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Spirulina for kids is an intriguing topic that is gaining considerable attention among parents who want the best for their children’s nutrition. This nutrient-dense blue-green algae offers numerous benefits including spirulina for skin health, hair, weight loss, and many more, but the primary question remains: is it safe for children?
In this article, we will explore the advantages of spirulina for kids, its safety, and how children can incorporate spirulina into their diet.
Spirulina is a type of cyanobacteria, commonly known as blue-green algae. It flourishes in warm, alkaline waters and is rich in protein, vitamins, and minerals, making it an outstanding addition to a child’s diet.
Spirulina boasts essential amino acids and is loaded with vitamins A, B, C, D, and E, along with vital minerals such as calcium, iron, magnesium, and zinc. This unique combination of nutrients makes spirulina an exceptional food that can significantly support your child’s growth and development.
When considering any supplement, safety is a top priority. Studies have shown that spirulina is generally safe for children when taken in appropriate doses. A *notable study demonstrated that spirulina supplementation significantly improved the nutritional status of undernourished children in Central Africa, particularly in the Democratic Republic of the Congo.
In this pilot study, children receiving a daily dose of 10 grams of spirulina saw a reduction in global acute malnutrition from 30% to 20% within 30 days. Furthermore, the prevalence of severe anemia decreased from 20% to 6%, indicating spirulina’s potential to correct nutrient deficiencies, particularly due to its iron and vitamin content.
These findings underscore spirulina’s effectiveness in addressing malnutrition without significant side effects.
Spirulina is incredibly nutrient-dense. Just a small amount may significantly boost your child’s intake of essential nutrients. Its high protein content—approximately 60-70% by weight—provides necessary building blocks for muscle growth and development in kids. For growing bodies, these proteins are crucial.
One of the standout benefits of spirulina for kids is its potential to enhance the immune system. Spirulina contains antioxidants, such as beta-carotene and gamma-linolenic acid, which help combat oxidative stress. This means that incorporating spirulina into your child’s diet may help them fend off common illnesses and maintain overall wellness.
Many parents are curious about spirulina’s potential to boost their child’s energy levels. Thanks to its high nutrient density, particularly its iron content, spirulina may help combat fatigue and enhance overall vitality. Moreover, the amino acids found in spirulina contribute to sustained energy levels, making it an ideal choice for active kids.
Determining the appropriate dosage of spirulina for kids can vary based on age and individual health needs. Generally, a daily dose of 1 to 3 grams is recommended for children. For kids aged 5-12, starting with a lower dose and gradually increasing it can be beneficial to monitor any potential reactions. It’s essential to ensure that the spirulina is sourced from reputable suppliers to avoid contamination.
Spirulina is available in various forms, including powder, tablets, and capsules, making it easy to incorporate into your child’s meals. For younger children, spirulina powder is often the most versatile option. It can be easily mixed into smoothies, yogurt, or baked goods, adding a fun and nutritious twist to their favorite foods.
Tablets and capsules are suitable for older children who can swallow them comfortably.
While spirulina is safe for most children, some may experience mild side effects, such as digestive discomfort or allergic reactions. It’s important to monitor how your child reacts after introducing spirulina. If any negative reactions occur, discontinue use and consult a healthcare provider.
When purchasing spirulina, it’s essential to look for high-quality products that are organic and free from contaminants. Reputable brands often provide third-party testing results to ensure purity and safety. Here at E3Live, we offer premium spirulina products known for their quality and nutritional benefits. Always check the labels and sourcing information to ensure that you’re providing the best for your child.
Incorporating spirulina for kids into their diet can be a game-changer for their nutrition and overall health. With its impressive array of nutrients, spirulina supports growth, boosts immunity, and enhances energy levels. As you explore ways to enrich your child’s diet, consider making spirulina a staple. Always consult with a healthcare professional to ensure the best approach for your child’s unique needs. By embracing this superfood, you’re paving the way for a healthier future for your growing child and ensuring they thrive as spirulina kids.
*https://pmc.ncbi.nlm.nih.gov/articles/PMC5061973/
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Ingredients:
1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
3 1/2 cups filtered water
1 vanilla bean, insides scraped out
1 teaspoon Blue Majik powder
1/2 teaspoon cinnamon
3 Medjool dates
Directions:
1. Once cashews have soaked for at least 4 hours, or overnight in the refrigerator, drain and rinse well.
2. Blend all ingredients in high-speed blender for 1-2 minutes until well blended. Store in refrigerator in airtight bottle or mason jar. Mylk will keep for 3-4 days.
