Arthrospira Platenis is the scientific name of this wonder of nature that is spirulina. Halfway between the plant and bacterial world, capable of achieving photosynthesis, as a plant, but at the same time prokaryotic as a bacterium, the curious Arthrospira Platenis appears on Earth more than 3.5 billion years ago and has hardly evolved Until today, showing incredible capacity for reproduction and resistance. Spirulina has the appearance of a blue alga belonging to the field of cyanobacteria and measures about 250 mm. It is composed of movable filaments of 10 to 12 mm sometimes coiled in spiral, hence its common name. Under a microscope, Spirulina looks like a tiny spring. The current natural habitat of Spirulina is similar to the terrestrial conditions in which it appeared (very alkaline and highly mineralized hot salt water), which the spiruliniers try to reproduce in our latitudes. Its protein richness (60 to 70% of its dry mass), essential fatty acids gamma-linolenic and linoleic, its concentration of trace elements (iron in particular) and mineral salts, vitamins (among other things the B12  so popular of vegetarians) and finally its great Digestibility Explain that this phytoplankton has found a place in the diet of men from ancient times. The nutritional value of Spirulina has been demonstrated by serious research that has multiplied since the years 60. A study published in the Journal of Nutrition and food science ranks top of antioxidant foods with some citrus fruits. The Phycocyanin, responsible for the green blue color of spirulina, is in particular adorned with all the virtues: antioxidant, anti-radical, anti-inflammatory, immunostimulant, favorable to the production of red blood cells, detoxifying of the liver, Protective cell, and the list is not over! Complete food, it deserves to be introduced in our daily diet and exceed the qualification of nutritional supplement which implies an “exceptional” consumption. Invigorating, protective, purifying, regenerating… and much more! Spirulina is shown to increase the person’s energy by inducing a resurgence of general metabolic activity. Its iron content and its role in the hematopoiesis also explain its restorative character. It is an excellent stimulant and regulator of the immune system, it has a role in the fight against viruses. Spirulina plays a detoxifying and regenerative role in tissues. The liver and kidneys will gain a certain benefit from its consumption. Its action on glycemic and lipid regulation makes it an ally in cases of diabetes, cholesterol and hyperlipidemia. The quality of the intestinal flora is improved by Spirulina as it increases the saprophyte flora. For all, every day so, if there is an interest in consuming spirulina during cures, it is also very interesting to introduce it daily in our diet. For the first use, the tablets will be more suitable while for a daily consumption the powder or the glitter are the most advisable, to sprinkle in the soft, cereals, fruit or vegetable juices or even yoghurts. Spirulina will thus be better assimilated by the organism, especially if it is associated with vitamin C. If it is particularly suitable for periods of growth in children, for the elderly, pregnant women, athletes or even the convalescent, all of us, whatever our general condition and our specificities , will benefit from the contributions of Spirulina. The doctor, who has extensively experimented and documented the research on Spirulina, stresses that he never found any side effects or contraindications to spirulina consumption. The risk of consuming spirulina comes from its chelator potential (capturing a metal in the organism) which can prove to be perverse if Spirulina is grown near unclean water (close to cities or polluting industries). The chelator power would not only be futile but more dangerous since Spirulina would release unwanted materials into the body. Also, the source of Spirulina is paramount in your choice: Learn about the methods of production and drying, and choose a local producer. Many spiruliniers have settled in our regions in recent years, focus on their work and their commitment! A recent rediscovery the consumption of Spirulina has left traces in the history of the Precolumbian civilisations but also in Africa, especially with the Kanembous in the north of Lake Chad. While the first Western testimonies mentioning Spirulina date from the years 1940, it was from the years 60 that Belgian researchers took the first analyses. Since then, studies and experiments have not stopped, and many projects have emerged in the Intertropical zone, promising better tomorrows in the fight against malnutrition. Sources Article “spirulina, virtuous algae or poisonous?”, Dr. Jean, you and your health No. 31 – January/February 2015 Http://www.plancton-du-monde.org/fileadmin/documents/IRD_spiruine_atout_developpement_afrique.pdf http://www.domainespiruline.com/sp_vertus.cfm http://www.lanutrition.fr/les-news/les-algues-une-usine-a-antioxydants.html http://www.lanutrition.fr/les-news/spiruline-une-algue-benefique-pour-les-seniors.html http://www.lechantdeleau.fr/spiruline/ but whose bioavailability is now questioned in Spirulina… See the works of Gabriel Cousens.