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Spirulina (dietary supplement)

Spirulina (dietary supplement)
Spirulina tablets Spirulina is a cyanobacterium that can be consumed by humans and other animals and is made primarily from two species of cyanobacteria: Arthrospira platensis and Arthrospira maxima. Arthrospira is cultivated worldwide; used as a dietary supplement as well as a whole food; and is available in tablet, flake and powder form. It is also used as a feed supplement in the aquaculture, aquarium and poultry industries.[1] Spirulina thives at a pH around 8.5 + , which will get more alkaline, and a temperature around 86 deg. F. Spirulina was a food source for the Aztecs and other Mesoamericans until the 16th century; the harvest from Lake Texcoco and subsequent sale as cakes were described by one of Cortés' soldiers.[6][7] The Aztecs called it "tecuitlatl".[3] Spirulina has also been traditionally harvested in Chad. Dried spirulina contains about 60% (51–71%) protein. The U.S. Spirulina is not considered to be a reliable source of Vitamin B12.

th TODAY with 1OO% pure Chlorella!Welcome to Detoxify, Rejuvenate & Boost your Heal Chlorella is a microscopic (of 2 to 10 µm diameter) single celled green micro algae that has existed on the planet for over 2.5 billion years! Having survived in exactly the same form since the pre-Cambrian period, this micro-algae owes its extraordinary survival to two highly unusual features: its unique cell wall and its astonishing capacity of reproduction. During approximately the first billion years of the earth's existence, deadly gases such as ammonia, methane and carbon dioxide made its atmosphere heavy. In the evolution of Earth, primitive green plant life such as Chlorella had the role to filter out these deadly elements, to eventually change the earth's environment to one capable of supporting flora (plants) and fauna (animals). Each Chlorella cell is complete, and Chlorella was the first cell form to contain a true nucleus within its nuclear envelope. Chlorella contains the highest known source of chlorophyll of any plant. Terms Of Use | Security/Policy | Contact Us |

Laboratory-grown beef: meat without the murder, but would you eat it? | Science | The Observer Last summer you unveiled the world's first lab-grown – or "in vitro" hamburger. How did it feel when you had it fried up, and you gave it to the first person to test? What if they had spat it out and said: "Ugh, this is awful"? Well, yes. We'd selected food critics who said they wanted to taste synthetic meat at some point. But still, they are food critics, so they have to live up to their own standards. It's a paradox, isn't it? Exactly. Could it be that people think – because you haven't bashed it over the head and slit its throat – that it can't have that same degree of deliciousness? Right. So do you think there is as much of a philosophical hurdle to overcome as a technological one? Absolutely. I heard there's a very scientific term for this, the "yuck factor". Yes, it's extremely scientific. I was told that you're now working on a steak…? It's going to take longer. Given that the hamburger cost £200,000 to create, I dread to think what a filet mignon will cost. He approached me. What?

Cooking Debauchery: Tuiles with Whipped Creme Fraiche Created for the Daring Bakers January Challenge This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. Three years and a half years ago, when I gave up hydrogenated oils and ingredient lists that required a chemistry degree, I knew that there would be a few things I would miss. Those little pirouette cookies from Pepperidge Farm rank high on that list. I am a die hard, crisp and buttery cookie fan. It has the lovely subtle butteriness of shortbread but with a thin crisp edge that sings a siren song to the caramel lover in me. While a little bit of a fussy cookie and one that requires a little bit of planning it came together easily enough. Now I am kicking myself for not trying this recipe sooner. It is the kind of recipe that brightly showcases quality ingredients and doesn’t leave much room for anything else.

Whole Food Multivitamin +Plus Vital Minerals Nutritional Supplement If you're currently taking or considering taking a multivitamin with a recommended serving size of only one pill a day, you're pretty much wasting your time. Why? It's very doubtful that any single pill can pack enough vitamins and minerals to truly make any real difference in complementing your healthy diet. Producers of multivitamins have come up with some pretty amazing ways to compress ingredients, but not to this extreme… not down to where a single tablet provides you the vitamin and mineral levels you need. And speaking of minerals, many producers of one-a-days don't even bother including essential minerals like potassium or magnesium, or even calcium in adequate enough amounts to really make a difference. What about other nutrients from sources like vegetables, fruits, and herbs? But it's also vitally important to know when to take your multivitamin. Some may in fact, negatively impact your health in such a way they should be flushed down the toilet. Here's… But it doesn't stop here.

