Meal That Heals

Fiber is an essential nutrient. I always say it’s as important as you drinking water. Intake of the right amount of fiber every day can help regulate blood sugar level, lower cholesterol, and can help you loose weight naturally.

Today, I’m going to talk about the health benefits of Oat Bran, Rice Bran and Spirulina.

So I will start with the definition of BRAN.

The hard outer layer of cereal grain is called Bran. And cereal is a plant that is grown to produce grains that can be eaten or are used to make flour or bread. Wheat, barley, oats and rice are examples of cereal crops and you’ll get bran from these cereal grains.

Now, when the whole grains are refined, the outer layer of the grains are removed. And when this happens, the grains loose a portion of their nutritional value. The more refined a grain is the less it’s fiber content.

And, Bran is rich in FIBER and essential fatty acids. 

Oat bran was once reserved for horses and for stuffing mattresses. But in 1980, it was discovered that oat bran has a wide range of medicinal qualities and has become one of the most precious foods from the health and dietary point of view.

According to Doctor Pierre Dukan, a nutritionist specialist, oat bran  helps in effective slimming, and it helps facilitates cholestrol control,  and prevents against diabetes through the lowering the glycemic index of alimentary bolus. This is according to Australian studies.

There are also English epidemiologists who have shown its role in protecting against cancer of the colon and rectum.

 And gastroenterologists attest to its gentle beneficial action on intestinal transit.

All these benefits of oat bran is because of it’s fibres, which are rich in β-glucan molecules conferring upon it two actions which carry out their effects on two levels of the digestive tract. 

This is what happens when it’s ingested into the body.

1. Satiety action in the stomach

 As soon as it enters the mouth, oat bran soaks up saliva and arrives in the stomach where it gorges itself with water. A soup spoon of 15 g of oat bran absorbs on average 25 times its volume in liquid, making a 375 gram ball. This fills up the stomach, making you feel physically full and creating the effect of rapid mechanical satiety. 

2. Intestinal loss action

 This is THE foundation of its action on weight. When the bran is in transit, mixed with the alimentary bolus, it undergoes chemical attack from gastric acid, followed by bile and finally pancreatic juices. It thus turns into a pulp reduced to the state of elementary chains, fatty acids, amino acids and glucose.

 It is within this highly calorific pulp that the oat bran deploys its slimming power.

 Now that you know what oat bran can do for your health, let’s talk about RICE BRAN.

Rice is a plant. The outer layer of the grain and the oil made from the bran are used for medicine. Rice bran oil is popular as a “healthy oil” in Japan, Asia, and particularly India. 

According to WebMD, rice bran is used for treating diabetes, high blood pressure, high cholesterol, alcoholism, obesity, and AIDS; for preventing stomach and colon cancer; for preventing heart and blood vessel (cardiovascular) disease; for strengthening the immune system; for increasing energy and improving athletic performance; for improving liver function; and as an antioxidant.

Rice bran oil is also used for high cholesterol.

Some people apply rice bran directly to the skin for an allergic skin rash called eczema (ectopic dermatitis).

How does it work?

Rice bran might help lower cholesterol because the oil it contains has substances that might decrease cholesterol absorption and increase cholesterol elimination. One of the substances in rice bran might decrease calcium absorption; this might help reduce the formation of certain types of kidney stones.

So as you can see incorporating FIBER (Oat Bran and Rice Bran) into your diet will not only help you feel full so you do not eat too much which helps in loosing weight, it also helps in lowering cholesterol and helps in managing your blood sugar level.

Now, this one I personally think could be called SUPERFOOD because of it’s amazing health benefits.

This is what Dr. Mercola says about this outstanding food:

By Dr. Mercola

What if consuming a tablespoon or two per day of a simple food could drastically lower your chances of developing cancer, heart disease or stroke, or of contracting a life-threatening virus such as HIV?

Would your interest be piqued?

There is a unique freshwater plant that has been of enormous interest to nutritional scientists over the past decade, and it shows promise for doing all of the above—and then some. It's one of the most nutrient-packed dynamos of the superfood world.

This simple food is spirulina.

