Spirulina is a microalgae that thrives in warm climates and alkaline waters in various parts of the world. There are several varieties, the maximum Spirulina (the Mexican variety) being the richest in proteins and pigments, and therefore the best for nutritional and therapeutic purposes.
Its rediscovery and industrial exploitation has represented a great achievement of the food industry since it generates 20, 40 and 400 times more proteins on the same surface as soy, corn or cattle, respectively.
It has a truly impressive concentration of nutrients (see tables below). It is rich in minerals and vitamins (it is a natural source of B12, necessary for vegetarians), it is an excellent source of high quality proteins and low toxicity (on average it has 65% protein, more than any other natural food except for egg). It is rich in RNA and DNA nucleic acids, which strengthens the immune system and regenerates cellular genetic material. It is rich in antioxidants such as chlorophyll and phycocyanin. While chlorophyll is a powerful detoxifier, phycocyanin, a unique pigment of blue-green algae, has recognized anticancer properties. Because of its richness in proteins, hypoglycemics help when ingested between meals. It reduces cholesterol and helps improve the absorption of minerals. It also provides essential fatty acids.
Due to its high nutritional power, its complex composition and its natural origin, Spirulina is an excellent alternative to a multivitamin and multimineral supplements used in portions of 3 to 10 gr. up to date. Although this amount of Spirulina offers small doses of a wide variety of nutrients, it naturally contributes to absorbing them better and acting with greater efficiency than synthetic nutrients.
|COMPOSITION OF SPIRULINA|
THE NUTRIENTS OF SPIRULINA
It can be said that Spirulina is an ideal nutritional supplement. The main reason to consider it as such is that its protein content reaches 69.5%, compared to the content of fish (horse mackerel) which is only 20%, beef 19.3%, Japanese soy 34.3% and Chlorella 47.8%, in addition, Spirulina has a digestibility of 95% so it is easily absorbed by the intestinal membranes (Dr. Mauricio David, 1982).
The modern criteria to qualify the protein intake of a food are three:
1. The net use of proteins (UNP).
It covers 3 criteria:
a) The quality of proteins , that is, the quantity and proportion of essential amino acids contained in a food. As the body can not synthesize the essential amino acids depends on its contribution from the outside to meet the needs of protein.
For a food to be a good source of protein, it must not only contain all the essential amino acids, but also an adequate proportion of these, because it is enough that only one is present in low quantity so that this limits the absorption of all the others. So the presence or absence of all the essential amino acids and their proportion, is the first factor that modern nutrition takes into account to determine the protein intake of a food. It is considered that the egg contains the ideal proportion of essential amino acids and that all other foods have some limiting amino acid compared to the egg.
b) Digestibility:it refers to the proportion in which proteins can be absorbed by the human intestine, that is, that the composition of the food is feasible to be attacked by the enzymatic systems of the human digestive tract.
Spirulina is highly digestible, unlike Chlorella, for example, it does not contain cellulose in the cell wall, so it is very useful to treat patients with malabsorption syndrome.
c) Biological value: refers to the proportion of proteins stored by the body. Taking into account these 3 values, the net utilization of the protein is calculated.
According to the classification of the UNP offered by Robert Henrikson (1994), the dry egg reaches a value of 94, followed by dairy with 82-70, fish 80, meat 67 and Spirulina 62% (see attached table).
2. The amount of proteins
In addition to the UNP, the amount of proteins contained in a food must be taken into account. This refers to the proportion of protein in relation to the weight of the food.
Thus, for example, animal foods generally contain more protein than plant foods, and some plant foods are noted for containing a lot of protein such as soy, brewer’s yeast, pollen, Spirulina, etc.
3. The percentage of useful proteins
Finally, modern nutritionists synthesize these various criteria by multiplying the amount of protein by the net use of proteins. This gives the value of useful proteins in a food. According to this criterion, Spirulina occupies the second place after the egg, therefore it is above all other foods.
|FOOD||USEFUL PROTEIN%||ONE P %||% PROTEIN|
|Whole dry egg||44||94||47|
|Skimmed milk powder||30||82||36|
|Whole soybean meal||2. 3||61||37|
|Beer yeast||2. 3||fifty||Four. Five|
|Whole wheat flour||9||63||14|
4. The biotoxicity of the protein
To the above we must add the fundamental criterion, although forgotten by the modern biomedical sciences: what the promoters of hygienism and naturism have called the toxicity of the cadaveric proteins, that is to say, the waste that leaves and the amount of substances that are generated during their digestion and that must be expelled by the body.
