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| Spirulina is a one-celled superfood. This algae is made up of complete protein and provides an abundance of vitamins, minerals and enzymes. It grows in warm, fresh water with a high alkaline content. The Aztecs, who had few livestock, raised spirulina for food and trade. Of course, the conquering Spanish drained and back-filled the lakes where spirulina was grown to make room for proper crops. The Mayan jungle dwellers, who live where poor soils make agriculture impractical, developed a complex network of canals to maintain pools for growing spirulina.
The makeup of spirulina is 65-71% protein, with all essential amino acids in perfect balance. In comparison, beef is only 22% protein. In addition to providing a perfect balance of the eight essential amino acids, spirulina provides ten of the twelve non-essential amino acids. But what good is protein if you can't absorb it? The protein in spirulina is digested five times easier than either meat or soy protein.
Because of the high alkaline environment in which it grows, spirulina is high in minerals, including potassium, calcium, zinc, magnesium, manganese, selenium, iron and phosphorus. Its list of vitamins is even more impressive: B1, B2, B3, B5, B6, Biotin, folic acid and inositol. Vegetarians should note that spirulina contains 2½ times more B12 than beef liver, previously thought to be the richest source of this nutrient. It contains a multi-carotene and more vitamin E per gram than wheat germ oil.
Add to this the fact that the enzymes in spirulina help you get more nutrients from your other food and the fact that spirulina is easily grown, and you have, as many scientists believe, the superfood of the future.
Copyright 2001 by Chip Engelmann
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