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Spirulina, also known as phyto-plankton, is a blue-green, simple, one-celled algae that thrives in warm, alkaline fresh-water. Named for its spiral shape, spirulina is probably one of the earliest life forms on earth, dating back 3.6 billion years. Spirulina is known as "Super Food" because its nutrients are more concentrated than any other food or plant.

Microscopic photograph of Spirulina

Of the three main types of algae (blue-green algae, spirulina and chlorella), spirulina is the easiest to digest and absorb, because its cell walls are composed of mucopolysaccharides rather than indigestible cellulose. Chlorella needs special processing to improve digestibility of a tough outer cell wall but is valued for its ability to bind with heavy metals and carry them out of the body. Wild blue-green algae have remarkable healing properties but can transform into an exceptionally toxic plant under certain conditions. Freeze drying is said to denature these toxins.

Spirulina is stunningly rich in vital nutrients. It contains 23,000 IUs of vitamin A per 10 grams; ten times that of carrots on a per gram basis. It is a very rich source of chlorophyll, a phytonutrient helpful in breaking down mutagens, natural and man-made toxins, which can cause mutations in body cells.

Of special interest to vegetarians is the fact that with over 60% protein content, spirulina is the most potent and most digestible protein source known, containing all eight essential amino acids, plus 10 of the 12 non-essential amino acids.

Many vegetarians also maintain that spirulina is the only plant source of vitamin B12, although this view has been challenged by Stephen Byrnes, ND, PhD, RNCP, author of the in-depth article "The Myths of Vegetarianism" originally published in the Townsend Letter for Doctors & Patients, July 2000. Claims Dr. Byrnes, "the B12 analogues present in algae and tempeh are not bioavailable. We know this because studies done on people's blood showed that levels of B12 remained the same after they ate spirulina and tempeh; there was no change, clearly indicating no absorption by the body."

Calgary-based naturopath, Dr. Bruce Lofting, echoes this opinion. Says Dr. Lofting, "At the time of my academic training to become a naturopathic doctor, we were taught that a significant amount of vitamin B12 from food could only be got from animal sources; that while there may have been some B12 in plant sources it was an insignificant amount. I have not come across any reliable report since then that says otherwise. I still recommend that a vegan supplement B12, perhaps in a quality multivitamin or as a separate pill. I would not feel comfortable trying to get it from spirulina or any other plant."

Yet, spirulina is a powerhouse of nutrients, rich in the vitamins A, E and B-complex. Spirulina also contains chelated versions of potassium, calcium, magnesium, zinc, selenium, phosphorous, and iron. In fact, at least one laboratory study has demonstrated that the iron level in spirulina is equivalent to that of beef. "Chelated" means firmly attached or bound, usually to an amino acid or other organic component so that the two do not disassociate in the digestive system. Nutrient absorption is thus enhanced.

Spirulina is also one of the best sources of GLA, or gamma-linolenic acid, the "good" omega-6 essential fatty acid. With all the recent hype about omega-3 fatty acids and the importance of maintaining a healthy balance between omega-3 and omega-6, the latter has been getting short shrift.

Says Dr. Andrew Weil, clinical professor of internal medicine and the founder and director of the Program in Integrative Medicine (PIM) at the University of Arizona in Tucson, "[GLA] has specific nourishing effects on skin, hair and nails that are not duplicated by omega-3 fatty acids … It is true that a high ratio of omega-6 to omega-3 fatty acids in the diet promotes inflammation by favouring synthesis of pro-inflammatory hormones (prostaglandins). But the amount of GLA needed to treat eczema and other skin conditions (500 milligrams twice a day) is too small to affect that ratio significantly." There are approximately 130 milligrams of GLA per 10 grams of spirulina.

Spirulina Tablets

Spirulina is rich in antioxidants, those dietary good guys that gobble up free radicals (atoms with unpaired electrons) like voracious piranha fish. They deactivate them by binding to their footloose, vandalizing electrons, which have been identified as major villains in the aging process. Not only that, but antioxidants also improve the whole process of food metabolism, ensuring that fewer free radicals are generated in the first place. This boosts oxygen utilization and reduces oxidative damage.

Spirulina truly is a "Super Food."

"Spirulina: Super Food" was first published in alive magazine.

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