Spirulina, from this perspective, is highly advantageous for several reasons:
∙ It is low in saturated fats, unlike dairy products and meats.
∙ Provides essential fatty acids, which are absent in meat, eggs and dairy.
∙It is also low in calories, which is why it is not a source of protein that causes obesity.
∙ It is grown in alkaline waters that contain very few bacteria, the amount of bacteria present in Spirulina, even when it is not sanitized, is usually insignificant. Quite the opposite of what happens with animal protein.
∙ Regenerates the intestinal flora.
∙ Does not generate putrefaction reactions such as lactose in milk, nor mucoid residues such as milk protein.
∙ It is a powerful activator of cellular detoxification mechanisms due to its richness in chlorophyll, carotenoids and other compounds.
∙It does not recharge toxic waste neither to the liver nor to the kidneys, on the contrary, it nourishes them and protects them.
∙ Unlike fattening animals, whose meat contains large amounts of antibiotics and other chemicals used during aging, Spirulina is not contaminated with these types of chemical agents.
Amino acid composition of Spirulina Essential amino acids In 10 g. Total%
Phenylalanine 280 mg. 4.5%
Isoleucine 350 mg. 5.6%
Leucine 540 mg. 8.7%
Lysine 290 mg. 4.7%
Methionine 140 mg. 2.3%
Threonine 320 mg. 5.2%
Tryptophan 90 mg. 1.5%
Valine 400 mg. 6.5%
Non-essential amino acids
Aspartic acid 610 mg. 9.8%
Glutamic acid 910 mg. 14.6%
Alanine 470 mg. 7.6%
Arginine 430 mg, 6.9%
Cystine 60 mg. 1.0%
Glycine 320 mg. 5.2%
Histidine 100 mg. 1.6%
Proline 270 mg. 4.3%
Serine 320 mg. 5.2%
Tyrosine 300 mg. 4.8%
Total amino acids 6,200 mg. 100.0%
Source: Earthrise Farms, 1982.
The most outstanding thing is that the reciprocal proportions of these essential amino acids are very close to the norm or recommendation of the FAO; so it can be said that there is no limiting factor for the assimilation of amino acids contained in Spirulina. This observation is very important and explains the high coefficient of
assimilation of the Spirulina proteins and their efficiency for the reconstruction of human body tissues and cell vitality.
The vitamins in Spirulina
Spirulina stands out as a natural source of beta-carotene, being perhaps the richest food in this vitamin, it contains 10 times more than the carrot. As we all know, beta-carotene is used by the body to produce vitamin A. These two substances are useful for various vital functions: improve vision, protect the mucous membranes, strengthen the immune system, reduce cholesterol and cancer risk.
On the other hand, Spirulina is a good source of B12, which should be a usual complement in the diet of vegetarians. It provides important amounts of other B vitamins, as well as other vitamins:
VITAMINS IN SPIRULINA
VITAMINAS IN 10 GR. RDAa USA RDAa
Vitamin A (beta carotene) 23,000 IU 5,000 IU 460
Vitamin B1 (thiamine) 0.31 mg. 1.5 mg. 21
Vitamin B2 (riboflavin) 0.35 mg. 1.7 mg. 21
Vitamin B3 (niacin) 1.46 mg. 20.0 mg. 7
Vitamin B6 (pyridoxine) 80 mcg. 2.0 mg. 4
Vitamin B12 32 mcg. 6 mcg. 533
Vitamin C * 60.0 mg. *
Vitamin D * 400 IU *
Vitamin E (alpha-tocopherol) 1 IU 30 IU 3
Folic acid 1 mcg. 400 mcg *
Pantothenic acid 10 mcg. 10 mg. one
Biotin 0.5 mcg. *
Inositol 6.4 mg. *
RDAa: recommended daily intake Source: Earthrise Farms 1982-1988
* No data available
Taken by Robert Henrikson, Microalga Spirulina.
The minerals in Spirulina
Spirulina provides a wide range of minerals in natural form, so they are easily absorbed by the body and have a greater efficiency in our body.
Spirulina is a good source of calcium (equal in weight contributes 10 times more than milk), iron, manganese, chromium and magnesium (see attached table). It also provides zinc, germanium and copper.
