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Organic Spirulina Benefits

SPIRULINA is a single-celled microorganism that closely resembles a bacterium. Its spiral-shaped filaments are rich in plant pigments such as chlorophyll, phycocyanin and beta-carotene. Spirulina turns the lakes and ponds where it grows a dark-blue green.

Harvesting your own spirulina is not advisable as coastal and aquatic colonies of the algae may be contaminated with industrial waste or sewage. Cultivation of organic spirulina involves locations away from industrial pollution (for example, a remote hamlet), where there is no contamination. There should also be no other agricultural activity in the area (to avoid contamination with pesticides, herbicides and fertilisers).

Spirulina has been used medicinally in China for thousands of years. Organic spirulina has the highest protein content compared to other natural food. Apart from that, it is also an excellent source of iron, calcium, magnesium, and a range of vitamin Bs. Organic spirulina contains the highest amount of chlorophyll, carotenoids and phycocyanin and has virtually no cholesterol. These phyto-nutrients act as natural antioxidants to neutralise free radicals.

Those who can benefit from supplementation with organic spirulina include:

Children who don’t eat vegetables and fruits

Many parents do face problems persuading their kids to eat enough greens and fruits. However, these food groups may not fare very well among the young ones, and nutrient deficiencies may occur.

Students who live away from home, and busy working people

These people may lack certain nutrients as they often skip meals and opt for fast food that are high in calories but not necessarily high in important nutrients. Organic spirulina, which has a good nutrient profile, may help replenish and prevent malnutrition.

The elderly

The elderly may not be able to obtain essential nutrients from the diet due to poor dentition and digestive health, diseases and medication that affect the digestion, absorption and utilisation of nutrients. Spirulina has no cellulose in its cell walls, and thus can be easily digested, absorbed and used by the body. It is also good for enhancing the immune system.

Weight-watchers

Spirulina is an ideal supplement for those who are weight-sensitive. Spirulina is low in fat, low in calories and contains practically no cholesterol, making it suitable for weight-control. Many people use spirulina as part of their detox programme as the pigment chlorophyll helps in detoxification.

Many health professionals also advocate the use of spirulina during juicing (sprinkled into fruit juices and broths), which gives better outcomes. Apart from that, the bioavailability of iron in organic spirulina is important to dieters who are on low calorie diets and prone to iron deficiency

Choosing the right spirulina product is important as inferior grades may not provide the outcome that we desire. Besides looking at nutrient content, organic spirulina should be certified by regulatory bodies and the cultivation facilities should also be certified.

Quinoa Nutrition Facts

One of the latest superfoods to be touted by celebrity trainers and the like is quinoa. What makes “keen-wah” so nutritious? We’ve got the scoop on quinoa nutrition facts. Most people who have heard of quinoa think it’s a grain, and judging by how it’s pronounced, some assume it’s from the Orient. But technically, quinoa is a seed, not a grain and it’s grown high in the Andes Mountains of South America. Quinoa plants have been cultivated at altitudes of well over 10,000 feet and have been considered a superfood for at least a few millennia — in fact, the Incas cherished it as a superfood of their own. Here in the U.S., quinoa has been discovered as a nutritious asset and enjoyed culinary popularity within only the last few years. Here’s why… Eat one cup of quinoa (a single serving size), and you’ll consume:

220 calories (70 percent carbs, 15 percent fat, 15 percent protein)
40 grams of carbohydrates (13 percent daily value)
8 grams of protein (16 percent of daily value)
3.5 grams of fat (5 percent daily value with no saturated fat)
A glycemic load (blood sugar spike) of only 18 out of 250
5 grams of fiber (20 percent of daily value)
20 percent of daily value of folate (various forms of Vitamin B)
30 percent of magnesium daily value (beneficial for people with migraine headaches); 28 percent daily value of phosphorous; iron (15 percent); copper (18 percent); and manganese (almost 60 percent)

Quinoa is stocked with life-sustaining nutrients all across the board, including all eight essential amino acids. There are other highly beneficial compounds, vitamins and minerals in this food that the Incas reverently called “chisaya mama“ (mother of all grains). Vegetarians would do well to incorporate quinoa into their diet often. It’s difficult for vegetarians to get all eight essential amino acids and an adequate source of protein from one food source. Usually, vegetarians and vegans need to combine foods like beans and rice to acquire all the essential amino acids, the building blocks of protein. Those with gluten sensitivities or wheat allergies can rejoice in eating quinoa as it contains no gluten or wheat. (Spanish conquistadors during the South American conquest suppressed quinoa production, as it was associated with what the Spaniards perceived as non-Christian, indigenous, ceremonial backwardness. Thus, wheat was cultivated in the Andes region.) Quinoa cooks very easily, in about 15 minutes. Like cooking rice in a stove top pot, you’ll want almost 2 cups of water per one part quinoa but be careful not to pour too much water in the pot, otherwise it will take even longer. Cook quinoa at a high setting until it starts boiling and then cover and simmer for about 12-15 minutes. When you see the ring-shaped sprouts popping out, you’ll know the quinoa is almost ready. Stir the quinoa so all the water gets absorbed. Quinoa by itself tastes rather bland. Add some coconut or olive oil or ghee butter (clarified butter) to add flavor and consistency. Add any spices or herbs you like and perhaps some crushed almonds or walnuts. In the last two minutes before it’s ready to serve, toss a handful of spinach and stir until the spinach withers a little bit but not too much. Enjoy this food that the Incas valued as much as gold.