Why Liqua Spirulina?
Our body is made up of trillion of cells and for us to remain healthy, we must ensure that our cells obtain proper and adequate nutrients. However, most of the foods we eat today are lacking in nutrients, and most vitamin and mineral supplements are not in a form that is easily digested and absorbed by our body. In fact, a lot of these are actually passed out without being assimilated.
Liqua Spirulina is a superior Nutrient-Dense Food made from plant sources. It provides your body with all the specific nutrients it needs at the sub-cellular level. And because Liqua Spirulina is food, it has a high bioavailability: all the vitamins, amino acids, minerals, enzymes and nutrients are readily absorbed by our body.
Liqua Spirulina contains spirulina platensis, a blue-green aquatic plant. It is not less than 65% protein and is the most nutritious plant known to man. Spirulina platensis contains a myriad of essential nutrients including vitamins A, E and B12 and the entire B-complex group of vitamins, 18 amino acids, beta carotene, enzymes, minerals and trace elements, chlorophyll, phycocyanin and bioflavonoids.
Liqua Spirulina is a complete food. It has:
More than 80 nutrients including:
- All the 46 essential nutrients,
- All essential minerals,
- All essential amino acids, and
- All essential vitamins.
One sachet = 50% of the RDI including all the 46 essential nutrients in a single organic medium.
Molecular Nutrition
- Does not require digestion.
- 97% bioavailable.
- Longer retention.
Liqua Spirulina is cold processed to ensure that the enzymes and co- factors are not destroyed. Fructose is added as a natural preservative and to serve as an effective natural carrier for the nutrients to the blood.
The nutrients in Liqua Spirulina help to stabilise our body's chemistry, increase our metabolism and increase our body's ability to absorb nutrients. Because of these, our body is healthier and better equipped to resist illnesses.
Liqua Spirulina is a completely organic food with living nutrients. Drinking a glass of Liqua Spirulina is like flooding our body with the pure, natural, living goodness of herbs, fruits and vegetables.
Re-Vita has, through an exclusive and patented chelating process, increased the concentrations and bioavailability of minerals, vitamins and other nutrients in Spirulina without compromising their superior natural quality. Liqua Spirulina contains important minerals such as GTF chromium, boron, copper and vanadium which are not naturally occurring in spirulina.
Liqua Spirulina is a botanical product and the nutrients are completely natural and organic. Following stringent tests, the Food and Drug Administration (F.D.A.) of the U.S. has certified Liqua Spirulina to be absolutely safe for consumption. Indeed, the safety of Liqua Spirulina is underscored by the fact that the F.D.A. has permitted Re-Vita to print the statement, "May Be Kept Within The Reach Of Children", on all its packaging.
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Chlorophyll - The Green Gold
Spirulina is very high in chlorophyll. It has an average of three times the amount of the green gold of other highly developed green plants. The dark green colour of Spirulina comes from the large amount of plant blood or in other words, chlorophyll, which is only one molecule different from haemoglobin in human blood and with it, a very important substance in a healthy diet. Chlorophyll in plants is collected sunlight. This “light-energy”, as Dr. Fritz-Albert Popp, Germany, calls it, is an important key factor in the human metabolism and cell communication.
Already in 1915 Prof. Richard Willstätter was honoured for his research about chlorophyll with the Nobel Prize. He proved, that chlorophyll is able to produce living substances from dead matter with the help of the stored, converted sunlight.
Dr. Ingfried Hobert, Germany, Chairman of the International Federation to Research and Develop Traditional Healing Methods and author of the book “Das Algen Gesundheits Buch” (The Algae Health Book), highlights in his book the benefits of chlorophyll in maintaining good health. Chlorophyll is mentioned for the prevention and treatment of gastric and duodenal ulcers, acne, to strengthens the heart muscles, build up immunity and energy, as a possible anti-bactericide, only to mention a few.
The best Spirulina, comes in 3 flavours : Berry, Grape & Lemon-lime
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SPIRULINA is a Whole Food
Spirulina is a total food so people can live for a long period of time on Spirulina alone. Toro Mattsui, an old Japanese philosopher, in the mountain retreat of Mt Hakone near Tokyo, is living proof that Spirulina is a whole food for human nutrition. It is reported that he lived for 15 years solely on Spirulina grown on his own waste. For space trips, Spirulina may be the best, if not the only solution.