MINERAL IN 10 GR. RDAA USA % RDA
Calcium 100 mg. 1,000 mg. 10
Iron 15 mg. 18 mg. 83
Zinc 300 mcg. 15 mg. 2
Phosphorus 90 mg. 1,000 mg. 9
Magnesium 40 mg. 400 mg. 10
Copper 120 mcg. 2 mg. 6
Iodine * 150 mcg. *
Sodium 60 mg. 2-5 g. 1
Potassium 160 mg. 6 g. 3
Manganese 500 mcg. 3 mg. 17
Chrome 28 mcg. 200 mcg 16
Germanium 6 mcg. * *
Selenium 2 mcg. 100 mcg 2
RDA: recommended daily intake
Earthrise Farms 1982-1988
* No data available
As you can see, as regards the contribution of minerals, Spirulina stands out, above all, as a source of iron. In fact, as Henrikson says, it is the richest food in iron, and contains up to 20 times more than the foods usually indicated as a good source of it (see the table below).
CONTENT OF IRON IN SPIRULINA AND OTHER FOOD
PRODUCT mg. of iron per 100 g.
Ox liver (fried) 5,7
Whole wheat bread 3,2
Black and white beans (cooked) 3,0
Spinach (raw) 2.7
Hamburgers (lean meat, cooked) 2.7
Grapes with seeds (muscat) 2.6
Lamb chops (cooked) 1.8
Soybean curd 1.8 Soy
bean sprouts 1.6
Earthrise Farms 1982-1988b YSK Inst. Corp. Source: US Department of Agriculture.
But in addition, the iron of Spirulina, as indicated by several studies cited by Henrikson, is absorbed two times better than that found in vegetables and in most of the meats.
Essential fatty acids
Spirulina provides interesting amounts of gamalinolenic acid whose deficiency in the modern diet is related to numerous ailments. According to Henrikson (1994), 10 grs. of Spirulina contribute an average of 546 mg. of fatty acids, of which, on average, 225 are linoleic and gamalinoleic. This equals 2 capsules of primrose oil and represents between 8 and 14% of the minimum daily requirements. So that Spirulina can be considered as a good source of essential fatty acids.
Given the breadth of the applications of fatty acids in health I can not dwell here on the matter, we simply say that they are a basic component of all cell membranes and that they intervene in a decisive way for the proper functioning of the following tissues and / or systems: skin and faneras, eyes, brain and nervous system, glands and immune system (the interested reader can consult my article “Fatty acids and health, see bibliography”).
The effects of proven sexual stimulation in pigs, fish and mice fed moderate doses of Spirulina are related to the presence of gamma-linoleic acid. In addition, gamma-linoleic acid is essential to achieve a good delivery and for the development of newborns.
In the toxicological study of the Spirulina algae carried out by Dr. G. Chamorro, in the histological report, an increase in fertility and lactation rates was observed in the female rats, with food supplemented with Spirulina; whereas the males have a greater development of the seminal vesicles, that is to say, of the sexual potency.
Linoleic acid is easily oxidizable, but the natural presence of tocopherol (vitamin E) in Spirulina acts as a natural oxide-reduction protector and ensures its conservation
Essential fatty acid content of Spirulina
Essential Acid mg. for 10 g. % of total
Myristic 1 mg. 0.2%
Palmitic 244 mg. 45.0%
Palmitoleic 33 mg. 5.6%
Heptadecanoic 2 mg. 0.3%
Stearic 8 mg. 1.4%
Oleic 12 mg. 2.2%
Linoleic 97 mg. 17.9%
Gamma-linoleic 135 mg. 24.9%
Other 14 mg. 2.5%
Total 546 mg. 100.0%
Source: Earthrise Farms, 1988
Spirulina is rich in natural pigments, each of which has broad therapeutic properties:
Chlorophyll: Spirulina is one of the best sources of chlorophyll. This pigment that gives the green color to plants is a powerful cleanser and disinfectant at intestinal level, hepato biliary and pulmonary. In addition, it is considered that due to its similarity with hemoglobin, chlorophyll can help (if there is a good supply of iron) to fight anemia. And Spirulina provides chlorophyll and iron at the same time.
Chlorophyll constitutes 1.1% of Spirulina, which represents a very high level.
Carotenoids:Spirulina is a good source of carotenoids. It contains beta carotene, xanthophyllins, cryptoxanthin, equinenoma, zeaxanthin and lutein. Together they represent 0.37% of the total composition of Spirulina.
Modern research has shown that these compounds are powerful antioxidants that protect us from multiple diseases, including cancer. They are essential for eye health.
