Everyday Applications Of Spirulina

SpiruVive's Spirulina is unique for being fresh and frozen. When using this superfood, you must keep in mind that A. It is frozen B. It can’t be heated up. So how do we face these issues? There are a few simple methods to thaw frozen Spirulina and to keep it fresh. 

1. Keep all of your spirulina portion cups in the freezer. When you need a cup, take the amount you need out of the bag (ie. 1 cup) into the freezer. Let it stay overnight, then in the morning put the cup into the food you need to use it for. 
2. To quickly defrost your spirulina you will need a bowl of cold water and a ziplock bag.Put the Spirulina cups in a ziplock bag and submerge it into the bowl of cold water. This should defrost the Spirulina within half an hour to an hour. 

What Not To Do

1. Avoid thawing it at room temperature it is uncontrolled and takes a while to melt the spirulina.
2. Melting the frozen Spirulina in the oven, microwave, or any heating device will remove the freshness.
3. Avoid thawing and freezing it again, the freshness perishes when done so. 

Wait! So I can’t bake Spirulina in the oven? Yes, you can’t put it in the oven but there are many recipes that are available to avoid the oven. Here are a few.

Spirulina is a great health food and can be applied to anything that can be consumed, safely. However, we do not want to dry our Spirulina or make it go bad. Therefore, we highly recommend following the steps we provided to defrost the Spirulina. 



3 Reasons Why People Switch From Powdered to Fresh Spirulina

The question we get asked a lot is what is the difference between Fresh and powdered Spirulina? A lot of people who use our Fresh spirulina were former consumers of the powdered version. There are 3 simple reasons to why they decided to make the switch and why they stay with Fresh over powdered Spirulina. 

Here are the reasons why Fresh is better than powdered Spirulina.

1. The Blue Stays In Blue-Green Algae
Spirulina is the only source of phycocyanin in nature, which is an exceptional active ingredient of Spirulina. 
Phycocyanin is a pigment that provides the blue color within Spirulina.
Known as a medical molecule it has anti-inflammatory properties, anti-oxidants, and it inhibits growth of potentially harmful bacteria. In less scientific terms, this means that phycocyanin may help with aging (skin care), helps reduce inflammation, and stops bad bacteria from growing.  
Due to the drying process of powdered Spirulina the phycocyanin is almost lost. This basically makes powdered Spirulina less effective and no longer unique for its healing properties.  

2. There goes the bioavailability...
Yes, powdered Spirulina may have lots of nutrients in them according to its label. But, what is the point if it is not absorbed in your body? Powdered spirulina is not as bioavailable. Bioavailability describes how much of the nutrients we consume are easily absorbed into our body. 
Dried Spirulina only holds 15% of the remaining active enzymes which we can absorb. Due to the drying process the enzymatic activity is lost. Think of it this way, your body would spend more energy digesting powdered material over a food that has natural fibers in it. Therefore, your body is not working as hard to break down and absorb nutrients because it is not processed.
Bioavailability is important, why waste your time consuming a health food that will barely remain in your body?

3. Taste and Aroma
If you ever opened a container of powdered Spirulina you will wish you never had. The smell of fishiness overpowers any other smell surrounding it. Adding it with your food or drink will unfortunately, only make your meal smell like the powdered Spirulina. Also the taste is quite striking, trying to drink it will be an added unnecessary and dreadful part of your day. The gross taste is hard to swallow and if you are looking to feed it to your kids’ good luck! Fortunately, our Fresh Spirulina is not as strong. The smell is hardly noticeable and it is easier to consume. When added to a shake or a food it is almost hidden from your taste buds. Also, it would not stink up your entire place!
For an exotic food that is moderately pricey the horrible smell and taste should not be its reputation. 
With these three reasons Spirulina powder is a lot worse than Fresh Spirulina. Hopefully, this blog helps you make the switch from powdered to natural Fresh Spirulina. 

