Information and More about Spirulina

 

Let's learn some information about Spirulina and its history...

Spirulina is a microalgae with a characteristic blue-green colour. It is actually a generic name for certain species of cyanophytes (Arthrospira platensis & Arthrospira maxima) of the phytoplankton of alkaline lakes in tropical and subtropical regions which have been used for centuries by local populations as food. They are primitive multipotent filamentous organisms capable of living at relatively high temperatures and pH resulting in a unique chemical composition with excellent nutritional value that makes Spirulina particularly popular as a dietary supplement.

Today we know from extensive toxicological studies and biochemical analyses that Spirulina consumption is safe for humans and that its protein is only slightly inferior to the reference protein (milk, egg), unlike all hitherto known proteins of non-animal origin. Further, analyses by many independent researchers and organizations show that Spirulina is rich in antioxidant compounds, vitamins, essential lipids, trace elements and rare polysaccharides with strong evidence of beneficial effects on our health and especially on balancing our diet.

A little of its history

In 1940, a Belgian missionary observed that members of the Kanebu tribe of Lake Chad were selling blue-green biscuits at the market under the name Dihé. These were derived from the lake's microalgae that emerged periodically in surface aggregations, collected with turpentines and dried on the shore under the hot sun. Narratives reported that in times of famine the Dihé helped them to survive which was explained when its contents were analysed in Belgium and revealed to be Cyanophytes Spirulina with a very high protein content of great nutritional value. Its composition was complete in essential amino acids and the absence of fibre made it readily bio-absorbable. Historical research confirmed the use of spirulina on the other side of the Atlantic (the Aztec Tecuitlatl), which prompted research and, in principle, its experimental production.

Read Mike Adams' book on chlorella and spirulina superfoods.

The nutritional elements of Spirulina...

Today we know from extensive toxicological studies and biochemical analyses that Spirulina consumption is safe for humans and that its protein is only slightly below the reference proteins (milk, egg), unlike all proteins of non-animal origin known so far. Further, analyses by many independent researchers and organisations show that Spirulina is rich in antioxidants, vitamins, essential lipids, trace elements and polysaccharides with strong evidence of beneficial effects on the immune system, renal and intestinal function, prevention and suppression of viral infections, inflammation (perhaps even some cancers), skin lesions and, most importantly, nutritional balancing.

More specifically spirulina contains:

  •  Protein up to 70 % which provides all the amino acids and all the essential ones (Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine) in sufficient quantity.
  • A wide range of vitamins, the main ones being the antioxidant provitamin A (beta-carotene, vitamins B1 (Thiamine), B2 (Riboflavin), B3 (Niacin), B6, B6 12 (Cobalamin), vitamin E etc.
  • Minerals: Calcium (Ca), Iron (Fe), Manganese (Mn), Zinc (Zn), Magnesium (Mg), Copper (Cu), Chromium (Cr), Selenium (Se).
  • Fats: the essential polyunsaturated fatty acids gamma-linolenic acid (GLA), alpha-linoleic acid (ALA) and sulpholipids.
  • Antioxidants: phycocyanin, beta-carotene, zeaxanthin, etc.
  • Sulphur polysaccharides

Does not contain iodine.

ADVANTAGES
THE COMBINATION OF THESE NUTRIENTS MAKES SPIRULINA A 'MULTI-POTENT' FOOD!

Spirulina and Health

Spirulina complements our daily diet with its top nutrients. It restores the consequences of an unbalanced diet due to either wrong choices or the demanding and stressful way of life. Spirulina's large reserves of antioxidants and vitamins naturally replenish the deficient intake of fruits and vegetables, while the high levels of iron and other trace elements prevent deficiencies and anaemia.

Studies have demonstrated numerous beneficial properties of Spirulina on our health.

