Spirulina, the ancient superfood

Spirulina

is a cyanobacteria , considered as a superfood thanks to its protein content. In ancient times, it was known as tecuitlatl and tecuitate .

It was eaten by the Mexicas in pre-colonial times , who dried it and then ate it or added it to their dishes. They said the flavor was similar to fish or cheese.

But in recent times, it has become a new superfood trend, especially in countries such as Cuba and China , where athletes consume it often, since it helps with their performance and improves their recovery .

One of its most impressive quality is its protein content, once it is dry and ground, 60% of its weight is considered as pure protein , more than the protein found in meat . Protein is ideal to increase muscle mass and treat malnutrition .

It was also found that it helps to lose weight because it produces a sensation of fullness, preventing the consumption of unhealthy foods.

The World Health Organization considers that spirulina is good for eyesight , especially for night blindnes s, since it contains a lot of Vitamin A.

It also contains large amounts of selenium, chlorophyll, tocopherol, and retinoids , which gives it antioxidant properties , which are linked to the prevention of certain types of cancer and aging . It also helps to clean the lymphatic and cardiac systems . It can help to prevent heart attacks and other complications related to high cholesterol and triglycerides levels in the blood.

Since it is natural, it is easily digested and can be found as a pill and powder in stores and supermarkets , for example, brands such as Blue Majik are some of the most commercial brands.

Quelites: the Pre-hispanic superfood

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