Beta carotene is a nutrient that is present in many fruits and vegetables, especially those that are yellow, orange or dark green. In addition to its power to cure cancer, proven by numerous studies, both experimental animals, dietary human and clinical cancer patients, beta carotene is one of the natural stimulants of the immune system (Ross Pelton, 1994). For his part, Dr. Atkins (1999) states: “I routinely prescribe beta carotene to all my patients with chronic and acute and chronic infections.” According to the research, doses of beta carotene greater than 30
mg. taken for more than two months produced a significant increase in the function of the immune system. A lack of the nutrient among people with AIDS is striking. One study found that more than 70% of AIDS patients were below the normal range of beta-carotene levels, and another study found a 13-fold reduction of the nutrient in children with AIDS. More on the subject: 180 mg dose. diaries
have helped AIDS patients reverse the depletion of their immune cells. ”
Phycocyanin:It is the main pigment of Spirulina. It is a protein compound and constitutes up to 20% of the total weight of the microalga. Phycocyanin contains magnesium and iron ions, which may have been the precursor of chlorophyll and hemoglobin.
Modern research has shown that it strengthens the immune system and fights cancer.
Natural pigments of Spirulina
Pigment in 10 g. % of total
Phycocyanin (blue) 1,500-2,000 mg. 15-20%
Chlorophyll (green) 115 mg. 1,15%
Carotenoids (orange) 37 mg. 0.37%
Beta-carotene 14 mg. 0.14%
Source: Earthrise, 1988.
SOME SCIENTIFIC STUDIES ON THE BENEFITS OF SPIRULINA
Several studies have shown that Spirulina reduces cholesterol in laboratory rats. Also, human studies conducted in Germany and Japan have shown that it reduces cholesterol.
In a study conducted by the Department of Internal Medicine of Tokai University, the use of Spirulina (4.2 grams per day) generated a 4.5% decrease in cholesterol in 4 weeks. Triglycerides dropped slightly, but LDL (or harmful cholesterol) dropped markedly. In addition, the rate of arteriosclerosis decreased. The consumption of Spirulina was the only change introduced in the diet of these patients. No harmful side effects were observed.
The hypocholesterolemic effect of Spirulina may be due to its richness in carotenoids and fatty acids.
Spirulina also helps to remove fatty deposits in the liver.
Prevention and treatment of cancer
As I said, Spirulina is rich in carotenes and is the richest source of beta carotene known. At this point it is worth noting the fact that carotenoids of natural origin are more potent than synthetic carotenes, as demonstrated by an Israeli study conducted in 1987 on beta carotene: the natural one is better absorbed because it contains an isomer called q-cis that missing in the synthetic.
At the School of Dental Medicine at Harvard University, animal studies were carried out to prevent or treat oral tumors in laboratory mice with excellent results.
Numerous studies on various types of cancer (breast, skin, uterine, lung of esophagus, gastrointestinal, colon, bladder, pancreas, etc.) have shown that regular consumption of carotenoids from carrots can decrease the risk of getting cancer.
A study conducted at the University of New York in Buffalo, found that daily carrot consumption decreased up to 50% the risk of suffering malignancies.
Remember that Spirulina contains, at equal weight, 10 times more beta carotene than carrots and provides a wide range of carotenoids. In addition, the absorption of carotenoids is optimized in the presence of fat in the digestive tract, so that the supply of fatty acids from Spirulina improves the utilization of the carotenoids of said algae. And if that were not enough, Spirulina also provides phycocyanin, which, as I said,
has a carcinogenic action.
Spirulina is an excellent ally to treat colon conditions. This is true for several reasons:
∙It is a highly digestible protein. That is to say, it does not generate toxic or bacterial residues in the intestines nor does it promote irritation of the colon such as milk lactose which, when not digested, produces colic and diarrhea.
∙ Spirulina does not cause allergic reactions like other types of proteins.
∙ Spirulina contributes, by its richness in chlorophyll, to detoxify the colon.
∙ As if that were not enough, regular consumption of Spirulina improves the proliferation of intestinal flora, which as we know optimizes the digestion and absorption of nutrients, protects us from infections and strengthens the immune system.
In his well-documented book on Spirulina, Henrikson cites an interesting study done with laboratory rats and comments:
“The results of feeding the rats with 5% Spirulina for 100 days were as follows: control group]:
1) blind weight gain by 13 percent;
2) increase in the population of lactobacillus by 327 percent; and
3) an increase in the vitamin B1 content of the cecum by 43%. Since Spirulina does not provide vitamin B1, it must be inferred that it increases its absorption “.
This virtue of Spirulina makes it a useful supplement for many conditions in which it is beneficial to strengthen the intestinal flora, such as: chronic intestinal problems and malabsorption syndrome accompanied by infections (as in AIDS); in candidiasis, during and after the course of an
antibiotic treatment, to combat high cholesterol levels, when there are problems of acne or psoriasis, in cases of vaginal infections, in allergic conditions and in various chronic conditions such as arthritis and cancer, etc.
