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What is spirulina?
Spirulina is a green‑blue algae (cyanobacteria), which is classified as a so‑called superfood due to its high content of health‑promoting substances. Spirulina is rich in vegetable protein (up to around 60 %), vitamins (especially B vitamins) and the antioxidant C‑Phycocyanin. Spirulina powder is obtained by drying the algae, which were formerly widespread in subtropical and tropical lakes but are now mostly grown in laboratories.
Effects of spirulina
Spirulina is known for its antioxidant or anti‑inflammatory effects. It supports the immune and cardiovascular systems, and also helps with blood glucose, cholesterol or blood pressure regulation. Other proven effects of spirulina include:
- helps with binding and thus breaking down heavy metals,
- alleviates allergy symptoms,
- helps relieve symptoms of PMS,
- relieves symptoms of anaemia,
- fights yeast infections,
- can promote increased endurance and muscle strength.
Spirulina's effects are largely reminiscent of chlorella, another green algae considered a superfood. However, spirulina is easier to digest in comparison.
The use of spirulina has not been sufficiently studied in children and pregnant and breastfeeding women and is therefore not recommended.
Spirulina dosage
The most commonly reported recommended daily dose is 2‑5 g of spirulina. However, positive effects have been observed even at double doses. In the beginning, it is recommended to start with a lower dose, which is gradually increased up to the desired dose.
The taste of spirulina reminds many people of fishy and earthy notes. To make it easier to consume, it can be added to smoothies, fruit and vegetable juices, or used as a colouring agent in various drinks - it is particularly popular for these purposes blue spirulina. It is also suitable for desserts, soups or salads.