Spirulina is the most popular form of blue-green algae farmed for human consumption, and has been eaten by people all over the world for many decades. It is one of the best vegetarian sources of protein (about 60%), and it contains all the essential amino acids. It is an excellent source of all the important vitamins and minerals, particularly iron and the B vitamins, antioxidants and chlorophyll. It shares many of the nutritional properties of the wild Klamath Lake algae.
Spirulina is not a reliable source of vitamin B12, whilst it is rich in it, Algae contains B-12 analogues (false B-12) that can provide false results in B12 testing. The only reliable vegan sources of B12 are foods fortified with B12 (including some plant milks, some soy products and some breakfast cereals) and B12 supplements. Vitamin B12, whether in supplements, fortified foods, or animal products, comes from micro-organisms.
Suggested serving size: One tsp a day to begin. Over time, you can work up to 1-2 tbsp a day. How to use: Spirulina has a strong, slightly fishy taste, that is hard to disguise, so it's best in soups, salad dressings and other savoury dishes. Add to green smoothies and sweeten with some fresh apple juice, this works with children. You can also try blending with fruit like banana and making fruit wraps.
Raw Living Spirulina is ecologically grown outdoors on a tropical island off mainland China, in a pristine environment with tropical sunshine, pure air and fresh mountain spring water rich in minerals. It is grown in a controlled environment and not wild in lakes as this sometimes poses a risk in terms of toxicity and contamination. The Spirulina is produced with food-grade nutrients and without pesticides. The Spirulina is rigorously tested by independent laboratories for potency and purity. It is free of toxic residues and has no chemical additives.