Protection of the kidneys
Studies conducted in Japan showed in experiments with rats that Spirulina reduces the nephrotoxicity of mercury and 3 common drugs: para-aminophenol (analgesic), gentamicin (antibiotic) and cis-dichloro-diamino-platinum (anticancer). In all cases the values of blood urea nitrogen and serum creatinine were measured, two elements that allow the detection of kidney damage.
Feeding the rats with a diet formed in 30% Spirulina spectacular results were obtained: the injection of a high dose of inorganic mercury to rats raised the level of urea nitrogen by 310% and creatinine by 198%. After administering Spirulina the reduction was 209% and 157% respectively. The
results were similar when administering the 3 mentioned drugs.
This nephroprotective role of Spirulina makes it an ally to treat heavy metal poisoning, in which case it can be combined with high doses of vitamin C. It is equally interesting its use in patients with chronic diseases of the kidneys
Phycocyanin and the immune system
Again, Japanese studies have shown, in experiments with laboratory animals, the immunostimulant role of the vegetable pigment contained only in blue-green algae, called phycocyanin:
∙ In mice with liver cancer increases Survival: after 5 weeks 90% of the mice in the phycocyanin group remained alive against only 25% of the control group, at 8 weeks all of the control were dead and 25% of the mice survived of the phycocyanin group.
∙Other studies have shown that phycocyanin increases the activity of lymphocytes, which increases the overall resistance of the body against infectious attacks and degenerative processes.
∙ The recommended dose of phycocyanin to achieve a preventive effect against cancer is 0.25 to 2.5 gr. per day. That is 1,3 gr. on average, which is achieved with a consumption of 10 gr. of Spirulina a day.
If Spirulina is subjected to high temperatures, phycocyanin is destroyed.
Both in animal experiments and in studies with humans, the consumption of Spirulina quickly recovers iron levels, because as we said, not only contains it in important quantities but in easily absorbable form.
In a study with rats fed Spirulina, compared to a supplement (ferrous sulfate) rats treated with Spirulina absorbed 60% more iron than those treated with the supplement.
In a Japanese study with 8 women who followed regimens to maintain low weight and had iron deficiency anemia, 4 gr. to the day of Spirulina after meals. In 30 days their hemoglobin levels had risen to 21% (previously they fluctuated between 10.9 and 13.2%).
In another study, 9 women and 1 man were chosen among people outside the clinic, who presented the general state of pale face, characteristic of anemia without complications. They were administered 20 tablets (10 g.) Of Spirulina after each meal.
On page 72 of the work The Secrets of Spirulinathe blood analysis data of the 9 cases are presented, including the count of red blood cells (R), hemoglobin (Hb) and hematocrit (Ht).
In men, hemoglobin increased from 13.0 million to 15.8 at 30 days. In women, case I rose from 10.6 to 13.0.
Dr. Takeuchi states that the favorable result in these cases is due to the efficacy of Spirulina, which does not happen with iron medications, since Spirulina is a natural food that contains high quality protein, associated with several vitamins and minerals and consequently has no abnormal effects, even when consumed for prolonged periods.
The ingestion of 10 gr. to the day of seaweed Spirulina leads to a rapid recovery in malnutrition of children. This is demonstrated by studies conducted in many countries, such as Mexico, Romania, China, Togo, etc.
Spirulina and AIDS There
are many reasons why patients suffering from AIDS or simply infected with HIV should consume Spirulina:
∙ Researchers from the National Cancer Institute of the United States announced in 1989 that some chemical agents of green algae -Blue had been remarkably active against HIV. These are the sulpholipid portions present in the glycolipids of blue-green algae.
∙ Spirulina strengthens immunity and protects against infections.
∙ Spirulina improves intestinal flora and absorption.
∙Spirulina provides a wide range of nutrients easily assimilated.
∙ It is then useful to combat the syndrome of malabsorption and malnutrition so frequent in patients with AIDS.
It is known that the sensation of hunger is a defense mechanism of the organism and that it is linked to the level of proteins or their derivatives (lipoproteins) in the blood. When hunger rages, a good practice is to take 3 to 5 grams of Spirulina half an hour or an hour before each meal with a glass of water or, in case of forgetfulness, at the time of taking food. The level of lipoproteins goes up and the feeling of hunger disappears. At the same time the body receives the required vitamins and minerals.
