Spirulina is a microscopic freshwater plant composed of transparent
bubble-thin cells stacked end-to-end forming a helical spiral
filament. Spirulina thrives in warm, alkaline, fresh-water bodies and
because of this unique growing environment, it is one of the cleanest,
most naturally sterile foods found in nature.
It contains more absorbable organic iron than any other whole-food,
with 58 times the iron of raw spinach and 28 times that of raw beef
liver. It is the richest source of natural antioxidants of any
whole-food source, containing every natural known antioxidant. It is
composed of 60% protein, containing all the essential amino acids, and
is also extremely rich in vitamin B-12.
It is a rich source of chlorophyll and beta-carotene, containing more
beta-carotene than any other whole food. This is important because
beta-carotene opens the membrane communication channels of cancerous
and pre-cancerous cells, allowing the body to signal the cancerous
cells to stop dividing. Therefore, foods rich in beta-carotene may not
only be able to prevent but also reverse cancers. Anyone with cancer
or with a high risk of getting cancer should seriously consider
including large quantities of beta-carotene-rich foods in their diet.
Spirulina also contains more Gamma Linolenic Acid (GLA) than any other
whole-food source. GLA helps lower blood cholesterol and high blood
pressure and eases such conditions as premenstrual pain, eczema and
other skin conditions. GLA is useful in the treatment of arthritis.
Because Spirulina is capable of fulfilling the body's nutritional and
biochemical needs, it satisfies hunger rapidly, and is a highly
effective appetite supressant.
Spirulina has been eaten by many cultures throughout history, notably
the Aztecs and Mayans, who used it as a central part of their diet.