Makes about 3 1/2 cups
Check out other beautiful creations by Alison Griśe Wu (food, prop, wardrobe stylist and blogger) at WuHaus.com
*website not associated with E3Live
Ingredients:
2 cups ground almonds*
2 tablespoons date paste**
3 medium ripe peaches (or apple or nectarines)
(set aside a few thin slices of these for garnish)
1/2 tsp Blue Majik
How to prepare:
1. Put 2 of the peaches in either a food processor or blender to puree.
2. Dice 1 peach into 1⁄4" cubes.
3. Combine all ingredients in big bowl. You can put into a cylinder mold of desired shape and sprinkle almond and cinnamon on top.
4. Garnish top with peach slices. Makes 4 servings.
*how to: ground almonds
2 quarts or more unpasteurized organic raw almonds
1. Soak almonds overnight in filtered water.
2. Drain and put on dehydrator trays for 24-36 hours until dry.
3. Store in airtight container and use as needed for recipes.
4. Skip the soaking and dehydrating if you don't have a dehydrator.
**how to: date paste
25 Medjool dates
1. Pit dates and soak for 1⁄2 hour.
2. Drain and put in food processor.
3. Blend until smooth with no chunks (may need to add water if too thick).
4. Store in fridge.
Ingredients:
1 heaped teaspoon E3Live Blue Majik powder
1 cup almond & brazil nut milk
*2 frozen bananas, sliced ** 1 vanilla bean (or 1 tablespoon vanilla extract)4 dates, pitted
1 tablespoon coconut oil
Pinch sea salt
How to prepare:
Blend all ingredients together and in a high speed blender and serve.
*To make almond & brazil nut milk place a 1/3 cup mix of almonds and brazil nuts into a high speed blender with 1 cup of water and blend. Strain through a nut milk bag or strainer.
**For frozen bananas - peel them and place in a ziplock bag overnight.
Recipe by Rowena Jayne, Leading International Yoga InstructorRaw Food Chef, Naturopath, NutritionistSpeaker, Writer, Model, www.rowenajayne.com*
*website not associated with E3Live Canada
Ingredients:
1 frozen banana
1 1/2 cup pineapple
1/2 mango (optional)
2 limes (peeled)
1 serving Blue Majik (1/2 tsp)
dash of cayenne
pinch of Celtic sea salt
1 cup ice1/2 cup water
Blend and Enjoy!
Ingredients:
1 1/4 cups almond milk pulp, strained (OR 1 cup ground almonds mixed with enough almond milk to create a wet 'paste' in the food processor–less smooth in texture, but it is an adequate substitute)
3/4 cup dried, unsweetened shredded coconut
1/3 cup agave, honey or maple syrup
1 generous pinch salt
Scrapings of 1 vanilla bean, OR 1 tsp real vanilla extract
1-2 teaspoons Blue Majik (depending on desired color)
Instructions:
1. Blend all ingredients together in a food processor until they form a dough. Add a little more agave or some almond milk if the mixture is too thick.
2. Line a dehydrator sheet with Teflex and scoop the macaroons out by round tablespoons onto the sheet. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but are still a little soft. Enjoy!
Additional topping:
To add a chocolate drizzle or to dip the bottoms of your cookies use the following recipe:
1/4 Cup Cacao Powder
3 Tbsp. Maple Syrup
2 Tbsp. Warmed Coconut Oil
Combine all ingredients and use to decorate the cookies.
Makes: 18-20 Macaroons
Ingredients:
2 frozen bananas
1/2 avocado
1 tsp Blue Majiko
Optional sweetener: 2 pitted dates
Water - as needed for smooth blending, start with 1 Tbs.
How to prepare:
Blend all ingredients until desired consistency, add more water (or ice) as needed to get an ice cream thickness.
Ingredients:
1.5 cups almonds
1 cup dates
4 bananas
1 cup fresh blueberries
1 cup shredded coconut
1 capsule Blue Majik
1 pinch vanilla powder
How to prepare:
1. In a food processor combine the almonds and dates. Process until sticky.
2. Pack this mixture into a 9 inch pie plate.
3. In a bowl combine the rest of the ingredients except the coconut. With your hand lightly mash the ingredients.
4. Add 1/2 of the shredded coco and mix with banana mash. Be careful not to over mix. It should be chunky.
5. Put the banana mixture into the pie crust and evenly spread out.
6. Top with the remaining coconut and garnish with fresh blueberries. Eat immediately.
