Spirulina is a blue green micro-algae that grows in alkaline water. It was discovered early by man as a nutritious food. The Aztecs of Mexico and the natives of Africa prized it. Spirulina is recognized today by scientists for its remarkable protein, vitamin and mineral qualities. It is consumed in Europe, Japan, Mexico, and the U.S. and many other countries, but is still a relatively scarce commodity. The world’s largest natural source of Spirulina is Lake Texcoco, Mexico. Other sources include locations in Thailand, Japan, Taiwan, Africa and the U.S.

What is the legitimate role of spirulina? It is a natural food supplement that grows at the bottom of the food chain and retains all its original nutrients until consumed by man. It is highly digestible and excels in proteins, carotene and specific vitamins. Because of its cultivation in strong alkaline solutions it is not contaminated with pathological elements of wastes from living organisms. It grows without toxic chemicals such as pesticides or herbicides. It is packaged conveniently. It is compact, light, stores for long periods, and can be eaten separately or mixed with other foods. It restores energy fast if you jog or play. As a food supplement, it helps children, expectant mothers and elderly persons.

As extraordinary quality of spirulina is the plant’s high digestibility coefficient of 84%. Thus, spirulina’s vast array of nutrients become readily accessible for easy assimilation by the human body. In addition, the plant’s digestibility combines with another unique quality its high protein value that attains from 64-71% of its net dry weight. Result: a high protein intake largely digested by the human body and rich in vitamins, minerals and amino acids.

Spirulina is especially significant for its vitamin B complex. 100 grams of dry spirulina contain among other natural vitamins 200 mcg of B-12, 19 mg of vitamin E, 40 mcg of vitamin H, 4 mg of vitamin B-2 and 300 mcg of vitamin B-6. Spirulina is also rich in carotenoids, including beta carotene with converts to vitamin A. Spirulina contains the full range of essential amino acids as well as non-essential amino acids. Conversely, the plant is low in fat content, cholesterol and sodium. Many people find it effective as a natural appetite suppressant.

Equivalent comparisons of spirulina with other foods are astonishing and unending. Fact: the protein content in kilogram of dry spirulina is greater than found in 3-4 kilograms of meat, 3-4 kilograms of fresh fish or 15 liters of milk. Spirulina is 65% protein, making it the world’s highest known source of protein. Raw meat is only 27% protein, and even soybeans are only 34% protein. The protein in spirulina contains all eight essential amino acids, making it a complete protein. Fact: B-12 content in spirulina is greater than twice that found in an equal amount of liver extract. It has high concentrations of vitamins A, B-1, B-2, B-6, D, E, H and K. In addition, spirulina also provides all necessary minerals, trace elements, cell salts and digestive enzymes. The list does nto end here, however, because spirulina also offers an abundance of chlorophyll, ferrodoxins and other pigments.n Dr. Raymond Galloway , a professor of Botany at the University of Maryland who has studied spirulina says, "Spirulina is a great food! It’s chock-full of all the nutrients necessary to maintain good health."

Due to the natural composition of spirulina with its great variety of protein, vitamins, and minerals, it is extremely helpful in many areas, including weight control, fasting, quick and lasting energy boosts, athletic activity, and cosmetic uses. Spirulina achieves results that other, less potent supplement cannot match.