Spirulina is a blue-green algae packed with chlorophyll that may have a variety of health benefits.
Spirulina contains up to 5 times more protein than meat – up to 65% in some instances, and contains as many as 100 different nutrients including many vitamins, potassium, copper, iron, selenium, zinc and magnesium.
There is evidence that consuming spirulina may help to prevent heart and liver damage as well as many other health benefits. So far medical tests have reported no harmful or toxic effects to humans from the consumption of spirulina. People with hyperthyroidism should avoid taking spirulina, as it has high level of iodine which can make this condition worse.

Despite all these warning, it should be repeated that no medical tests have found Spirulina to be toxic or harmful to humans.
As it often comes in the from of a fine powder, Spirulina works best as an addition at the end of cooking, or in raw foods. It seems certain that spirulina is set to only become more popular over time, and it?s reputation as a superfood keeps growing.
I was just curious to see what they tasted like, and wanted to read up more on the health benefits of spirulina.
Until recently this was mainly confined to the dietary supplement world, but its appeal has since broadened and it is now available in most health food shops too.

This highlights a problem with the variable quality of spirulina production around the world.
Many people like to blend it with fruits and yoghurt to create desserts or refreshing drinks – although it is recommended to add the spirulina after blending.

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