Spirulina is is a biomass of cyanobacteria (blue-green algae) that can be consumed by humans and animals.
Its green color is due to chlorophyll while the blue-blue is due to phycocyanin.
Spirulina is grown mainly in laboratories because it reduces the risk of infection by other microorganisms, fungi or bacteria.
It is mailnly used as a dietary supplement or whole food
The aroma and taste of spirulina is similar to that of seaweed.
- Non Alcoholic beverages
- Strong taste
- Characteristic taste
Overdose of spirulina does not cause serious damage to the body but can lead to stomach upsets such as nausea or even diarrhea.
Start with a low dose and gradually increase it to see how much is tolerable for your body.
Pregnants, lactating women, elder people, or patients taking medications should seek medical advice before using spirulina.
Autoimmune diseases: rheumatoid arthritis, multiple sclerosis, lupus, etc. You should avoid the use of spirulina because spirulina puts the immune system on alert, thus aggravating the problem-disease.
Spirulina is not indicated for people who have problems with their thyroid (hypothyroidism, loss, thyroid nodules). There are no adequate studies showing an association between spirulina and thyroid.
People with phenylketonuria(PKU) should avoid consuming spirulina because it is rich in the amino acid phenylalanine which cannot be metabolized.