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I have a question about spirulina that I haven’t seen thoroughly discussed here. Specifically regarding its potential to improve metabolic health.
Some background: I’ve been dealing with cancer for the past several years (currently in remission) and have been researching various ways to support my mitochondrial health during recovery. I know Dr. Peat emphasized the importance of cellular energy production and proper redox balance, which led me to investigate spirulina.
What intrigues me about spirulina is its high Superoxide Dismutase (SOD) content – approximately 1,700 units per gram. From what I understand, SOD is a powerful antioxidant enzyme that converts superoxide radicals into hydrogen peroxide and oxygen. Spirulina also contains phycocyanin, various carotenoids, and a range of B vitamins that seem supportive of mitochondrial function.
My main concerns/questions:
1. **Iron Content:** I know many in this community are cautious about iron supplementation due to oxidative stress concerns. Spirulina contains about 28mg of iron per 100g, which seems significant. However, I’ve read that the iron in spirulina exists primarily as a non-heme form bound to various proteins and biomolecules in the algae’s structure. More importantly, the antioxidants in spirulina (especially SOD, phycocyanin, and catalase) might help prevent the iron from causing oxidative damage. Does this make spirulina’s iron less concerning?
2. **Occasional Use:** Would treating spirulina like beef liver – consuming it only once or twice a week rather than daily – be a reasonable approach to get the anti-oxidant (SOD) benefits while minimizing any potential downsides? This seems like it might provide beneficial SOD and other nutrients without overdoing iron exposure.
3. **H₂O₂ Balance:** I understand that while too much H₂O₂ is harmful, too little can disrupt important signaling pathways and immune functions. Since SOD converts superoxide to H₂O₂, is there a risk of excessive SOD activity disrupting this balance? Or does spirulina’s holistic composition (containing catalase and other compounds) help maintain appropriate levels?
4. **Coffee Combination:** Would taking spirulina with coffee make sense? I’m wondering if coffee might help with iron absorption/management while potentially enhancing other benefits.
I’ve read that SOD is possibly the only enzyme/antioxidant that can enter the mitochondrial matrix and catalyze/neutralize free radicals (superoxide) coming from the electron transport chain. It seems to me that the SOD and antioxidant benefits to mitochondrial health might outweigh the potential downsides, especially with occasional use. I’d love to get feedback from those more versed in the science, or those that have taken Spirulina, or Superoxide Dismutase alone.
Anyone have experience or insights to share?
Well, how much Spirulina are you going to take per dose? If you were planning on something like 50g a day, that would be close to the RDA (which is 18mg) for iron there alone. Most supplements seem to suggest something in the neighborhood of 1-3 grams a day. That would be 0.28-0.84 mg of iron from that supplement, which is much more manageable.
However, if you are concerned about iron, it’s probably best to get an iron panel with ferritin. My guess is that yours would be high (or “high normal”) since you have a history with cancer, and high body iron is associated with that, and likely causal. Getting Ferritin to that near deficiency area (roughly 30-60ng/dl) is helpful at preventing cancer and most other degenerative diseases. Blood donation/phlebotomy remains the most effective and reliable way to lower ferritin.
One thing I learned recently is that, while blood cancers are permanent deferrals for blood donation, most others aren’t. They will defer you during active treatment, and for one year after the end of treatment, but if the cancer is in remission, they might allow you to donate. You can always call the Red Cross or another blood donation center to see if you would be eligible, if that is something you are interested in.
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