Spirulina Plus RAW, pieces

A green superfood full of vitamins, minerals and many other highly beneficial substances, in its most natural form. Thanks to the gentle processing, their valuable content is preserved to the maximum. The crunchy pieces of spirulina can be eaten directly or used to spice up various types of salads and soups. It also stands out great in vegetable spreads.

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]

Broken into pieces

The harvested blue-green biomass of spirulina is pressed into thin “spaghetti” using a special pressing technique, which are gently dried and then broken into the resulting pieces. Due to the unique processing technology and the low temperatures not exceeding 42 °C, RAW SPIRULINA PLUS is still „alive“ and preserves 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.

Usage

For salads, soups and spreads

Blue-green pieces of spirulina are sure to impress with their crunchy consistency and pronounced taste similar to that of algae. The crunchy pieces of spirulina can be eaten directly or used to spice up various types of salads and soups. It is great to combine with vegetable spreads, which will give a distinctive taste and alluring appearance.

Recommended dosage

1 — 2 times daily 1 teaspoon (1 teaspoon 2.5 g).

You can choose from two packaging options:

• in a paper bag, 250 g content
• in a jar, content 70 g, 520 tablets.

Caution:

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

Původ: India

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.