SPIRULINA is a single-celled micro-organism that closely resembles a bacterium. Its spiral-shaped filaments are rich in the plant pigments such as chlorophyll, phycocyanin and beta-carotene. Spirulina turns the lakes and ponds where it grows a dark blue-green.

Harvesting your own spirulina is not advisable as coastal and aquatic colonies of the algae may be contaminated with industrial waste or sewage. Cultivation of organic spirulina involves locations away from industrial pollution (eg. a remote hamlet), where there is no groundwater contamination. There is also no other agricultural activity in the area (contamination with pesticides, herbicides and fertilisers does not exist) and conducive temperatures of 260°C to 390°C ensures a high content of pigment nutrients.

Spirulina has been used medicinally in China for thousands of years. Organic spirulina has the highest protein content compared to other natural food. Apart from that, it is also an excellent source of iron, calcium, magnesium, and a range of vitamin Bs.

Most remarkably, organic spirulina contains the highest amount of chlorophyll, carotenoids and phycocyanin and has virtually no cholesterol. These phyto-nutrients act as natural antioxidants to neutralise free radicals and may act as precursors in certain metabolisms.

Those who benefit from daily supplementation of organic spirulina include:

Children who don't eat vegetables and fruits: Many parents do face problems persuading their offspring to eat enough greens and fruits. However, these food groups may not fare very well among the young ones, and nutrient deficiencies may occur. A study conducted in India showed that organic spirulina given to malnourished children improved their general well-being and growth.

Students who live away from home and busy working people: These people may lack certain nutrients as they often skip meals and opt for fast food that are high in calories but not necessarily high in important nutrients. Organic spirulina which has a good nutrient profile may help replenish and prevent malnutrition. Those with good nutritional status are more alert and energetic and may perform better in schools or their workplace compared to those who are often lethargic due to inadequate diet.

The elderly: They may not be able to obtain essential nutrients from the diet due to poor dentition and digestive health, diseases and medication that affect the digestion, absorption and utilisation of nutrients. Spirulina has no cellulose in its cell walls, and thus can be easily digested, absorbed and used by the body. It is also good for enhancing the immune system.

Weight-watchers: Spirulina is an ideal supplement for those who are weight-sensitive. Spirulina is low in fat, low in calories and contains practically no cholesterol, making it suitable for weight-control. Many people use spirulina as part of their detox programme as the pigment chlorophyll helps in detoxification.

Many health professionals also advocate the use of spirulina during juicing (sprinkled into fruit juices and broths) which gives better outcomes. Apart from that, the bioavailability of iron in organic spirulina is important to dieters who are on low calorie diets and prone to iron deficiency.

Choosing the right spirulina product is important as inferior grades may not provide the outcome that we desire. Besides looking at nutrient contents, organic spirulina should be certified by regulatory bodies such as Institut of Marktokologie in Switzerland and the cultivation facilities should also be HACCP certified (Food Safety Management). Some organic spirulina distributors went a step further to ensure that their product is free from algal toxins such as microcystin and is both certified kosher and halal for local consumption.

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