Spirulina is a microscopic freshwater plant (or algae) which thrives in warm, alkaline, fresh-water bodies. Because of this unique growing environment, it is one of the cleanest, most naturally sterile foods found in nature.
Nutritionally, it contains more absorbable organic iron than any other whole-food, with over 50 times the iron of raw spinach. It is the richest source of natural antioxidants of any whole-food source, containing every natural known antioxidant. It is composed of 60% protein, containing all the essential amino acids, and is also extremely rich in vitamin B-12.
It is a rich source of chlorophyll and beta-carotene, containing more beta-carotene than any other whole food. This is important because beta-carotene opens the membrane communication channels of cancerous and pre-cancerous cells, allowing the body to signal the cancerous cells to stop dividing. Therefore, foods rich in beta-carotene may not only be able to prevent but also reverse cancers. Anyone with cancer or with a high risk of getting cancer should seriously consider including large quantities of beta-carotene-rich foods in their diet.
Spirulina also contains more Gamma Linolenic Acid (GLA) than any other whole-food source. GLA helps lower blood cholesterol and high blood pressure and eases such conditions as premenstrual pain, eczema and other skin conditions. GLA is useful in the treatment of arthritis.
Because Spirulina is capable of fulfilling the body's nutritional and biochemical needs, it satisfies hunger rapidly, and is a highly effective appetite supressant.
Spirulina has been eaten by many cultures throughout history, notably the Aztecs and Mayans, who used it as a central part of their diet.