And Here Comes Spirulina

Nutrition is an important part of leading a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a healthy weight, reduce your risk of chronic diseases (like heart disease and cancer), and promote your overall health.
Good health and well-being is the focal point for sustainable development and a prosperous society. In Nigeria, there has been a major progress in the improvement of health since 1950. Although, lower respiratory infections, neonatal disorders and HIV/AIDS have ranked the topmost causes of death. In the case of other diseases such as polio, malaria and tuberculosis, progress has been achieved. Among other threats to health is malnutrition.
Proteins are the major structural components of all cells of the body and amino acids are the building blocks of protein. Proteins can function as enzymes, membrane-carriers and hormones. As far as the human body is concerned there are two different types of amino acids: Nonessential amino acids are acids that the body can create out of other chemicals found in the body. Essential amino acids cannot be created and, therefore, the only way to get them is through food. Protein contains approximately 22 amino acids, eight of which are essential because the body cannot produce them. Therefore, they must be obtained from our food.
It has been estimated that the daily minimum crude protein requirement of an adult in Nigeria varies between 65 and 85 grams per person. However, it is recommended that 35 grams of this minimum requirement should be obtained from animal products (Oloyede, 2005; Britton, 2003). A review of the data of food supplies available for consumption in different countries shows that the per capita protein intakes in developing countries, Nigeria inclusive, is comparatively low. Not only is the total protein supply deficient but the quality of dietary protein available is inferior to that consumed in developed countries. Most of the foods consumed in Nigeria are carbohydrates which are obtained mainly in the form of starch.
In Nigeria, food supply is not distributed equally throughout the country and sometimes within the households. A large proportion of the populace, including children, do not receive balanced diet to ensure physical health and development. Most people consume the minimum level of calorie but fail to get the necessary protein and essential vitamins and minerals required for leading a healthy life.
Spirulina is a blue-green algae offering exceptionally high protein content and a remarkably complete composition of vitamins and minerals essential for healthy living. Unlike other potent sources of nutrients and protein, Spirulina is low in calories and cholesterol. Spirulina has gained considerable popularity in the health food industry and increasingly as a protein and vitamin supplement to acquaculture diets.
It grows in water, can be harvested and processed easily and has very high macro-and micro-nutrient contents. It has long been used as a dietary supplement by people living close to the alkaline lakes where it is naturally found; for instance those living adjacent to Lake Chad in the Kanem region have very low levels of malnutrition, despite living on a Spartan millet-based diet. This traditional food, known as dihe’, was rediscovered in Chad by a European scientific mission, and is now widely cultured throughout the world. In many countries of Africa, it is still used as human food as a major source of protein and is collected from natural water, dried and eaten.
The extraordinary nutritional value of Spirulina was rediscovered in 1940 by the botanist, Pierre Dan-geard. Dangeard’s rediscovery went unnoticed for 25 years until Jean Leonard furthered the work. In 1967, two years after Leonard’s observations, the International Association of Applied Microbiology declared Spirulina “a wonderful future food source”.
Since Spirulina’s rediscovery, a better understanding of its immense nutritional benefits and the potential applications as a food source has been realized. Today, companies focus on producing Spirulina on a commercial scale for human consumption as well as animal and fish feed. Governments and NGOs are working with lesser developed communities to combat malnutrition by introducing Spirulina farms for local consumption.
The nutritional profile is so complete that NASA and the European Space Agency are exploring the use of Spirulina as a primary food source for astronauts and sustaining long-term life in space. Below are a few of the highlights for why Spirulina is such an excellent source of your daily nutrition needs:
Dried Spirulina as a potent source of protein
Dried Spirulina is 59 – 65 per cent protein which is especially impressive when compared with dried soybean at 40 per cent, lentils at 26 percent and peanuts at 25 percent. Perhaps more surprising is that raw beef only contains 23 percent protein. With only 36 kcal calories per 10 grams of dried powder, Spirulina is an excellent source of protein without empty calories. Additionally, the protein is far more accessible by the human digestive system than most other plant and animal proteins. This means the body can absorb and utilize much more of the available protein with far less energy and stress on the digestive sysem. (source: USDA, FAO p.10)
Complete Source of Amino Acids and Omega-3
In addition to containing Omega-3 fatty acid, and being highly concentrated with protein, Spirulina is dense with all eight essential amino acids that the body does not naturally synthesize. Here is a list of the different amino acids and how the body utilizes them:
Isoleucine-required for optimal growth; Lysine- needed for producing antibodies, enzymes and hormones; Methionine – antioxidant properties; Phenylalanine – required for thyroid function; Threonine – improves intestinal and digestive function; Tryptophan – regulates serotonin, and Valine – stimulates mental and physical capacity.
