Spirulina is a primitive multicellular microalgae that appeared on Earth 3.5 billion years ago. With its ability to photosynthesize by absorbing twice as much biomass as carbon dioxide (CO2) and to bind atmospheric nitrogen (N).
It has contributed to the formation of the modern earthly atmosphere, enriching it with abundant oxygen. Biologically it is characterized as a thermophilic organism (optimum 35c) and an alkalophile (PH 9-11). These conditions are ensured in the Geothermal field of Nigrita (THERMA), with the thermo-mineral waters. The high photon flux of the region contributes to high rates of photosynthesis with the production of super-excellent quality spirulina.
Historically, the Spanish conquerors of Mexico in the 16th century observed the Aztecs collecting fine spirulina with thin nets from lakes and turning it into a cake, a major component of their diet. Today this process is done systematically on Lake Texcoco.
A similar procedure is applied in Chad, Africa on Lake Kossoron, where spirulina is a major component of local populations, especially for pregnant women, and in local medicine. After World War II, German and French professors studied spirulina in detail. In 1967 spirulina was declared "the excellent dietary source of the future" by the International Association of Microbiologists. More recently, NASA has selected spirulina as the main source of food for astronauts.
The Spirulina you bought is a tiny plant that has grown from a "seed" from one of Germany's largest universities that has the largest algae bank in the world. As a plant, it is an amazing organism that exists and reproduces for 3.5 billion years, to which we owe our existence (first production of O2).
It is the only plant that is grown in tanks - circular tracks in search of food and solar energy in the form of photons, of certain wavelengths of the light spectrum. Before it reaches your hands, it has "run" about 40 kilometers, the size of a marathon. The different elements provided by spirulina are completely water-soluble and completely digestible, offering extra energy, supplementing deficiencies in the daily diet, restoring the right metabolic balance.
It increases the performance in mental and physical work, sports and the mood for competitive distinction in the spaces where every modern person moves. According to an official publication of the Food and Agriculture Organization (FAO) of the United Nations (Circular 1034 FIMA / C1034 (En), 155N 2070-6065 of 2008), spirulina is recognized as a supplementary cure in many diseases or health problems.
The most important is the strengthening of the immune system by Phycocyanin, which drastically reduces blood lipids, fights the feeling of "fatigue" by increasing the levels of immunoglobulin A (IgA) and M (IgM).