SPIRULINA, A TREASURE IN BAD TASTE

Unless you live on another planet, no way to escape the spirulina. Athletes consume spirulina galore. Explanation of a phenomenon.

Spirulina has bad taste

The taste of spirulina is amazing, if not infected. His appearance is also not very appetizing. moisturized, it tends to aggregate into a paste and bright green.Dry, it shall, of course, a pretty blue-green, but not very friendly when it comes to taste. Add to that a rather pervasive sour smell and it would be quite surprised that the water you come to the mouth.

Spirulina is a protein concentrate

But make no mistake: the spirulina (scientific name: cyanobacterium Arthrospira) is packed with quality: 70 grams daily in fact sufficient to cover all our needs in proteins. The alga also contains between 55 and 70% of its weight proteins varied twice as soybeans and three times more meat thanbeef. Very interesting nutritionally, it does contain all eight essential amino acids that the human body can not manufacture itself. Another advantage: Spirulinais much easier to digest than other supplementary food such as yeast or Chlorella. Its cells are not protected by thick walls of cellulose, which earned him a "rate of digestibility" of the order of 83 to 90%.

Spirulina, an algae to rebound

The nutritional analysis performed on the spirulina have shown other advantages, including its wealth of minerals (magnesium, phosphorus, calcium) as well as gamma-linoleic acid (4% dry weight of Spirulina). Its iron content also makes it a very valuable commodity. Ten grams of this alga contain all of the recommended daily intake. Interesting! Especially when you know the number of deficient persons, particularly among athletes. Vitamins side now. Two grams are sufficient to provide the necessary precursors for the production of the daily dose of vitamin A. The spirulina also contains vitamin E, B1, B2, B3, B5, B6, B8, B9.

Spirulina, a few drawbacks

The spirulina has still some drawbacks. It displays a particularly high content of nucleic acids (DNA and RNA) whose degradation product of uric acid, responsible for gout and kidney stones. Its consumption is theoretically limited to 80 grams per day. In practice, most consumers are content with a few grams. This is sufficient to significantly improve the nutritional value of the ration. Some describe it as "super vegetables" like the ancient Aztec people who were designated as "Green Gold". Today researchers from several university laboratories are studying its influence in reactions as diverse as the inhibition of transmission of the AIDS virus from mother to child, protection of healthy tissue during cancer treatments of radiation or in strengthening the immune system. A true treasure!