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:
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)
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Metallo-thionine compounds (proteins combined with metals that bind
heavy radioactive isotopes)
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Low in carbohydrates (15-20 percent)
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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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