Since Spirulina is a concentrated whole food, it is easy to incorporate Spirulina in food preparations, especially for children who don't like vegetables.
Liqua Spirulina is good for kids.
Comes in 3 flavours : Berry, Grape & Lemon-lime
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Spirulina against Acne
The wonderful beauty of teenagers is often spoilt by acne in the years when children become adults. Hormonal changes, and also unbalanced nutrition are the main causes of acne. Teenagers select food by how it looks, “do my friends eat it” or “what will others think” if I eat that, and of course “does it taste good”. They do not like to hear that some foods or sweets are only good for feeding the acne so that it develops better, but not to feed the healthy body to prevent acne. Many teenagers, especially the females, buy expensive creams to treat the problems from outside or to cover up with make-up. It only makes the problem worse and disappointment and scars are the result. On top of this some of the external treatments have negative side effects in the long term.
The fast growing teenage body with stress and emotional problems coming from family, friends and school needs a high-grade food. Most teenagers don't want to know that acne comes from inside. Acne can be avoided in teenagers if food rich in the Vitamin E group as well as Vitamin A and chlorophyll is incorporated in the diet. Spirulina is the richest food in the above combinations. Other foods beneficial in the fight against acne are fresh fruit, with the one exception of oranges. Vegetables like beans and sprouts as well as rice (but please unpolished) should be an important part of the diet.
Acne sufferers should avoid many of the foods teenagers love so much because of strong advertising eg. cola drinks, all the chocolate-containing sweets that come in bars with bubbles, cherries and in all other forms and sizes as well as too much oil, especially if the oil originates from animals. Protein originating from animals including processed milk should be avoided as well.
More relaxation and less chemicals helps give temporary relief from pimples as well.
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Food of Future
Based on current production figures, an acre of spirulina can produce twenty times more protein than an acre of soybeans, suggesting that spirulina boasts the highest photosynthetic efficiency of any known plant. Perhaps that explains spirulina's extraordinary ability to produce the richest supply of nutrients known to man.
Spirulina is 65% protein - spirulina is higher in protein than nearly any other food. Compare spirulina at 65% versus eggs (45%), brewer's yeast (45%), soybeans (40%), dried milk (35%), and beef (17%).
Spirulina is rich in vitamins and minerals. It contains the entire B-complex group of vitamins. Previously, substantial amounts of B-12 were thought to occur only in animal sources. However, spirulina contains twice the Vitamin B-12 of liver. As a naturally occurring source of B Vitamins, spirulina could replace the current need for synthetic B Vitamins. The main pigment in spirulina is beta carotene, which, when absorbed by the body, is converted to Vitamin A. Two grams of spirulina provides more than 100% of the RDI of Vitamin A. Spirulina contains calcium, iron, phosphorus, potassium, zinc, and many trace elements.
Spirulina is a natural appetite suppressant. In the U.S. more and more people are successfully using spirulina to lose weight. Spirulina contains the amino acid phenylalanine, thought by scientists to act directly on the appetite center of the brain.
Spirulina - Health Benefits
Several recent studies have demonstrated the immune enhancing and cancer preventative properties of spirulina.
· The February, 2008 Food and Chemical Toxicity journal reports a study of the antimutagenic effects of Spirulina on rat genes. Loss of genetic integrity was greatly reduced in the spirulina-fed groups, and semen quality was improved.
· Phytotherapy Research, 2007, reports a study in which spirulina was shown to decrease the number of massed cells induced by lead in the ovaries of rats.
· International Immunopharmacology, reports researchers finding that a polysaccharide fraction called Immulina, from spirulina, enhanced immune response in mice through enhanced production of IgA, interleukin-6, and interferon-gamma.
· The 2005 Current Pharmacological Biotechnology journal reports a study finding that spirulina increases immunity through increased phagocytic activity of macrophages, stimulates production of antibodies and cytokines, increases accumulation of NK cells into tissue, and activates and mobilizes T and B cells. Carcinogenesis was inhibited due to the antioxidant properties that protect and reduce toxicity of the liver, kidney and testes.
Studies also demonstrate that Spirulina's increased antioxidant protection reduces cancer risks. Spirulina contains a wealth of antioxidant vitamins C and E, and beta carotene, as well as the antioxidant minerals selenium, manganese, zinc, copper, iron and chromium. Research has shown spirulina to protect vitamin C from potency loss.
