Gourmet Pond Scum?
Re: Are there any sources of “clean” Spirulina that you can recommend? Besides benefiting recovery from cancer, are there any other particular conditions that Spirulina is especially good for?
On-the-scene observation is the only way to know for sure how “clean” or “pure” any product is.
The last bottle of spiral-shaped microalgae I took a chance on was “Earthrise Spirulina Natural Powder.”
According to Adano Ley (Swami Nitty-Gritty) …
“Spirulina as an automated self-propelled kundalini food.”
Phyllis A. Balch & James F. Balch (Prescription for Nutritional Healing, Third Edition, 2000) wrote …
“Spirulina is a microalgae that thrives in hot, sunny climates and in alkaline waters around the world, and produces twenty times as much protein as soybeans growing on an equal-sized area of land.”
According to “Spirulina (dietary supplement),” Wikipedia (last edited Apr. 1, 2019) …
“Spirulina thrives at a pH around 8.5 and above, which will get more alkaline, and a temperature around 30 °C (86 °F). They are autotrophic, meaning that they are able to make their own food, and do not need a living energy or organic carbon source.”
Marshall T. Savage (The Millennial Project: Colonizing the Galaxy in Eight Easy Steps, 1992, 1994) wrote …
“Though spirulina’s preferred habitat is highly alkaline warm lake-water, it will grow in a variety of media, including sea water. Spirulina grows in a coil-shaped group of six to twelve cells, making it relatively large, and consequently easier to harvest than other species which grow as independent cells. Spirulina is an ideal human food — uncannily so. Human dietary needs and the nutrients found in Spirulina could hardly have been more perfectly matched if they had been designed that way on purpose — it makes one wonder.
“It seems a peculiar coincidence that land-dwelling mammals like us should have evolved the capacity to thrive on a diet of one-celled aquatic algae. Spirulina is highly compatible with human digestion because it contains no cellulose (the indigestible part of plants that makes straw and paper). This strain of algae is so primitive that its cell wall is still composed of a ‘mucopolysaccharide,’ which is 85% digestible. This gives spirulina a tremendous advantage over other varieties of phytoplankton since it can be easily assimilated by the body without any necessary preparations. By contrast, many other algae must first be broken down to strip the nutrients out of their indigestible shells.”
According to the same source …
“Protein is the most important nutrient in the human diet, and spirulina is the heavy-weight champion of protein — 65% by weight. Compared to soybeans at 35%, beans at 22%, or alfalfa at 18%, spirulina is something quite remarkable. Virtually all vegetable proteins are deficient in one or more of the eight essential amino acids. For example, wheat, corn, and rice are low in lysine, while soybeans, which are high in lysine, are low in methionine. It is difficult to supply the body with enough protein on a purely vegetable diet.”
According to the same source …
“Spirulina contains all eight essential amino acids in quantities equivalent to meat, milk, or eggs.”
The ideal time to eat spirulina is 7:00-9:00 p.m. (Circulation-Sex Time).
April 20, 2019 @ 4:52 pm Atom
Re: Her stomach is filling with water again from the cancer.
I knew a man with the same condition who had less than a week to live (another example of a medical “voodoo curse”), and I talked his mother into buying a bottle of “raw” (unprocessed) spirulina POWDER.
His waist size returned to normal within two days, doctors called it “spontaneous remission” (the medical ploy for reversing their voodoo curses), and he was up and running and playing tennis within a month.
April 20, 2019 @ 4:55 pm Atom
Re: Taking spirulina at night, when is the best time? And is it ok to add some wheatgrass and chlorella?
Most algae are evening foods, including spirulina and chlorella.
Wheatgrass is a midday food.
April 20, 2019 @ 5:02 pm Atom
According to my friend Joleigh …
“Spirulina tastes like licking the bottom of a fishbowl.”
The obvious reply was …
“How do you know what the bottom of a fishbowl tastes like?”
When I read this to Vibrant Gal, she commented …
“Because you can smell it.”