Spirulina is one of the oldest food sources dating back more than 3 billion years. It is a food that contains more than 65% of protein and requires less water to produce it compared to the production of soy, eggs and beef with the ecological cost that we know. It is an exceptional food source with unparalleled nutritional qualities: it is one of the most important sources of beta-carotene; it contains all the amino acids in good proportion and easily synthesized by the body; its iron content, which fights against anemia, is also very digestible; it contains several B vitamins, including B12. In short, spirulina is easily assimilated without cooking, a highly practical and healthy advantage. 

Its high phycocyanine content, almost 20% of its weight, represents an exceptional "brain food" that acts on neurotransmitters. It is an antioxidant, an immune stimulant, anti-inflammatory, anti-allergic, and finally, it regenerates the liver.

(see the case of the 270 children irradiated by Chernobyl, treated for 3 to 6 months, 80% did not develop thyroid cancer unlike other untreated children