· The Eco-toxicology and Environmental Safety Journal, April, 2008 reports a study finding that spirulina plays a role in reducing the toxic effect of cadmium, through its antioxidant properties that seem to mediate a protective effect.
· The April, 2008 Phytotherapy Research reports that spirulina preparations were useful for reducing oxidative stress and the generation of free radicals in the course of inflammatory processes.
· Food Chemical Toxicology, December, 2007, reports a study finding that spirulina provides protection against mercuric chloride induced oxidative stress.
Scientists around the world have been confirming spirulina's cholesterol lowering benefits and its ability to lower blood pressure. Studies with men in Japan and India showed that several grams of spirulina daily can reduce serum LDL and raise HDL. Human studies in Germany and India found a weight reduction effect along with cholesterol reduction. A 2007 study from Lipids Health Digest reports a study involving 36 human subjects ingesting 4.5 grams of spirulina daily for 6 weeks. With no other modifications in their diets or lifestyles during the duration of the experiment, a hypolipidemic effect was shown. Triacylglycerols and LDL cholesterol concentrations were directly lowered. Total cholesterol and HDL cholesterol were indirectly lowered. Reduced systolic and diastolic blood pressure was also reported.
Adding spirulina to your diet results in almost immediate improvement in bowel and digestion function. It suppresses bacteria like e-coli, and stimulates beneficial flora which is a foundation of good health. Healthy flora increase absorption of nutrients from the foods we eat, and protect against infection.
Studies with malnourished children in Mexico, India, Rwanda and Zaire have shown spirulina to be beneficial when intestines are unable to absorb nutrients effectively. Spirulina has been shown to benefit AIDS patients in whom malabsorption associated with opportunistic infections is problematic.
Spirulina – The Ultimate Superfood (Part 2)
Spirulina is 20 times more productive as a protein source than any other food. It could be grown with unused land and water. It was possible to cultivate a pure culture on a large scale in many places around the world. Scientists discovered spirulina was a safe food, had been consumed for hundreds of years by traditional peoples, and showed promising nutritional, and even therapeutic, health benefits.
“If this blue-green algae were cultivated and consumed by millions of people, it would have tremendous benefits, especially for the world’s children and our planet’s future. Spirulina seemed to be the solution we needed. However, it was all theory, it had not been done yet.”
Most cultivated spirulina is produced in open-channel raceway ponds, with paddle-wheels used to agitate the water. The largest commercial producers of spirulina are located in the United States, Thailand, India, Taiwan, China, Pakistan and Myanmar (the Burma).
Most cultivated spirulina is produced in open-channel raceway ponds, with paddle-wheels used to agitate the water. The largest commercial producers of spirulina are located in the United States, Thailand, India, Taiwan, China, Pakistan and Myanmar (the Burma).
Phytochemical analysis indicates that spirulina contains an unusually high amount of protein, between 55 per cent and 77 per cent by dry weight, depending upon the source. It is a complete protein, containing all essential amino acids, though with reduced amounts of methionine, cysteine, and lysine when compared to the proteins of meat, eggs, and milk. It is, however, superior to typical plant protein, such as that from legumes.
Spirulina is rich in GLA, and also provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA).
Spirulina contains vitamin B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), vitamin B12, vitamin C, vitamin D, and vitamin E.
Previous studies indicate that spirulina is a rich source of potassium, and also contains calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc.
Spirulina extract has been shown to inhibit HIV replication in human T-cells, peripheral blood mononuclear cells (PBMC), and Langerhans cells.
Other studies indicate that spirulina helps prevent heart damage caused by chemotherapy using Doxorubicin, without interfering with its anti-tumor activity. Spirulina reduces the severity of strokes and improves recovery of movement after a stroke; reverses age-related declines in memory and learning; and prevents and treats hay fever.
Spirulina is effective for the clinical improvement of melanosis and keratosis due to chronic arsenic poisoning; improves weight-gain and corrects anemia in both HIV-infected and HIV-negative undernourished children; and protects against hay fever.
The United Nations World Food Conference in 1974 lauded Spirulina as the ‘best food for the future’. Recognising the inherent potential of Spirulina in the sustainable development agenda, several Member States of the United Nations came together to form an intergovernmental organisation by the name of the Intergovernmental Institution for the Use of Micro-algae Spirulina Against Malnutrition (IMSAM). IIMSAM aspires to build a consensus to make Spirulina a key driver to eradicate malnutrition, achieve food security and bridge the health divide throughout the world.
