Spirulina Is High In Protein

According to Greenmedinfo, spirulina was considered a superfood and the primary source of protein by the Mayans and Aztecs for thousands of years. That’s because it contains between 65 and 71% all-vegetarian protein, the highest concentration found in any food.

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Spirulina is a microscopic algae that flourishes in warm climates and warm alkaline water. It is available dried and freeze-dried. It’s also available in pill or powder form, or as flakes.

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Spirulina is a complete protein, meaning that it contains all of the essential amino acids as well as 10 other amino acids. This makes spirulina an excellent source of protein for building muscle, bone, strength and endurance, as well as balancing blood sugar and brain chemistry. The protein in spirulina is also four times more easily absorbed by the body than are animal proteins.

In addition to protein, spirulina is the best available source of gamma-linolenic acid (GLA) which is an anti-inflammatory essential fatty acid necessary for a strong immune system as well as nervous system health.

Spirulina thrives in salty alkaline water where toxins cannot survive, so it is a very pure food. And because it provides more than 100 nutrients, it is often described as the most complete food source. Among the many nutrients it provides are iron (as much as red meat), vitamin E, zinc, B vitamins, copper, calcium, sulfur and magnesium. It is also a rich source of vitamin A in the form of the antioxidant beta-carotene.

What are the proven health benefits of spirulina?

Studies have proven that spirulina has many health benefits. Here are just a few of the things spirulina may do:

    Promote stem cell genesis and protects against declines in neural stem cell proliferation
    Provide antiviral properties
    Fight inflammation and arthritis
    Favorably affect lipid profiles, immune variables and antioxidant capacity
    Relieve experimentally induced colitis
    Provide high concentrations of zeaxanthin, an antioxidant that may reduce the risk of cataracts and age-related macular degeneration
    Protect bone marrow cells from radiation
    Improve insulin resistance
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Superfoods

What is a superfood? I believe a superfood is any food that has the following characteristics: High nutritional density and low calories, high fiber, high in omega-3 fatty acids, loads of antioxidants and has to be rich in phytochemicals.

Green superfoods help to regulate metabolism and burn fat. They are also high in minerals and vitamins. Drinking and eating raw green vegetables is the optimum way to receive these nutrients. chlorophyll is a substance that gives plants green color; green superfoods are high in chlorophyll. It increases the amount of hemoglobin and oxygen in the blood. Here are some of my favoirite green superfoods:

My favorite…

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Kale: Kale has been known to be the “new beef” and “queen of greens”. Just one cup of kale has 5 grams of fiber, 40% magnesium, 15% calcium, 36 calories, 180% vitamin A, 200% vitamin C, 1,020% vitamin K. Kale is also a high source of minerals such as iron, sulfur, phosphorus, potassium, copper and manganese. It also has anti-cancer fighting properties such as carotenoids, antioxidants, and flavonoids.

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Broccoli: Broccoli has a strong, positive impact on our body’s detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli.

Just one cup of raw broccoli has an excellent source of immune-supportive vitamin C 135.2%, anti-inflammatory vitamin K 115.5%, and heart-healthy folate 14.3%.

It is a very good source of free-radical-scavenging vitamin A 11.3% (through its concentration of carotenoid phytonutrients), enzyme-activating manganese 9.5% and molybdenum 6%; digestive-health-supporting fiber 9.4%; heart-healthy potassium 8.2% and vitamin B6 8%; and energy-producing vitamin B2 6.4% and phosphorus 6%. It is a good source of energy-producing vitamin B1, vitamin B3, vitamin B5, protein, and iron; bone-healthy magnesium and calcium; and antioxidant-supportive vitamin E and selenium.

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Wheatgrass: Wheatgrass is one of the main vegetables used when detoxifying through juicing. Although bitter, wheatgrass is a powerful healing and detoxifying ingredient that is loaded with chlorophyll, vitamins, minerals, enzymes, biophotons, and amino acids. It gives you the nutrients that accelerate and facilitate detoxification, particularly in your liver. The enzymes and amino acids found in wheatgrass can protect us from carcinogens like no other food or medicine. It strengthens our cells, detoxifies the liver and bloodstream,

The enzymes and amino acids found in wheatgrass can protect us from carcinogens like no other food or medicine. It strengthens our cells, detoxifies the liver and bloodstream, and chemically neutralizes environmental pollutants.

