| |
| |
 |
Spirulin |
ENCYCLOPAEDIA |
|
|
It is called "cyanobactery Arthrospira Platensis" by the scientists and known as a blue alga...
But we see it green and because, looked under the microscope, it often appears as a coil spring, we call it the Spirulin.
Micro alga almost as old as life on Earth, it grows in a natural state in salted and alkaline lakes in the hot areas of the Earth. Not measuring more than 0,2 to 0,3 mm length, it is hardly visible.
Not measuring more than 0,2 to 0,3 mm length, it is hardly visible to the naked eye, but colours in green (spinach green, or the green of the leavess of baobab tree) the water in which it develops, living of photo synthesis like the other plants.
To develop, it needs water, light, heat, and the elements essential to the life of the plants: carbon, nitrogenizes, phosphorus, potassium, iron, magnesium.
Since the early times, the residents of the edge of the lakes where this alga develops naturally (the water birds bring by their droppings food and by their frolicking the agitation of water) used it to complement their food.
It was already consumed in a traditional way by the Aztecs of Mexico who collected it in a lake now disappeared on the site of Mexico City. Nowadays, a Chadian ethnos group still harvest it by scouring some brackish ponds.
The green mashed potatoes collected by this way are dried under the sun, then sold in the shape of waIrons called "dihé".
Thus, it brings a nutritional complement in the preparation of the sauces which usually accompany the pulps or cereal (millet) and manioc pellets.
We know indeed that in the sub-Saharan regions, cereals and tubers are used as appetite suppressants but cruelly lack of proteins and vitamins, provoking malnutrition and many deficiencies.
Found in Chad in 1940, it is especially since 1946 that intrigued by the old practices that we have just evoked and in search of food resources at a cheap rate, the scientists rediscovered the Spirulin and its remarkable properties.
It is first the richest food in proteins (60 à.70% in dry weight) currently known and these proteins have an excellent quality since they contain all the essential amino acids.
Thus the Spirulin constitutes a promising food complement in countries where the traditional food, either for lack of resources or by ignorance, does not get in enough quantity the balanced food necessary to health.
It is particularly recommended to the young children and to the pregnant women. For the adults, the Spirulin is useful to reinforce resistances of the body to the infections and the states of weakness.
The Helene Galé Spirulin is traditionnal in green food. The sportsmen, the vegetarians, the fast followers, and all those who want to improve their usual diet adopt Hélène Galé Spirulin for its exceptional food and nutritive qualities.
Excellent source of: Vitamin A, B1 vitamin , B2 vitamin , B12 vitamin , iron, high percentage of magnesium; source of B3 and E vitamins , of phosphorus and vitamin K.
This blue-green alga contains nearly 70% of proteins The rate of assimilation of its proteins is 60% easier than those of the meat and contains neither fat nor cholesterol.
Moreover, it contains 9 amino acids essential for the organism in perfect proportions.
The Helene Galé Spirulin contains large quantities of beta-carotene (provitamin A), 10 times more concentrated than in carrots. It plays a very important part on the skin, nails, hair, teeth, bones and glands, and also in the resistance to the various infections.
The Hélène Galé Spirulin has a high percentage of vitamin B complex and particularly of B12. We know the importance of this vitamin, which is essential to the tissues and the nerves, in a vegetarian mode.
The Hélène Galé Spirulin is rich in iron, magnesium, vitamin K and trace elements. We know all the importance of iron for the health of the children and the women. Spirulin helps to fight this mineral deficiency by ofIroning the iron in a shape easier to absorb than the majority of the iron supplements.
|
|
|
 |
Our selection |
 |
|
|
|
|
| |
Supplementary food
Vitamin A
