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Spirulina

What is spirulina?

Spirulina is a safe source of protein, nutrients, vitamins and minerals that have been used for centuries. It is a nutritional supplement with proteins of high biological value and with a surprising variety of nutritious elements, vitamins and minerals. As such  it provides high-quality protein with all essential amino acids and especially suitable for vegetarians, sportsmen and the elderly.

Spirulina is a cyanobacterium that has a spiral form (hence its name). Its blue-green colour is due to the presence of chlorophyll which gives it the green colour and phycocyanin, a pigment that gives it a bluish colour.

Spirulina is a superfood that offers proteins more digestible than beef and contains a surprising variety of nutrients: vitamins, minerals, essential fatty acids, proteins, nucleic acids (DNA and RNA), chlorophyll, and a wide range of phytochemicals.

Fighting malnutrition

Millions of people around the world use spirulina as a dietary supplement. That is in accordance with the recommendations of the United Nations (UN) and the World Health Organization. Through the Intergovernmental Institute for the Use of Spirulina Microalgae against Malnutrition (IIMSAM Humanitarian) the O.N.U. Recommends the use of microalgae such as spirulina against acute malnutrition in situations of humanitarian emergency, chronic malnutrition, and sustainable development.

Olympic athletes have been consuming spirulina to improve their athletic performance. In China’s largest sports training centre coaches have reported that improves recovery and boosts the immune system.

Spirulina has also been chosen by NASA to enrich the diet of astronauts on space missions. It is clear that algae are the food of the future, so you should get to know them more thoroughly.

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Spirulina

Spirulina is a tiny blue-green algae in the shape of a perfect spiral coil. Biologically speaking, it is one of the oldest inhabitants of the planet. Its scientific name is Arthrospira platensis.

Appearing 3.6 billion years ago, it provided an evolutionary bridge between bacteria and green plants. This water plant has renewed itself for billions of years and has nourished many cultures throughout history in Africa, in the Middle East and in the America.

The best feature of Spirulina is that its nutrients are very well assimilated by the body, since it contains no cellulose in its cell walls. Spirulina is a low fat, low calorie, cholesterol-free source of protein containing all the essential amino acids.

It helps combat problems like diabetes, anaemia and atmospheric pollution. It also helps combat ‘free radicals’ which can lead to ailments like cancer, arthritis, cataracts. Moreover, the gama linolic acid (GLA) present in Spirulina dissolves fat deposits, helps in preventing heart problems and reduces ‘bad cholesterol’.

In the World Food Conference of 1974, the United Nations lauded Spirulina as being possibly “the best food for the future”.

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