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Spirulina maxima

Spirulina maxima

Category :

Micro-alga - Blue alga - Cyanophyceae

Natural Habitat :

It is native to the soft waters, rich in sodium bicarbonates, around Mexico and Chad. It is now found on all continents but was first discovered in the Texcoco Lake in Mexico. It is now cultivated in basins in diverse tropical regions (Thailand, Mexico, Brazil, California) and also in France.

Harvest :

This miniscule blue-green algae is 250 microns long and is in the form of a filament rolled into a spiral, which is where it gets its name from.

Appearance :

It is harvested from basin cultures, then filtered and dried.

Components :

Per 100g of spirulina: 60g protein (9g essential amino acids), 200mg beta-carotene (Pro-Vitamin A), 8mg phycocyanine + 29mg lutein, 10mg Vitamin E: (alphatocopherol), 22mg Vitamin B (B1, B2, B3, B5, B6, B7, B8, B9, B12), 12 minerals and oligo-elements (magnesium, iron, manganese, calcium, zinc, copper, potassium, phosphorous, chromium), unsaturated fatty acids (GLA = 1g), 0.8g linoleic acid, 1.5g palmitic acid, 100,000-300,000 units of SOD.

Biomass-Extracts-Properties :

Recognised for its rebalancing, anti-stress, revitalising and slimming properties.

Uses in Cooking :

In Africa, it has been used for centuries by the people of Kanembous in North-East Chad as food. Women carry out the harvest by slowly moving forwards through the silt, trailing their very tightly plaited panniers behind them to skim the surface. In this way, they collect a blue-green paste, which they pour into hollows in the sand dunes. The water drains away, leaving a damp paste which dried and forms a crust. This flat "cake" preserves itself indefinitely and is used in the making of sauces which accompany millet or meat during the fast. The Aztecs did the same with very fine nets.

Other Uses :

It is widely used in aquaculture as a nutritional supplement for molluscs, shellfish and fish, in diets of poultry (their flesh takes on a yellowy colour due to the carotenoids), as well as in human diets as vegetarian or health meals.

Characteristics :

The Aztecs, who didn't yet have horses (these were only introduced into Mexico when Spain invaded in 1518), had runners who ran from the Gulf of Mexico to Mexico City to bring back fresh fish for their emperor Montezuma. In order for these athletes to be as fit as possible - as without ice in a tropical climate, they had to arrive quickly so that the fish would still be edible on their return - they were given a food ration composed primarily of spirulina algae.

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