Spirulina is the richest food in beta carotene, ten times more concentrated
than carrots. Ten grams provide a remarkable 23,000 IU (14
mg) of beta carotene, 460% of the U.S. Daily Value (DV) of Vitamin
A. High doses of Vitamin A may be toxic, but beta carotene in spirulina
and vegetables is safe, because human bodies convert beta
carotene to Vitamin A only as needed. Vitamin A is important in
maintaining mucous membranes and pigments necessary for vision.
Vitamin A deficiency is one of the most serious malnutrition diseases
in the developing world, leading to blindness.
Beta carotene has therapeutic effects, including reducing serum
cholesterol and ever present cancer risks. Over the past 12 years,
cancer health authorities have published dozens of studies showing
beta carotene reduces the risks of all kinds of cancers, including lung,
throat, stomach, colon, gastrointestinal tract, breast and cervix.