History

Feeding the lake

Blue-green coatings of spirulina have covered the surfaces of freshwater lakes since the time of the Aztecs and Mayans, who collected and dried spirulina into a blue-green powder and enriched** their grain food with a complex of nutrients and **considered it the „food of the lake“.

Rediscovered

The rediscovery of this green superfood was made around 1960 by botanist Jean Leonard, who was intrigued by the traditional blue-green „Dihe“ cake served by the local population on his Franco-Belgian expedition to Africa.

Anthony William can't get enough of it

In today's world, spirulina occupies one of the leading positions in the dietary supplementmarket. It is becoming more and more popular thanks to the great promotion of Anthony William, who swears by the effects of the substances present in spirulina. [1, 2, 3]

Origin and cultivation

Left-handed spirals of spirulina

Spirulina is a blue-green freshwater synea that needs really clean water, sufficient sunlight, and a relatively high pH to grow properly. As it grows, it spins into a left-handed spiral as its cells grow, which is where its name comes from. Fully mature spirulina forms a blue-green coating which is gently collected as biomass. [1, 2, 3]

Pressed into tablets

Harvested blue-green spirulina biomass is gently dried and pressed into whole blue-green tablets with a glossy appearance. The shape of the tablets is achieved only by the pressure exerted by the pressing device. Due to the naturally adhesive properties of spirulina, the pressed tablets retain their solid shape even without the use of binders, dyes, fillers or other additives. As part of the unique processing technology and the low temperatures maintained, spirulina is still "alive " and retains enzymes and other valuable substances that are sensitive to high temperatures.

Composition and properties

Full of vitamins, minerals and beneficial substances

Magnesium, selenium, chromium or phosphorus – all these minerals are found in spirulina in high quantities. Every cell in the body will welcome the presence of natural zinc and calcium.

Of the vitamins, it is especially vitamin K, for whose high content spirulina is highlighted.

From a macronutrient point of view, spirulina is an important source of not only the necessary fiber, but also plant-based, easily absorbable proteins.

The distinctive color of spirulina is due to the blue-green pigment phycocyanin, the dominant pigment of this freshwater cyanobacteria. The carotenoid or chlorophyll dyes also contribute to the colour cast.

Moreover, it is naturally gluten-free – it is therefore also suitable for people with gluten intolerance and celiac disease.

Vegans and vegetarians should be vigilant

Due to its high content of iron and vitamin B12, spirulina is also a suitable plant-based dietary supplement for vegans and vegetarians who may be deficient in their intake.

Use

Simply drink it down

The tableted form of spirulina is characterised by its blue-green color and shiny appearance. Spirulina tablets can be easily washed down with a glass of water or another favourite beverage. The advantage is that it is more convenient to dose.

Recommended dosage

Daily intake of spirulina: 5 – 7 grams. Start with a dose of 6 tablets 3 times a day (18 tablets), at least 15 minutes before meals. Take with a glass of water. Over the course of 14 days, gradually increase the dose to 9 tablets 3 times a day (27 tablets).

You can choose from two packaging options:

• in a paper bag, 250 g content, 1000 tablets
• in a jar, content 130 g, 520 tablets.

Caution:

• Do not exceed the recommended daily dose.
• This product is not intended to replace a varied and balanced diet.
• Not intended for children under 3 years of age.
• Store dry, protect from heat.

Ingredients: 100% Spirulina (Arthrospira platensis) from organic farming

Origin:

China

In conclusion

Health claims from the so-called ON HOLD list

• weight control – appetite,
• Antioxidant
• normal blood sugar levels,
• natural immunity – immune system,
• tone, vitality,
• muscle mass – weight loss.

ON HOLD list – This is a list of substances and their relationship to health that have been sent to EFSA for assessment but EFSA has not yet issued an expert opinion or the EC has not yet issued a decision. Please note that these claims are temporary.

Sources

[1] ANTONIO DEL RIO-CHANONA, Ehecatl, Dongda ZHANG a Youping XIE, 2015. Dynamic Simulation and Optimization for Arthrospira platensis Growth and C-Phycocyanin Production. Industrial & Engineering Chemistry Research. 54(43), 10606–10614.

[2] TEULING, Emma et al., 2017. Comparison of Protein Extracts from Various Unicellular Green Sources. Journal of Agricultural and Food Chemistry. 65(36), 7989–8002.

[3] LI, Yuchen, Carmen LAMMI a Giovanna BOSCHIN, 2019. Recent Advances in Microalgae Peptides: Cardiovascular Health Benefits and Analysis. Journal of Agricultural and Food Chemistry. 67(43), 11825–11838.