On the other hand, thanks to the presence of gamalinoleic acid, the prostaglandin hormones are synthesized that contribute to the mobilization of fat reserves or excess fat in the body to satisfy the caloric needs of the global metabolism.
At the same time, ferredoxin reduces the feeling of fatigue and hunger anxiety is overcome.
Dramatic improvement in diabetics thanks to Spirulina
In a series of clinical trials, Spirulina was prescribed in addition to a proper diet. “Seven tablets (500 mg) were administered three times a day, with a total of 21 tablets.” In the tests, 50 grams of glucose were administered when the stomach was empty. Before the test, in case I the blood sugar level was at 128; at 30 days it dropped to 116 and at 60 days it dropped to 96 (the normal level can be considered less than 100).
In case II the level was at 176, at 30 days it dropped to 122 and at 60 it dropped to 102. In case III before treatment the level was 212, 30 days, then it was 172 and in 60 days it decreased to 180 (data from the comparative table of clinical records).
How can liver health be protected? The question is formulated by Dr. Lijima. The answer is simple: always take enough protein.
70% of the liver is protein and the numerous enzymes that allow it to carry out its chemical functions smoothly are derived from the protein. Approximately 40% of the weight of the liver, even when healthy, is fat, but when the proportion of the fat increases more than 10% it is already considered a fatty liver because there is
insufficient protein. This happens mainly with alcoholics and if in these conditions the liver is not treated, its state will progress to cirrhosis.
In cases of hepatitis, 7 tablets were administered three times a day of Spirulina with a total of 21 tablets daily. No medication was given, apart from the nutritious diet and Spirulina.
Blood tests and liver function tests were made every 15 days; “The results in all cases proved that liver functions improved considerably”.
… In all patients the cholesterol level returned very close to the ideal value of 180-220 mg. by cc. in the blood […]. These results are due to the properties of Spirulina that contains high quality proteins and also numerous natural vitamins that improve patients […]. Some doctors predict that chronic hepatitis
will become a national problem in Japan.
Dr. Nabura Iijima, professor at St. Maryanne University College of Medicine, also agrees on the usefulness of Spirulina “in the prevention and treatment of hepatitis and cirrhosis. ”
As it is known, chlorophyll has the effect of desinflamar the mucous membranes of the stomach and bronchial ducts so it is used in allopathic medicine in the treatment of gastritis, gastric ulcer and bronchitis.
Since Spirulina contains a significant amount of chlorophyll, to prevent inflammation of the mucous membrane of the stomach, it can have a therapeutic effect for these problems without being a medicine and can help to complete the feeding.
The pancreas has two important functions, one is to produce the hormones insulin and glucagon, which regulate the level of sugar in the bloodstream, particularly insulin. The other function is to send to the duodenum 7 classes of enzymes for the digestion of 3 important nutrients: proteins, fats and sugars.
Pancreatitis is difficult to detect when it is due to alcoholism, excess fatty foods or liver stones. When the stones reach to obstruct the pancreatic duct, there is an abnormal and high secretion of pancreatic fluid; the pressure in the pancreas duct increases the secretion of bile and the pancreatic fluid returns to the duct, which generates a self-digestion of tissues of the pancreas, since the trypsin produced by this
organ disintegrates the proteins.
The inflamed pancreas has several symptoms. Nausea, vomiting, a feeling of inflammation in the upper abdomen, or diarrhea may occur.
Diet is crucial in the treatment of pancreatitis, says Dr. Tanaka, from Kyoto Medical College: Spirulina is a well-balanced, high-quality protein, which is a food with a high degree of digestibility. In addition, its fat content is very low with abundant minerals and vitamins, so there is the possibility that it can harmonize the metabolism of nutrients in patients with pancreatitis in both functions of the pancreas: internal and external, operating its functions of secretion in low levels. Since Spirulina contains, in relation to other vegetables, 2 to 3 times more chlorophyll A’-which is an inhibitor of trypsin-,
Dr. Tanaka cites 2 cases he treated.
Case I. Female, 46 years old, 58 kg.
I drank alcohol moderately. The diagnosis was chronic hepatitis. The therapy that was decided was a dietary treatment supplemented with 21 tablets of Spirulina daily and a digestive enzyme medication.
After 5 weeks, the nausea and vomiting disappeared. In 13 weeks he regained his normal weight of 61 kilos.
Case II . Woman of 35 years, 1.70 of height and 59 kg.
His condition began with pains in the back of the body, increasing the pain when he consumed fatty foods or alcohol. In addition to a proper diet, he was given 21 tablets of Spirulina daily.
Progressively the pains disappeared and in 8 weeks the symptoms were eliminated and recovered 1 kg. of weight.
