Spirulina is a globally consumed superfood, it is an edible blue-green algae produced from sunlight and water. It contains 60% protein including the essential amino acids, hence, making it the world's richest whole food. According to Domingo Tapiador, a former employee of Food and Agriculture Organization of the United Nations, 1 kg of Spirulina is equivalent to 1000 kg of assorted vegetables.
Due to its high nutritional value, Spirulina is now widely cultivated in different parts of the world and commercially manufactured as supplements: tablets, capsules and powder. The supplements are primarily made from Arthrospira Platensis and Arthrospira Maxima, both characterized as cynobacteria (blue green algae--the good bacteria).
But the American Dietetics Association and Dietetians of Canada state that it is not a reliable source of B12 or Cobalamin (key role in the normal functioning of the brain, nervous system and formation of the blood), thus, should not be treated as such.
Spirulina is an excellent source of:
Antioxidants (especially Gamma-linolic and Alpha-linolic Acids)
Biochelated Organic Iron
Trace element Selenium
- Boosts immune system
- Most effective Free-radical (main cause of premature aging and body cell damages) scavenger
- Maintains youthful skin
- Blood nourishment
- Fights diabetes
- Protects heart and other internal organs
- Enhances immunity against bacteria
- Detoxifies the body
- Reduces the risk of cancer
- Helps treat anemia
- Has radiation protective benefits
Phil.Star news (by Domingo Diaz Tapiador of Food and Agriculture Organization of the United Nations)