Is Spirulina a Superfood?

To correctly answer this question, it is vital to understand not only the definition and characteristics of what is known as superfoods but how they compare to a more critical term; “functional food.” 

Functional food is defined as dietary items that provide nutrients and energy that may modulate multiple targeted bodily functions by supporting specific physiological responses. 

A superfood is a food rich in compounds considered beneficial to a person's health containing a very high nutritional density with a meager calorie count. 

A Treasure Trove of Nourishment

Before we get into the fantastic qualities of this nourishing Algae, it is vital to clear up some misconceptions about spirulina being a quality source of B12 and protein. First, while it is true that spirulina is a source of B12, it is known as pseudo-B12. This means that while it has a similar chemical structure to B12, it cannot be used by the human body. 

Next, while spirulina is spoken about as a quality source of protein, it is not a complete source as it contains only some of the nine essential amino acids. But don’t despair; Spirulina still has a treasure trove of high-quality, nourishing compounds supporting its potential as a therapeutic agent. 

According to a review titled Nutritional and therapeutic potential of Spirulina, the following facts were concluded.

• Different Spirulina preparations influence the immune system by increasing the phagocytic activity of macrophages, stimulating the production of antibodies and cytokines, increasing the accumulation of NK cells into tissue, and activating and mobilizing T and B cells. 
• Spirulina has also been shown to regulate lipid and carbohydrate metabolism by exhibiting glucose and lipid profile-correcting activity in experimental animals and diabetic patients. 
• Preparations have been found to be active against several enveloped viruses, including herpes, cytomegalovirus, influenza, and HIV. 
• They may inhibit carcinogenesis due to anti-oxidant properties that protect tissues and reduce the toxicity of the liver, kidney, and testes.

Spirulina likes to grow in hot, alkaline environments. This helps ensure its hygienic status, as no other organism can survive in the polluted waters that Spirulina thrives. Spirulina is, in fact, one of the cleanest, most naturally sterile foods found in nature. Its adaptivity to heat also assures that Spirulina retains its nutritional value when subjected to high temperatures during processing and shelf storage. 

This is unlike many other plant foods that rapidly deteriorate at high temperatures. Spirulina algae are also unusual among algae because it is a "nuclear plant,"; meaning it is on the developmental cusp between plant and animal. It is considered somewhat above plant life because it does not have the complex cellulose membranes characteristic of plant cells nor a well-defined nucleus. This makes it highly digestible compared to other algae, such as chlorella.

Spirulina: A quality source of Omega 3 & 6 Fatty Acids 

The American diet is often very rich in proinflammatory omega-6 fatty acids. According to Mount Sinai Medicine, the average American has been said to consume as much as 25 times more omega-6 to omega-3 fatty acids in their diet. GLA(Gamma Linolenic Acid) is a unique fatty acid structure because it is one of the only Omega-6 fatty acids that supports a healthy inflammation response. Mount Sinai Medicine also stated that the body converts much of the GLA to DGLA(A substance known to support a healthy inflammation response), especially when abundant magnesium, zinc, B3, and B6 are present. A well-known fact is that spirulina is a quality omega-6 fatty acid GLA source, but did you know it is also a source of the omega-3 fatty acids Epa and DHA? Yes, per 10-gram dose of spirulina, you acquire 131mgs of GLA, EPA, and DHA. The fatty acid content can vary greatly depending on the spirulina's source.

According to the Israeli Journal of Agriculture, the fatty acid profile of six commercial products from Turkey and one from China was reviewed. 

• The samples contained 33.68-66.75% saturated fatty acids (SFA) and 28.20-47.78% polyunsaturated fatty acids (n-3 and n-6 PUFA). 
• Spirulina platensis is a rich gamma-linolenic acid (GLA) source, accounting for 4.07-22.51% of the fatty acids. 
• Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in only two samples, where they accounted for 1.79 and 7.70%, and 2.28 and 2.88%, respectively. There was a significant (p<0.05) variation among samples in total SFA, monounsaturated fatty acids (MUFA), PUFA, GLA, total unsaturated fatty acids (UFA), and the ratio of n-3 to n-6 PUFA.” 

