Please listen to this audio, it will explain the history of spirulina and how it is the best source of B12 and proteins for you.
Would you like to take a natural plant supplement that provides one serving of protein without the saturated fat content of ½ lb of meat, is easily digestible and provides practically all the vitamins and minerals you need daily?
Would you take this supplement knowing that in this same serving you are getting the same amount of phytonutrients found in several servings of broccoli, tomatoes, spinach and carrots?
Spirulina is a blue-green algae containing complete, balanced protein and a wide range of valuable nutrients. Spirulina is approximately 70% easily digestible protein. It contains 18 out of 22 amino acids and all of the essential amino acids, making it a unique vegetarian source of complete protein. Better yet, Spirulina protein is 95% digestible compared to meat sources, which are often difficult for the body to break down. In fact, beef protein is estimated to be only 20% digestible. Spirulina is a wonderful way to consume high quality protein that's easy on the body. It contains enzymes, which naturally assist in the digestion process.
Nutrition Reports International stated in 1976 that… “Spirulina is another resource to be added to the armamentarium to close the world’s protein gap since it has advantages over others, such as the quality of its protein, it’s high yield per area and its previous use as a food for centuries without proven inconvenience”1
The World Health Organization and the 3rd International Congress of Food Sciences and Technology both reviewed and considered Spirulina a uniquely high quality protein 2,3
Spirulina has a PER (protein efficiency ratio) of 87% and a NPU (net protein utilization) of 92% when compared to 100% values for casein (milk protein) 1,4
Has been proven to be highly digestible4
Contains the highest ratio of essential amino acids in a natural, bioavailable form when compared to peas, beans, spinach, soy, whey or egg whites (USDA listings)
Complete digestible proteins assure healthy hair, nails, and skin and muscle strength.
Naturally contains the essential amino acids histidine and tryptophan, which do not have to be added or synthetically derived
Naturally contains the whole group of B vitamins in amounts recommended for optimal nerve and brain function.
Lower than most plants in additional sugars and carbohydrates
Is abundant in a full spectrum of essential fatty acids necessary for building cell membranes including muscle, brain and nerve tissue
Contains high levels of RNA and DNA, supplying important purines and pyrimidines, for regenerating new cells
Contains one of the highest levels of plant phytochemicals such as lutein, zeaxanthin, and alpha carotene researched for their protection of the colon, prostate, eye, macular, breast and lung tissues.6,-14
Important peer reviewed research has shown that a variety of carotenoids found naturally in Spirulina work to protect the body better than beta-carotene alone.9,11,12
Phycocyanin, the blue pigment in blue-green algae, is presently amazing scientists in its profound antioxidant properties shown to improve joint tissue soreness and to protect red blood cells from free radical damage15,16,17
Phycocyanin alone has been shown in peer reviewed studies to enhance immunity, specifically protect nerve tissue, support joint health, and protect the liver from toxicity 17,18,19,20
Contains a special sulfo-lipid that crosses the blood brain barrier to infer special protective functions in the brain
Contains plant sterols found to enhance hormone balance
Has a variety of carotenes, xanthophylls and chlorophyll to infer a cleansing or tonic effect on the body.
Has been considered as a food for man in space and for earthbound populations in the future.21
Only RBC Life Sciences provides certified organic Spirulina with the highest phycocyanin content available
RBC Life Sciences Spirulina is grown in controlled environments assuring no contamination with dangerous metals or other algae species that may be toxic.
References
1. Bujard E, Bracco J, Mauron J, Mottu F, et, al. Composition and Nutritive Value of Blue-Green Algae (Spirulina) and their Possible use in Food Formulations. 3rd International Congress of Food Science and Technology, Washington D.C. Aug. 9-14, 1970.
2. The FAO/WHO/UNICEF Protein Advisory Group Statement No. 4 on Single Cell Protein Jun 5, 1970
3. A Blue-Green Alga as a human food source. Nutrition Reviews 1968, 26;6,182-183.
4. Miller DS. A procedure for determination of NPU using rats body nitrogen technique. Evaluation of Protein Quality. Publication 1100. National Academy of Sciences. Washington 1963.
5. Dam R, Lee S, Fry P, Fox H. Utilization of Algae as a Protein Source for Humans. J Nutrition 1965,86,376-382.
6. Cooper, DA. et al. Dietary Carotenoids and certain cancers, heart disease, and age-related macular degeneration: a review of recent research. Nutrition Rev, July 1999, 57:7, 201-204.
7. Perlman, Mares JA. et al. Serum antioxidants and age-related macular degeneration in a population-based case-control study. Archive of Ophthalmology, Dec 1995, 113:12, 1518-23.
8. Rao, AV. et al. Serum and tissue lycopene and biomarkers of oxidation in prostate cancer patients: a case controlled study. Nutrition and Cancer, 1999 33:2, 159-64.
9. Narisawa T. et al. Inhibitory effects of natural carotenoids, alpha-carotene, beta-carotene, lycopene and lutein, on colonic aberrant crypt foci formation in rats. Cancer Letter, Oct 196, 107:1, 137:42.
