It’s antioxidant, anti-bacterial, antiviral, anticancer, anti-inflammatory, and anti-diabetic effects have been documented in clinical studies.1, 2 It also acts as a prebiotic, encouraging the growth of healthy gut bacteria.
Spirulina may play a significant role in preventing cardiovascular diseases. In a recent human trial, it lowered blood pressure and favorably altered blood lipid levels, particularly triglycerides and low-density lipoprotein (LDL).3 According to double-blind, placebo-controlled research, spirulina can serve as an effective treatment for allergic rhinitis (hay fever), improving symptoms of nasal discharge, sneezing, nasal congestion, and itching.4
Spirulina shows promise as a tonic for the liver. A recent study of 60 people with various liver disorders revealed that it can protect the liver and prevent the progression of hepatitis into cirrhosis.5
A 1989 study put forth by researchers from Zhongkai Agriculture and Technology College in China found in tests that Spirulina significantly reduces the gamma radiation-induced micronucleus frequencies in the bone marrow of affected mice. Bone marrow, of course, is responsible for producing new blood cells and maintaining the lymphatic system. http://www.ncbi.nlm.nih.gov/pubmed/2505406
A 2001 study conducted by researchers from the Medical and Pharmaceutical Academe of Yangzhou University in China found that Spirulina extracts effectively protect against both the damage caused by chemotherapy drugs and the damaging effects of gamma radiation exposure. http://www.ncbi.nlm.nih.gov/pubmed/11749812.
Conclusively, Spirulina offers remarkable radioprotective benefits in addition to its many other health-promoting benefits. Regular consumption of Spirulina not only helps to boost immune function and normalize the systems in the body that regulate and maintain overall health, but the superfood also offers a surefire way to mitigate the damaging effects of harmful radiation. http://www.jpronline.info/article/viewFile/3180/1592
1. Curr Pharm Biotechnol. 2008 Oct;9(5):400-5.
2. J Nutr Sci Vitaminol (Tokyo). 2004;50(2):129-36.
3. J Med Food. 2009 Feb;12(1):15-20.
4. Eur Arch Otorhinolaryngol. 2008 Oct;265(10):1219-23.
5. Lik Sprava. 2000;6:89-93.
Net Wt: 8 OZ (224 grams) POWDER
Why Freeze Drying vs. other less expensive drying methods?
Freeze drying, or Lyophilization is the most common processing method for removing moisture from biopharmaceuticals, and it can increase the stability, temperature tolerance, and shelf life of these products. Although Freeze drying is well established within the industry, it requires expensive equipment that takes up a great deal of space within a production facility. Freeze drying also can take days to complete, and manufacturers that need a powdered product must incorporate a granulation step to the process. In an environment where budgets are tightening, and where time and facility space are at a premium, Freeze drying might be a difficult option for some companies.
Freeze drying removes the water, not the flavor. So freeze dried foods retain virtually all their fresh food taste, vitamins and nutritional content. Weighs less than fresh Freeze dried foods have 98% of their water removed. This significantly reduces the food’s weight, making it easier to handle and less costly to transport.
Once freeze dried, food products have the following benefits:
Appearance – Freeze dried foods maintain their original shape and texture, unlike air dried foods which shrink and shrivel due to high temperature processing. Just add water and in minutes the food rehydrates to its original form.
Taste – Tastes as good as fresh. Freeze drying removes the water, not the flavor. So freeze dried foods retain virtually all their fresh food taste, vitamins and nutritional content.
Weight – Weighs less than fresh. Freeze dried foods have 98% of their water removed. This significantly reduces the food’s weight, making it easier to handle and less costly to transport.
Long Shelf Life – Freeze dried foods can be stored for months or years at room temperature without deterioration or spoilage.
Low Storage Costs – Because it can be stored at room temperature, freeze dried food does not require costly cold or chilled storage facilities, making it much cheaper to store.
Freeze Drying vs. Other Drying Methods: