Spirulina

Spirulina is a microscopic blue-green freshwater algae that exists as a single celled organism turning sunlight into life energy. It is one of the first life forms designed by nature more than 3.6 billion years ago. Under the microscope, it has the appearance of a spiral of long thin threads. Spirulina is full of nutrients and very easily digested, and it provides vitamins, many minerals, essential amino acids, carbohydrates and enzymes. Spirulina is at least 60% vegetable protein, which is predigested by the algae, making it a highly digestible food. It is higher in protein than any other food. Records of the Spanish conquistadores suggest that the Aztecs used Spirulina as a food source; we also know that the Kanembu people of Central Africa harvested it from what is now called Lake Chad.

Scientific name

Arthrospira Platensis.

Family

Lichinaceae.

Native to

Africa and Central America.

Active substance(s)

Its outstanding nutritional profile includes the essential fatty acids, GLA fatty acid, lipids, the nucleic acids (RNA and DNA), B complex, vitamin C and E and phytochemicals, such as carotenoids, chlorophyll (blood purifier), and phycocyanin (a blue pigment), which is a protein that is known to inhibit cancer.

Effect

Beyond general nutritional support, Spirulina may activate the immune system, counter allergic reactions, help protect the liver from toxic chemicals, reduce blood pressure, might help lower cholesterol and control symptoms of ulcerative colitis. There is research in progress with HIV and cancer as well.

Usage

Spirulina is available as a powder, tablet and capsule or added to foods and health tonics.

Dosage

Typical dosage recommendations are in the range of 2-3 grams (2000-3000 mg) of Spirulina per day.