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Blue-Green Algae (BGA): Spirulina, Chlorella and more
The single-celled plants known as blue-green algae (BGA) are sold in health food stores as superior sources of protein, chlorophyll, carotenoid antioxidants, vitamins, minerals and disease-preventive phytonutrients. There are several types of BGAs, the most popular being spirulina and chlorella. These vegetables are watercress, parsley, cilantro, leek, chard, endive, mustard sprouts, spinach, algae and cabbage.

The existing research, while lacking in many regards, suggests that BGAs exert some significant and perhaps unique preventive-health effects, most likely due to their polysaccharides, antioxidants, nucleic acids, and peptides. Preliminary evidence suggests that they have the following benefits:

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  • Spirulina inhibits the infectious power of many viruses—including HIV, flu, mumps, enterovirus, measles, and herpes—probably because a sulfated polysaccharide called calcium spirulan prevents viruses from entering human cells
  • Chlorella helps prevent cancer and the growth of tumors, probably because its glycoproteins enhance the migration of T cells to tumor sites
  • Chlorella binds to toxic heavy metals and dioxin and helps eliminate them from the body
  • Chlorella protects the intestinal lining against peptic ulcers

    Resources:

    http://ahha.org/articles.asp?Id=26
    http://www.squidoo.com/what-is-chlorella-good-for?
    http://www.healingcancernaturally.com/cancer-diet-and-nutrition.html
    http://www.oprah.com/health/Can-a-Plant-Based-Diet-Cure-Cancer

  • Yerba Maté – The Antioxidant Powerhouse Tea

      Yerba Mate (yer-bah mah-tay) has the “strength of coffee, the health benefits of tea, and the euphoria of chocolate” all in one beverage.

    There are many legends surrounding yerba mate, and it’s known to the Argentine Gauchos (cowboys) as their “liquid vegetable”, and to the native forest peoples who have survived periods of drought and famine by drinking yerba mate as the “Drink of the Gods”.

    According to a recent study published in the Comprehensive Reviews in Food Science and Food Safety they found that Yerba maté drinks contained up to 100-fold higher amounts of antioxidants and polyphenols compared to the mainstream non-tea-based drinks, and Guayakí Yerba Maté had the largest antioxidant and polyphenol content among the tea-based drinks.

      Yerba Mate contains 11 polyphenols. Polyphenols are a group of phytochemicals. Phytochemicals are recently-discovered compounds that act as powerful antioxidants and are considered to exhibit anti-cancer effects in mammals by strengthening an organism`s natural defenses and protecting it against cellular destruction (i.e. lycopene in tomatoes, flavonoids in blueberries, and isoflavones in soy).


    The University of Illinois associate professor of food chemical and toxicology Elvira de Mejia stated, “The caffeine derivatives in mate tea not only induced death in human colon cancer cells, they also reduced important markers of inflammation.

    The study suggests that the mate tea compounds not only have potential as anti-cancer agents but may also be effective against other diseases associated with inflammation. Her study was published in Molecular Nutrition & Food Research in latter part of 2011.

    Yerba Mate Is Packed With Nutritional Health Benefits

    • Vitamins: A, C, E, B1, B2, Niacin (B3), B5, B Complex

    • Minerals: Calcium, Manganese, Iron, Selenium, Potassium, Magnesium, Phosphorus, Zinc

    • Additional Compounds: Carotene, Fatty Acids, Chlorophyll, Flavonols, Polyphenols, Inositol, Trace Minerals, Antioxidants, Tannins, Pantothenic Acid and 15 Amino Acids.

    • Theophylline, theobromine, and caffeine

    There are many positive scientific studies on the benefits of yerba mate tea, and as you can see above with all the nutrients it has, it makes sense why it’s known as “The Drink of God’s”.

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    I’m not a big coffee drinker but, occasionally I would have a cup whenever I need a kick in the butt. Well, this past weekend I picked up my Yerba mate and it’s really a pick-me-upper. After my research, I’m even more pleased with the information and all the natural vitamins and minerals in it.

    Resources:
    http://www.patexia.com/feed/compounds-in-mate-tea-induce-death-in-colon-cancer-cells-2306
    http://zeenews.india.com/ayurveda/yerba-mate-brew-bumps-off-colon-cancer-cells_1032.html

    My After Work Cocktail!!

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    My favorite after work cocktail followed up with a shot of freshly squeezed orange juice to chase. I love it but hate the chalky taste it leaves in my mouth. The OJ helps that! Wheatgrass is a powerhouse juice that contains all amino acids, a wide spectrum of minerals, and lots of vitamins, including B12. It is rich in the blood-boosting chlorophyll, and acts to oxygenate and nourish the blood.

