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No Longer Available -- Please see Indian Spirulina
THE ORIGINAL SUPERFOOD!
At the very bottom of the food chain are the oldest of all life forms—the microalgae, or phytoplankton. And
the oldest of the microalgae, going back over 3 billion years, are the blue-green cyanobacteria. Spirulina is
the best known of them.
Spirulina is considered the original and still most well-known superfood. It is a potent whole food easily
grown, viable in conditions too harsh for other aquatic vegetation, and has gained popularity as a green
superfood worldwide. With simply sunlight, air, minerals, and water, it is a constant producer of nutrient-
dense food. Packed into its single cell is virtually all the nourishment we need.
First, spirulina is over 60% protein, far more than meat and fish, or any other natural common food. It is
also a complete protein, supplying all eight essential amino acids. It is low in fat, but does contain vital
essential fatty acids, including GLA. Besides mother’s milk, spirulina is the only other natural food source
for GLA. GLA is a hormone precursor, and is found conducive to healthy heart functioning and circulation.
It also has anti-inflammatory properties, and is beneficial for skin and hair. Most of the important vitamins
are found in spirulina, and these include the entire B-complex, E, and beta-carotene. Spirulina, in fact, is
rich in vitamin B-12, and beta-carotene. Meat and dairy products have been the common food source for
vitamin B-12, but spirulina is the best plant source of it there is. This makes it valuable to vegetarians.
Spirulina is also rich in minerals, including iron, calcium, zinc, potassium, magnesium, selenium,
phosphorus, and trace minerals. Spirulina is the best food source for those who need an iron supplement.
Its form of iron is readily assimilable. It is also rich in enzymes, chlorophyll, DNA, RNA, sulfolipids, and
glycolipids.
Research studies have shown that spirulina has many beneficial, disease-preventing properties. Spirulina
has been found to stimulate the immune system function and help the body to produce new blood cells.
Spirulina’s dark blue-green color comes from a polypeptide called phycocyanin. Phycocyanin is a blood
builder. This has gained for spirulina the value of being a "medicine food" in Russia for those who have
suffered from radiation sickness after the Chernobyl accident. Spirulina also shows potent anti-viral activity
and anti-cancer effects.
Spirulina is highly digestible and assimilable. Its primitive cell wall contains no cellulose but soft
mucopolysaccharides. This makes it a valuable food source for those with digestive difficulties. Its high
protein content is therefore easily available as real nourishment. Dieters value spirulina for its low fat,
sugar, and calories, while feeling physically and nutritionally satisfied. Because of its overall nutritive value
and energy-providing ability, spirulina lives up to its title as the best green superfood around.
Highlights of the article “The Potential Application of Spirulina (Arthrospira) as a Nutritional and Therapeutic
Supplement in Health Management” with 98 references, by Amha Belay, PhD, from The Journal of the
American Nutraceutical Association, Spring 2002
Spirulina has a long history as a valued food. Its nutrient-dense profile has made it a staple in recent years
in the health food market. It boasts a high content of protein (60-70%), and is a rich source of vitamins,
minerals, essential amino acids, essential fatty acids, GLA, and various beneficial phytochemicals. In
addition to its known centuries of use as a food, spirulina has undergone two decades of testing up to this
time. The areas of valuable health benefits that have been researched and studied are the following:
Its immunomodulating effects: It has been found that spirulina has a strikingly positive modulating effect on
the immune system. Noted are improvements in T-cell response, the activity of phagocytic cells, and in the
cleansing of the circulatory system. It helps potentiate non-specific cell mediated immunity, which is the
body’s first line of defense against pathogens. It also appears to have a balancing effect on important
immune cells and the chemical messengers between them called cytokines.
Its antioxidant effects: As a “microvegetable” spirulina provides an adequate amount of a spectrum of
antioxidant carotenoid pigments, especially beta carotene and zeaxanthin. Spirulina also contains
phycocyanin, which has been shown to inhibit lipid peroxidation, particularly in the liver, and the important
enzyme SOD (superoxide dismatase) which is known to slow down free radical activity. Spirulina’s anti-
inflammatory activity is believed to be due also to phycocyanin. Because it is a whole food, spirulina has an
overall synergistic effect in the body’s antioxidant strategy.
Its anticancer effects: Because of spirulina’s beneficial immune system properties and antioxidant effects, it
offers both cancer preventative and cancer mitigating roles as a supplement in the diet. Particular
polysaccharides found in spirulina have been found to aid in the direct repair of damaged DNA. Its
antioxidant protection extends to both metabolic processes and to toxic substances from the environment.
Its anti-viral effects: Spirulina has shown to have anti-viral effects, part of which is its polysaccharide boost
to the immune system, therefore has been suggested as an adjunct strategy for HIV / AIDS. Spirulina’s
benefit to mucosal immunity implies a defense against a wide variety of viral and bacterial infections.
Effect on hyperlipidemia (cholesterol levels): Spirulina has been shown to have cholesterol regulatory
properties. In particular, it helps improve the HDL to LDL ratio in the body in its ability of lowering the LDL
(detrimental) cholesterol level.