I recently posted a report about the radioprotective effects of spirulina. But its health benefits go far beyond that application. But what exactly is spirulina? You may be surprised!

Spirulina: One of Nature's Near-Perfect Foods

Spirulina is similar to sea vegetables such as dulse, kelp, nori, Kombu, arame, and wakame. Along with its cousin chlorella (another one of my favorites), spirulina is a member of the "blue-green" family—but this family is actually not truly algae. 

Although you will often hear the term "blue-green algae," spirulina and its kin are actually cyanobacteria. Cyanobacteria are classified as bacteria because their genetic material is not organized in a membrane-bound nucleus. Unlike other bacteria, they have chlorophyll and use the sun as an energy source, in the way plants and algae do.

Spirulina is primarily produced by two species: Arthrospira platensis and Arthrospira maxima.

One of the special traits of spirulina is its rich protein content—it's 50 to 70 percent protein by weight and contains all of the essential amino acids. Records of the Spanish conquistadors suggest that the Aztecs consumed spirulina as a food source, and the Kanembu people of Central Africa harvested it from what is now called Lake Chad.

Wild spirulina grows in the alkaline lakes of Mexico and on the African continent, although it is commercially grown and harvested all over the world. It reproduces quickly, and because the individual organisms tend to clump together, it's easy to harvest. Commercial production of spirulina is estimated to reach 220,000 tons by the year 2020. Japan is the largest producer of spirulina, as well as the largest consumer.

Spirulina Packs Quite a Nutritional Punch

Spirulina is one of the most nutritious and concentrated food sources on the planet. As a result, it's appearing more frequently all the time in natural foods and beverages, such as green foods and drinks, energy bars and oral supplements. 

Spirulina consistently boasts an amazing protein level of 60 percent on average—even better than red meat, which is about 27 percent protein. And spirulina's protein is biologically complete, containing all of the essential amino acids needed for human health. Spirulina also contains a potent array of other beneficial nutrients, including the following:

B vitamins (including exceptionally high B-12), vitamin K, and other vitamins	Naturally rich in iodine	Minerals (including calcium, iron, magnesium, selenium, manganese, potassium, and zinc)
One of best known sources of gamma-linolenic acid (GLA, an important fatty acid for heart and joints)	Other essential fatty acids, including sulfolipids, which may be protective against HIV infection of T-helper cells	Phytopigments (phycocyanin, chlorophyll, and carotenoids)
Metallo-thionine compounds (proteins combined with metals that bind heavy radioactive isotopes)	Low in carbohydrates (15-20 percent)	Eighteen different amino acids

 (For specific concentrations of the above-mentioned nutrients in spirulina, refer to Table 1 in this spirulina report by S. Thomas of Parry Nutraceuticals.) In addition to this rich nutritional blend, spirulina has the following special properties:

The proteins in spirulina are of a highly digestible type (83 to 90 percent digestible), due to the fact that it does not have cellulose walls, like yeast and chlorella do. Therefore, the net protein utilization (NPU) is high (between 53 and 61 percent) and requires no cooking to increase the bioavailability of its proteins.

Studies confirm a very high "protein efficiency ratio" (PER) for spirulina, meaning your body will be able to efficiently use these amino acids. 

Gamma-linolenic acid is rarely this high in ANY food and normally has to be synthesized by your body from linoleic acid. GLA is a precursor to important biochemicals such as prostaglandins, leukotrienes, and thromboxanes, which serve as chemical mediators for inflammatory and immune reactions. 

Spirulina has no fatty acids with uneven carbon numbers and very low-level branched-chain fatty acids—two types of lipids that higher order animals, like you and me, cannot metabolize. 

Spirulina has about the same calcium, phosphorous, and magnesium content as milk, a vitamin E (tocopherol) level comparable to wheat germ, and four times as much vitamin B12 as raw liver! 

