Spirulina is an ancient, edible blue-green algae that has grown in freshwater lakes and ponds for 3.5 billion years. It’s considered a complete protein, containing an ideal balance of all 9 essential amino acids. Its protein is more digestible than red meat, chicken, fish, soy, and other protein sources and it can be taken in high amounts (up to 50g/day). In addition to protein, spirulina is an excellent source of daily vitamins, minerals, and enzymes. Our spirulina is non-GMO, gluten free, and is created with 100% sustainable energy from the Maui sun at our algae farm in Kihei, Hawaii.
With a protein content of up to 70% and 98% digestible protein, spirulina can be used as the main protein source for humans and animals.
Spirulina can provide all if not most of the protein needs of humans. Some of the other benefits of spirulina include:
-Encourages restful sleep
-Regulates blood sugar
-Strengthens the immune system
-Encourages weight loss
-Increases mental alertness
-Lowers blood cholesterol and excess triglycerides
-Fights viral infections
-Counteracts toxins in the body
-Purifies the liver
-Purifies the blood
-Stimulates production of stem cells
-Boosts the immune system
-Alleviates mineral deficiencies
-Increases oxygen in the body
-Strengthens the nervous system
-Aids in digestion
-Slows down the aging process
Vitamins and Minerals
Spirulina is nature’s richest whole-food source of antixidants. It contains the antioxidant vitamins B-1, B-5, B-6, B-12, beta-carotene, vitamin A, vitamin E, calcium, the minerals zinc, manganese, copper, iron and the trace element selenium. Spirulina is rich in natural carotenoid antioxidants that promote cellular health and lessen the risk of cancer.
It also contains the richest whole-food source of chlorophyll that is 5-30 times richer than wheat grass or alfalfa. Chlorophyll helps detoxify pollution and toxins in the body.
The iron in spirulina is 60% better absorbed than ferrous sulfate and other complements, which makes it an excellent choice for anemic and pregnant women.
Spirulina gives as much calcium as milk, 15 times more vitamin A than carrots, and 3 times the iron of steak.
Spirulina has a high protein content of up to 70% of its dry weight and its protein content is 98% usable by the body. The nutritive value of protein is due to the quality of its amino acids, digestibility, and biological content.
Spirulina has a total of 18 amino acids, including all 9 essential amino acids needed on a daily basis. The cell walls of most vegetables are composed of cellulose. Cellulose is not digestible by humans. Spirulina’s cell walls are complex sugars that are easily digestible, freeing considerable energy as a result. Digestibility tests have shown spirulina to be 98% digestible. Lipids Spirulina contains 4-7% lipids including essential fatty acids linoleic acid (LA) and g- linolenic acid (GLA). Essential fatty acids (EFA’s) are vitamin-like substances that are essential to life. They cannot be produced by your body and are therefore “essential” in your diet. The GLA in spirulina is claimed to have medicinal properties and lowers low- density lipoprotein, which is 170 times more effective than LA alone.
Enzymes are what make nutrients in food usable by your body. Spirulina is both high in enzymes and thermophilic, which means it can withstand high temperatures without losing its properties.
Spirulina has 16.5% carbohydrates, of which 9% is a rare sugar called rhamnose that does not upset the blood sugar levels in the body. Although relatively low in calories (381 calories per 100 grams), spirulina is high in energy from these carbohydrates.
How It Is Eaten
Spirulina may be eaten fresh, frozen, dehydrated, in capsules, or as a powder. It is recommended to start with 1 teaspoon (3-6g) per serving and gradually increase to 1 tablespoon (9g). It can be blended into smoothies, put into yogurt, spread onto bagels or toast, mixed into salads, put in salad dressings, guacamole, salsa, with fruit, or eaten alone.