What Is Borreliosis?

Spirulina (scientific name: Spirulina ), belonging to the cyanophyta, cyanophyceae, oscillating family, spirulina, is an ancient lower prokaryotic single-cell or multicellular aquatic plant with a body length of 200-500 m and a width of 5-10 m. It is shaped like a clockwork and has a spiral blue-green color, so it is also called blue-green algae. It is native to the alkaline lakes in the tropical region of Chad in central Africa and Central Africa, and has long been consumed by local residents.

The mycelium of spirulina is 200-500 m long and 5-10 m wide. It is loose or under the microscope

The suitable growth temperature of spirulina is generally 28 ° C-35 ° C, 15 ° C and 40 ° C are its minimum and maximum growth temperatures, respectively, and its hi-temperature and heat-resistant strains can be cultivated at 35 ° -40 ° C. ^[1]

Split directly. ^[3]

Spirulina likes high temperature (25-30 ° C) and high alkali (pH8-11), so it can live in harsher environments, such as alkaline lakes, some marine environments, and saline lakes (mainly growing areas) ). ^[5]

Spirulina is mainly distributed in freshwater and saline-alkali lakes in tropical and subtropical areas. The natural environment

The chemical composition of spirulina is high in protein, low in fat, and low in sugar.

With its comprehensive and balanced nutrition and high disease prevention and health care value, Spirulina has attracted the attention and high evaluation of many scientists and international organizations around the world. Nutritionists and medical scientists call it "the champion of nutrition on earth" and "the star of medicine". The World Health Organization recognizes spirulina as "the best health supplement for humankind in the 21st century" and "future super nutrition food"; UNESCO recommends spirulina as "the most ideal and perfect food for tomorrow"; The world recommends "spirulina is the best food resource and future food for mankind in the future." ^[6]

Now commonly used in large-scale production at home and abroad is

Since the 15th century, spirulina has been processed by some residents in Africa, America, Mexico and other regions

1. The nutritional value of spirulina is good, which is of great significance to the hungry people in Africa. It is almost negligible for your nutritional supplement, and the price is very low.

2. The health functions claimed by Spirulina have been denied in the United States and the European Union, with a total of 17 items.

3. Spirulina may contain microcystin, which is a potential carcinogen. The current pollution status is unknown.

4. Spirulina is very good for feed. People can eat and play as long as you don't lose money ^[8] .

[Nutrition is OK]

Dry spirulina contains 50-70% protein, and some publicity describes it as higher protein than beef, soy, and milk. In fact, this is very unfair. If compared with dried food such as beef jerky and dried fish, it has no obvious advantages at all. For example, the protein content of dried taiyu fish can also reach 70%.

Spirulina contains a variety of essential amino acids and is nothing to brag about, high-protein foods are everywhere. With the same quality of protein, the price of spirulina is dozens of times that of milk, meat, and beans. It is said that the ratio of spirulina is especially perfect, can it be more perfect than milk? When talking about amino acid patterns, we should emphasize dietary mix and overall amino acid intake.

Spirulina contains many vitamins, such as more B vitamins, but it is also abundant in many cereals, vegetables and meat, eggs and milk, and it is not proud. Spirulina also contains 5-8% fat, mostly unsaturated fats. Although some fatty acids, such as -linolenic acid, are relatively rare in vegetable oils, the body can synthesize them on its own. There are different opinions on whether Spirulina contains DHA and EPA, but even if it is present, it is extremely trace and easily oxidized.

Spirulina can enrich iron, zinc, calcium and other minerals from the environment, especially the iron content is relatively high, which is considered to be one of its major nutritional advantages. However, it also enriches heavy metals from the environment, such as lead, arsenic, cadmium, and mercury. Spirulina also contains other nutrients such as cellulose, but it is also found in plant foods.

In short, the nutritional value of spirulina is not bad, but it is far less powerful than the business. In fact, many algae (such as chlorella) and even bacteria have no less nutritional content than spirulina, but most of them have not been developed industrially. Taking into account the high price of spirulina, coupled with eating a few grams a day, the nutrition provided by it is completely negligible for people with a normal diet ^[8] .

potential risks

Spirulina cultivation often encounters pollution from other algae, and some algae produce toxins, such as microcystins. Microcystin is highly toxic, and long-term low-dose intake can accumulate in the liver and induce liver cancer.

The National Institutes of Health believes that spirulina is "probably safe" if it does not contain microcystin, and "probably unsafe" if contaminated with toxins, especially for children. In 2003, the China CDC Institute of Nutrition and Food Safety (now the National Food Safety Risk Assessment Center) tested and analyzed spirulina products on the market and found that contamination with microcystins was very common.

At that time, it was concluded that even if only 4 grams of spirulina were eaten daily, its health risks should not be ignored. More than ten years have passed, and it is not known whether this problem has been systematically resolved, but at least the standards for related products have not yet contained microcystin control indicators. In addition, children, pregnant women, and lactating women are generally not recommended to eat spirulina. People with phenylpyruvate cannot eat spirulina. People receiving anticoagulant medication need to consult a doctor.

In addition, some consumers report side effects such as nausea, diarrhea, fatigue, and headache after eating. In fact, whether in the disappeared Aztec empire or in the primitive tribes of Chad, spirulina is just a food for hunger and a "spare tire" to solve unsaturated malnutrition.

In 2003, due to humanitarian considerations, the United Nations also established an intergovernmental agency to promote the development of spirulina in developing countries to eliminate hunger and malnutrition. It can be seen that it still has a certain positive significance in protecting the food supply, but for China with sufficient food supply, it can only be an optional supporting role ^[8] .