Decoding The Blue-Green Algae: Spirulina

The blue-green algae - Spirulina - is frequently marketed as a superfood in the dietary supplement and health food industries. Green powder is said to be beneficial for blood pressure issues. However, there is insufficient scientific evidence to support the health benefits of spirulina.

Adults can safely ingest spirulina as long as it is devoid of pollutants like heavy metals.

Origin of Spirulina

Spirulina sounds a lot nicer than pond muck, but that's exactly what it is: a sort of blue-green algae that blooms naturally in oceans and saline lakes in subtropical regions.

Spirulina, which is currently harvested and dried in Lake Chad in west-central Africa, was once harvested by the Aztecs from Lake Texcoco in central Mexico.

There are other species, but because of their superior nutritional value, Spirulina platensis, Spirulina maxima, and Spirulina fusiformis have attracted the most attention.

Spirulina grows in minute spirals (thus the name), which stay together and are easy to harvest. It has a striking blue-green color but a moderate flavor.

Spirulina Powder Nutrition Facts

According to the United States Department of Agriculture, spirulina contains essential nutrients such as calcium, iron, magnesium, potassium, and salt.

It also includes essential amino acids (compounds that are the building blocks of proteins). With around the same amount of protein as meat, spirulina is another excellent source of protein.

NIH claims that spirulina supplements are a good source of calcium, phosphorous, potassium, and selenium when taken in the recommended amounts. The vast potential health benefits of spirulina as a supplement are difficult to fathom.

Many foods contain numerous nutrients, but we only ‘sometimes’ know of their bioavailability.

Thus, we need to find out how much of that vitamin we are getting. In other words, it's yet to be determined how much of those beneficial nutrients are truly absorbed by the body and not expelled as waste after consumption.

Scientists are still researching vitamin bioavailability in specific meals, as well as how nutrients work to help prevent disease.

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