Why spirulina is back in a big way

[USA] Spirulina was big in the 70s but the blue-green algae is making a comeback.

If you’re a superfood seeker, chances are you have a jar of spirulina in your fridge that you forget to use. Or perhaps, you’re just not a fan of it’s savoury, seaweed, umami flavour.

But it’s worth giving spirulina another chance because it packs a powerful nutritional punch.

The blue green micro-algae has been around forever and was even declared the “best food for the future by the United Nations World Food Conference in 1974. But it was used way before then by the Aztecs in the 14th century, and more recently has been a dietary staple for NASA astronauts. Now it’s enjoying a second wave of popularity thanks to the rise of super smoothies, high powered blenders, raw desserts and a largely plant-powered health revolution.

Spirulina is a complete protein, containing all eight essential amino acids. And it’s the highest concentration of protein found in any food at 50-70 per cent.

It’s rich in iron, betacarotene, chlorophyll, antioxidants and Omega 3 and 6 essential fatty acids along with calcium, magnesium, potassium, copper and phosphorous.

It contains vitamins B5, B1, B2, B3 and B12 and is also said to be the richest source after human milk in anti-inflammatory properties.

It’s been claimed spirulina can help with weight loss, detoxification, diabetes, fatigue, anxiety, depression, PMS and ADHD. It’s also believed to boost metabolism, immunity, muscle strength and energy, have neuroprotective effects and help memory loss by reducing oxidative damage, improve blood pressure, regulate blood sugar, enhance digestion, prevent heart disease, decrease cholesterol, protect bowel health and possibly fight cancer.

You can add it to a green smoothie, stir into vegetable juice, add to guacamole, hummus, dips, soups or a salad dressing, mix into your favourite raw dessert or bliss ball recipe, sprinkle on homemade popcorn and even mash a little into an avocado face mask.

Be sure to buy from a trusted brand that offers an organic powder produced without pesticides, herbicides and additives. Because spirulina is an algae, it can absorb heavy metals from the water it grows in, so make sure it comes from a pure source.

And remember, a little goes a long way. Start by adding just a teaspoon and build up from there. Even a small amount will turn your recipe a dark green colour. And if you really still can’t stand the taste, then you can also take it in tablet form.

Recipe for pineapple lime avocado spirulina shake


Half an avocado
Half a cup of pineapple
1 cup of almond milk or coconut water or plain water
2 tsp of lime juice (or more if you prefer)
1 tsp of spirulina (or more to taste)

Simply blend, drink and enjoy.


View original article at: Why spirulina is back in a big way

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