Protein without cholesterol
An undesirable by-product of many sources of animal protein in cholesterol, doctors recommend that healthy adults consume less than 300mg or 200mg if you have diabetes or suffer from heart disease. Consider this, 10 grams of dried Spirulina (approximately a large spoonful) carries 5.75-gram protein and 1.3 mg of cholesterol, compared to an equivalent quantity of egg protein containing 300mg of cholesterols.
High Concentrations of Essential Minerals
Remember of expression that eating green is good, well you had no idea just how good it can be. Below is a list of some of the essential minerals you receive in 10 grams of dried Spirulina compared with more traditional sources:
Iron: 2.9 mg more iron than beef (recommended daily iron consumption) M 8mg W 18mg; Potassium: 114 mg more potassium than bananas (recommended potassium intake) 4700mg; Calcium: 10mg more calcium than whole milk (recommended calcium intake) 1100mg; Magnesium: 20mg more magnesium than walnuts (recommended magnesium) M 400 mg W 350 mg; and Zinc: 0.2mg more zinc than spinach (zinc) M11mg W 8mg.
Spirulina does not replace a healthy diet, but helps to balance out deficiencies and gives a great boost of energy. As an example, to achieve a recommended daily allowance of many minerals, an adult would need to consume a very large quantity of Spirulina.
Iron: Men need 2.8 tbsp Women need 6.2 tbsp (Spirulina) – comparable to approximately 450 grams for men and 1000 grams for women of grass-fed beef; Potassium: 33 tbsp- comparable to 1300 grams of bananas; Calcium: 110 tbsp – comparable to 1000 grams of whole milk); Magnesium: 18 tbsp – comparable to 250 grams of walnuts; Zinc M 55 tbsp 40 tbsp – comparable to 2000 grams for men and 1,500 grams for women of spinach.
* Note: An average tablespoon of dried Spirulina is approximately 10 grams (Source: USDA).
Vitamins And More Vitamins
Here is a shortlist of the alphabet of vitamins in Spirulina: A, B1, B2, B3, B5, B6, B7, B8, B9,C, D, E and K. It would take too long to list all the benefits from this list of vitamins, so we decided to highlight just one:
B carotene (beta-carotene) is best known for its red-orange pigment found in carrots. The National Cancer Institute of the United States of America has recommended consumption of 6mg of beta-carotene daily to reduce the risk of cancer. In 4 grams, half a tablespoon of dried Spirulina, you will consume 6mg, or your daily recommended amount of beta-carotene. (Source FAO p.7).
Some inhabitants around Lake Chad, where Spirulina grows naturally, have been reported to have survived in times of famine on diets consisting purely of Spirulina. Some sources advocate replacing a single meal with Spirulina but no one recommends a diet consisting entirely of the substance. Doctors and nutritionists recommend a daily consumption of between 5 and 40 grams of fresh Spirulina to support an otherwise healthy diet. Larger serving sizes can certainly be eaten to increase protein and nutrient intake.
Other Facts About Spirulina
Spirulina Has Been Found to fight cancer
Yes, it’s powerful; studies have linked spirulina to boosting the immune system enough to fight off oral cancer cells in particular. In one study, people who took Spirulina every day had 45 percent fewer lesions the following year than those who didn’t.
Spirulina regulates body fat and helps in weight loss
Green foods like Spirulina supplement may be beneficial for keeping the appetite in check. Obtaining protein and fiber content Spirulina may improve weight loss and increase energy levels.
Spirulina boosts digestive system
By increasing the absorption of nutrients from the foods, Spirulina capsules may be useful for helping the digestive function, as well as promote healthy bacteria in the digestive system, and help to improve the absorption of dietary nutrients.
Summarily, Spirulina is trending for a reason, it really can do a lot of good for the body, from being a powerhouse of nutrients to assisting the body in flushing out toxins, including heavy metals, boosting the immune system, lower blood pressure, support weight loss, increase muscle strength and increase endurance for athletes.
Oleru is a post-graduate student at the Rivers State University, Port Harcourt.

Grace Oleru