“I use Spirulina to supplement medications in diseases of the eyes” says Yoshito Yamazaki.
Since 1976, Dr. Yamazaki started using Spirulina and has been checking and recording his results with this food and internal and external medications for eye diseases.
The cases included have been cataracts in people of legal age, retinitis caused by diabetes, retinitis, high pressure and hardening of the retinal vessels (angiosclerosis).
Based on this use, he argues that in 90% of 480 cases of cataracts in elderly people, the progress of the disease was stopped and the vision was improved. Good results were also achieved in 320 cases of high pressure and retinal angiosclerosis. Although there are only a small number of cases, we are getting spectacular results, says Dr. Yamazaki, giving 30 tablets of Spirulina daily to patients, with the combination of one or two of the following medications: “adona transamine”, which They are both hemostatic agents and “Jalethin”, which is a moisturizing, electrolytic and nutrient agent.
For cataracts, she prescribes drops for the eyes, used 4 or 5 times a day and usually chooses one of the following: Tachion, Cineraria, Catalin, Phacolysin. In addition to internal medicines such as Tachion, Parotin or Thiola, which prescribed in appropriate doses after meals, along with Spirulina.
The dose of Spirulina was according to the severity of the disease, for example, in light cases, 10 tablets were given after breakfast and lunch, in other cases 10 tablets were given after each meal, ie 30 day.Of the cases treated, Dr. Yamazaki cites some that he considers surprising:
Case I. Woman, 72 years old Right eye with geriatric cataract.
Left eye, adherent leucoma, white dot on the cornea and recurrent glaucoma. On the date of the examination (December 2, 1977), his vision was: right, 0.8 incorrigible. Left, he barely perceives the sensation of light.
After internal and external medications, on April 27, 1978 the treatment was completed with an average of 20 daily tablets of Spirulina. The patient decided to increase the amount to 30 or 40 tablets a day when she felt very ill or very tired. Gradually he improved and now (1980), his vision in the right eye improved to 1.5.
Case II. Woman, worker, 29 years old, diabetic.
It was recommended by the attending physician for Dr. Yamazaki to examine her eyes. The physical examination detected excessive obesity, the level of sugar in the urine 3 times more than normal, negative result of protein in the urine and blood sugar level more than 250.
Dr. Yamazaki treated the eye problems and with the help of the diabetes specialist, he also treated this disease. Since February 1976 he was given 30 tablets of Spirulina daily, which he has continued to take to date. The tests indicated negative urine sugar and the blood sugar returned to normal. Your body has become slender. “When you see this beautiful young woman, you can hardly believe that she is the same patient that I examined the first day of her treatment,” says the doctor.
Dr. Yamazaki, cites another case of “recovery of retinal hemorrhage in a month,” female, 23-year-old student with severe myopia. In the treatment prescribed the prescribed medications for the case, supplementing with 30 tablets of Spirulina daily.
He mentions and explains other cases, indicating that in some, he has recommended taking 20 to 30 tablets of Spirulina as “normal dose” … “but there are examples of patients who continued with this dose for 600 days. In no case was it noted that side effects were reported. We are confident that the dose of Spirulina can be prescribed to take it for a long time with complete confidence. ”
Spirulina is also an ideal product for the future of nutrition, concludes Dr. Yamazaki.
External use of Spirulina
In his already highly publicized work, Henrikson reports numerous studies that demonstrate the antibiotic action (combating bacteria, yeast and fungi) and healing of Spirulina in external use, in the form of ointments or ointments. The traditional use of Spirulina plasters by the kanemba of Chad has also been registered to treat
certain conditions. If you do not have an ointment presentation, you can spray some Spirulina tablets mixed with honey and cover the affected area (apply that plaster every night).
∙ Due to its wide range of naturally occurring and easily absorbed nutrients, regular consumption of Spirulina is useful for those who want a 100% natural multivitamin and multimineral supplement.∙ Indicated for situations that require optimal nutritional levels: athletes, children, pregnancy, periods of great physical or intellectual activity, etc.∙ Due to its high content of amino acids, it is useful for high performance athletes.
∙ In people with malnutrition and cases of intestinal malabsorption.
∙ Due to its contribution of essential fatty acids, it is useful in all the pathologies in which these are indicated: eye problems, nervous tissue problems, skin problems, nervous disorders, cardiovascular problems, alterations of the immune system, problems of the endocrine system.
∙ To fight anemia due to lack of iron.
∙ Because of its richness in chlorophyll it is useful as a disinfectant in the intestines, gallbladder, respiratory system and blood.