Chlorophyll 

Chlorophyll is a compound in plants that gives them a deep, vibrant green color. This is the primary compound that helps in a process called photosynthesis(using sunlight to synthesize foods from carbon dioxide and water). Simply put, the deeper green the vegetable, the more chlorophyll it contains. Two primary types of chlorophyll are found in plants(Chlorophyll A & B), both of which are fat-soluble compounds with highly nourishing and protective properties. When chlorophyll is ingested, it moves throughout the body via molecular groups called micelles, whose purpose is to help the body absorb lipids and fat-soluble nutrients(they also help transport fat-soluble nutrients to the small intestines). 

Chlorophyllin is a compound produced from chlorophyll through a process called saponification. This process takes chlorophyll paste and adds sodium hydroxide to create a saponification reaction (breaking the ester bonds between fatty acids and glycerol, resulting in free fatty acids), adding copper to crystalize, purify, and making sodium formation, thereby creating a sodium-copper chlorophyllin end product. In simple terms, chlorophyllin is the water-soluble version of chlorophyll. In earlier human studies, it was shown that by taking 100mgs of chlorophyllin daily, there was a 55% decrease in DNA damage in individuals with preexisting liver issues.

Other reports have discussed the relationship between eating fresh vegetables (including leafy greens) and those with advanced gastrointestinal issues that chlorophyll may modify specific agents that damage DNA. 

Vitamin K  

Unless you have been living under a rock for the past ten years, it will come as no surprise the vital importance of vitamin K on human health. 

Before we get into the nourishing qualities and sources of the vitamin K family, let’s break this down so we understand all of the vital details of K vitamins 1, 2, and 3. This family of fat-soluble vitamins is implicated in many essential biological processes like Blood clotting(by assisting in the conversion of particular coagulation factors into their mature forms), bone building(activating osteocalcin, a protein that supports the accumulation of calcium in bone and teeth), and possibly reducing calcium deposits in the arteries(activated matrix GLA protein which prevents calcium accumulation in soft tissue). 

Technically, there are three forms of vitamin K, but what we know as K3 has been banned by the FDA due to its potentially toxic effects. It seems that the nourishing qualities are found in K1 and K2. 

Vitamin K1 (phylloquinone) is primarily found in green leafy vegetables, and K2 (Menaquinone) is found mainly in fermented foods, milk, meat, eggs, and cheese and has multiple subtypes; MK-4, MK-6, MK-7, and MK-9. MK-4 is primarily found in aminal fats like egg yolks, lard, and butter. MK-7 is a product of cheese and fermented foods but is mainly found in Natto(a fermented soybean product). Ultimately, K1 and K2 have the same functions and work via the exact mechanisms of action, except that K2 works more efficiently. 

In a randomized controlled study discussing Vitamin K and its association with mortality was stated that those who increased their intake of phylloquinone and Menaquinone had a lower chance of all-mortality compared to individuals who decreased or did not change their intake. 

Carotenoids

Phytonutrients are compounds produced by plants to help them resist external environmental threats. These compounds are believed to have nourishing qualities that may support various human health factors. Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria. There are more than 600 types of carotenoids(some of the most common include alpha and beta carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are researched for their ability to take on antioxidant-like qualities potentially. Carotenoids are classified into two primary groups; Xanthophylls(primarily protect from too much sunlight, contain oxygen, more yellow pigment, and are associated with nourishing the eyes), which closely associate with green leafy vegetables, and Carotenes (have no oxygen and are associated with orange pigment).  

An article published in 2001 discussed the importance of green leafy vegetables(specifically spinach, kale, and purslane)and assessed (based on supporting healthy biological function) the most essential phytonutrients in leafy greens like spinach and kale are the carotenoids lutein, beta carotene, and zeaxanthin.

Spirulina: A Traditional Chinese Medicine (TCM) Perspective

One of the concepts in TCM is the five elements theory that outlines the relationship between the different elements of nature(wood, fire, earth, metal, and water) and the life force, aka Qi, that flows through them. Different colors and seasons are also a part of this equation(Heart/red/summer, spleen and stomach/yellow, lungs/white/fall, kidneys/black/winter). Regarding green foods and the color green, Traditional Chinese Medicine believes this represents springtime(when all plant life begins to flourish)and is related to the wood element. 

The wood element resonates with the liver (The grand architect for our vision of the future and strategic planning), gallbladder (The center of our ability to decide and judge wisely), tendons, nails, eyes, sour flavor, and the emotion of anger. TCM believes the liver's primary functions are to store blood and regulate the movement of Qi(life force)within the body, and it is partnered with the gallbladder. Therefore, focusing on nourishing the liver and gallbladder with foods that support detoxification pathways, like greens, may provide significant benefits. 