Supraorbital gland Magellanic penguin Living in saltwater environments would naturally pose a large problem for penguins because the ingestion of saltwater would be detrimental to a penguin's health. Although penguins do not directly drink water, it is taken in when they engulf prey. As a result, saltwater enters their system and must be effectively excreted. The penguin excretes the salt byproduct as a brine through its bill. See also[edit] References[edit] External links[edit]

Master Cleanse Diet * It's More Then Just Drinking Lemonade, See Why.. Ebola puts focus on drugs made in tobacco plants It's an eye-catching angle in the story of an experimental treatment for Ebola: The drug comes from tobacco plants that were turned into living pharmaceutical factories. Using plants this way—sometimes called "pharming"—can produce complex and valuable proteins for medicines. That approach, studied for about 20 years, hasn't caught on widely in the pharmaceutical industry. But some companies and academic labs are pursuing it to create medicines and vaccines against such targets as HIV, cancer, the deadly Marburg virus and norovirus, known for causing outbreaks of stomach bug on cruise ships, as well as Ebola. While most of the work in this area uses a tobacco plant, it's just a relative of the plant used to make cigarettes. "It's definitely not something you smoke," said Jean-Luc Martre, a spokesman for Medicago, a Canadian company that's testing flu vaccines made with tobacco plants. Medicago has a new production facility in Research Triangle Park, North Carolina.

Raspberry Oatmeal Ice Cream Sandwiches @ Nutritionist in the Kitch Happy Labor Day everyone! This is a perfect little treat to give the kids before sending them back to school tomorrow! Of course, it is also a great treat to enjoy yourself without feeling guilty about it! After my little adventure with Banana Ice Cream last month, I came up with this healthy ice cream sandwich idea! Now, don’t think that these taste anything similar to the traditional Klondike ice cream sandwich bars, they definitely do not. BUT they are still just as delicious in their own way, oh yeah, AND they are healthy!! I made the “ice cream” with frozen bananas, but changed up the taste completely by using light coconut milk and frozen raspberries in the mix! Then for the whole “sandwich” part I made healthy oatmeal cookies! The great thing about this recipe is that the ice cream and the oatmeal cookies can be enjoyed on their own as well, so really, it’s like three recipes in one! Yum! Raspberry Oatmeal Ice Cream Sandwiches Total time Enjoy! Christal Nutritionist in the Kitch

Pure Inside Out: Detox Foods- Eat to Detoxify Naturally To illustrate how important the quality of the food you ingest on a daily basis is, just imagine your body as a perfect engine (Which it is!) food is the fuel you feed it to enable it to achieve peak performance. The cleaner and purer the fuel, the better and smoother the engine's performance. In the same way that some foods slow our body engine down, creating deposits which interfere with the smooth running of the various parts. New discoveries are being made every day on previously unknown properties and benefits some of our common foods possess. Why detox? Toxin build-up has become more of a concern in the twenty first century than ever before. Two of the main toxicity diseases are cancer and cardiovascular disease and they are happening to an alarmingly higher percentage of the population today. Accumulated toxins in the body range from undigested organic matter, to metallic deposits such as lead, mercury, copper and aluminium we ingest through food and air. Detox Foods Garlic Summary

Silent, not deadly; how farts cure diseases | Dean Burnett | Science It seems like it was only last week that a study by the University of Exeter revealed that smelling farts cures all manner of fatal illnesses, which lead to a lot of mediacoverage about the healing properties of nether-region emissions. Some cynical types tried to combat this, metaphorically lifting the duvet from the growing cloud of excitement. Sure, the actual study was far more complex, and didn’t specifically reference farts, just hydrogen sulphide, a gas produced by natural bodily processes that gives flatulence its unpleasant odour. The study claimed that targeted delivery of compound called AP39 causes more hydrogen sulphide to be produced by an ailing cell, and hydrogen sulphide in small doses can prove protective to the cell’s mitochondria, which supplies the cell’s energy and is often damaged by diseases. Hydrogen sulphide preventing this mitochondrial damage therefore can help cells resist the progression of many diseases. There were, of course, many negative consequences.

Raw Food -- One of Your Keys to Outstanding Health 5/22/02 By Wes Petereson A kitchen is nothing else than a chemical laboratory producing millions of completely new chemical substances that basically never existed in the wild and if, then very occasionally by accident. Cooking will randomly produce millions of different sugar and protein combinations commonly called Maillard molecules. Throughout the biggest part of our evolutionary history, the one before processing, human beings have never ingested the amount of Maillard molecules we ingest today. Key Points Regarding the Effects of Cooking on Food and Health The food's life force is greatly depleted or destroyed when it is cooked. The biochemical structure and nutrient makeup of the food is altered from its original state. Nutrients, like vitamins, minerals, and amino acids are depleted, destroyed, and altered. Up to 50% of the protein is coagulated. The interrelationship of nutrients is altered from its natural synergistic makeup. The water content of the food is decreased. Dr.

10 Insane Cases of Genetic Engineering Animals You’re probably familiar with South Korea’s glow-in-the-dark cats (if not, here’s a video). They’re genetically modified cats with fluorescent pigmentation in their skin that causes them to glow red under UV light. The researchers then cloned them, successfully carrying the fluorescent gene to the next generation of kitty clones. For better or for worse, it looks like genetic engineering is here to stay, which begs the question: How will we know when we’ve gone too far? What’s the line between scientific progress and irreversibly changing the DNA of a life form? If that sounds extreme, just check out these 10 insane cases of genetic engineering. Spider silk has approximately a million and a half uses, and we’re finding more every day. So researchers are turning to goats, the only animal in the world that could possibly improve by having more spider DNA. All that’s left to do now is milk the goats and filter out the spider silk, maybe fight a little crime on the side. Close