THE ORIGINAL SUPERFOOD!
At the very bottom of the food chain are the oldest of all life forms—the microalgae, or phytoplankton. And
the oldest of the microalgae, going back over 3 billion years, are the blue-green cyanobacteria. Spirulina is
the best known of them.
Spirulina is considered the original and still most well-known superfood. It is a potent whole food easily
grown, viable in conditions too harsh for other aquatic vegetation, and has gained popularity as a green
superfood worldwide. With simply sunlight, air, minerals, and water, it is a constant producer of nutrient-
dense food. Packed into its single cell is virtually all the nourishment we need.
First, spirulina is over 60% protein, far more than meat and fish, or any other natural common food. It is
also a complete protein, supplying all eight essential amino acids. It is low in fat, but does contain vital
essential fatty acids, including GLA. Besides mother’s milk, spirulina is the only other natural food source
for GLA. GLA is a hormone precursor, and is found conducive to healthy heart functioning and circulation.
It also has anti-inflammatory properties, and is beneficial for skin and hair. Most of the important vitamins
are found in spirulina, and these include the entire B-complex, E, and beta-carotene. Spirulina, in fact, is
rich in vitamin B-12, and beta-carotene. Meat and dairy products have been the common food source for
vitamin B-12, but spirulina is the best plant source of it there is. This makes it valuable to vegetarians.
Spirulina is also rich in minerals, including iron, calcium, zinc, potassium, magnesium, selenium,
phosphorus, and trace minerals. Spirulina is the best food source for those who need an iron supplement.
Its form of iron is readily assimilable. It is also rich in enzymes, chlorophyll, DNA, RNA, sulfolipids, and
glycolipids.
Research studies have shown that spirulina has many beneficial, disease-preventing properties. Spirulina
has been found to stimulate the immune system function and help the body to produce new blood cells.
Spirulina’s dark blue-green color comes from a polypeptide called phycocyanin. Phycocyanin is a blood
builder. This has gained for spirulina the value of being a "medicine food" in Russia for those who have
suffered from radiation sickness after the Chernobyl accident. Spirulina also shows potent anti-viral activity
and anti-cancer effects.
Spirulina is highly digestible and assimilable. Its primitive cell wall contains no cellulose but soft
mucopolysaccharides. This makes it a valuable food source for those with digestive difficulties. Its high
protein content is therefore easily available as real nourishment. Dieters value spirulina for its low fat,
sugar, and calories, while feeling physically and nutritionally satisfied. Because of its overall nutritive value
and energy-providing ability, spirulina lives up to its title as the best green superfood around.
Highlights of the article “The Potential Application of Spirulina (Arthrospira) as a Nutritional and Therapeutic
Supplement in Health Management” with 98 references, by Amha Belay, PhD, from The Journal of the
American Nutraceutical Association, Spring 2002
Spirulina has a long history as a valued food. Its nutrient-dense profile has made it a staple in recent years
in the health food market. It boasts a high content of protein (60-70%), and is a rich source of vitamins,
minerals, essential amino acids, essential fatty acids, GLA, and various beneficial phytochemicals. In
addition to its known centuries of use as a food, spirulina has undergone two decades of testing up to this
time. The areas of valuable health benefits that have been researched and studied are the following:
Its immunomodulating effects: It has been found that spirulina has a strikingly positive modulating effect on
the immune system. Noted are improvements in T-cell response, the activity of phagocytic cells, and in the
cleansing of the circulatory system. It helps potentiate non-specific cell mediated immunity, which is the
body’s first line of defense against pathogens. It also appears to have a balancing effect on important
immune cells and the chemical messengers between them called cytokines.
Its antioxidant effects: As a “microvegetable” spirulina provides an adequate amount of a spectrum of
antioxidant carotenoid pigments, especially beta carotene and zeaxanthin. Spirulina also contains
phycocyanin, which has been shown to inhibit lipid peroxidation, particularly in the liver, and the important
enzyme SOD (superoxide dismatase) which is known to slow down free radical activity. Spirulina’s anti-
inflammatory activity is believed to be due also to phycocyanin. Because it is a whole food, spirulina has an
overall synergistic effect in the body’s antioxidant strategy.
Its anticancer effects: Because of spirulina’s beneficial immune system properties and antioxidant effects, it
offers both cancer preventative and cancer mitigating roles as a supplement in the diet. Particular
polysaccharides found in spirulina have been found to aid in the direct repair of damaged DNA. Its
antioxidant protection extends to both metabolic processes and to toxic substances from the environment.
Its anti-viral effects: Spirulina has shown to have anti-viral effects, part of which is its polysaccharide boost
to the immune system, therefore has been suggested as an adjunct strategy for HIV / AIDS. Spirulina’s
benefit to mucosal immunity implies a defense against a wide variety of viral and bacterial infections.
Effect on hyperlipidemia (cholesterol levels): Spirulina has been shown to have cholesterol regulatory
properties. In particular, it helps improve the HDL to LDL ratio in the body in its ability of lowering the LDL
(detrimental) cholesterol level.
| PREMIUM HAWAIIN SPIRULINA |
$23.00 For 1 Pound