From a TCM perspective, spirulina is cooling, increases Yin fluids, builds and enriches the blood, tonifies(Qi, spleen, and kidneys), clears heat, and tonifies Jing. It is also believed to be contraindicated for those who suffer from cold and damp symptoms like mucus and yeast.        

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being. 

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

Summary of important information

• Green food powders are considered a modern food product created by an individual or a wide variety of dried or juiced grasses, vegetables, and seaweeds to bring a quality source of concentrated nourishment for supporting healthy human physiology. 
• Green foods have a tremendous reputation for providing a high level of quality nourishment, like micronutrients and phytocompounds, specifically chlorophyll (The pigment that gives green foods their color).
• When prepared and utilized correctly, they can be a great and easy way to add high-quality nourishment to your daily program.   

Is Spirulina a Superfood?

• To correctly answer this question, it is vital to understand not only the definition and characteristics of what is known as superfoods but how they compare to a more critical term; “functional food.” 
• Please note there are no legal definitions for these terms.
• Functional food is defined as dietary items that provide nutrients and energy that may modulate multiple targeted bodily functions by supporting specific physiological responses.
• For example, fermented dairy products are functional foods that offer essential probiotic bacteria for restoring gut health. 
• A superfood is a food rich in compounds considered beneficial to a person's health containing a very high nutritional density with a meager calorie count.
• While the definition of these terms seems similar, there are intrinsic details that separate them. Therefore, the answer to whether or not greens are superfoods is NO; greens are functional foods. 

• Functional foods are the most intensely researched category, with the intent to understand better how their unique compounds can support well-being by modulating specific mechanisms of action. 

Spirulina: A quality source of Omega 3 & 6 Fatty Acids 

• The American diet is often very rich in proinflammatory omega-6 fatty acids. According to Mount Sinai Medicine, the average American has been said to consume as much as 25 times more omega-6 to omega-3 fatty acids in their diet. 
• GLA(Gamma Linolenic Acid) is a unique fatty acid structure because it is one of the only Omega-6 fatty acids that supports a healthy inflammation response. Mount Sinai Medicine also stated that the body converts much of the GLA to DGLA(A substance known to support a healthy inflammation response), especially when abundant magnesium, zinc, B3, and B6 are present. 
• A well-known fact is that spirulina is a quality omega-6 fatty acid GLA source, but did you know it is also a source of the omega-3 fatty acids Epa and DHA? Yes, per 10-gram dose of spirulina, you acquire 131mgs of GLA, EPA, and DHA. The fatty acid content can vary greatly depending on the spirulina's source.

Chlorophyll 

• Chlorophyll is a compound in plants that gives them deep, vibrant green color. This is the primary compound that helps in a process called photosynthesis(using sunlight to synthesize foods from carbon dioxide and water). Simply put, the deeper green the vegetable, the more chlorophyll it contains. 
• Two primary types of chlorophyll are found in plants (Chlorophyll A & B), both of which are fat-soluble compounds with highly nourishing and protective properties. 
• When chlorophyll is ingested, it moves throughout the body via molecular groups called micelles, whose purpose is to help the body absorb lipids and fat-soluble nutrients (they also help transport fat-soluble nutrients to the small intestines). 
• Chlorophyllin is a compound produced from chlorophyll through a process called saponification.
• This process takes chlorophyll paste and adds sodium hydroxide to create a saponification reaction (breaking the ester bonds between fatty acids and glycerol, resulting in free fatty acids), adding copper to crystalize, purify, and making sodium formation, thereby creating a sodium-copper chlorophyllin end product. 
• In simple terms, chlorophyllin is the water-soluble version of chlorophyll. In earlier human studies, it was shown that by taking 100mgs of chlorophyllin daily, there was a 55% decrease in DNA damage in individuals with preexisting liver issues.
• Other reports have discussed the relationship between eating fresh vegetables(including leafy greens) and those with advanced gastrointestinal issues that chlorophyll may modify specific agents that damage DNA. 

