Why I Use Algae Regularly

Regardless of what you may have heard, algae isn't just for fish and other water loving creatures. Especially spirulina and chlorella.  The nutrient content in this kind of algae is hard to match by any other food on the planet.  It is the original super food.  The use of these kinds of algae date back thousands of years.   We use this as a daily supplement to increase the amount of nutrients we consume, and to detoxify our body, especially if we have to spend some time in the city.


Chlorella has been the subject of quite a lot of medical research in the USA, Japan, USSR, Germany, France, England and Israel.  This green algae with medicinal qualities has been researched by the Rockefeller Foundation, the Carnegie Institute, the Pasteur Institute and NASA. As a matter of fact, for the use of astronauts traveling into space, the researchers from NASA have investigated the fact that Chlorella is so complete that one could survive with it for long periods of time .

Chlorella has been shown to improve liver function, which speeds up the elimination of heavy metals, including cadmium and other toxins.(source) Mice that were fed chlorella showed much lower levels of blood mercury concentrations.(source) It also has the highest level of chlorophyll found in nature.  Chlorophyll can help carry oxygen around your blood and also increases red blood cell count.  Chlorella is also used to increase “good” bacteria in the intestine in order to improve digestion; and to help treat ulcers, colitis, Crohn's disease, and diverticulitis. Some people also use chlorella for the prevention of stress-related ulcers; treatment of constipation, bad breath, and hypertension; as an antioxidant; to reduce cholesterol; to increase energy; to detoxify the body; and as a source of magnesium to promote mental health, relieve premenstrual syndrome (PMS), and reduce asthma attacks. It is also used for fibromyalgia.


Spirulina was a food source for the Aztecs and other Mesoamericans until the 16th century; the harvest from Lake Texcoco and subsequent sale as cakes were described by one of Cortés' soldiers.  The Aztecs called it "tecuitlatl".

Spirulina was found in abundance at Lake Texcoco by French researchers in the 1960s, but no reference to its use was made by the Aztecs as a daily food source after the 16th century, probably due to the draining of the surrounding lakes for agricultural and urban development.  The first large-scale spirulina production plant, run by Sosa Texcoco, was established there in the early 1970s.

Spirulina has also been traditionally harvested in Chad. It is dried into cakes called dihé, which are used to make broths for meals, and also sold in markets. The spirulina is harvested from small lakes and ponds around Lake Chad.

Spirulina has also been shown, because of its antioxidant properties, to offer promising results in the treatment for liver fibrosis.  It is rich in iron, protein, and B12.  There has been a large controversy about whether or not the form of B12 contained in spirulina.  The American Dietetic Association and Dietitians of Canada in their position paper on vegetarian diets state that spirulina cannot be counted on as a reliable source of active vitamin B12. (source) In 1974, the World Health Organization described spirulina as "an interesting food for multiple reasons, rich in iron and protein, and is able to be administered to children without any risk," considering it "a very suitable food."  The United Nations established the Intergovernmental Institution for the use of Micro-algae Spirulina Against Malnutrition in 2003.