Indicatively:

  •  It provides high levels of energy and stamina.
  • It provides high levels of energy, energy and strength.
  • Helps in the loss of excess weight by boosting metabolism, and contributes to the detoxification of the body
  • Increases performance in work and study.
  • Improves the quality of life in the elderly.
  • Has a positive effect on the physiology of athletes, making it extremely popular in sports venues.
  • It supports the female body during menstruation, pregnancy, breastfeeding and menopause.
  • It prevents viral infections and inflammations and has a positive effect on kidney and intestinal function.
  • It stimulates in times of stress and anxiety.
  • Helps maintain good skin and hair condition.
  • Strengthens the body during periods of recovery from illness or surgery.
  • Combats malnutrition and starvation.

Practical User Guide

Spirulina is a concentrated food that enriches, supplements and replenishes the daily diet with top nutrients. It thus remedies the consequences of long-term incorrect or unbalanced nutrition due either to wrong choices or to a feverish and stressful lifestyle. Spirulina's large reserves of natural antioxidants and vitamins naturally replenish the deficient intake of fruit and vegetables, while the high levels of iron and other trace elements prevent deficiencies and anaemia. Daily intake with plenty of water, in one or two doses by midday,
  •  for adults 4-10 Spirulina tablets depending on body type and age. Athletes can increase the quantities according to their needs up to 30 grams per day.
  • Children 3-6 tablets per day
offers all these benefits and shields the body against lifestyle-related disorders. In fact, there is no limit to the intake of a food (because Spirulina is a food, it is simply a tablet) other than the saturation that each user will perceive in case of overconsumption. It can be consumed in tablets with one or two glasses of water and also as an ingredient e.g.:
  • fruit cream (10 tablets in a blender with a fruit of your choice)
  • vegetable juice (4-5 tablets with tomato juice or carrot juice, parsley or dill, spices and any other vegetables you wish)
  • >milk-shake with various flavours
  • musli porridge
  • yoghurt

spirulina nigrita σπιρουλινα σερρων σπιρουλίνα νιγρίτας iodium free

Knowing where Spirulina is produced !

Therma Nigrita of Serres is considered an ideal area for the cultivation of Spirulina. A study by the Aristotle University of Thessaloniki with the collaboration of Professor Georgios Fytikas showed that the specific light spectrum of the area, the high sunshine and the use of geothermal fluid for heating the water of the aquaculture, make the place ideal.

Therma is a beautiful village on the slope of a small hill particularly favoured by natural amenities. The entire surrounding plain is a large geothermal field which, once exploited by IGME, has greatly helped the region's greenhouse crops. They grew particularly from the use of the geothermal fluid for heating and afterwards, as they could also produce during the winter period.

Also the mineral waters of the area for decades enjoyed great popularity as the bottled water Nigrita and a whole range of soft drinks with the same title were circulated throughout Greece.

The thermal baths of Thermae welcomed more than 1000 people a day.

The place experienced days of prosperity as the EDFs exploited its potential.

Today's picture is nothing like that. However, there is indeed a business challenge, either with a state or private operator, to develop the great potential of this place, namely the thermal baths, the mineral waters and of course Spirulina!

Why would someone take Spirulina Nigrita?

 It is 100% pure Spirulina, without excipients and completely natural product compared to other nutritional supplements that are mixtures of chemical compounds and created in laboratories.

 It is cultivated in Therma Nigrita, Serres, which has been indicated by research of the University of Thessaloniki as the ideal place for this aquaculture, due to the specific combination of sunshine and geothermal energy.

 It is produced in specially designed high-tech tanks in closed greenhouses, which ensure its protection from external factors, a fact that positively differentiates it from the open Spirulina cultures of other regions outside Greece.

 It is harvested with respect in order to maintain its composition intact (not by centrifugal system) and dried exclusively in the sun in the closed drying rooms of our plant.

 The final product is formed into a tablet without excipients and packaged in the company's EOF-approved laboratory in accordance with current microbiological safety standards. It is also formulated into powder or flakes without any other admixture in accordance with the food safety specifications of EFET.

 To ensure its excellent quality, Spirulina Nigrita is fully controlled at every stage from production to the final product as the entire process is carried out in our company's facilities, which are a standard vertical Spirulina production unit in Greece.

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