Spirulina vs Anemia

Anemia and iron deficiency reduce the well-being of individuals, cause fatigue and lethargy, and affect physical capacity and job performance. The average losses of physical productivity due to iron deficiency are high. If anemia is not reduced worldwide, millions of people will continue to suffer a decline in their health and quality of life, entire generations of children will be affected in their development and learning, and communities and nations will have lower economic productivity and development.

The most recent calculations of the World Health Organization (WHO) suggest that anemia affects around 800 million children and women. In fact, 528.7 million women and 273.2 million children under 5 were anemic in 2011, and about half of them were also iron deficient. And this is a serious public health problem especially in developing countries.

Anemia is a disorder in which the number and size of erythrocytes, or the concentration of hemoglobin, fall below a certain cut-off value, thus decreasing the capacity of blood to transport oxygen in the body. Anemia is an indicator of a poor state of nutrition and health.

What is spirulina?

It is a microalgae that contains a high protein content, essential fatty acids, minerals and vitamins. It is an ideal crop for desert areas and even more where the water is alkaline. It is easy to multiply and economical to produce. It is considered a superfood.

That said, it is understood that the algae has a high iron content and its consumption can be favorable for patients with iron deficiency anemia, especially children since they are a population with a high incidence and prevalence talking about this disease. There are studies to populations in general, where the following has been reported: “A significant increase in the values of: mean corpuscular hemoglobin (MCH), mean corpuscular volume of erythrocytes (MCV) and mean corpuscular hemoglobin concentration (MCHC) has been observed. between the beginning and the weeks following the supplementation. “

What are the properties of spirulina?

Spirulina has immunological properties, antioxidants, antiviral, protective against cancer, retains heavy metals so it is an antitoxic, and increases the intestinal absorption of vitamins and minerals. It has been shown to be a regulator against hyperglycemia and hyperlipidemia. It is rich in vitamin E (cellular anti-aging agent) and vitamin B1 (thiamine), important to produce acetylcholine (a neurotransmitter). The microalga provides doses of iron, zinc, copper and germanium, the latter being a semiconductor that preserves the electrical contacts through the neurological system.

Is it an authorized food?

Yes, it is legally authorized as a food supplement in the USA, Europe, Japan and the Pacific Basin. In the United States the FDA (Department for food and medicines) authorized it from 1981, indicating that it is a protein source that also contains vitamins and minerals.

In addition to the benefits of spirulina not only help to combat iron deficiency anemia caused by lack of iron intake, but also those that are caused by the intake of lead and cadmium as shown by studies in rodents. Due to all these benefits, the low cost of cultivation and production of algae, it would be good to think of this small alga as an option for child malnutrition. Currently it is already consumed by athletes of Olympic level and it is considered the food of the astronauts. 60 grams are enough to feed one person per day, with 10 grams per day can survive.

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