Is Spirulina really healthy?

Spirulina is named for its shape and is the general name for a variety of cyanobacteria. It is one of the earliest living organisms on the planet. Spirulina has been silently on the brink of human civilization until 1974, the United Nations Food and Agriculture Organization called it “the ideal food for the 21st century.” Since then, Spirulina has been on the stage of high-profile, frequently in the food, health food and pharmaceutical fields, and even swept the Chinese health care market.

How is the nutritional value?

When scientists studied spirulina, they found that it was rich in protein, vitamins and minerals, and the fat content was relatively low. This feature has earned it the approval of the UN Food and Agriculture Organization and entered the European and American markets as a dietary supplement. In addition to health foods and dietary supplements, the relevant departments of China approved two kinds of spirulina as “new resource foods” in 2004, which can be used as raw materials for ordinary foods.

Dry spirulina contains 50% to 70% protein, which is described in some propaganda as higher than beef, soy, and milk. In fact, this is very unfair. Compared with dried food such as beef jerky and dried fish, spirulina has no obvious advantages. Spirulina contains a variety of essential amino acids and nothing special, which is common in high protein foods. However, we want to consume the same quality protein, the price of spirulina is dozens of times the price of milk or meat.

Spirulina contains a variety of vitamins, such as it is rich in B vitamins, but it is also rich in many grains, vegetables and meat and eggs. Spirulina also contains 5% to 8% fat, mostly unsaturated fat. Although some fatty acids, such as gamma-linolenic acid, are relatively rare in vegetable oils, the body can synthesize itself. Whether Spirulina contains DHA and EPA (a component that contributes to the development of the nervous system) is not the same, but even if it is, it is extremely small and highly susceptible to oxidation.

Spirulina can enrich iron, zinc, calcium and other minerals from the environment, and the iron content is relatively high, which is a major nutritional advantage. However, it also enriches heavy metals such as lead, arsenic, cadmium, and mercury from the environment. Spirulina also contains other nutrients such as cellulose, but this is also common in general plant foods.

In short, the nutritional value of spirulina is not bad, but there is no such thing as “great” in the promotion of animals. Animal feed is the best use. In fact, many algae, such as chlorella, have no less nutrients than spirulina, but most have not been industrialized. Considering the high price of spirulina products, combined with just a few grams per day, the nutrition provided is completely negligible for people with a normal diet.

Exaggerated health care function

Around the 1990s, NASA and the European Space Agency had envisaged the cultivation of spirulina on spacecraft to supply food to astronauts who had long performed missions in space. Therefore, “space food” and “future food” have become the marketing gimmicks. Should the astronauts eat something that is particularly good? In fact, aerospace food has only two basic requirements: one is safety, the other is the need to maintain basic life activities, and has nothing to do with health care functions.

The National Institutes of Health judged the so-called effects of spirulina based on the degree of conclusive evidence of relevant research. As a result, all effects were “insufficient evidence”. Note that this long list of “insufficient evidence” includes: seasonal allergies, insulin resistance in AIDS, arsenic poisoning, ADHD, eyelids, diabetes, motor function, hepatitis C, AIDS, high cholesterol, high blood pressure, long-term fatigue, nutrition Bad, menopause, obesity, mouth ulcers, gingivitis. Therefore, it is basically unreliable to treat diseases by spirulina.

In fact, many businesses in the United States have been warned and fined by the US Food and Drug Administration (FDA) for boasting the health benefits of spirulina. Some merchants have tried to claim that it can control blood sugar in Europe, but this statement was also denied by the European Food Safety Authority in 2013.

Spirulina taboo

The cultivation of spirulina is often contaminated by 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 “may be safe” if it does not contain microcystins, and “probably unsafe” if it is contaminated with toxins, especially for children. It is generally not recommended for children, pregnant women, and lactating women to eat spirulina. People with phenylketonuria cannot eat spirulina. People who receive anticoagulant medication need to consult a doctor if they can take spirulina. In addition, some consumers have reported side effects such as nausea, diarrhea, fatigue and headache after eating spirulina.

Eat peach to raise heart and lungs in summer

It is the season when peaches are on the market. Peaches are known as “Shou Tao” and “Xiantao”, and the iron content is also the crown of fruit. It is called “the first fruit in the world”.

A study suggests that certain ingredients in peaches may have preventive effects on hypertension and arteriosclerosis. Eating 3 peaches a day helps prevent breast cancer. Peaches have the effect of replenishing qi and blood, nourishing yin and fluid, and can be used for qi and blood deficiency, facial yellow muscle thinning, and shortness of heart and qi. Peach has a high iron content and is an ideal supplement for patients with iron deficiency anemia. In the Tang Dynasty, Sun Sizhen said in the “Qian Jin Yi Fang” that “peach, the fruit of the lungs, and the lungs should be eaten.”

In addition to washing or peeling to eat, you can also cut into small pieces or slices, sprinkle with salt to eat, tastes quite good, because salt can bring out the aroma of peaches. Peach is easy to oxidize after peeling, can be soaked in light salt water for 10 minutes after dicing, and then put on the plate, the taste is better, the color will not change.

Peach is hot to eat, the effect of diet is doubled, it has the effect of nourishing yin, Shengjin, moistening dryness and promoting blood circulation. It has good effect on relieving summer thirst, constipation, dysmenorrhea, vaginal cough, spontaneous sweating and night sweats. It can also protect the heart and brain blood vessels.

Iced sugar

800 grams of fresh peaches, 150 grams of rock sugar, 3500 ml of water.

Boil the water in the pot, wash the peaches, remove the kernels, peel them, cut them into small pieces, put the rock sugar and peach pieces after the water is opened, and boil them on high heat. Cover the lid and light it for 20 minutes.

Lily, white fungus, fresh peach

3 peaches, 4 to 5 white fungus, a small dried lily, 15 to 20 capsules.

Tremella and lily hair, tremella torn small, put the soaked white fungus and lily into the casserole, add appropriate amount of water, simmer for 1 hour. Wash and peel the fresh peaches, cut into small pieces, continue to cook in the white fungus soup for half an hour, and cook for 5 minutes.

Peach sauce

2500 grams of peaches, 150 grams of sugar and maltose, 30 ml of lemon juice.

Wash the peaches, peel them, remove them, cut small pieces, enlarge the bowl, add white sugar and mix well, cover the plastic wrap, and refrigerate in the refrigerator for 12 hours. Pour the peach-made peach meat into the pot with the soup, cook over low heat, without adding water. After slowly cooking for 15 minutes, the peach meat softens, continue to simmer for 30 minutes, and stir with a shovel to prevent sticking. When the peach meat is basically melted, the water is dried, and the sauce becomes very sticky, add maltose and lemon juice, turn the fire into a small fire, accelerate the stirring, and turn off the heat for 3 minutes. Put the sauce into a clean, clean, water-free glass bottle, thoroughly cool it, put it in the refrigerator, and eat it as soon as possible.