Description
Spirulina is a blue-green algae. It has been used as food for at least 2000 years. In terms of nutritional value, it surpasses any other plant. In dry form, it contains 60% protein (including essential amino acids), 5–7% fat, beta-carotene, all vitamins and minerals, as well as pigments – chlorophyll, zeaxanthin, xanthophyll, phycocyanin, phycoerythrin.
Spirulina is often used as a complete food product. Pigments perfectly remove toxins from the body, cleanse the blood and lymph, strengthen the immune system. Chlorophyll further saturates the body with oxygen, improves breathing and increases stamina. Spirulina also contains polyunsaturated fatty acids (omega-3,-6,-9), which, together with other antioxidants, protect against free radicals and slow down aging, helping to prolong youth.
Spirulina has a cell wall that is made up of cellulose (insoluble fiber) and glycoproteins. Cellulose improves digestion, absorbs toxins and removes them from the body, promotes the growth of intestinal microflora. According to doctors, maintaining the intestinal microflora is the best way to strengthen the immune system and protect yourself from various infections, including respiratory infections. Glycoproteins also very well and fairly quickly strengthen cellular immunity: they "train" it, keep it in good shape, improve its antibacterial and antiviral activity.
The product is perfect for vegetarians and dieters.
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