This is dedicated to all human survival modes. Robust health is essential if we want to meet our goals in this life. It is never too late to be wise. It is never too early to revise.
Tuesday, November 8, 2016
SPIRULINA, CHLORELLA AND KLAMATH ALGAE: WHAT ARE THE HEALTH BENEFITS?
Imagine a plant that can nourish your body by providing most of the protein you need to live, help prevent the annoying sniffling and sneezing of allergies, reinforce your immune system, help you control high blood pressure and cholesterol, and even help protect you from cancer. But does such a “super food” exist?
Well, the answer to that is yes; it’s called Spirulina.
Unlike any other plants that you may grow in your back garden, this “miracle” plant (as many call it) is a form of blue-green algae that springs from warm, fresh water bodies.
Spirulina is actually 65% protein and amino acids include the essential fatty acid gamma linolenic acid, which has gotten a lot of attention for its anti-inflammatory properties, especially when taken with other quality Omega-3 supplements, such as Fermented Cod Liver Oil.
Chlorella is another form of algae that is sometimes confused with spirulina. The main difference between Spirulina and Chlorella is that Spirulina is actually thousands of years older and does not possess the hard cell wall that makes Chlorella closer to being a plant than algae.
Chlorella is an excellent way to detoxify your body from mercury (which most people are contaminated with, well, those that have ever had dental fillings, received a vaccine, used certain types of cookware or eaten fish). Spirulina, on the other hand, is unable to remove heavy metals like chlorella does, because it actually lacks a cell membrane.
Also, Chlorella has been proven to be of benefit to those who suffer from degenerative disease.
Today, these nutrient-rich algae are being used around the world to help treat illness and are being seriously discussed as a sustainable source of food with the potential to end world hunger. Unlike most plants, which need to be cultivated and nurtured, Spirulina is a survivor, able to withstand extreme temperature variations and neglect and still thrive.
According to studies, Spirulina is being successfully used to treat a wide variety of ailments, including those who have been poisoned by arsenic-contaminated water.
If you have an autoimmune disease such as Crohn’s disease, chronic fatigue syndrome, Lupus or fibromyalgia, chronic candida yeast can both cause and worsen your symptoms. Spirulina has been shown to encourage and support the growth of healthy bacterial flora in your gut, which can help keep candida overgrowth under control.
Furthermore, spirulina has been shown to help inactivate the human immunodeficiency virus associated with HIV and AIDS. Yes, you’ve read that right!
A clinical study published in found that male subjects who consumed Spirulina for four weeks were able to exercise longer and had changes in their blood that indicated better usage of nutrients compared to a placebo group. Blue green algae may also lower blood cholesterol levels and reduce blood pressure, according to a study published in Nutritional Research and Practice in which 37 subjects with Type 2 diabetes had improved blood lipids and lower blood pressure after taking Spirulina for 12 weeks.
Studies have shown that Chlorella benefits the entire body by supporting healthy hormonal function, good cardiovascular health, helps to negate the effects of chemotherapy and radiation, lowers blood pressure and cholesterol, and aids in the detoxification of our bodies. It also improves your digestion, especially if constipation is a problem.
Chlorella contains protein, vitamins A, B2 and B3, iron, magnesium and zinc. Also, Chlorella contains a good amount of vitamin B1, vitamin B6, and phosphorus. Now you see why Chlorella is ranked one of the top 10 health foods in the world when you look at its’ nutrient density score. In factuality, per Chlorella gram it is way more nutrient dense than other greens including kale, spinach and broccoli.
Chlorella’s high levels of chlorophyll have been shown to protect the body against ultraviolet radiation treatments while removing radioactive particles from the body.
Losing weight is difficult, especially as we age. Chlorella benefits you by helping to regulate hormones, helping with metabolism, improving circulation, and promoting higher levels of energy. It also helps to reduce weight and body fat, and removes stored toxins. To top it off, you also look younger; it naturally increases levels of vitamin A, vitamin C and glutathione in your body, which eliminates free-radicals and protects your cells.
That being said, some may confuse Klamath with Spirulina and Chlorella, just because it’s similar, though a bit different.
Klamath is the most nutrient dense food on the planet, containing glyco-proteins, vitamins, minerals, simple carbohydrates, lipids and biologically active enzymes. Due to the algae’s nutritious soft cell wall, these nutrients are readily available to the body. As the body uses only a small amount of energy to convert this superfood into fuel, consuming Klamath.
Klamath contains amino acids, nucleic acid content, chlorophyll and B-12 vitamins content, mineral content, carbohydrates, lipids, and fatty acids.
It has the nutritional balance to assist the immune system and enhance better brain and emotional functions. Additionally, it has helps your physical well-being, mental clarity, and overcoming allergies.
Memorial Sloan-Kettering Cancer Center states that Klamath can boost your immune system and have natural anti-viral properties, which helps suppress the growth of HIV and other viruses. Consuming Klamath algae also helps relieve fatigue and improve your tolerance of exercise.
Spirulina and Chlorella are cultivated in man-made ponds whereas Klamath is wildcrafted from Upper Klamath Lake, where it grows in a pristine, mineral rich environment that cannot be duplicated synthetically. The difference in energy one receives from these whole foods is similar to the difference between cultivated produce and foraged wild vegetables and fruits.