| ###Blue Green Algae Blocks Cancer
Posted on July 7, 2011 by ProfKeith Spirulina is a wonderful natural nutrient that may have benefit for cancer sufferers
Blue-green algae are aquatic plants that manufacture their own food. They grow in abundance on Lake Chad in Nigeria. Though often weeded out, recent studies have found the algae, spirulina, useful in treating cancers and Human Immuno-deficiency Virus (HIV)/Acquired Immune Deficiency Syndrome (AIDS), as well as boosting food production and immune system.
Spirulina are common articles of trade on the streets of Maiduguri, Borno State. Its use from Lake Chad dates as far back as the 9th century Kanem Empire. It is dried into cakes called Dih, which are used to make broths for meals, and also sold in markets. The Spirulina is harvested from small lakes and ponds around Lake Chad.
A study reported in Nutrition and Cancer that was conducted among tobacco chewers in India reported a complete regression of pre-cancerous mouth lesions in 45 per cent of subjects who were given extracts of spirulina for 12 months. This was the first human study using spirulina as a cancer therapy.
[Mathew B, Sankaranarayanan R, Nair PP, Varghese C, Somanathan T, Amma BP, Amma NS, Nair MK. Evaluation of chemoprevention of oral cancer with spirulina fusiformis. Nutrition and Cancer 1995; 24(2):197-202.]
The United Nations World Health Organisation (WHO) in Geneva has confirmed: “Spirulina represents an interesting food for multiple reasons, and it is able to be administered to children without any risk. We at WHO consider it a very suitable food.”
According to a scientific review from Latin America, spirulina has a vast array of beneficial properties. It has been shown to be effective in the treatment of allergies, anemia, cancer, high cholesterol, elevated blood sugar, viral infections, inflammatory conditions, liver damage, immuno -deficiency, cardiovascular diseases, and other conditions.
In fact, more than 100 published scientific references help support the case for the health benefits of spirulina. Some studies demonstrate that spirulina seems to possess anticancer effects and antiviral properties. Also, animal studies show that it is a powerful tonic for the immune system.
Spirulina’s pure protein, which arrives within the context of massive amounts of beta-carotene, chlorophyll, fatty-acid -gamma-linolenic acid (GLA), and other nutrients, is especially helpful to those who are overweight, diabetic, hypoglycemic, or suffering from cancer, arthritis, or other degenerative diseases.
Spirulina contains the most remarkable concentration of nutrients known in any food, plant, grain or herb. Most notably, spirulina is 65 to 71 per cent complete protein, with all essential amino acids in perfect balance. In comparison, beef is only 22 per cent protein. It also has the highest concentration of beta carotene, vitamin B-12, iron and trace minerals and the rare essential fatty acid GLA.
Spirulina is overloaded with unique phyto-nutrients like phycocyanin, polysaccharides and sulphurlipids that not only enhance the immune system, but also reduces the risks of infection, cancer and auto immune diseases.
Spirulina is rich in natural carotenoid antioxidants that promote cellular health and lessen the risk of cancer. It also has cleansing chlorophyll which helps detoxify bodies that are always prone to present pollution.
Both scientific research and the experience of thousands of consumers indicate that Spirulina is an immune regulating food. Small amounts can help balance and stabilise the immune system, freeing up more of our metabolic energy for vitality, healing and assimilation of nutrients. It enhances the body’s cellular communication process and also has the ability to read and repair DNA, like a kind of cellular tune up. This is why individuals taking Spirulina often report they have more energy levels.
If this blue-green algae were cultivated and consumed by millions of people, it would have tremendous benefits, especially for the world’s children and our planet’s future.
Phytochemical analysis indicates that spirulina contains an unusually high amount of protein, between 55 per cent and 77 per cent by dry weight, depending upon the source. It is a complete protein, containing all essential amino acids, though with reduced amounts of methionine, cysteine, and lysine when compared to the proteins of meat, eggs, and milk. It is, however, superior to typical plant protein, such as that from legumes.
Spirulina is rich in GLA, and also provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA).
Spirulina contains vitamin B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), vitamin C, vitamin D, and vitamin E.
The bioavailability of vitamin B12 in Spirulina is in dispute. Several biological essays have been used to test for the presence of vitamin B12. The most popular is the United States Pharmacopeia method using the Lactobacillus leichmannii assay. Studies using this method have shown Spirulina to be a minimal source of bioavailable vitamin B12. However, this assay does not differentiate between true B12 (cobalamin) and similar compounds (corrinoids) that cannot be used in human metabolism.
Cyanotech, a grower of spirulina, claims to have done a more effective assay, which has shown spirulina to be a significant source of cobalamin. However, the assay is not published for scientific review and so the validity of this assay is in doubt. The American Dietetic Association and Dietitians of Canada in their position paper on vegetarian diets state that spirulina cannot be counted on as a reliable source of active vitamin B12.
Tests done on Australian grown spirulina by the Australian Government Analytical Laboratory (AGAL) show Vitamin B12 (cobalamin) levels of 659.1 ug / per100g. A one gram tablet could provide more than three times the recommended daily intake of B12.
Studies indicate that spirulina helps prevent heart damage caused by chemotherapy using Doxorubicin, without interfering with its anti-tumor activity. Spirulina reduces the severity of strokes and improves recovery of movement after a stroke; reverses age-related declines in memory and learning; and prevents and treats hay fever.
Until recently, much spirulina was certified organic. In 2002, the United States Department of Agriculture’s National Organic Standards Board voted to disallow the use of Chilean nitrate.
They granted a three-year window to spirulina producers, which expired in 2006. As a result, leading spirulina manufacturers have stopped labelling their spirulina as organic, citing safety concerns of nitrate alternatives.
말라리아 http://www.clinic-clinic.com/problem/malaria.asp 안경테 http://www.ezday.co.kr/bbs/view_board.htmlq_id_info=489&q_sq_board=1130946&srh[scal]=10&srh[page]=1 알로에미스트http://media.daum.net/cplist/view.htmlcateid=100000&newsid=20110630193408247&cpid=8&fid=20110630204106922&lid=20110630183805896 http://blog.naver.com/mgreen0011/131045165 생활의 지혜 http://blog.naver.com/cdc40/100132185489 |
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