Spirulina, a Treasure to Discover

Article published in the Journal de Québec, March 2012
By Imane Lahlou, N.D., Ph.D.
Doctor in Food Science and Technology and Naturopath, Author and Speaker

Nature offers us treasures to nourish our bodies. Each fresh and living food is in itself a synergy of nutrients and micronutrients that contribute to our health and well-being. Among the wonderful treasures of nature, spirulina is a food to discover and integrate into our diet. Consumed by the Aztecs and Mayans, spirulina has existed for over three billion years. This ancestral food belongs to the family of cyanobacteria, a spiral-shaped microalgae of blue-green color. Spirulina naturally grows around the world, in lakes saturated with organic matter and soda. In its natural environment, this small aquatic pearl feeds exclusively on inorganic minerals and reproduces in this extremely harsh chemical environment at temperatures above 30 degrees Celsius. The Incas harvested spirulina from lakes and exposed it to the sun and the pure, dry air of the Andes. Indeed, solar energy and temperatures nearing 40 degrees Celsius promote photosynthesis, a bioenergetic process that synthesizes organic matter from mineral carbon. Sunlight optimizes the concentration and preservation of the nutrients and micronutrients present in spirulina.

The quality of spirulina is intimately linked to its growth environment and the technological processes used for its drying and preservation. In Chad, spirulina is harvested and consumed today as a food by the inhabitants of this country. The first harvests from Lake Texcoco in Mexico initiated the commercialization of spirulina worldwide in the early 1970s. The expansion of Mexico City, pollution, and agricultural runoff quickly contaminated the spirulina crops on the shores of this lake, thus marking the decline of Mexican production. Since then, several cultures have been developed in China, Africa, Vietnam, Peru, India, California, and Hawaii.

Gandalf Spirulina, cultivated under the hot and flamboyant Hawaiian sun, stands out for its purity and exceptional richness in nutrients and phytonutrients. Indeed, Gandalf Hawaiian spirulina grows in a blend of fresh water, 10% of which comes from seawater drawn from depths of over 600 meters. While most cultures around the world use river or irrigation water, Hawaiian facilities use drinking water. The pure Hawaiian environment allows for the production of spirulina containing trace amounts of contaminants and heavy metals. Algae are known for their chemical affinity with heavy metals. Several algae currently on the market contain over 5.0 ppm of lead, whereas Hawaiian spirulina contains less than 2.0 ppm. The company, in operation since 1983, produces pure, non-irradiated spirulina, without pesticides, herbicides, or GMOs, thus meeting the "Good Manufacturing Practices" (GMP) of the Natural Products Association (NPA).

In addition to its purity, Gandalf spirulina stands out for its exceptional nutritional profile. Just a few grams of spirulina provide a phenomenal amount of nutrients and micronutrients. Its richness in minerals and trace elements (including calcium, iron, phosphorus, magnesium, zinc, copper, manganese, chromium, sodium, potassium, and selenium) makes it a valuable ally in restoring and maintaining the alkalinity of our metabolism. Metabolic hyperacidity creates a favorable environment for fatigue, inflammation, cramps, muscle stiffness, arthritis, osteoporosis, infections, eczema, psoriasis, gout, cavities, cancer, and cellular degeneration. Regular consumption of Gandalf spirulina helps mineralize our metabolism and promotes a return to balance and healing.

In addition to minerals and trace elements, Gandalf spirulina is also an excellent source of enzymes, amino acids, vitamins, gamma-linolenic acid, phytonutrients, and antioxidants. It helps purify the body (elimination of toxins and heavy metals), balance blood sugar levels (minerals, trace elements, and high amino acid content), and provides valuable compounds to support the pancreas, liver, kidneys, nervous system, immune system, and eyes. Indeed, Gandalf spirulina stands out for its exceptional richness in chlorophyll, beta-carotene (immune system and skin health), zeaxanthin (eye and brain health), and phycocyanin (an antioxidant that contributes to liver and kidney health).

To preserve the integrity of the precious nutrients and micronutrients that give spirulina its exceptional nutritional profile, it is important to use a drying process that prevents the oxidation of nutrients and a barrier packaging against moisture, oxygen, and light. Gandalf spirulina, dried in an oxygen-free environment (less than 1%), is stored in a multilayer laminated bag (metal foil integrated between two layers of plastic), ensuring optimal protection of the therapeutic properties of Hawaiian spirulina.

Gandalf spirulina can be added to fruit juice, fresh vegetable juice, or a green smoothie. I invite you to discover this Hawaiian aquatic gem that will brighten your days and enchant you with its gentle flavor and wonderful energizing and therapeutic virtues.

Imane Lahlou, N.D., Ph.D.
Doctor in Food Science and Technology and Naturopath
Author and Speaker
www.imanelahlou.com

Author of the book "Le Plaisir et la Santé dans la même assiette"
Édition Du Sommet
March 27, 2012