A must in the "Healthy lifestyle"!... well what the big bosses of the food industry want us to believe.
What is it, where does it come from?
Usually we think it comes from the marine environment, like an algae? you can imagine it is not! It is therefore neither an algae, nor a plant, or even less a vegetable.Hey yes, it's just because it's green that it's peas 😉.Spirulina is in fact a microscopic bacterium, it is even a cyanobacterium hence its blue green color which develops in an aquatic environment and has the consistency of a muddy mud ... 😊 but keep reading these virtues that will make you forget this unappealing vision.
This greenish sludge for consumption is usually dried and crushed.It can be found in the form of powder, capsule or pills.
History of Spirulina
Like any new modern superfood, it has actually been eaten for centuries in cultures other than ours!Straight from the Aztecs who consumed it in the form of pancakes and cheese around the 12th century.We also find traces of its use a few centuries before towards Chad where the population consumed it as a staple food on a daily and important basis, we are talking about 40g per day and per person especially during years of poor harvests.
But what makes her so special?
It Contains 60 to 70% of proteins highly bioavailable for our organism. Soybeans and meat contain 2 to 3 times less. Be careful, let's stay consistent and bring this down to the daily consumption of a few grams.
It is a champion for group B vitamins, beta-carotene, iron but also minerals and trace elements zinc, magnesium, calcium etc. Its nutritional concentration is: 11 vitamins, 18 Amino Acids including 8 essential, 11 minerals and trace elements without forgetting an essential fatty acid, and 3 antioxidants.
It is also studied to deal with malnutrition.
Also, if life at home is a little tense and some are afraid of being poisoned slowly the old fashioned way with arsenic, know that spirulina is an excellent poison control coupled with algae.
Our spirulina has one more thing that makes it special because it is studied by NASA as not only a nutritional source for astronauts but also as a source of oxygen production.
But what is it for?
It is a great booster for tired and battered bodies, such as athletes, the very stressed, veggies and vegans or just people who have a trepidante lifestyle.
Many effects are being studied and spirulina could act on the health of the liver and in particular on the level of cholesterol, on that of the stomach by improving digestion. It would help to regulate the glycemia therefore important for the diabetics and those sensitive to hypoglycemia and prone to cravings and after-eat or late afternoon pumping.
It would have an anti-inflammatory and antioxidant effect, therefore protective of our cells and an anti-fatigue effect by stimulating our immune system.
It would help fill deficiencies in micro-nutrients such as iron.
Where is it found?
Originating from volcanic lakes, where it develops naturally in shallow water around 30 degrees as in Mexico, India or Asia, farms with greenhouse crops have been developing in the USA and France for a few years lately.
What are these cultures worth?
As in any business, there are different values and qualities.The spirulina market includes so-called “peasant” cultures and more industrial cultures.Advantages and disadvantages coexist.In a more natural environment, the risk of water contamination, for example with heavy metals, is potentially higher. Always check the origin, preferably organic, and check that the drying is done cold, otherwise goodbye to all the nutritional benefits.
Not recommended for pregnant and breastfeeding women and people with kidney stones and drops with high blood uric acid levels.
Possible side effects at normal dose
Acceleration of transit, stool color black or dark green, nausea, headache, sometimes a little fever, not to mention the allergic reactions inherent in each.
Consume gradually over several days or even weeks and not to start supplementation before a sporting event, a honeymoon, a vacation or a first romantic weekend.The basic dose is 1g the 1st week, then 2 then 3g per day.High-level athletes can triple this dose over time according to their needs and feelings.It should be consumed before meals 10 to 30 minutes before, in a large glass of water and depending on the effects spread over 1 to 3 doses daily and of course we do not heat it.
Thank you for reading me
Source : La voix de la nutrition