Fostering a Gentler, Healthier and more Compassionate World for all Living Beings

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OTHER POTENTIAL HEALTH BENEFITS

Spirulina is one of the most concentrated natural sources of nutrition known; it contains all the essential amino acids, rich in chlorophyll, beta-carotene and its co-factors, and other natural photochemicals. Spirulina is the only green food rich in GLA essential fatty acid. GLA stimulates growth in some animals and makes skin and hair shiny and soft yet more durable. GLA also acts as an anti-inflammatory, sometimes alleviating symptoms of arthritic conditions. 

Spirulina acts as a functional food, feeding beneficial intestinal flora, especially Lactobacillus and Bifidus. Maintaining a healthy population of these bacteria in the intestine reduces potential problems from opportunistic pathogens like E.coli and Candida albicans. Studies show when Spirulina is added to the diet, beneficial intestinal flora increase. 

CONCLUSION

Based on this preliminary research, scientists hope the use of Spirulina and its extracts may reduce or prevent cancers and viral disease. Bacterial or parasitic infections may be prevented or respond better to treatment and wound healing may improve. Symptoms of anemia, poisoning and immunodeficiency may be alleviated. Scientists in the USA, Japan, China, Russia, India and other countries are studying this remarkable food to unlock its potential. More research is needed to determine its usefulness against AIDS and other killer diseases. However, it is already clear this safe and natural food provides concentrated nutritional support for optimum health and wellness. 

Food Safety Research

Spirulina has a history of use in Chad where locals traditionally consume 9-13 grams per meal, and these meals are from 10 to 60% of the meals. “The attention of the U.N. FAO was attracted by the fact that algae were being consumed by humans. The FAO organized an educational campaign in Chad to encourage consumption of spirulina harvested from natural sources. More than 6000 meals were distributed under the supervision of the FAO and the campaign was crowned as a success. The program was suspended due to the outbreak of war.” 

Another report stated “dih* (spirulina sauce) was served at the school canteen. One must admit the introduction of this product in the young people’s food gave no problem in this region where the majority were kanembou. But equally at Fort Lamy (now Ndjemena) we noted the product was accepted by other people.” 

Spirulina was given to malnourished children and adults in clinical studies beginning in the early 1970s. Since the late 1970s, millions of people in the developed countries have used it as a health food supplement, taking 3 to 20 grams a day. Rarely are there any reports of allergies or sensitivities. In the 1970s, spirulina underwent extensive safety studies with animals and fish. Independent feeding tests in France, Mexico and Japan showed no undesirable results and no toxic side effects on humans, rats, pigs, chickens, fish and oysters. Many independent rat feeding trials were conducted in Japan and no negative effects at all were found for acute or chronic toxicity or reproduction.

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