Spirulina, a microalgae thriving in warm, sunlit environments and alkaline waters globally, boasts unparalleled nutritional content, surpassing that of soybeans on an equivalent land area. It encompasses a unique combination of essential components, including gamma-linolenic acid (GLA), linoleic and arachidonic acids, vitamin B12 crucial for red blood cell health (especially for vegetarians), iron, a remarkable protein content ranging from 60 to 70 percent, essential amino acids, and nucleic acids RNA and DNA. Additionally, spirulina contains chlorophyll and phycocyanin, a distinctive blue pigment found exclusively in blue-green algae, which has demonstrated increased survival rates in laboratory experiments involving mice with liver cancer.
Clinical testing has revealed diverse effects of spirulina, such as reduced sneezing and congestion in individuals with the common cold, lowered cholesterol levels and blood pressure in some cases, and diminished post-exercise muscle soreness for those incorporating spirulina into their regular diet, potentially enabling longer workout sessions.
Spirulina serves as a naturally digestible food that supports immune system protection, aids in cholesterol reduction, and enhances mineral absorption. Its nutrient-rich composition makes it conducive to cleansing and healing processes, while its appetite-suppressing properties make it advantageous for individuals practicing fasting. Those with hypoglycemia may find benefit in using spirulina between meals, as its high protein content contributes to stabilizing blood sugar levels.