Pondering the Future of Algae

Something that has been around for an estimated 3.5 billion years shows great persistence.
Now, a Richmond biotech firm is trying to match that resilience through its efforts to make blue green algae an everyday part of society’s diet.
“We’re algae farmers,” said Soheyl proudly.
Their efforts to date have earned Algabloom International [SpiruVive, formerly known as AlgaFresh)'s Mother Company] a nomination in the 13th Annual Small Business BC Awards in the categories of best employer and best workplace. The awards are handed out on Feb. 25 at the Pan Pacific Hotel in Vancouver.
While blue green algae as a food source has been marketed for some time, what sets apart Algabloom’s process — which has taken seven years to perfect — is the limited amount of water it takes to grow algae. While the technology to accomplish this is a closely guarded secret, Soheyl, an engineer and inventor, said the end product is more of a paste than something that floats on the top of a pond.
“Usually, other technologies require huge amounts of water,” he said. “We have been able to to develop a system that uses a very small amount. Therefore, we’ve been able to develop it to the point where the final algae is a dense paste.
“Other operations have to spend a lot of time and money extracting and separating algae from the water,” he said. “We don’t need to.”
“What also sets us apart is that we are actually producing fresh algae,” Susan said. “Virtually any health food store you go to today you can get dried spirulina, or capsule form. But we are harvesting and selling it fresh and frozen which is even more potent. Some of its effectiveness can be degraded in the drying process. And what we’re finding as we market this to juice companies and health clinics, they are excited to have a local, fresh product.”
According to the Mottahedehs, the algae, which has little taste in its fresh and frozen forms, has a long list of properties that can be beneficial for health. Since it is classed as a food, they are prohibited from making any overt claims. But, they say it is packed with protein, has 31 times more beta carrotine than carrots, 51 times more iron than spinach, plus it possesses some anti-viral properties.

“It has 40 vitamins and 2,000 enzymes. It re-establishes and re-sets the cells of the human body,” Soheyl said. “It’s like re-booting your body. That’s what gives you that boost effect — more energy.”
“We see food as medicine,” Susan added. “And sometimes people get so tired of taking pills and this is a high potency food with an exceptional nutritional profile.”
To see an appreciable difference, depending on your state of health, the spirulina needs to be consumed for a few weeks. It can be easily blended into drinks or even taken straight.
Cost for a daily dose of spirulina — about two to three spoonfuls — is pegged at between $2 - $3 a day.
But in addition to its health properties, algae is being viewed as a product for the future that could help clean up the environment, be an important food source in a society with shrinking farmland, and even be a “green” fuel source.
“What is extraordinary with algae in general, and particularly the one we work with, is that every four hours it doubles itself,” Soheyl said. “Other plants can take three to four months to produce a crop. We harvest every day.”


See more at: http://www.richmond-news.com/business/pondering-the-future-with-a-superfood-1.2161428#sthash.lv1REq5U.dpuf

Spirulina: The King of Superfoods

Spirulina has been called a miracle of nutrition. It is a spiral-shaped blue-green microalgae that has existed for billions of years and has been used as a nutritious food source for centuries by the inhabitants of Africa, Asia and Central America. Spirulina grows naturally in highly alkaline tropical and sub-tropical lakes and is now being grown around the world in man-made ponds and photobioreactors. With its exceptional nutritional profile including 50 to 70 percent easily digestible protein, the health benefits of Spirulina have been well documented. It is known for its antioxidant and anti-inflammatory effects and there is also a significant body of research on its immunity-boosting, anti-viral, and anti-cancer properties.

Watch how Julie Daniluk, a Canadian Nutritionist talk about Spirulina and how powerful it is: 

Why Spirulina?  

  • Spirulina is approximately 60% complete, easily digested protein containing all essential amino acids;  
  • Spirulina has 31 times more beta-carotene than carrots and 51 times more iron than spinach;
  • Spirulina is the best whole food source of gamma linolenic acid (GLA);   Spirulina is rich in B vitamins, minerals, trace elements, chlorophyll, and enzymes;  
  • Spirulina is abundant in carotenoids, sulfolipids, glycolipids, phycocyanin, superoxide dismutase, RNA, and DNA.

International Recognition  

The United Nations Food Conference in 1974 declared Spirulina as the best food for the future and in 2003 established the Intergovernmental Institution for the use of Micro-algae Spirulina Against Malnutrition (IIMSAM).[1]
The World Health Organization (WHO) stated “Spirulina represents an interesting food for multiple reasons, rich in iron and protein, and is able to be administered to children without any risk. We at WHO consider it a very suitable food.”[2]  
In the late 1980s and early 90s, both NASA (CELSS)[3] and the European Space Agency (MELISSA) [4] proposed Spirulina as one of the primary foods to be cultivated during long-term space missions. 


1 Capelli, B. & Cysewski, G.R., (2010) “Potential health benefits of spirulina microalgae, A review of literature”. Nutrafoods, 19. Retrieved from www. ceceditore.com
2 United Nations World Health Organization (WHO), Geneva, Switzerland, June 8, 1993. Source: iimsam.org/en/
3 Tadros, Mahasin G., “Characterization of Spirulina biomass for CELSS diet potential.” Normal, Al.: Alabama A&M University, 1988.
4 Cornet J.F., Dubertret G. "The cyanobacterium Spirulina in the photosynthetic compartment of the MELISSA artificial ecosystem." Workshop on artificial ecological systems, DARA-CNES, Marseille, France, October 24–26, 1990