How Your Microbes Talk to Your Brain

Enzymes in the body function at ~98.6 °F (37 °C).
Spirulina and algae enzymes are heat-sensitive, degrading above 113 °F (45 °C).
Low-heat drying preserves antioxidants like phycocyanin and enzymes like superoxide dismutase (SOD).

SOD is a critical antioxidant enzyme that neutralizes superoxide radicals.
Found abundantly in spirulina and algae.
Production declines after age 40, leaving cells more vulnerable to oxidative stress.
Supplementation with spirulina provides bioavailable SOD and minerals (zinc, copper, manganese) that support natural enzyme activity.

Blood pH is tightly regulated at 7.35–7.45 (slightly alkaline).
A pH of 7.1 is too acidic (acidosis), while above 7.5 is too alkaline (alkalosis).
The body uses bicarbonate buffers to maintain balance.
Baking soda (sodium bicarbonate) can help buffer exercise-induced acidity, but the body’s systems already keep blood pH stable.

Message: Preserve the enzymes. Protect SOD. Build resilience with science.ck here to copy this post content to your clipboard]

Respect the heat threshold: keep spirulina and algae below 113 °F to preserve enzymes.

Recognize the SOD decline after 40 and support it with nutrient-rich superfoods.

Trust the body’s alkaline buffer system to maintain balance, while focusing on foods that protect enzymes and antioxidants.

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