researchResearch on Superfood

Spirulina

NASA has carried out extensive research into the use of algae as FOOD FOR SPACE TRAVEL. After testing over 1,300 species of algae, SPIRULINA was chosen as the IDEAL SPACE FOOD as little was required for optimum nutrition, (1g having the nutritional equivalent of 1kg of assorted vegetables).

The U.N. Industrial Development Organization (UNIDO) commiss-ioned a five-year toxicology study on Spirulina and found it to be a SAFE NON-TOXIC FOOD. A separate U.N. study “recommended (Spirulina) as a potential solution to the world food crisis”.

Trials at the US National Cancer Institute identified compounds in Spirulina as being “remarkably active against the AIDS virus”.

Scientists at the Department of Neurosurgery, University of South Florida, and the Dept of Pharmacology, University of Colorado, found that Spirulina REVERSED THE DEGENERATIVE EFFECTS OF AGEING on the BRAIN. The results of their studies were published in the Journal of Neuroscience.

A report on clinical trials at the Davis School of Medicine, University of California, found that adding Spirulina to cultured immune system cells SIGNIFICANTLY INCREASES the PRODUCTION of INFECTION FIGHTING SUBSTANCES (Cytokines). Immunologist, Dr. Gershwin, who carried out the trials, also found evidence that Spirulina BOOSTS the IMMUNE SYSTEM. The findings were published in the Journal of Medicinal Foods.

Scientists at the Osaka Institute of Public Health in Japan found that Spirulina promotes the activation of NATURAL CANCER FIGHTING SUBSTANCES in the body. The interferon gamma, and natural killer cell activity was increased one to two weeks after the administration of Spirulina: the cancer fighting activity continued for a surprising twelve to twenty four weeks after administration was discontinued. The study was reported at the 30th Annual Meeting of the Japanese Society for Immunology held in November 2000.

A report in the journal of the International Association of Official Agricultural Chemists, Nov-Dec 2001, stated that Spirulina was “likely to benefit human health and enhance performance.” The researchers further noted that as well as high levels of whole food nutrients, Spirulina was a particularly exceptional source of GLA (gamma-linolenic acid).

Studies at the University of Maryland Medical Center suggest that “Spirulina increases production of antibodies, cytokines (infection fighting proteins), and other cells that improve immunity and help ward off infection and chronic illness such as cancer”.

“Spirulina stimulates natural killer cells and similar anti-immune components of the immune system that can help fight cancer cells.” SOURCE: Mark Stengler, DM: ‘A Natural Physicians Healing Therapies’.

To follow are research documents on Blue Green Spirulina Pacifia. Please click any one to see the relevant document.

Nutritional Profile of Hawaiian Spirulina Pacifica

Spirulina as a source of Vitamin B-12

Anti-inflammatory

Brain—Aging reduced by Spirulina

Brain—dopamine

Brain—ischemia reduced by Spirulina

Cancer—Oral cancer prevention by Spirulina and Dunaliela study

Cancer—Oral Chemoprevention by Spirulina

Cognitive Benefits of Spirulina

Enzymes found only in Hawaiian Spirulina Pacifica

Gold Standard for Spirulina

Herpes virus study

HIV and Herpes study

Liver—protection against fatty liver development by Spirulina study

Phycocyanin kidney study

Phycocyanin liver protection study

Phycocyanin Neuroprotective, Anti-inflammatory & Antioxidant

Weight Loss and Hyperlipidemia study

Cholesterol Studies with Spirulina Synopsis

Role of Spirulina in the Control of Glycemia and Lipidemia

Spirulina and Diabetes

Astaxanthin Protects Against Glucose Toxicity in Diabetic Mice

Free Radicals and Antioxidants

Fatty Acid Composition of Spirulina and Chlorella Microalgae

Arthrospira Maxima Prevents Acute Fatty Liver in Mice

Why is Spirulina Pacifica the Best?

Activation of the Human Innate Immune System by Spirulina

Protective Effects of C-phycocyanin Against Neuronal Damage

Spirulina Reduces Stroke Damage in Rats

Tumor Killing Ability of Spirulina

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Some of the amazing Health Benefits scientists have discovered about Green Barley Grass

After trials on Barley Grass, Dr. Howard Lutz, director of the Institute of Preventative Medicine, Washington DC reported that “Barley Grass is one of the most incredible products of this decade. It improves stamina, sexual energy and clarity of thought. It also improves the texture of the skin, and heals the dryness associated with ageing.”

According to research published in the scientific journal Diabetes and Metabolism (2002, Vol. 28, 107-114), regular supplementation with Barley Grass REDUCED the LEVELS of CHOLESTEROL and OXYGEN FREE RADICALS in the blood of type 2 diabetics. The researchers have also reported that this amazing plant can be used as a preventative, if not therapeutic, approach to remaining disease-free.