SPIRULINA - The Ultimate Superfood (Part 1)
Spirulina is a blue green algae that grows in the alkaline waters of volcanic lakes. Today though, large commercial algae farms cultivate spirulina for export throughout the world.
The phytonutrient in spirulina that gives it the striking blue green color is phycocyanin. In animal studies, it is showing great promise in the stimulation of the production of stem cells in bone marrow. These stem cells will mature into red blood cells and white blood cells.
Spirulina is valuable in helping to stabilize blood sugar. It is also showing promise in reducing cholesterol and triglyceride levels. A study reported in Nutrition and Cancer that was conducted among tobacco chewers in India reported a complete regression of pre-cancerous mouth lesions in 45 per cent of subjects who were given extracts of spirulina for 12 months. This was the first human study using spirulina as a cancer therapy.
The United Nations World Health Organisation (WHO) in Geneva has confirmed: “Spirulina represents an interesting food for multiple reasons, and it is able to be administered to children without any risk. We at WHO consider it a very suitable food.”
According to a scientific review from Latin America, spirulina has a vast array of beneficial properties. It has been shown to be effective in the treatment of allergies, anemia, cancer, high cholesterol, elevated blood sugar, viral infections, inflammatory conditions, liver damage, immuno -deficiency, cardiovascular diseases, and other conditions.
Mark Stengler in his book, “A Natural Physician’s Healing Therapies”, wrote: “More than 100 published scientific references help support the case for the health benefits of spirulina. Some studies demonstrate that spirulina seems to possess anticancer effects and antiviral properties. Also, animal studies show that it is a powerful tonic for the immune system.”
Donald R. Yance Jr. in his book, “Herbal Medicine Healing Cancer” wrote: “Spirulina’s pure protein, which arrives within the context of massive amounts of beta-carotene, chlorophyll, fatty-acid -gamma-linolenic acid (GLA), and other nutrients, is especially helpful to those who are overweight, diabetic, hypoglycemic, or suffering from cancer, arthritis, or other degenerative diseases. ”
An advocate of natural medicine and a Consultant Homeopath at the Global Foundation for Integrative Medicine in Santa Fe New Mexico, United States, Prof. Osmond Ifeanyi Onyeka, told The Guardian that spirulina contains the most remarkable concentration of nutrients known in any food, plant, grain or herb.
“Spirulina has the highest protein food which is over 60 per cent of all the digestible vegetable protein. Most notably, spirulina is 65 to 71 per cent complete protein, with all essential amino acids in perfect balance. In comparison, beef is only 22 per cent protein. It also has the highest concentration of beta carotene, vitamin B-12, iron and trace minerals and the rare essential fatty acid GLA. These surely make Spirulina an incredible whole food alternative to the isolated vitamin and minerals,” Onyeka said.
“Spirulina is rich in natural carotenoid antioxidants that promote cellular health and lessen the risk of cancer. It also has cleansing chlorophyll which helps detoxify bodies that are always prone to present pollution,” Onyeka said.
He further explained: “Scientifically explained the most important dictate of our body’s metabolism is to support our immune system. When our immune system is stressed or is suffering, it draws on our body’s metabolic energy. People with immune system imbalance often feel chronic fatigue and low energy.
“Both scientific research and the experience of thousands of consumers indicate that Spirulina is an immune regulating food. Small amounts can help balance and stabilise the immune system, freeing up more of our metabolic energy for vitality, healing and assimilation of nutrients. It enhances the body’s cellular communication process and also has the ability to read and repair DNA, like a kind of cellular tune up. This is why individuals taking Spirulina often report they have more energy levels.”
A senior lecturer at the Department of Parasitology and Entomology, Nnamdi Azikiwe University (NAU) Awka, Anambra State, Dr. Abiodun Nwora Ozumba, told The Guardian: “It is unfortunate that the country is sitting on a goldmine and is not doing anything about it. The best spirulina in the whole world grows at our backyard on Lake Chad. It is sold for almost nothing on the streets of Maiduguri. Westerners come here, buy it for little or nothing, go back, develop it into supplements, and ship it back to us to buy.
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