Spirulina (also known as Arthrospira) is a primitive organism that originated approximately 3.5 billion years ago.
It is the richest whole-food source nature has to offer.
Spirulina’s most important feature – in particularly to those suffering from malnutrition – is that it contains unusually high amounts of protein, between 60 and 70 percent. In addition, Its composition of amino acids is well balanced; It contains high amounts of polyunsaturated fatty acids (PUFAs); It is also a rich source of minerals, containing – among others – high quantities of potassium, calcium and iron;
And it contains vitamins B1, B2, B3, B6, B9, B12, vitamin D, and vitamin E.
Another very important characteristic of Spirulina is that due to the absence of cellulose in its cell walls, it is easily digested and assimilated by the human body.
Spirulina has proven results in battling malnutrition and malnutrition-related diseases:
It promotes children’s physical and cognitive development;
promotes the metabolism of carbohydrates, fats and protein and the reproduction of skin, muscle and mucosa that are especially important for those recovering from malnutrition;
is extremely helpful in treating eye problems and blindness caused by Vitamin A deficiency;
eliminates iron anemia;
is the only food source (except mother’s milk) that contains substantial GLA, an essential fatty acid that is needed to regulate the hormone system;
restores beneficial intestinal flora;
possesses anti-viral properties and has an overall positive effect on the immune system.
The effects of Spirulina are remarkably fast.
Just to give you an example, children that participated in a clinical feeding study in Farende, Togo, were brought by their mothers from the surrounding countryside and given one tablespoon of Spirulina a day (mixed with water). Within a week – just a week – they began to gain weight and show signs of health improvement.