After analyzing young Barley Grass leaves, the Resource Research Association (Office of Science and Technology) Japan, reported young barley leaves to be rich in vitamins (including beta-carotene, B-vitamins, and Vitamin-C); minerals (including potassium, calcium, iron, phosphorus, and magnesium); chlorophyll; essential and non-essential amino acids; and many live enzymes including the anti-oxidant enzyme, Superoxide Dismutase (SOD).

Recent research at the Department of Internal Medicine, Shiga University, Japan revealed that Barley Grass is rich in the amino acid glutamine, which is able to help ulcerative colitis by repairing and stimulating the growth of cells lining the inside of the bowel wall. It is also credited with possessing the ability to nourish and improve the metabolism of these cells.

After studying green foods for decades, The British scientist Dr. Christopher Hills and Dr. Yoshihide Hagiwara, an Associate Professor at the Dept. of Environmental Toxicology, University of California, discovered that, of 400 foods tested, young green barley leaves provided the widest spectrum of naturally occurring nutrients. To quote Dr Hagiwara “It was clear to me . . that the leaves of the cereal grasses provide the nearest thing this planet offers to the perfect food. For reasons of palatability and higher nutrient content . . green barley stands out as the best amongst these.”

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Some of the amazing Health Benefits scientists have discovered about Pre-Sprouted Barley

Tests at the ‘AnalyCen’ Analytical Laboratories, Sweden, and also at the Chicago Center for Clinical Research have shown that by pre-sprouting fresh barley-grain, the nutrients and dormant enzymes in the inner kernel of the barley pearl are activated, raising its beta-glucan content by 94% and increasing its energy level by an amazing 400%.

Genetic studies have linked high levels of LDL-Cholesterol to an increased risk of heart disease, and lowering their levels has become an important focus. Pre-Sprouted Barley is one of the highest known sources of beta-glucans, whose remarkable immune boosting properties are known to improve blood glucose and lipid levels. Beta-glucans prevent re-absorption of cholesterol in the intestine, and increase its excretion. Clinical tests have shown that concentrations of LDL-Cholesterol (bad cholesterol) decrease significantly after taking Beta-Glucan every day for three weeks. SOURCE: American Journal of Clinical Nutrition (Vol. 83, pp. 601-605).

Researchers at the James Brown Cancer Center, University of Louisville, found evidence that Beta-Glucan may have some beneficial effects on the immune system.

New research at Maastricht University, Netherlands, found that beta-glucan decreases cholesterol absorption and increases synthesis, without affecting levels of fat-soluble antioxidants. The investigators also found that beta-glucan is only efficient when added to beverages; when incorporated into milk or juice, cholesterol was lowered, but when taken with bread or biscuits, the results were ‘non-significant’. SOURCE: American Journal of Clinical Nutrition, (Vol. 83,pp 601-605, March 2006)

Clinical testing of Pre-Sprouted Barley at Uppsala University, Sweden, showed that just a moderate consumption SIGNIFI-CANTLY lowered the LDL cholesterol levels of the persons tested. The reduction was due to the VERY HIGH nutritional availability of beta-glucans in pre-sprouted barley. The Uppsala study shows that pre-sprouted barley can play an important role in preventing cardiovascular diseases. These results led to FDA approval for health claims connected with pre-sprouted barley beta-glucans.

Tests at the Centre for Clinical Tests on Food Stuffs, Uppsala University, Sweden, on the effects of Pre-Sprouted Barley on volunteers, showed a substantial increase in sustained energy, not just a brief energy spike followed by a lowering of energy levels, but a STEADY, STABLE INCREASE in ENERGY. The tests also revealed a significant lowering of bad cholesterol levels (LDL cholesterol). Amazingly, the good cholesterol (HDL cholesterol) was not affected.

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Some of the amazing Health Benefits scientists have discovered about Chlorophyll

Both Spirulina and Green Barley Grass are incredibly rich in Chlorophyll. SOURCES: Resource Research Association, Office of Science & Technology, Japan: and Mineral Resources International.

As well as oxygenating the blood and supporting cell growth, chlorophyll also acts as a cancer inhibitor. The chlorophyll binds with carcinogens while still in the digestive tract, thus limiting their bioavailability. SOURCE: Journal of the National Cancer Institute (Jan 4 1995).

Scientific trials have shown that chlorophyll, and its water-soluble derivative, chlorophyllin, are “potent inhibitors of carcinogenesis” SOURCE: Methods in Molecular Biology, 2004.

Researchers at the Linus Pauling Institute, Oregon State University found that “chlorophyll and chlorophyllin suppressed abnormal cellular changes in an animal model of induced cancer” SOURCE: Mutation Research, February/March 2003.

Researchers from the Universidade Estadual de Londrina in Brazil reported that chlorophyllin “prevents damage to chemically treated cells” SOURCE: Mutation Research, February 2004.

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