Micro-algae, which is highly nutritious and an excellent source of protein, chlorophyll, vitamins and minerals and amino acids. It has 26 times the calcium of milk, contains phosphorus, B12, RNA and DNA, and easily digested. It is a safe food with no side effects. It would be good for survival purposes as it is easy to store. Has sometimes been called “Manna of the future.” It has been tested in Japan and Europe and found to benefit people who suffer from many ailments including: anemia, cataracts, diabetes, gastrointestinal disorders, glaucoma, hepatitis, physical imbalances, aids weight loss.
Blue-green micro algae, and its cousins Spirulina and Chlorella, grow on inland waters throughout the world – visible as greenish scum on still lakes and ponds. The Aztecs of Mexico ate it as a staple food, dried and spread on tortillas. Africans of the Sahara region also use dried spirulina with grains and vegetables.
These algae are high in protein, carotenoids and minerals. Beware, however, of claims that they can provide vitamin B12 in vegetarian diets. Nevertheless, the high mineral and protein content of the various algae make them an excellent superfood, a good supplement to the diet and a useful product for the treatment of a variety of health problems.
Of the three main types of algae, spirulina is said to be the easiest to digest and absorb, because its cell walls are composed of mucopolysaccharides rather than indigestible cellulose. Chlorella needs special processing to improve digestibility of a tough outer cell wall, but it is valued for its ability to bind with heavy metals and carry them out of the body.
Today, spirulina is consumed as a health food and nutritional supplement. It is a highly concentrated source of protein, vitamins and minerals but its price is commensurately high. It contains high quantities of bioavailable iron and all minerals generally. The drawback of spirulina supplements is that you have to consume 10 or more grams daily to get a reasonable amount of nutrients. Ten grams is only two teaspoonfuls, which makes spirulina a very concentrated food source.
Spirulina is an exceptionally potent nutrient substance that has shown strong activity in many areas. It is the source of one of the most easily digestible forms of protein; it is 85 percent protein, compared with 20 percent in beef. It contains all the essential amino acids and most of the nonessential ones. In addition, it is extremely high in vitamins and minerals.
Spirulina has been found to be hepatoprotective and antihepatotoxic in several in vivo studies, protecting the liver against CCl4 – induced hepatoxicity. Spirulina also contains phycocyanin, a blue-pigment biliprotein that has been shown in scientific studies to inhibit formation of cancer cell colonies.
Preparation and Dosage: 1-2 tsp. (5-10ml) powdered Spirulina per day, more for chronic or acute disease. Suggested minimum dosage for hepatitis is 4 tsp (20ml) per day. Consume as much as desire; it may be used as the primary protein source in the diet.