Research-Based Health Benefits of Spirulina

Now that you have spirulina's nutritional overview, let's take a look at what this unique blue-green cyanobacteria can do for your health. The health benefits of spirulina continue to be widely researched. As a result, there is really no way to cover all of the literature related to its potential benefits because there are so many!  There are scientific studies supporting spirulina's potential usefulness in preventing and/or treating the following health conditions:

ARMD (Age-related macular degeneration)	Type 2 Diabetes
Cardiovascular disease, including hypertension	NAFLD (Non-alcoholic fatty liver disease)
Liver health and decreased damage from heavy metal exposure	Cerebrovascular disease (including stroke)
Nutritional diseases, such as iron deficiency anemia, pernicious anemia (B12 deficiency), vitamin A deficiency, and kwashiorkor	Neurodegenerative disorders such as Parkinson's and Alzheimer's
Protection from HIVand other viruses	Reduced allergy symptoms
Cancer protection	Radiation protection (LINK to recent spirulina radiation article)
Bone marrow and blood health (especially during use of anticancer drugs	Strengthening immune defenses and modulating inflammatory response
Reduced pain sensitivity by inhibiting prostaglandins, which contribute to pain and inflammation	Reduction of arthritis symptoms
Protection from the damage of ionizing radiation

As you can see, the health benefits of spirulina are truly far-ranging.  The remainder of this report will focus on how spirulina can address some of the diseases listed in the above table (the ones shown in bold).

Spirulina and Your Eyes

As the population ages, the prevalence of Age-Related Macular Degeneration (ARMD) is on the rise. ARMD is the deterioration of your macula (the region in your eye that controls acute vision), which typically occurs later in life.  ARMD is the leading cause of blindness today.

Your eyes' macular membranes contain several carotenoid pigments called xanthophylls—lutein, zeaxanthin, and possibly astaxanthin, if you're getting it as part of your diet. These special pigments help protect your eyes from damage by slowing down ultraviolet-induced oxidation of lipid membranes, thereby helping prevent degeneration of your macula. 

Additionally, xanthophylls may be effective in preventing cataracts. Spirulina provides 3,750 to 6,000 mcg zeaxanthin per serving size (3 grams). Eggs are another excellent source of both lutein and zeaxanthin (200mcg zeaxanthin per yolk). Astaxathin is also another marine based nutrient that is in the carotenoid family and is also a potent preventor of ARMD.

Spirulina and Type 2 Diabetes

Type 2 diabetes is an epidemic in the Western world today. It is really a cluster of related pathologies, including insulin resistance, obesity, dyslipidemia and hypertension. Spirulina has been shown to benefit diabetics in the following ways:

Reducing systemic inflammation. (Insulin resistance has come to be associated with a state of systemic low-grade inflammation.) 

Favorably altering your lipid profile by reducing serum triglycerides and increasing HDL. 

Improving vasodilation in those who are obese as a result of high fructose diets (which has benefits for diabetics, as well as for those with hypertension and cardiovascular disease). 

Spirulina and Your Cardiovascular Health

Diabetes and cardiovascular health are intimately connected, so it's no surprise that spirulina shows great potential for people with cardiovascular disease, in terms of creating better lipid profiles, controlling hypertension, and increasing blood vessel elasticity. 

Diabetic patients given 2 grams per day of spirulina showed improved glycosylated hemoglobin and better lipid profiles in this 2001 study. And in this study of the Mexican population, 4.5 grams per day of spirulina significantly reduced serum triglyceride levels and total cholesterol, boosted HDL, and reduced blood pressure in test subjects.

It is thought that the lipid action of spirulina may be due to its phycocyanin content, which inhibits pancreatic lipase activity, and this in turn causes higher excretion of triglycerides through your feces.

In one animal study, spirulina prevented hypertension and vasoconstriction in rats fed fructose-rich diets, but rats fed fructose-rich diets without spirulina had those adverse health effects. Hamsters consuming spirulina were protected from developing atherosclerosis in this 2007 study.

Spirulina and Your Liver

The accumulation of fats in your liver is closely associated with metabolic syndrome and strongly raises your risk for dying from cardiovascular disease. Non-alcoholic fatty liver disease (NAFLD) is the most common cause of chronic liver disease in North America and notoriously difficult to treat, at least with traditional medical measures.

