Spirulina a microalga (edible bacteria) was used by the Aztec civilisation over 400 years ago and is a rich source of protein, amino acids, vitamins, minerals, and other nutrients.
Advantages:
> With over 60% protein, a good source of iron and potassium and rich in Vitamin A (beta-carotene), B6, B12 ,Vitamin K and folic acid making spirulina an all-round great source of many nutrients.
Spirulina contains an omega-6 fatty acid (gamma linolenic acid) with anti-inflammatory properties and heart health benefits.
> It also contains antioxidant properties, which as the name suggests stops the oxidising of cells in the body and helps to protect them from damage, e.g. stop premature aging of skin cells!
> Some studies have shown that spirulina may also have anti-bacterial and anti-viral properties, possibly helping immune responses and action against bacteria and viruses of the likes of herpes simplex, influenza A, mumps, measles, enterovirus and HIV-1
Disadvantages/ People who shouldn't take it:
> Make sure you buy from a reputable brand, one that tests its products for harmful toxins levels, so you can ensure there was no contamination during the growing of the algae, and no high harmful levels of mercury
> Don't use if you suffer from phenylketonuria, as spirulina contains all essential amino acids- including phenalanine! Which is what people with this condition are unable to breakdown and will have adverse health effects.
> Also suggested on australian spirulina website not to take if you have hypoparathyroidism, serious allergies to seaweed or seawood, or if you are currented experiencing high fever. When in doubt check if your health professional before including it in your diet.
In moderation I think Spirulina could be a great inclusion into your diet, such as adding it to a lunchtime or post-exercise smoothie. I add about 1/2 to 1 teaspoon to a smoothie every now and then when I'm feeling like I haven't got enough nutritients in my diet.
Sarada, D. V., L., Sreenath Kumar, C., & Rengasamy, R. (2011). Purified C-phycocyanin from spirulina platensis (nordstedt) geitler: A novel and potent agent against drug resistant bacteria.
World Journal of Microbiology and Biotechnology, 27(4), 779-783.
Khan, Z., Bhadouria, P., & Bisen, P. S. (2005). Nutritional and therapeutic potential of spirulina.Current Pharmaceutical Biotechnology, 6(5), 373-379.
