Supplement Table (serving based on 6 x 500mg tablet = 3g)
Calories
10g
Total Carbohydrates
0.5g
Total Fat
0g
Protein
2g
Vitamin A (100% Beta Carotene)
8mg
Vitamin B-1 (Thiamine HCL)
0.1mg
Vitamin B-2 (Riboflavin)
0.1mg
Vitamin B-12
6mcg
Iron
3mcg
Gamma Linolenic Acid (GLA)
30mg
Chlorophyll
23mg
Our Spirulina are imported from manufacturer in USA and contains no:
Sugar
Preservatives
Starch
Salt
Yeast
Corn
Wheat
Soy
Egg
Milk
Artificial colours
Binders and other additives
WHY EAT SPIRUILNA?
Spirulina is an excellent alkaline-based natural whole food cultivated in enclosed ponds with clean fresh water approved by USFDA.
It is cultivated at a highly alkaline pH level of 9 to 11 with pH10 as an average.
As Spirulina cannot survive past pH12, this is the optimum alkaline level one can get.
Spirulina is convenient and highly recommended to replace the alkaline minerals our bodies need.
WHAT IS PH LEVEL?
Technically speaking, pH stands for the Power of Hydrogen. Broken down to the simplest form, our bodies are composed of carbon, oxygen and hydrogen.
The pH measures the action of hydrogen and the balance of acidity and alkalinity in the living system.
When testing pH, the result is a number from 0 to 14. Neutral is 7. Lower numbers represent an acidic condition. Higher number represents an alkaline condition.
Our bodies are alkaline by design but acid by function.
All of the cells that make up the body are slightly alkaline and must stay that way to remain healthy and alive. The optimum range of pH is from 7.2 to 7.6, slightly alkaline.
Why is Hydrogen important to our body?
Hydrogen is the smallest Critical Element and is capable of passing through the cell wall. In order for our cells to function they must communicate with each other through electrons but electrons can not move in the body without hydrogen.
Cells must have oxygen but oxygen does not work without hydrogen.
Cells cannot multiply or grow without hydrogen.
The very fabric of our being, our DNA, is held together by Hydrogen bonds.
Hydrogen is literally the fuel of life.
When we are born we have plenty of Hydrogen. As we age, our Hydrogen pool becomes depleted.
What is so special about Spirulina?
* Phycocyanin and Chlorophyll *
The blue-green enzyme pigments found in Spirulina help to detoxify your blood and all your organs. These enzymes promote proper digestion, assimilation, normal elimination and fortifies the immune system.
* Amino-Acids *
Spirulina contains all eight essential amino-acids (a complete protein) and eleven non-essentials that include phenylalanine and tryosine which scientists believe acts directly on the appetite centre of your brain and help to satisfy hunger naturally.
* Beta Carotene *
The highest non-toxic source of pro-vitamin A, occurs organically in blue-green algae (Spirulina). Medical research has shown that Beta Carotene unique to Spirulina inhibits tumours, cancerous cells and is considered the single most important nutrient in stimulating and protecting the immune system.
* Rare Carbohydrates *
Cyanophycean, a rare starch occurring in blue-green alga, is identical in composition to glycogen, which is readily absorbed into your blood and promotes normal sugar levels as well as lasting energy and endurance.
* GLA (Gamma Linoleic/Linolenic Acids) *
GLA is also known as OMEGA 3 or OMEGA 6. These are essential fatty acids not found in most foods or supplements. GLA acts as a fuel regulator that moderates calories and balances the body fat. According to research, GLA is known to normalize cholesterol and high blood pressure. It also helps conditions of heart diseases, arthritis, obesity and pre-menstrual stress.
These are rare essential plus a broad spectrum of multi-vitamins (highest known B12), chelated multi-minerals and other important nutrients, inherent in Spirulina provides nutritional insurance against any shortages in your daily diet.
Scientists and doctors have reported that besides the great nutritional value, Spirulina also contains phycocyanin, a phytonutrient that gives spirulina its dark blue-green colour (phycocyanin is blue and chlorophyll is green).
Phycocyanin has been shown in animal studies to stimulate the production of red blood cells. Spirulina contains a soft cell wall composed of proteins and complex sugars that can be easily digested.
For more information on other health benefits, please click below health library link for reference:
Some 3.5 billion years ago, blue-green alga is already the foundation of life on earth, which formed the base of our food chain, as phytoplankton.
As the “Earth’s First Food”, it is the direct result of photosynthesis, the process by which green plants utilize sunlight and transform carbon dioxide and water into oxygen, food and energy.
There are around 30,000 species of alga and 10 to 20 species of blue-green alga with considerable differences among the different species.
AFA (Aphanizomenon Flos-Aquae) is cultivated in the wild and grows naturally in shallow equatorial lakes such as in the Rift Valley in East Africa and in Mexico. It is normally found in volcanic areas as it thrives on high soda conditions.
Spirulina, on the other hand, is a spiral shaped microscopic blue-green vegetable alga that consists over 70 synergistic nutrients. Spirulina is the preferred species as it is cultivated in a controlled environment without toxic chemicals as an environmentally safe whole food supplement.
As a vegetable plankton, Spirulina generates more oxygen than any other plant, and has been nature's own secret formula for rejuvenation since the dawn of time.
Spirulina has long been a staple food for Mexicans going back to Aztec civilization. Spirulina is also an important food for people in Eastern and Central Africa.
Today, commercial algae farms cultivate Spirulina for millions of people in over 70 countries. The United States is the world’s largest producer of Spirulina, followed by Thailand, India, and China.
Chronology of Spirulina
1927
A German algae scientist, Dr Darwin, first discovered the existence of spiral-shaped algae and named it "Spirulina".
1962
Dr Clement from France discovered the existence of Spirulina in Lake Chad, Africa.
1973
The discovery of Spirulina was officially announced in the International Protein of Micro-organisms Conference.
1974
The Food and Agricultural Organization (FAO) conference declared Spirulina ‘The Best Food for Tomorrow’.
1981
Spirulina was recognized by the Food and Drug Administration (FDA) in the United States as an excellent nutrient supplement.
1983
Spirulina won ‘The Best Natural Food’ Award in West Germany’s International Food Expo.
