Spirulina, or Blue-Green Algae, Are Some of the Oldest and Richest of the Superfoods

Spirulina, which is a specific strain of Blue-Green Algae, grows in most of the world’s untouched, still, alkaline waters.  Often, the clear waters will show the algae growing underneath in a spectacular display of deep color.

It is known that the Aztecs ate Blue-Green Algae regularly many hundreds of years ago.  Spirulina, specifically is an African strain of BGA and it is known to have been eaten by the nomads of the Sahara Desert region.

Spirulina contains a broad array of nutritional elements, many of which are very highly concentrated.  Vitamins A, C, E, and B-complex are heavily concentrated.  Because they are all in their natural form (rather than the synthetic or semi-synthetics often found in vitamin pills), they are infinitely absorbable.

Minerals like calcium, magnesium, iron, and many trace minerals are abundant in Spirulina.  It’s also a great source of non-animal protein, amino acids, gamma linolenic acid, and more.

In fact, Spirulina and most BGA types are hightly sought-after by the vegan community as a replacement for soy.  It is also featured in some detox and weight loss program regimens (and for good reason).

Finally, on one more amazing note of the power of Spirulina: it has very few calories per ounce compared to most foods.  Like nearly all green plants, BGA is more fibrous than caloric, so most of what you’re taking in when you ingest it, besides the vitamins and minerals, are nearly calorieless fibers.

Fiber, of course, helps clean your digestive tract and is extremely beneficial, so this is definitely another added bonus.

If at all possible, you should acquire your Spirulina in its natural state: freshly harvested.  Dried or canned (bottled) Spirulina is also available and, if done well, still retains most of its nutritional values.  Vitamin B12, which many scientists consider bioavailable by eating fresh Spirulina, may not be a preserved when otherwise preserved for shipping.  There is some contention about this, but it’s worth noting.  Dried Spirulina is also likely to be missing most of its linolenic acid as well, which can break down when dehydrated.

All in all, however, the benefits of Spirulina are huge.  There are plenty of others not listed here, including its ability to leach heavy metals out of the body (like fluoride, mercury, etc.) and its known cancer-fighting properties as an anti-oxidant.

Do you use Spirulina or Blue-Green Algae?  What are your thoughts on it?

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