Hawaiian Spirulina

Hawaiian Spirulina

Spirulina, one of the Earth’s first photosynthetic life forms, is the basis of the food chain. Spirulina is one of the cleanest, most naturally sterile foods in nature and a potent source of chlorophyll, iron, vitamin B12, beta-carotene, nucleic acids (RNA/DNA), and is 65% easily digested biologically complete protein (beef is 22% by comparison).

 

Greens+ Spirulina is grown on the environmentally pristine Kona coast of Hawaii. Spirulina absorbs and naturally chelates many minerals and trace elements such as calcium, zinc, phosphorus, magnesium, copper, iodine, sodium, potassium, chromium and selenium. It is a superior source of highly absorbable organic iron and the richest food source of vitamin B12, containing over twice the amount in the equivalent amount of liver.

 

Research indicates that we should consume a wide range of color pigmented foods, and there are a number of enzymatic pigments in Spirulina. There is the green pigment Chlorophyll, the red pigment Porphyrin, the yellow pigment Xanthophyll, the orange pigment Carotene, and the blue pigment Phycocyanin.

 

Phycocyanin is constructed on the porphyrin-pyrrole protein molecule, the basic molecular structure of both chlorophyll and hemoglobin. As it has both magnesium and iron in its molecular ring formation, it may be the origin of life common to both plants and animals.

 

Spirulina also contains beta-carotene, with ten times the concentration found in carrots. Numerous studies indicate that beta-carotene may have the ability to reduce the risk of several types of cancer.

 

Spirulina is high in gamma-linolenic acid (GLA), an essential fatty acid, and the Omega 3 and Omega 6 groups, plus other glycolipids and sulfolipids. Spirulina contains 17% carbohydrates, all as easily assimilated glycosides. It is important to note that 60% of these glycosides are in the form of Rhamnose, a polysaccharide that is easily absorbed and rapidly converted to glycogen. It offers quick energy without raising insulin levels or precipitating hypoglycemia. Greens+ contains 1356 mg per serving of pristine Hawaiian Spirulina.

For more information on the other ingredients in Greens+, click here: Free Greens+ Green Foods Guide

 

• Sautier C., Tremoliers J.: Food value of Spirulina in humans. Ann Nutr Alim 1976

• Utilization of algae as a protein source for humans. J Nutr 1965

• Fox R.D.: Spirulina, the algae to end malnutrition. The Futurist, Feb 1985

• Richmond A.: Spirulina. Micro-algal Biotechnology, Cambridge University

• Schwartz J., et. al.: Prevention of experimental oral cancer by extracts of spirulina-dunaliella algae. Nutrition and Cancer 1995

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