Animal studies suggest spirulina can protect your liver, probably as a result of its high antioxidant properties and its ability to synthesize or release nitric oxide. Studies show that spirulina does the following for your liver:

Prevents the buildup of triglycerides in your liver 

Inhibits lipid peroxidation 

Reduces liver inflammation 

Protects your liver from damage by heavy metals, like lead and mercury 

Spirulina and Your Brain

The third leading cause of death in the U.S. is stroke. Diets high in antioxidants have been shown to lower your risk for stroke. Two studies (one in the Journal of Agricultural and Food Chemistry, the other in the British Journal of Nutrition) showed that Spirulina reduces platelet aggregation, which plays an important role in vascular diseases by reducing your risk for thromboembolism. 

In another study, three antioxidant-rich diets (blueberries, spinach, and spirulina) were compared for their neuroprotective effects. Spirulina was found to have the highest neuroprotective effect, possibly due to its ability to squelch free radicals and reduce inflammation.

And in an Oregon State University study of rats that had induced strokes, the group fed spirulina showed brains lesions that were 75 percent smaller than those in control groups.

Oxidative stress is one major source of inflammation, and in your brain, it can result in loss of dopamine neurons and lead to neurodegenerative disorders such as Parkinson's and Alzheimer's. An enzyme complex called NADPH oxidase has been shown to play a role in these diseases, and the phycocyanin in spirulina can suppress NADPH oxidase, lowering your risk for these age-related brain diseases. (I will go into this further in the next section.)

In animal studies, diets enriched with spirulina were found to reverse the inflammation that can lead to diminished neurogenesis (production of new neurons), which is another factor in degenerative diseases of the brain. Bob Capelli, of Cyanotech Corporation said:

"Spirulina has long been associated with immune building and anti-viral properties, eye and brain health and cardiovascular health, but we now see that spirulina also has anti-inflammatory properties through this research on one of the principal constituents in spirulina, phycocyanin. This study isolates the mechanism of action for phycocyanin as an anti-inflammatory."

Let's look a little more at the antioxidant properties of spirulina—in particular, its special pigmented component, phycocyanobilin.

The Spirulina-Bilirubin Connection

Phycocyanobilin contained in spirulina is a close chemical relative of bilirubin. In mammalian cells, phycocyanobilin is converted into phycocyanorubin, a compound nearly identical to bilirubin. Bilirubin is the chemical responsible for the yellow color of bruises, urine, and jaundice and occurs as a breakdown product of your red blood cells (heme). When a newborn baby gets jaundice, he is placed under "bili lights" in the hospital nursery to prevent brain damage (kernicterus), if his bilirubin levels become too high. The lights break down the bilirubin so it can be excreted. 

But bilirubin, at appropriate levels, has a strong free radial scavenging effect.

Until recently, scientists were not aware that bilirubin may actually have anti-inflammatory, antioxidant, and atheroprotective properties—and there is a growing body of scientific and clinical evidence to support this. From an evolutionary/biological perspective, it makes sense that nature would have created a way for your body to break down heme, which can be toxic if it accumulates. 

The way bilirubin is thought to provide these health benefits is through its ability to inhibit NADPH oxidase, a metabolic enzyme that is activated in a large number of pathological conditions and generates a great deal of oxidative stress in your body. In fact, NADPH overactivity appears to play a significant roll in a wide range of adverse health conditions, including but not limited to the following:

Vascular diseases and vascular complications of other diseases (diabetes, kidney failure, blindness, heart disease, etc.) 

Insulin resistance 

Neurodegenerative disorders, like Alzheimer's and Parkinson's 

Many human cancers 

Glaucoma 

Pulmonary fibrosis 

Erectile dysfunction 

NADPH seems to be a chemical that can be helpful or harmful, depending on how much of it is circulating at the time, so it needs to be carefully regulated by your body. For example, NADPH oxidase plays a key role in helping your immune system fight bacteria and helps your T-cells to function properly.

It follows then that preventing many chronic diseases would require finding a means of inhibiting or modulating NADPH oxidase.

Bilirubin is now believed to assist with this modulating effect. 

