SPIRULINA

Spirulina may be the superstar of the world's food supply. These tiny, blue-green algae are one of nature's original foods. It is high in protein, vitamins, minerals and essential fatty acids.

Spirulina is a complete protein. That is, it can supply all twenty-one amino acids, including the essential amino acids (those we cannot manufacture in our bodies). Even though Spirulina is a plant, the cell walls are mostly protein (not cellulose, as in land plants), which means it is easily digestible. Spirulina can be compared to dried eggs, considered to be the most usable of all protein food. Eggs have an NPU (Net Protein Utilization) of 94 percent, because the essential amino acid portion of the egg is very close to that of the human body. Because the NPU of Spirulina is very similar to that of eggs, Spirulina has been used in the treatment of protein-deficiency diseases.

Spirulina also contains the entire B-complex, although it is strongest in vitamins B1, B2, B3 and B12, with only traces of the rest of the B-complex family. One tablespoon provides the body with a useful amount of vitamin B12 and chlorophyll.

Spirulina is rich in minerals, including iron, phosphorus, zinc, potassium, magnesium, selenium and chromium. It is also a prime source of calcium, since it contains about twenty-six times the amount of calcium found in milk.

Spirulina can be used as a quick protein supply. Many athletes use it for an energy boost before
sports. It is also ideal for backpackers as a source of nourishment. Spirulina's use as a dietary aid
relates to its phenylalanine content. Phenylalanine is an amino acid that scientists believe can act
on the appetite center of the brain to relieve hunger pangs. It has been used as an appetite
suppressant. And should be incorporated in most diets along with alkaline foods.