10. Park, JS. et al. Dietary lutein from marigold extract inhibits mammary tumor development in mice. Journal of Nutrition, Oct 1998, 128:10, 1650-6.
11. Murakoshi, M. et al. Potent preventative action of alpha-carotene against carcinogenesis: spontaneous liver carcinogenesis and promoting stage of lung and skin carcinogenesis in mice are suppressed more effectively by alpha-carotene than by beta-carotene. Cancer Research, Dec 1992, 52:23, 6583-7..
12. Chew, BP et al. A comparison of the anticancer activities of dietary beta-carotene, canthaxanthin and astaxanthin in mice in vivo. Anticancer Research, May 1999, 19:3,1849-53.
13. Schwartz, J et al. Prevention of experimental oral cancer by extracts of Spirulina-Dunaliella algae. Nutrition and Cancer, 1998, 11:2, 127-34.
14. Xue, KX et al. Comparative studies on genotoxicity and antigenotoxicity of natural and synthetic beta-carotene stereoisomers. Mutat Research, Oct 1998, 418:2-3, 73-8.
15.Remirez D, Gonzalez A, Merino N, Gonzalez R et al, Effect of phycocyanin in zymosan-induced arthritis in mice: Phycocyanin as an antiarthritic compound. Drug Development Research 1999,48 (2), 70-75.
16. Romay C, Ledon N, Gonzalez R. Further studies on anti-inflammatory activity of phycocyanin in some animal models of inflammation. Inflamm Res 1998,47, 334-38.
17. Romay C and Gonzalez R. Phycocyanin is an Antioxidant Protector of Human Erythrocytes Against Lysis by Peroxyl Radicals. Pharmacol 2000, 52;367-368.
18.Vadijara, BB, Nilesh W, Gaikwad W, Madyastha KM. Hepatoprotective Effect of C-Phycocyanin: Protection for Carbon tetrachloride and R-(+)-Pulegone-Mediated Hepatotoxicity in Rats. Biochem and Biophys Res Comm 1998, 249, 428-431.
19.Rimbau V, Camins A, Romay C, Gonzalez R, Pallas M. Protective effects of C-phycocyanin against kainic acid-induced neuronal damage in rat hippocampus. Neuroscience Letters 1999,276,75-78.
20.Ayehunie S, Belay A, Baba T, Ruprecht RM. Inhibition of HIV-1 Replication by an Aqueous Extract of Spirulina platensis (Arthrospira platensis). J of Acquired Immune Deficiency Syndromes and Human Retrovirology 1998,18,1 7-12.
21. Powell, RC, Nevels EM, McDowell ME. Algae feeding in Humans. J of Nutrition 1961,757-12.
Would you like to take a natural plant supplement that provides one serving of protein without the saturated fat content of ½ lb of meat, is easily digestible and provides practically all the vitamins and minerals you need daily?
Would you take this supplement knowing that in this same serving you are getting the same amount of phytonutrients found in several servings of broccoli, tomatoes, spinach and carrots?
Spirulina is a blue-green algae containing complete, balanced protein and a wide range of valuable nutrients. Spirulina is approximately 70% easily digestible protein. It contains 18 out of 22 amino acids and all of the essential amino acids, making it a unique vegetarian source of complete protein. Better yet, Spirulina protein is 95% digestible compared to meat sources, which are often difficult for the body to break down. In fact, beef protein is estimated to be only 20% digestible. Spirulina is a wonderful way to consume high quality protein that's easy on the body. It contains enzymes, which naturally assist in the digestion process.
Nutrition Reports International stated in 1976 that… “Spirulina is another resource to be added to the armamentarium to close the world’s protein gap since it has advantages over others, such as the quality of its protein, it’s high yield per area and its previous use as a food for centuries without proven inconvenience”1
The World Health Organization and the 3rd International Congress of Food Sciences and Technology both reviewed and considered Spirulina a uniquely high quality protein 2,3
Spirulina has a PER (protein efficiency ratio) of 87% and a NPU (net protein utilization) of 92% when compared to 100% values for casein (milk protein) 1,4
Has been proven to be highly digestible4
Contains the highest ratio of essential amino acids in a natural, bioavailable form when compared to peas, beans, spinach, soy, whey or egg whites (USDA listings)
Complete digestible proteins assure healthy hair, nails, and skin and muscle strength.
Naturally contains the essential amino acids histidine and tryptophan, which do not have to be added or synthetically derived
Naturally contains the whole group of B vitamins in amounts recommended for optimal nerve and brain function.
Lower than most plants in additional sugars and carbohydrates
Is abundant in a full spectrum of essential fatty acids necessary for building cell membranes including muscle, brain and nerve tissue
Contains high levels of RNA and DNA, supplying important purines and pyrimidines, for regenerating new cells
Contains one of the highest levels of plant phytochemicals such as lutein, zeaxanthin, and alpha carotene researched for their protection of the colon, prostate, eye, macular, breast and lung tissues.6,-14
Important peer reviewed research has shown that a variety of carotenoids found naturally in Spirulina work to protect the body better than beta-carotene alone.9,11,12
Phycocyanin, the blue pigment in blue-green algae, is presently amazing scientists in its profound antioxidant properties shown to improve joint tissue soreness and to protect red blood cells from free radical damage15,16,17
Phycocyanin alone has been shown in peer reviewed studies to enhance immunity, specifically protect nerve tissue, support joint health, and protect the liver from toxicity 17,18,19,20
Contains a special sulfo-lipid that crosses the blood brain barrier to infer special protective functions in the brain
Contains plant sterols found to enhance hormone balance
Has a variety of carotenes, xanthophylls and chlorophyll to infer a cleansing or tonic effect on the body.
