard to imagine that a concentrated source of nutrients such as

Spirulina is not also loaded with fats, starches and calories. Amazingly,

Spirulina is only 7 percent lipid, and most of that is in the form of essential

fatty acids that promote cholesterol normalization. The essential fatty acids

sometimes called vitamin F, include linoleic, linolenic and arachidonic acid.

They are used by the body to manufacture Prostaglandins, the hormonal regulators

of blood pressure and capillary resilience.

 

The essential fatty acids are involved in respiration in all the cells, and are

especially important to oxygen transport. They affect the health of the hair,

skin and nails, and help break up cholesterol in the blood stream. They are not

dangerous fat but are absolutely vital to health.

 

Spirulina contains very little starch or sugar. What carbohydrate it supplies,

roughly 10 to 15 percent, is primarily in the form of rhamnose and glycogen.

These two polysaccharides are easily absorbed by human cells with minimal

intervention by insulin. Hence, Spirulina sugars provide speedy energy, without

taxing the pancreas or precipitating hypoglycemia.

 

From a caloric standpoint, Spirulina nutrition is economical. There are only

approximately 3.9 calories per gram of protein obtained from Spirulina. You

would have to consume about 65 calories of beef to obtain a gram of protein. The

average 500 mg tablet of Spirulina contains only one to two calories!

 

Some people are concerned about sodium in their diets, and have therefore

avoided seaweed foods such as nori, wakami and kombu. These kelp foods are very

nutritious, but they do contain significant sodium amounts. Spirulina avoids the

sodium problems of algae that grow in the sea, yielding only .206 mg of sodium

per tablet. Most hypertension patients are restricted to 2,000 mg or less of

sodium per day; Spirulina has such small amounts of sodium that no danger is

presented to persons on a salt-restricted diet.