Spirulina – The Facts
Spirulina is a type of microalgae that has been consumed by humans since the times of pre Columbian America, and it naturally produces antioxidants (like carotenoids and Xanthophylls), and antimicrobial compounds like polysaccharides or fatty acids among other beneficial substances.
Spirulina is classified as blue - green algae, though strictly speaking it doesn’t really belong to the algae, though it continues to be referred to as such. It is a strange organism, which has survived millennia.
Spirulina is a form of simple single celled organism which thrives in warm, alkaline bodies of fresh water, particularly those rich in mineral salts. However, it is extremely adaptable and can survive in a wide range of diverse conditions. It can grow in highly alkaline conditions where few other organisms can survive and can tolerate a wide range of temperatures.
It belongs to the family of several species of micro algae such as the blue-green algae aphanizomenon (the closest relative of Spirulina) and green algae Chlorella and Dunaliella. The unusual aspect of Spirulina, which separates it from true algae, is its lack of the hard cellulose membrane characteristic of plant cells, yet Spirulina's metabolic system is based on photosynthesis, a process of direct food energy production utilizing sunlight and chlorophyll, which is typical of plant life forms. In contrast, other algae, such as Chlorella, have developed the hard, difficult to digest cell walls, which are characteristic of plants.
Spirulina’s very high protein content and rapid growth has attracted the interest of many researchers. In particular, its high levels of protein containing all the essential amino acids, rare essential lipids, numerous minerals and even vitamin B12, has generated huge interest and many research projects around the world, from the World Health Organisation to NASA.
Spirulina is often described as the most complete food source in the world with its combination of over 100 nutrients and an impressive 60 - 70% protein content. In fact, NASA includes it in the diet of astronauts and plans to grow Spirulina in its space station.
Could it indeed be the answer to the global problem of malnutrition?
Superfood?
It has been acknowledged by governments around the world that problems of diet and associated chronic diseases are emerging as significant public health issues globally, Malnutrition occurs not only in the third world, but also in supposedly highly developed western countries.
Obesity and malnutrition can and do exist side by side.
Increased consumption of high-fat, highly processed and sugar-laden foods has led to a surge of nutrition-related chronic diseases around the world, such as diabetes and hypertension. People don’t cook from scratch any more. Many don’t know how. It’s all too easy to pick up that ready meal, that frozen pizza, we’ve all done it.
In complete contrast, large parts of the world, particularly the developing world, are plagued with micronutrient deficiencies (for example iron, iodine, zinc and vitamin A). There could be a simple solution to this.
You are what you eat? What you put in, you get out. Seems obvious? But how many of us manage to do this effectively?
A well balanced diet should contain everything we need to thrive and stay healthy. There should really be no need for dietary supplements in the western world. But it is not that easy. Life styles have changed: people take less exercise while consuming more and more processed and ‘junk’ food. Hectic, busy lifestyles mean that it is difficult to make sure you really do have a thoroughly well balanced diet.
Though overall, nutritional standards have improved worldwide over the last 50 years, a new set of nutrition related problems have emerged. In this scenario, there could well be a place for Spirulina as a dietary supplement, both in the third and the first world, if it is all it is cracked up to be.