Has been considered as a food for man in space and for earthbound populations in the future.21
Only RBC Life Sciences provides certified organic Spirulina with the highest phycocyanin content available
RBC Life Sciences Spirulina is grown in controlled environments assuring no contamination with dangerous metals or other algae species that may be toxic.
References
1. Bujard E, Bracco J, Mauron J, Mottu F, et, al. Composition and Nutritive Value of Blue-Green Algae (Spirulina) and their Possible use in Food Formulations. 3rd International Congress of Food Science and Technology, Washington D.C. Aug. 9-14, 1970.
2. The FAO/WHO/UNICEF Protein Advisory Group Statement No. 4 on Single Cell Protein Jun 5, 1970
3. A Blue-Green Alga as a human food source. Nutrition Reviews 1968, 26;6,182-183.
4. Miller DS. A procedure for determination of NPU using rats body nitrogen technique. Evaluation of Protein Quality. Publication 1100. National Academy of Sciences. Washington 1963.
5. Dam R, Lee S, Fry P, Fox H. Utilization of Algae as a Protein Source for Humans. J Nutrition 1965,86,376-382.
6. Cooper, DA. et al. Dietary Carotenoids and certain cancers, heart disease, and age-related macular degeneration: a review of recent research. Nutrition Rev, July 1999, 57:7, 201-204.
7. Perlman, Mares JA. et al. Serum antioxidants and age-related macular degeneration in a population-based case-control study. Archive of Ophthalmology, Dec 1995, 113:12, 1518-23.
8. Rao, AV. et al. Serum and tissue lycopene and biomarkers of oxidation in prostate cancer patients: a case controlled study. Nutrition and Cancer, 1999 33:2, 159-64.
9. Narisawa T. et al. Inhibitory effects of natural carotenoids, alpha-carotene, beta-carotene, lycopene and lutein, on colonic aberrant crypt foci formation in rats. Cancer Letter, Oct 196, 107:1, 137:42.
10. Park, JS. et al. Dietary lutein from marigold extract inhibits mammary tumor development in mice. Journal of Nutrition, Oct 1998, 128:10, 1650-6.
11. Murakoshi, M. et al. Potent preventative action of alpha-carotene against carcinogenesis: spontaneous liver carcinogenesis and promoting stage of lung and skin carcinogenesis in mice are suppressed more effectively by alpha-carotene than by beta-carotene. Cancer Research, Dec 1992, 52:23, 6583-7..
12. Chew, BP et al. A comparison of the anticancer activities of dietary beta-carotene, canthaxanthin and astaxanthin in mice in vivo. Anticancer Research, May 1999, 19:3,1849-53.
13. Schwartz, J et al. Prevention of experimental oral cancer by extracts of Spirulina-Dunaliella algae. Nutrition and Cancer, 1998, 11:2, 127-34.
14. Xue, KX et al. Comparative studies on genotoxicity and antigenotoxicity of natural and synthetic beta-carotene stereoisomers. Mutat Research, Oct 1998, 418:2-3, 73-8.
15.Remirez D, Gonzalez A, Merino N, Gonzalez R et al, Effect of phycocyanin in zymosan-induced arthritis in mice: Phycocyanin as an antiarthritic compound. Drug Development Research 1999,48 (2), 70-75.
16. Romay C, Ledon N, Gonzalez R. Further studies on anti-inflammatory activity of phycocyanin in some animal models of inflammation. Inflamm Res 1998,47, 334-38.
17. Romay C and Gonzalez R. Phycocyanin is an Antioxidant Protector of Human Erythrocytes Against Lysis by Peroxyl Radicals. Pharmacol 2000, 52;367-368.
18.Vadijara, BB, Nilesh W, Gaikwad W, Madyastha KM. Hepatoprotective Effect of C-Phycocyanin: Protection for Carbon tetrachloride and R-(+)-Pulegone-Mediated Hepatotoxicity in Rats. Biochem and Biophys Res Comm 1998, 249, 428-431.
19.Rimbau V, Camins A, Romay C, Gonzalez R, Pallas M. Protective effects of C-phycocyanin against kainic acid-induced neuronal damage in rat hippocampus. Neuroscience Letters 1999,276,75-78.
20.Ayehunie S, Belay A, Baba T, Ruprecht RM. Inhibition of HIV-1 Replication by an Aqueous Extract of Spirulina platensis (Arthrospira platensis). J of Acquired Immune Deficiency Syndromes and Human Retrovirology 1998,18,1 7-12.
21. Powell, RC, Nevels EM, McDowell ME. Algae feeding in Humans. J of Nutrition 1961,757-12.