The Nutritional Benefits Of Spirulina

The Nutritional Benefits of Spirulina

Jan 7, 2011 | By Ashley Tyson

Spirulina is a simple, one-celled form of algae that lives in warm, alkaline, fresh-water bodies, Jack Challem says in the book "Spirulina." It's name derives from its helix or spiral physical configuration. This algae is noted for its ability to synthesize high-quality concentrated food more efficiently than other algae, and it has several health benefits.

High Protein

Spirulina is an excellent source of protein, specifically biliprotein, which is predigested by the algae. Sixty-five to 71 percent of the algae is a complete protein -- consisting of eight of the nine essential amino acids -- whereas beef only has 22 percent, Challem adds. It is particularly beneficial for those with health problems affiliated with excessive animal protein, such as obesity, diabetes and hypoglycemia, Paul Pitchford says in "Healing with Whole Foods." Pitchford recommends eating 10 g to 15 g of spirulina a day to get an adequate protein amount and lower cravings for animal-derived protein.

Mucopolysaccharides

Mucopolysaccharides, or MPs, comprise the cell wall of spirulina. These complex sugars interlace with amino acids, simple sugars and protein, making spirulina completely digestible, unlike other plant sources whose walls comprise indigestible cellulose, according to Pitchford. MPs help to strengthen body tissues, particularly connective tissues, and encourage elasticity and resilience. These compounds are also highly anti-inflammatory and are beneficial for arthritis sufferers. Nonetheless, further research is necessary.

Blood Building Properties

Spirulina may help to alleviate anemia by increasing hemoglobin and improving blood quality, according to David Wolfe in his book "Superfoods." This is due to spirulina containing as much iron as red meat and a high concentration of chlorophyll -- a known blood builder. Wolfe says that the brilliant blue polypeptide phycocyanin present in spirulina helps to induce stem cell production in bone marrow. Phycocyanin may also stimulate the creation of blood.