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    Spirulina

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    inland trust
    Spirulina is a blue-green algae that is 65-71% protein and contains all essential amino acids. It has been harvested since ancient times in Mexico and Africa for consumption. Studies aim to maximize spirulina production by monitoring growth and floatation stages. Spirulina can be cultivated in shallow ponds and yields much more protein per area than soybeans, corn or beef. It provides many nutrients and antioxidants and is consumed as a supplement or added to pet foods.

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    Spirulina

    Uploaded by

    inland trust
    34 views11 pages
    Spirulina is a blue-green algae that is 65-71% protein and contains all essential amino acids. It has been harvested since ancient times in Mexico and Africa for consumption. Studies aim to maximize spirulina production by monitoring growth and floatation stages. Spirulina can be cultivated in shallow ponds and yields much more protein per area than soybeans, corn or beef. It provides many nutrients and antioxidants and is consumed as a supplement or added to pet foods.

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    spirulina

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    Spirulina is a blue-green algae that is 65-71% protein and contains all essential amino acids. It has been harvested since ancient times in Mexico and Africa for consumption. Studies aim to maximize spirulina production by monitoring growth and floatation stages. Spirulina can be cultivated in shallow ponds and yields much more protein per area than soybeans, corn or beef. It provides many nutrients and antioxidants and is consumed as a supplement or added to pet foods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    34 views11 pages

    Spirulina

    Uploaded by

    inland trust
    Spirulina is a blue-green algae that is 65-71% protein and contains all essential amino acids. It has been harvested since ancient times in Mexico and Africa for consumption. Studies aim to maximize spirulina production by monitoring growth and floatation stages. Spirulina can be cultivated in shallow ponds and yields much more protein per area than soybeans, corn or beef. It provides many nutrients and antioxidants and is consumed as a supplement or added to pet foods.

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    Spirulina

    http://www.naturalways.com/spirul1.htm

    By Heather L. Milliken
    What is Spirulina?
     It is a blue-green algae

     One-celled form

     65-71 percent protein

     Contains all essential amino acids

     Spirulina has an 8-10 percent photosynthetic


    conversion rate (land plants have about a 3
    percent conversion rate)
    The First Harvesting Techniques
     Kanembu make Dihé cakes (2)
    Harvesting
     In Mexico, Spirulina was
    found to be harvested and
    dried for consumption up
    until the late 16th century

     The Spanish Conquest led


    to lakes being drained to
    make room for new
    civilization (2)
    Techniques Continued…
     Studies
    have been performed to
    maximize the production of Spirulina.

     Thisis done by monitoring the


    floatation and by determining the
    most productive growth stage. (1)
    The Benefits of Harvesting
    Spirulina

     Spirulina can be cultivated in shallow


    ponds

     Asa result of this, Spirulina can


    double its biomass every 2 to 5 days,
    yields can produce over 20 times
    more protein than soybeans on the
    same area, and 40 times that of corn
    and 400 times that of beef. (2)
    Nutritional Value
     Spirulina is a food source that consists of more than 60%
    protein.
     It has the highest known source of beta carotene. (25
    times more than raw carrots)
     Spirulina has more vitamin B12 than any other known
    source.

     It contains the richest food source of gamma linolenic acid


    (GLA). (GLA is the precursor to body's important hormone
    prostaglandin)
     Spirulina is richest source of chlorophyll.
     Spirulina has a number of natural antioxidants like beta-
    carotene, vitamin E, vitamin B1, B5, & B6, zinc,
    manganese, copper and selenium & amino acid methionine.
    (3)
    The Pink Flamingo
     Some flamingos evolved a filter in its
    beak to specifically eat spirulina.

    http://www.thewildones.org/Animals/flamingo.html
    Forms of Consumption
     Kanembu people use crumbled Dihé
    to mixed with a sauce of tomatoes
    and peppers, and poured over millet,
    beans, fish or meat.

     Ittaken in the pill form as a


    nutritional suppliment

     Spirulina is added to numerous types


    of pet foods.
    The Benefits of Eating Spirulina
     Reduces blood cholestrol

     Spirulina helps to control diabetes

     Helps in kidney detoxification

     Useful in combating malnutrition

     Spirulina is very useful in preventing vitamin A


    deficiency (helps prevent blindness and eye
    disease (4))

     Aids in the prevention of anaemia


    (3)
    References

    1) Kim, S.G., Choi, A., Ahn, C.Y., Park, C.S., Park, Y.H., Oh, H.M.
    (2005). Harvesting of Spirulina platensisby cellular floatation and
    growth stage determination. Letters in Applied Microbiology 40,
    190-194.

    2) http://www.spirulinasource.com/earthfoodch1b.html#beginning

    3) http://www/nbent.com/spirulin1.htm

    4) http://www.spirulinasource.com/earthfoodch8b.html

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