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Spirulina is a blue-green algae, a simple, one-celled form of algae that thrives in warm, alkaline fresh-water bodies. It is being developed as the “food of the future” because of its amazing ability to synthesize high-quality concentrated food more efficiently than any other algae. It is 65 to 71% complete protein, with all essential amino acids in perfect balance. It knocks both red meat, at 27%, and soy, at 34%, on the ropes in terms of muscle-building potential. And, along with all that protein, it brings a powerful combination of minerals, including iron, calcium, and magnesium, with a backup punch of all the vitamins to which the first five letters of the alphabet have been assigned. It is one of the few plant sources of vitamin B12, usually found only in animal tissues. Because of the high concentration of its nutrients, Spirulina is useful in helping diabetics control their food cravings and decrease their insulin intake. Spirulina preparations are regarded as functional products contributing to the preservation of the resident intestinal microflora, especially lactic acid bacilli and bifidobacteria. It has the ability to stimulate the immune system which could be beneficial in some individuals. Spirulina is distantly related to kelp algae, but it is not a sea plant.