Spirulina, Plankton on our plates

by spotmydive

By 2050, we will be close to 10 billion individuals on the planet. We must find a way to increase agricultural production while ensuring a balanced diet for all and a better respect the environment. Spirulina, a cyanobacterium of the species of phytoplankton , may well be a solution to the problem. It is a microscopic fresh water alga, green in color, spring-shaped, dating back 3 billion years. It has been authorized in Europe for human consumption since 1981.

What are the benefits of spirulina?

Spirulina is an amazing food because it contains several nutrients in large quantities: a high level of protein, the most important among aquatic life 65% and 92% digestible, beta-carotene vitamin A precursor, iron, vitamin B12, and gamma-linolenic acid leading omega 6. It also contains calcium, magnesium, potassium, trace elements and detoxification enzymes SOD. Finally, the pigments it contains, allow it to achieve photosynthesis of beta carotene pink orgemont, chlorophyll green, phycocyanin blue. Moreover, it:

– nourishes and removes toxins from the body.

– fights against fatigue and increases immune protection

– limits nutritional deficiencies and deficiencies

– strengthens the mechanisms of resistance and regulates the levels of sugars and lipids.

Production mode

Just a basin of warm water slightly salted at a temperature of 25 to 38 °. Nutrients are added: bicarbonate, nitrogen, phosphorus, potassium, sodium, magnesium, iron and trace elements. The water must be brewed to promote the elimination of oxygen and thus ensure a good distribution of Spirulina. The microalgae are harvested by filtration, then cleaned and dried at low temperatures. Global production is 5,000 tons each year, most of which comes from Asia. Germany is the largest producer in Europe, with around 150 tonnes each year. France, which only developed its production at the end of the 90s, has about 100 sites based mainly in the south.

Depending on the geographical area of the globe, microalgae are not consumed in the same way. Thus, at the beginning, it did not get great success among Europeans but, today, more and more chefs are using them in their recipes. Thus, spirulina has a very fine taste is appreciated by the initiated palates, is increasingly used in the culinary arts. However, in France its consumption is mainly in the form of dietary supplement. The Spirulina comes in various forms: flakes, powder, tablets or capsules.

Spirulina is even used in beauty products, as a mask and it preserves the brightness of hair or skin. In Asia, spirulina is found everywhere: in biscuits, noodles, chewing gums, ice cream, drinks and sweets ….

With all these benefits, it’s clear that Spirulina will continue to gain popularity. How about yourself? Are you ready to change your diet?