“For WHO, Spirulina represents an interesting food for multiple reasons, rich in iron and protein, and is able to be administered to children without any risk. We at WHO consider it a very suitable food” – United Nations World Health Organization (WHO), Geneva, Switzerland June 8, 1993
Spirulina is considered a food, but usually in a freeze-dried form, with many uses for preventing diseases and for maintaining good health. It contains a high supply of nutrients like protein, iron, vitamins A, K, and B Complex and well as a generous supply of carotenoids with antioxidant properties like beta carotene and yellow xanthophylls.
Some of the health benefits of spirulina include:
Ten mixed carotenoids make spirulina the richest beta carotene food. These carotenoids work together to increase antioxidant protection. Its beta carotene is ten times more concentrated than carrots. This helps with healthy eyes and vision, and many (including me) consider it the ideal anti-aging food.
Spirulina was awarded a patent in Russia in 1994 as a medical food to reduce allergic reactions from radiation sickness. Its unique combination of phytonutrients – chlorophyll, phycocyanin and polysaccharides – help cleanse our bodies of toxic chemicals.
It’s clear to me and to the United Nations that the health benefits of spirulina are many. It supports cardiovascular function and healthy cholesterol, improves gastrointestinal and digestive health, reduces cancer risks through its antioxidant protection, and improves natural cleansing and detoxification.
Most spirulina is grown in laboratories. That’s the best way to ensure it is pure, as pollution has contaminated many natural sources of spirulina. It is commercially available in tablet or powder form. I take organic spirulina in powder form mixed with water, in a greens drink or sprinkled on salad.
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