Spirulina seaweed is a “superfood” known since ancient times, widely used by Central American peoples such as the Aztecs, becoming famous today through its inclusion in the diet of astronauts. Indeed, Nasa has made its properties more famous, although nothing new has been discovered, simply a matter of reevaluating an ancient food with numerous nutritional benefits, a valuable aid for keeping weight under control, helping the immune system and keeping fit.
The food of the future
Looking to the future, spirulina is an extremely sustainable and very nutritious food that could meet the upcoming needs of an entire planet with so many people and few resources. It is a rich source of protein, in fact by content it far exceeds eggs and soy, for example, and contains vitamins, fatty acids and amino acids that are essential for our bodies.
Spirulina in three formats
The added value of our spirulina is that because it is produced in a “closed” facility and constantly monitored for growth, it is odor-free.
The powder is handy in the kitchen, perfect to use as an ingredient to mix with flour to make spirulina bread, or to make pasta, focaccia, cookies, cakes, or to make nutritious smoothies and detoxifying centrifuges. Spirulina powder gives the product a distinctive and auspicious blue-green color.
Spirulina flakes are used as an ingredient to flavor various recipes, such as salads and soups, soups, main courses, but also in yogurt with fruit or, alternatively, to make wraps to nourish the skin.
Instead, the tablets are used as a supplement among athletes, for those on a vegetarian or vegan diet, or for anyone who wants to feel healthy and fit. Practical to consume at various times of the day, including at work or times away from home.
