Spirulina: Algae with a Superfood Status

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Please welcome Adrienne as she shares some info on Spirulina in this guest post. Do you take Spirulina?

You may be wondering about spirulina, an ingredient that is becoming common in green foods and beverages, energy bars, and supplements.

But what exactly is spirulina and why is it getting so much attention? Before you decide to try a spirulina product, investigate what it’s all about first.

The Composition of Spirulina

Spirulina is similar to sea vegetables like kelp. It is a member of the blue-green algae family, it really isn’t an alga. It is a type of cyanobacteria. This species is categorized as bacteria because its genetic material is not organized in a membrane-bound nucleus. Cyanobacteria also contain chlorophyll and use the sun as an energy source, similar to plants and algae.

Unlike most plants, spirulina does not need much supervision. In fact, it is referred to as a “survivor” because it is able to withstand extreme conditions like high temperatures and neglect.

Spirulina is often confused with another type of fresh-water algae called chlorella. The difference between the two is that spirulina does not possess the hard cell wall chlorella possesses.

Traditional Uses

According to the historical records of Spanish conquistadors, the Kanembu people from Central Africa harvested spirulina from Lake Chad during the 9th century. During the 16th century, the Aztecs harvested the freshwater algae from Lake Texcoco in Mexico and used it as a dried flat cake ingredient. The cake called “dihe” was sold to the public as staple food.

While wild spirulina continues to thrive in the alkaline lakes of Mexico and Africa, it is presently commercially-grown around the world. Its commercial production began during the 1970s led by a French company. Soon, America and Japan followed suit. At the moment, Japan is the largest producer and consumer of spirulina.

What Makes Spirulina a Superfood?

Spirulina’s nutritional profile is one reason why it is revered as a superfood. Superfoods are a special category of foods found in nature that have high nutrient and antioxidant content.

Spirulina is one of the best protein sources – even better than red meat, which is only 27 percent protein. It can be as much as 60 percent protein and contains 18 essential amino acids, the building blocks of protein. Its proteins are highly digestible because spirulina does not contain cellulose walls.

Spirulina is also low in carbohydrates – only 15 to 20 percent. In addition to this, spirulina possesses the following nutrients:

• B-vitamins, including B12
• Vitamin K and other vitamins
• Gamma-linoleic acid (GLA), or a type of fatty acid that is a precursor to biochemical, such as prostaglandins, leukotrienes, and thromboxanes
• Metallo-thionine compounds
• Iodine
• Essential fatty acids, such as sulfolipids
• Calcium, iron, magnesium, selenium, manganese, potassium, and zinc
• Phytopigments, such as phycocyanin, chlorophyll, and carotenoids

Taking a Spirulina Supplement

Although spirulina offers loads of nutrients, it is often grown in an uncontrolled environment and is prone to heavy metal and toxin contamination. It is best to pick a food product or a supplement that contains organic spirulina cultivated by a reputable source.

Spirulina supplements are sold in capsules, tablets, powders, and flakes. Although the recommended dosage is between three and five grams, it is best to take the supplement gradually, as there are documented reactions including elevation of body temperature, darker-colored stool, gas buildup, restlessness, and skin problems.

When you take a spirulina supplement, increase your water intake and increase your dose gradually. Avoid spirulina if you have food allergies. If you are pregnant or nursing, taking medication, or have a health condition, it’s best to consult a physician prior to taking a spirulina product.

About the Author

Adrienne Nicole is a health blogger. She researches foods that are gaining a “super food status,” such as organic spirulina. She is a follower of Dr. Mercola, and is subscribed to his daily newsletter.