Spirulina, (Arthrospiro Plantentis) is a microscopic, single-celled, blue-green algae, naturally high in iron and nutrient dense. It gets its name from being long and spiral coiled, and has an odour and taste similar to seaweed.
A natural vegetarian Superfood, it is predominately grown in alkali water, converting sunlight into energy. It was first discovered by the Aztecs in the 15th century. They used it as a food source from Lake Texcoco in Mexico. Since then, it has been found naturally growing in the lakes of Chad (central Africa), along the Great Rift Valley in East Africa and in the North of Myanmar.
Commercially, Organic Spirulina is grown in large tanks, this ensures it is free from unwanted contaminants and pesticides. Spirulina farms are found on or near the equator, as Spirulina needs plenty of sunlight and moderate temperatures, 32 – 37C all year round for optimal growing conditions.
The United Nations World Health Organisation (WHO) have said “Spirulina represents an interesting food for multiple reasons. Rich in iron and protein, and is able to be administered to children without any risk. WHO considers it a very suitable food”.
Organic Spirulina benefits:
- Supports energy levels, vitality and stamina
- Powerful immune supporter
- Natural source of easily absorbed iron
- Liver detox and blood sugar balance
- Antioxidant protection
- Cell health via a rich variety of plant pigments
- Nutrient dense