Spirulina, Nature's Super Food

With a protein content of 60% to 70%, Spirulina is considered one of nature’s super foods because it performs such a broad spectrum of activities in the body. In addition to being a complete protein source, it contains all essential amino acids, and it is also a source of potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc.

Not only is Spirulina low in sodium and calories, it’s also a budget-friendly alternative to isolated vitamins and minerals. It contains the most remarkable concentration of nutrients known in any food, plant, grain, or herb.

Spirulina is 60% highly digestible vegetable protein. It contains the highest concentration of beta carotene, vitamin B-12, iron and trace minerals, plus the rare essential fatty acid GLA found in breast milk. It also contains popular glyconutrients in the form of polysaccharides. It has a balanced spectrum of amino acids, cleansing chlorophyll, and the blue pigment, phycocyanin.

Spirulina’s Health Benefits
Aside from being a valuable dietary supplement, Spirulina has an amazing number of well documented health benefits. It has been demonstrated to offer cancer-fighting nutrients, immune system boosters, protection against liver disease, lowering of stroke risks, and many more benefits. Read more on the Health Benefits page.

Spirulina’s Competitive Edge
Studies have found that spirulina is effective in increasing isometric muscle strength and endurance. Spirulina provides a high concentration of protein in the form of essential amino acids for muscle, health and cellular growth. Its more than forty nutrients ensure complete nutritional health, and its natural nitric oxide provides immediate and enduring physical and mental energy.

Read more about the muscle strength benefits of spirulina on the Body Builder’s Edge page.

Spirulina’s Advocates
In 1974, the World Health Organization described Spirulina as “an interesting food for multiple reasons, rich in iron and protein, and able to be administered to children without any risk, considering it a very suitable food.” The United Nations established the Intergovernmental Institution for the use of Micro-algae Spirulina Against Malnutrition in 2003.

In the late 1980s and early ’90s, both NASA and the European Space Agency proposed Spirulina as one of the primary foods to be cultivated during long-term space missions.

The History of Spirulina
Spirulina was a food source for the Aztecs and other Mesoamericans until the 16th century. Its harvest from Lake Texcoco and subsequent sale as cakes was described by one of Cortés’ soldiers. The Aztecs called it “tecuitlatl.”

French researchers found spirulina in abundance at Lake Texcoco in the 1960s, but there is no reference to its use by the Aztecs as a daily food source after the 16th century, probably due to the draining of the surrounding lakes for agricultural and urban development.

The first large-scale spirulina production plant, run by Sosa Texcoco, was established there in the early 1970s.

Spirulina has also been traditionally harvested in Chad. It is dried into cakes called dihé, which are used to make broths for meals, and also sold in markets. Spirulina is harvested from small lakes and ponds around Lake Chad.

Just One Spoonful a Day


With its naturally existing bundle of powerful, densely packed nutrients that enhance health and protection from disease, Spirulina can be considered one of the most effective “superfoods.”

It joins a list of other foods such as spinach, beans, sweet potatoes, salmon, fruits, nuts, whole grains and berries.

Some dieticians say the term has its drawbacks, and that no one food is a good substitute for a well-balanced diet.

And all it takes is just one spoonful a day.


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