Spirulina
Spirulina (Blue/green algae)
Brief Background:
The term spirulina refers to a large number of cyanobacteria, or blue-green algae. Both Spirulina spp. and non-Spirulina spp. fall into the classification of cyanobacteria, and include: Aphanizomenon spp., Microcystis spp., Nostoc spp., and Spirulina spp. Most commercial products contain Aphanizomenon flos-aquae, Sprirulina maxima, and/or Spirulina platensis. These algae are found in the warm, alkaline waters of the world, especially of Central Africa and Mexico. Spirulina spp. are most often grown under controlled conditions and are subject to less contamination than the non-spirulina species that are harvested naturally.
Spirulina is a rich source of nutrients, containing up to 70% protein, B-complex vitamins, phycocyanin, chlorophyll, beta-carotene, vitamin E, and numerous minerals. In fact, spirulina contains more beta-carotene than carrots. Spirulina has been used since ancient times as a source of nutrients and has been said to possess a variety of medical uses, including as an antioxidant, antiviral, antineoplastic, weight loss aid, and lipid-lowering agent.
Expert Opinion and Historic Precedent:
Spirulina has been harvested from warm, alkaline lakes for thousands of years. It was a common addition to the diets of the Kanembu people in Central Africa and Aztecs in Mexico and is rich in protein and other vitamins and minerals. It has been postulated that spirulina prevents cancer, lowers cholesterol, reduces body weight, and kills viruses when eaten regularly. Spirulina has been proposed as a high-protein food supplement to aid in treating or preventing global hunger.
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Thank you. We are in the process of creating a referral page for recommended professionals that have worked with us, businesses, and so forth. If you are signed up to our blog, you will get notified for future posts. To answer your question: Alfalfa, dandelion, fenugreek, fo-ti, psyllium, and reishi, have historical uses. Let us know if you have any further questions.