Vitamin K  

• The general term vitamin K describes the family of K vitamins 1, 2, and 3. 
• This family of fat-soluble vitamins is implicated in many essential biological processes like Blood clotting(by assisting in the conversion of particular coagulation factors into their mature forms), bone building(activating osteocalcin, a protein that supports the accumulation of calcium in bone and teeth), and possibly reducing calcium deposits in the arteries(activated matrix GLA protein which prevents calcium accumulation in soft tissue). 
• Technically, there are three forms of vitamin K, but what we know as K3 has been banned by the FDA due to its potentially toxic effects. It seems that the nourishing qualities are found in K1 and K2. 
• Vitamin K1(phylloquinone) is primarily found in green leafy vegetables, and K2 (Menaquinone) is found mainly in fermented foods, milk, meat, eggs, and cheese and has multiple subtypes; MK-4, MK-6, MK-7, and MK-9. 
• MK-4 is primarily found in aminal fats like egg yolks, lard, and butter. 
• MK-7 is a product of cheese and fermented foods but is mainly found in Natto(a fermented soybean product). 
• Ultimately, K1 and K2 have the same functions and work via the exact mechanisms of action, except that K2 works more efficiently. 
• A randomized controlled study discussing Vitamin K and its association with mortality risk stated that those who increased their intake of phylloquinone and Menaquinone had a lower chance of all-mortality compared to individuals who decreased or did not change their intake. 

Carotenoids

• Phytonutrients are compounds produced by plants to help them resist external environmental threats. 
• These compounds are believed to have nourishing qualities that may support a wide range of human health factors. 
• Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria. 

• There are more than 600 types of carotenoids (some of the most common include alpha and beta carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are researched for their ability to take on antioxidant-like qualities potentially. Carotenoids are classified into two primary groups; Xanthophylls(primarily protect from too much sunlight, contain oxygen, more yellow pigment, and are associated with nourishing the eyes), which closely associate with green leafy vegetables, and Carotenes(have no oxygen and are associated with orange pigment).  
• An article published in 2001 discussed the importance of green leafy vegetables(specifically spinach, kale, and purslane)and assessed (based on supporting healthy biological function) the most essential phytonutrients in leafy greens like spinach and kale are the carotenoids lutein, beta carotene, and zeaxanthin. 

Green Foods: A Traditional Chinese Medicine (TCM) Perspective

• One of the concepts in TCM is the five elements theory that outlines the relationship between the different elements of nature(wood, fire, earth, metal, and water) and the life force, aka Qi, that flows through them. 
• Different colors and seasons are also a part of this equation (Heart/red/summer, spleen and stomach/yellow, lungs/white/fall, kidneys/black/winter). Regarding green foods and the color green
• Traditional Chinese Medicine believes this represents springtime(when all plant life begins to flourish)and is related to the wood element. 
• The wood element resonates with the liver (The grand architect for our vision of the future and strategic planning), gallbladder (The center of our ability to decide and judge wisely), tendons, nails, eyes, sour flavor, and the emotion of anger. TCM believes the liver's primary functions are to store blood and regulate the movement of Qi (life force)within the body, and it is partnered with the gallbladder
• From a TCM perspective, spirulina is cooling, increases Yin fluids, builds and enriches the blood, tonifies (Qi, spleen, and kidneys), clears heat, and tonifies Jing. It is also believed to be contraindicated for those who suffer from cold and damp symptoms like mucus and yeast.     

Constituents of Spirulina include:

• Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Manganese, Selenium
• Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate, Choline, Vitamin B12, Vitamin A (RAE), Beta carotene, Vitamin A (IU), Vitamin E, Vitamin K
• Amino Acids: Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Glycine, Proline, Serine
• Fatty Acids: Palmitic acid, Linoleic acid, Alpha-linolenic acid, stearidonic acid (SDA), Eicosapentaenoic acid (EPA), oic Docosahexaenoic acid (DHA), Arachidonic acid (AA)
• Phytochemicals: Chlorophyll, Phycocyanin, Chlorophyll-a, Xanthophyll, Echinenone, Myxoxanthophyll, Canthaxanthin, Diatoxanthin, 3'-hydroxy echinenone, Beta-cryptoxanthin, Oscilla Xanthine, Phycobiliproteins(c-phycocyanin and allophycocyanin)

Suggested Use: 1 tablespoon per day. Add juice, yogurt, or your favorite smoothie.
Mixing Suggestions: To increase flavor and nutritional profile, combine our organic strawberry powder in a smoothie.

Miscellaneous Facts about our organic raw Spirulina Powder

Certifications: Certified USDA Organic.

Ingredients: Raw Spirulina.

Parts Used: Whole, Spirulina.

Botanical Name: Arthrospira Platensis.
Common Name: Spirulina, dihe, tecuitlatl, Blue-Green Algae.
Origin: Grown and dried in China and packaged with care in Florida, USA.