∙ Because of its richness in carotenoids and pigments, Spirulina has proven to be very effective in combating cancer and various infections, including HIV / AIDS, also acts as an enhancer of the immune system.
∙ To carry out fasting and purifying treatments.
∙ In detoxification of heavy metals and in the treatment of chronic kidney damage.
∙ In all diseases in which it is recommended to improve the state of the intestinal flora: frequent infections, digestive complaints, skin problems, hepatic toxemia, cancer, arthritis, vaginal infections, allergies, constipation and intestinal diseases, etc.
∙ To reduce cholesterol levels and fatty deposits of the liver.
∙ To help patients with alterations in carbohydrate metabolism (diabetes and hypoglycaemia).
∙ In diabetics.
∙ As invigorating and energizing in downtrodden people or patients of the 3rd. age.
∙ Modulation of aging and cell generation: several authors consider that foods rich in nucleic acids (DNA and RNA) such as Spirulina or Chlorella contribute to modulate aging processes.
∙ In cases of obesity.
∙ As a hepatoprotector in cases of hepatitis, fatty liver, cirrhosis and liver cancer.
∙ In eye problems: cataracts, increased intraocular pressure, in retinitis, retinal hemorrhages, damage of the retina due to diabetes. Spirulina provides lutein, zeaxanthin and other essential carotenoids for eye health.
DOSAGE (Daily Serving)
The consumption of 6 tablets per day of alga Spirulina is normally recommended. But in some conditions higher doses are required, here is a list:
∙ High cholesterol: 4g. daily (8 tablets in 2 doses).
∙ Cancer: 30g / day. 1 tablespoon of Spirulina powder 3 times a day diluted in a glass of carrot juice with beet or other juice.
∙ Gastrointestinal health: 4-8g / day. 3 to 5 tablets of Spirulina, 3 times a day.
∙ Metal poisoning: 30 g / day. 1 tablespoon of Spirulina powder 3 times a day.
∙ Kidney damage due to heavy metals or drugs: 30g / day. 1 tablespoon of Spirulina powder 3 times a day.
∙ For immunosuppressed patients and / or with HIV / AIDS: 30g / day. 1 tablespoon of Spirulina powder 3 times a day.
∙ Anemia: 4-8g / day. 3 to 5 tablets 3 times a day, after meals. In severe cases increase the dose.
∙ Infant malnutrition: 4-8g / day. 3 to 5 tablets 3 times a day.
∙ Obesity: 5g before each meal. Take 10 tablets of Spirulina or 1 tablespoon of Spirulina powder, 1 or ½ hr. before each food. It can be taken at the beginning of eating the food if you forget to take it on time.
∙ Diabetes (damage to the retina): 30g / day. Take 10 tablets or 1 tablespoon of Spirulina powder, 3 times a day or more.
∙ Liver health (hepatitis, fatty liver, cirrhosis): 30g / day. Take 10 tablets or 1 tablespoon, 3 times a day or more.
∙ Pancreatitis: 30g / day. Take 10 tablets or 1 tablespoon, 3 times a day or more.
∙ Eye problems (cataracts, damage to the retina, high intraocular pressure): 30-40g / day. Take 10 tablets or 1 tablespoon of Spirulina powder, 3 or 4 times a day.
Another of the attractions of the Spirulina is its very high margin of safety. Spirulina was consumed for centuries by the cultures of the Valley of Mexico and some African cultures in important quantities. From its rediscovery by Western science, millions of people consume it worldwide in doses ranging from 3 to 20 or more grams without any problem.
In 1980, the United Nations Industrial Development Organization sponsored an animal study. Spirulina represented between 10 and 35% of the diet. No damage of any kind was observed in three generations observed during the study.
No symptoms were observed that could be related to heavy metals, high consumption of nucleic acids, pesticides or bacteria.
A factor that has generated some concern is the high contribution of nucleic acids (DNA and RNA) when consuming Spirulina. This seaweed contains an average of 4% of these acids, a relatively low level compared to Chlorella and other algae and yeasts that reach 6 to 11%. There are those who affirm that a high consumption of nucleic acids can generate elevation of uric acid levels. But according to a study cited by Henrikson, the consumption of 50 gr. to the day of Chlorella (which provide 30 grams of protein) did not produce elevation of uric acid.
The heavy metals present in some Spirulina crops could be a source of concern, especially in third world countries where quality controls are less strict; Make sure that the Spirulina that you consume does not have that problem.
* Aquasolar Spirulina is certified metal free by Laboratorio Labser,