Spirulina – nature’s green miracle

Spirulina algae grows in mineral-rich waters (swamps, fresh and salt stagnant waters). It can be found on all continents of the world and thrives best in warm tropical seas. This super-nutritious algae has been the subject of many nutritional health studies due to its biochemical composition and potential benefits.
The results of studies have shown that spirulina supplies the body with all the essential proteins, amino acids, vitamins and minerals. Due to its antioxidant action, it reduces the risk of cancer, lowers blood cholesterol levels and has an antiviral effect.

The history of spirulina

History reports that the spirulina was known as early as the 9th century in Chad, a continental country in Central Africa. In the 16th century, the Aztecs called it “Tecuitlatl,” meaning stone excrement. It was actually spirulina, that dried on stones. Today it is used as a dietary supplement and is available in powder, tablets and capsules.

Spirulina algae is a powerful antioxidant, including vitamins B1, B6, C and E. It helps prevent cell damage due to free radicals associated with the development of diseases such as cancer, arthritis, heart disease, cataracts and premature ageing. Robb-Nicholson, editor-in-chief of Harvard Women’s Health Watch, says “Algae spirulina has a 60 per cent protein content – more than any vegetable. Also, it is a very good source of beta carotene, iron, calcium, various minerals and essential fatty acids.”