People with Gilbert Syndrome comprise 5-10% of the population and illustrate this phenomenon very nicely—they are genetically predisposed to chronically elevated levels of unconjugated bilirubin. These individuals, having two to three times as much bilirubin as the rest of us, enjoy a greatly reduced risk for coronary artery disease, hypertension and carotid atherosclerosis, and these protections are thought to be related to their high bilirubin levels. 

 I happen to be one of those with Gilbert's and did not realize until reviewing the research for this article that my elevated bilirubin levels were actually a major benefit.

Since phycocyanobilin is a very close relative of bilirubin—and spirulina is a great source of phycocyanobilin—spirulina has enormous clinical potential due to its NADPH oxidase inhibiting effect. This is why phycocyanobilin has been the focus of a large amount of research of late. Phycobilin extracts have been shown to inhibit NADPH oxidase activity in human aortic endothelium, aortic smooth muscle, and renal cell cultures. And bilirubin protects against diabetic nephropathy via downregulation of NADPH oxidase in rats.

Concluding Remarks

The scientific evidence for spirulina's health benefits is abundant, frequently showing remarkable clinical results. And spirulina's safety is equally impressive! Rodents show no ill effects when fed diets very high in Spirulina. And remember, it was a major component of the Aztec diet.

Spirulina is even good for your pet (be he dog, cat, bird, fish or reptile) promoting a strong immune system, a healthy coat, heart and joint health, and even fresher breath—which is why I now offer SpiruGreen Superfood for Pets. It appears this is a near-perfect food for everyone in your family—one more natural way to take charge of your health.

SOURCE: http://articles.mercola.com/sites/articles/archive/2011/07/17/spirulina-one-of-natures-nearperfect-foods.aspx

Disclaimer: The entire contents of this website are based upon the opinions of Dr. Mercola, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Mercola and his community. Dr. Mercola encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

DISCLAIMER: The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease.

NOW, I think the big question you’re asking is HOW DO I GET A NATURAL PRODUCT THAT HAS ALL THE THREE (3) FOODS, OAT BRAN, RICE BRAN and SPIRULINA as the main ingredients?

Well, I’m so happy to tell you that there’s an outstanding product called:

SpiRO – MEAL THAT HEALS 

SpiRO is an instant, highly nutritional cereal mix with spirulina powder. It is made from high quality OAT BRAN, RICE-BRAN and PROTEIN-RICH SPIRULINA.

Edmark's SpiRO is for people who are constantly on the move, and is suitable for adults and children.

BENEFITS:

1.  The Most Balanced Essential Nutrients at the least cost.

2.  Made with Hawaiin Spirulina that delivers more key nutrients than any     other Spirulina in the world.

3. Great Taste and Ideal food supplement for all ages and lifestyle.

4. Complete Protein With The Highest Level of Beta-Carotene found naturally.

  

SpiRO is an instant, highly nutritional cereal mix with Spirulina powder. It is made from high quality oat bran, rice-bran and protein-rich Spirulina.SpiRo is for people who isconstantly on the move and is
suitable for adults and children. - The Most Balanced Essential Nutrients at the Least Cost. - Made with Hawaiian Spirulina that delivers more key nutrients than any other Spirulina in the world. - Great Taste and Ideal food supplement for all Ages and Lifestyle. - Complete Protein with the Highest Level of Beta-Carotene found naturally. - See more at: http://edmarker.com/products/latest-products/#sthash.WQ3eni7h.dpuf

SpiRO is an instant, highly nutritional cereal mix with Spirulina powder. It is made from high quality oat bran, rice-bran and protein-rich Spirulina.SpiRo is for people who isconstantly on the move and is
suitable for adults and children. - The Most Balanced Essential Nutrients at the Least Cost. - Made with Hawaiian Spirulina that delivers more key nutrients than any other Spirulina in the world. - Great Taste and Ideal food supplement for all Ages and Lifestyle. - Complete Protein with the Highest Level of Beta-Carotene found naturally. - See more at: http://edmarker.com/products/latest-products/#sthash.WQ3eni7h.dpuf

Call us to get yours NOW!

+233268123621 or +233244336730 or you can send us a 

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READ: The Truth About FIBER