    It also contains antioxidants like superoxide disumtase, or SOD, and cytochrome oxidase. These powerhouse antioxidants work to bind up free radicals and release more oxygen into the blood. Oxygen kills cancer and disease. Wheatgrass juice oxygenates the blood, erases disease, boosts health, and is cheap to grow and make

    Chlorophyll Benefits: Eating More Provides Nutritional Benefits to the Body!

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    Chlorophyll: Refers to the phytochemical that gives plants their green color and pigmentation. This chemical is responsible for absorbing solar energy to facilitate photosynthesis, a process in which plants convert energy from sunlight into sugars. You can get chlorophyll from green vegetables or through liquid supplementation purchased from vitamin stores. Chlorophyll provides nutritional benefits to the body and helps keep you healthy.

     

    Benefits of Chlorophyll:

    Healthy Bones:  Important minerals considered essential for keeping your bones healthy include calcium, vitamin D and magnesium.  When you eat green plants, you take in a high concentration of magnesium, because of their chlorophyll content.  According to the Office of Dietary Supplements, chlorophyll contains large amounts of magnesium, helping keep your bones strong. In the body, about 50 percent of magnesium is in the bones, and the remaining 50 percent is distributed in the cells, tissues and organs.

    Vitamin K: Eating green, leafy vegetables affords you a good supply of vitamin K, an important component that your body needs for your blood to clot properly. Vitamin K deficiency can result in excessive bleeding. If you do not eat enough green, leafy vegetables, such as turnip greens and spinach, you can purchase a liquid supplemental form of chlorophyll over the counter.

    Strong Muscles: The magnesium in chlorophyll also helps your muscles contract and relax and remain strong. Not eating chlorophyll deprives you of a huge supply of magnesium, and deficiency can make your muscles weak. MedlinePlus recommends you not overcook green vegetables, which can reduce the amount of natural chlorophyll.

    Blood Pressure:  One of the many benefits chlorophyll provides is maintaining normal blood pressure. The Office of Dietary Supplements reports that people who take chlorophyll, with its large supply of magnesium, have lower blood pressure compared to those who do not. Taking chlorophyll can also help you if you have Raynaud’s phenomenon, a rare disorder that affects the blood vessels in your fingers and toes and results in loss of blood flow to those areas. The magnesium component of chlorophyll appears to help maintain blood flow in these patients.

     

    References:

    Wheatgrass Tip

    Wheat Grass Tip

    Whenever I drink a shot or two of wheatgrass I like to chase it with a lemon or an orange slice. The wheatgrass leaves a chalky taste in my mouth and an orange refreshes my pallet.

    Fiber, Chlorophyll and Antioxidants: Benefits from Green Juicing

    Fiber

    The blended green juice recipe favored by Dr. Oz, also a surgery professor at Columbia University College of Physicians and Surgeons in New York, is chock full of fiber. Fiber aids digestion, prevents constipation, and helps you control your weight because it adds bulk to your diet to make you feel full. Oz’s drink blends the juices of lemon, lime, apple, parsley, ginger root, cucumber, celery and spinach. Drinks made in a juicer do not have the benefit of fiber.

    You should consume 38g fiber if you are a man aged 19 to 50 and 25g fiber if you are a woman of the same age. After age 50, men need 30g fiber and women need 21g according to U.S. Dietary Reference Intakes guidelines.

    Chlorophyll

    Green juice is rich in chlorophyll, which gives greens their color. Chlorophyll helps your body detoxify. For example, it may inhibit absorption of environmental pollutants like dioxin and also help your body excrete them quicker, says K. Morita, lead author for a study published in “Environmental Health Perspectives.”

    Chlorophyll also enhances oxygen transport in your body and is a top nutrient for balancing your body’s pH by helping to reduce acidity. Low-grade acidosis may contribute to fatigue as well as other health concerns, including kidney stones and lower growth hormone levels, which lead to more body fat and loss of lean muscle mass. Author Gillian McKeith includes carrot, celery, cucumber, spinach, fennel, ginger root, parsley and alfalfa sprouts in her version of the drink. Both McKeith’s and Oz’s versions of the green juice have the benefit of chlorophyll.

    Antioxidants

    Green juices are antioxidant-rich beverages, notes Estitta Bushkin and Gary Bushkin in the “Better Nutrition” magazine article, “Anti-Aging with Antioxidants.” Antioxidants protect your cells from damage by free radicals, which are produced when your body breaks down food and caused by exposure to environmental factors like tobacco smoke. Free radicals may have a role in diseases such as cancer and heart disease. Both versions of the juice offer the benefit of antioxidants.