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Very high protein intake, controls glucose, cholesterol and arterial pressure, it contains high levels of calcium.

Spirulina is living blue – green algae that grows commonly in freshwater lakes and ponds. A complete vegetable protein, containing an ideal balance of essential 9 amino acids.

This containing protein is more digestible than other sources of protein, such as red meat and soybeans.

Because their cell walls have cellulose, protein spirulina is 85% to 95% digestible.
This percentage is higher than that of any other common plant!

Spirulina has an oxygen radical absorption capacity of more than 24,000 which is four times the value of fruits like blueberries.

Spirulina also contains a wide range of minerals ranging from calcium to zinc
potassium.

Spirulina has 26 times the calcium in milk, which makes it more powerful than a
common source, such as dairy products and cheeses calcium alternative.

Its anti-inflammatory properties are derived from the presence of gamma linolenic acid.
A 2007 study published in the Journal of Agricultural and Food Chemistry, found that consumption of spirulina in hamsters helps prevent the development of atherosclerosis, the buildup of plaque inside the arteries.

A 2001 study published in the Journal of Medicinal Food observed the effect of
consumption of spirulina in patients with diabetes mellitus type 2.
The diabetic patients had lower levels of blood glucose, triglycerides and LDL “bad” cholesterol levels.

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