Northern Spirulina Tasting

August 17, 2017 @ 11:00 am - 2:00 pm

Healthy Living Market and Cafe welcomes Northern Spirulina for a demo on Thursday, August 17th from 11am-2pm.

From their website:

What is spirulina?

Spirulina, a type of blue-green algae, is an incredible superfood that provides a concentrated source of protein, vitamins, antioxidants, and other nutrients. As one of the oldest life forms on Earth, the use of spirulina as a food source dates all the way back to 9th century Chad, and it is believed spirulina was used by the Aztecs in 16th-century Mexico.

Spirulina, a type of one-celled organism, got its name from the Latin word for “helix” or “spiral” because of its spring-like physical characteristic. In the US, spirulina is mostly known as a nutritional supplement or an ingredient to add nutrient power to smoothies and green drinks. However, in other parts of the world, spirulina is regarded as a valuable food source to prevent malnutrition. 

Although spirulina is often described as “blue-green algae,” it is technically a type of cyanobacteria. Cyanobacteria are classified as bacteria because their genetic material is not organized in a membrane-bound nucleus. Unlike other bacteria, they have chlorophyll and use the sun as an energy source, in the way plants and algae do.

One of the special traits of spirulina is its rich protein content—it’s 50 to 71 percent protein by weight (which is even better than red meat, which is about 27 percent protein). It also contains all of the essential amino acids, and 10 of the 12 non-essential amino acids, along with a potent array of other beneficial nutrients, such as:

Spirulina is a blue-green algae that grows rapidly through photosynthesis and converts greenhouse gases into nutrition, protein, and oxygen. This single celled organism grows in highly alkaline water and only occurs naturally in a few places on the planet. Water that is constantly between 30 – 39 degrees Celsius, that receives direct and intense sunlight, and with high alkalinity is rare, and it is because of its rarity that naturally occurring Spirulina is limited to a few bodies of water globally. Because of its unique habitat preference, Spirulina can be cultivated in an environment that is free from harmful contaminate algae and bacteria that thrive in more neutral water with lower pH.