World of Algae Newsletter Volume 1, Issue 2 - February 10 2010 Spirulina to Fight Hunger
 IIMSAM Middle East Director & Goodwill Ambassador Dr. Naseer Homoud
urged Governments to consider Spirulina to fight hunger and malnutrition. He advocates for extensive use
of Spirulina – the food of future, in fighting global hunger and malnutrition.
Doha, Qatar, January 28, 2010
In his press note Dr. Homoud stressed that hunger,
malnutrition, undernourishment, and poverty are some of the most crucial inter-related reasons behind the
retrogressive and deteriorating situations of human development though the world today has enabled itself
through technologies and infrastructure which can easily sustain the growing pressure of population and its
allied emergencies. “Among these blots on the face of global humane existence, hunger and malnutrition are
being situated as the first priority because of their devastating consequences in terms of progress, growth,
productivity, and future implications for humanity”. Dr. Homoud said.
He further added that Malnutrition is the insufficient,
excessive or imbalanced consumption of nutrients from which a number of other different nutrition disorders
arise. “Malnutrition is, by far, the central biggest threat to global public health and is the largest
contributor to child mortality present in almost half of all cases. In a world in which we boast of our
scientific, material and cultural advancements, these problems must be dealt with in a sincere and honest
manner”. Dr. Homoud said while expressing his concern.
Dr. Homoud urged for extensive cultivation, usage and
distribution of Spirulina for obvious benefits of using spirulina in humanitarian emergencies are that it can
be taken directly from the packet; it does not require refrigeration or mixing with scarce clean water; it can
be stored for years; and can be smoothly consumed by critically ill children. Spirulina also provides high
concentrations of many other nutrients like amino acids, chelated minerals, photosynthetic pigments, rhamnose
sugars (complex natural plant sugars), trace elements, enzymes, fatty acids that are in an easily assimilable
form. It use in human, animal, agricultural and nutritional needs has been well documented and
researched.
Given the nature, gravity and extent of hunger and
malnutrition in the most populated and underdeveloped parts of the world, the United Nations has passed
resolutions for its spread and use. The need is to promote, develop and apply the technologies with the human
capital, state agencies, and civil society to ensure its production on an everyday basis. Only an all out
attack on hunger and malnutrition by spreading the use of spirulina can end them. It represents a real life
source also for victims of famine and for all those people suffering from high levels of malnutrition.
Spirulina is a solution to the tragic problem of malnutrition due to poverty or food emergency.
IIMSAM Goodwill Ambassador further added “In addition to the
basic problem of hunger and malnutrition, the use and spread of spirulina are also being insinuated in case of
averting various other diseases like cancer, hay fever, herpes infection, high cholesterol, hives, HIV infection, liver protection, weight loss, tissue degeneration, negative mutations,
high urine radioactivity, zinc deficiency diseases, obesity, oral
cancer, hypochronic anemia, malaria, diabetes, etc. cultivation of spirulina has its own advantages in
today’s times of global warming and climate change as its ecological cultivation does not cause pollution, soil
erosion, water contamination or forest destruction, and is efficient as far as land use, water use, land
occupation and energy consumption are concerned, making spirulina production to maintain resource advantages
over conventional foods”.
He further stressed that another notable feature is its use in
agriculture instead of chemical fertilizers, and as a colourant and protein supplement in poultry and livestock
feeds. These aspects are very much related with the aspects of poverty, hunger and malnutrition.
Source: PR.com
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