Alga azul verdosa. Contiene phycocyanin el cual tiene poderosas propiedades antiinflamatorias, antioxidantes y de protección y regeneración para el tejido del riñón. Estimula las células madres de la medula osea por lo que es un super alimento para fortalecer el sistema inmune y la oxigenación sanguínea.
Food For The Ancient Aztecs
Spirulina (Cyanobacteria) Species: Arthrospira platensis
Super nutrition for the modern lifestyle.
Spirulina is an exceptional food and an incredible source of concentrated, non-toxic, absorbable nutrients. It is a highly beneficial substitute for protein powders. The protein in spirulina contains all eight essential amino acids, making it a complete protein. Spirulina (a blue green algae) also contains vitamins A, B1, B2, B6, B12, E, and K. In addition, spirulina provides minerals, trace minerals, cell salts, phytonutrients and enzymes, as well as an abundance of chlorophyll and other beneficial pigments.
Raw meat is 27% protein, and even soybeans are 34% protein. Spirulina is 65% complete protein, making it the world's highest known source! Plus, our spirulina is dried at low temperatures (enzyme active) versus a heated protein, so protein utilization is maximized.
Beware! Proteins from animals form relatively large amounts of uric acid, which can contribute to osteoporosis, gout, arthritis, lack of energy, acid body chemistry, and aging. Animal sources of protein include the flesh from any animal, all dairy products, and eggs.
Spirulina, soybeans, tofu, tempeh, lentils, chickpeas (garbanzos) and all other legumes, seeds, and nuts are superior sources of protein. Some protein is contained in all plants!
Spirulina is a water-grown, 100% vegetable plankton. It is a blue green algae that grows in fresh-water lakes throughout the world. The ancient Aztecs thrived on spirulina from Lake Texcoco in Mexico. For the people who live around Lake Chad in Africa, spirulina has been a mainstay in their diet for generations.
Spirulina is grown in the United States without the use of pesticides and processed at low temperatures to retain enzymes and other heat-sensitive elements.