What is Spirulina?
Spirulina, also known as blue-green algae, is a supplement that is produced from two species of cyanobacteria: Arthrospira platensis and Arthrospira maxima. These micro-algae grow around the world in tropical and subtropical freshwater lakes with high pH. It is believed that spirulina was used in Chad in the 9th century and as a source of food by the Aztecs before the 16th century. The first Spirulina production plants were developed in the early 1970s and today, it is produced in the United States, Thailand, India, Taiwan, China and Myanmar.
What’s in it?
To some, spirulina is known as a green superfood because of all the nutrients it contains. First of all, spirulina is 62-68% protein, and is considered a complete protein, meaning that it contains all the amino acids. This makes it superior to standard plant proteins, and a good alternative to animal proteins like beef. Compared with soybeans, spirulina produces 20 times as much protein when grown in an equal sized area.
Spirulina also contains many essential fatty acids. One important one is gamma-linolenic acid (GLA). In nature, GLA is most commonly found in a mother’s breast milk. However, spirulina is the second best natural source for this fatty acid. GLA is known to be beneficial for the human brain and for proper heart function.
Spirulina is a source of many minerals and vitamins. Vitamins contained include B1, B2, B3, B6, B9, B12, and Vitamins C and D. Minerals contained in spirulina include potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorous, selenium, sodium and zinc. It is also a source of phycocyanin which is an anti-oxident.
Benefits of Spirulina
Proponents of spirulina have called it the “world’s healthiest food”, “the perfect food”, and “green superfood”. It has been said to prevent cancer, lower high cholesterol and blood sugar levels, help with weight loss, prevent heart damage, reduce severity of strokes, inhibit HIV replication, reduction in breast cancer tumors and increase brain function.
Research in animal studies show evidence for some of these benefits. However critics say that current human research has been insufficient or lacking. The National Institute of Health makes no recommendations for or against the use of spirulina.