Spirulina the biomass of blue green algae is spiral-shaped and it is mainly found in ponds. It was a famous food source for the Aztec people. Spirulina can be taken in several forms such as tablets, powder or even flakes.

Some people refer to it as the single most nutritious food on the planet. Spirulina is famous for its high nutrient concentration. Unlike other foods, a gram of this extraordinary supplement can contain up to five nutrients. It is a complete protein with about 60%-70% protein composition by weight. It contains all essential amino acids that can be derived from any product. It also has huge amounts of calories as well as numerous nutrients and this especially applies for B complex vitamins and dietary minerals such as iron, calcium, phosphorus, magnesium, copper, iron and manganese. It has a considerable amount of lipids as well.

Due to its high nutrient content It can therefore be described as a superfood.

Spirulina grows best in warm water, with a relatively high PH. The alkaline environment is key as it enables spirulina to avoid contamination by facultative bacteria and fungi. The fact that spirulina thrives in warm water is the reason it does well in tropical and subtropical climates e.g. Mexico and Chad. The best temperatures for optimal growth of spirulina range from 30-35°c. Higher temperatures are not preferred since they are bound to interfere with the protein content in spirulina. As it grows in its natural setting, spirulina looks like slimy scum and is hence not an attractive sight for some people. Also, it can grow in a pure culture where such factors as PH, temperature, and oxygen can be controlled. Initially, spirulina was classified as a plant since it is highly packed with plant pigmentation that enables it to undergo photosynthesis. However, more research and study on its genetics, anatomy, and biochemical attributes stated otherwise. It was then classified as a bacteria, under the Cyanobacteria phylum.

This species of blue-green algae is available for harvesting all year round meaning that supply is consistent. Also, as it grows, it does not need constant monitoring therefore it can be easily grown on both small and large scale.
Spirulina is believed to have existed on earth more than 3.5 billions years ago. Some of the earliest memories of the use of spirulina can be traced back to the reign of Aztec emperor Montezuma. The servants who ran errands for the king consumed dried spirulina that they obtained from the Gulf of Mexico, precisely Lake Texcoco. They believe it gave them additional energy and stamina during their long treks. The messengers, who were referred to as fish runners, were tasked with the role of collecting fresh seafood for the emperor thousands of miles away.

The Aztecs described it as a “miracle from the sea”. At some point in the 16th century, the lakes which served as sources of the blue-green algae dried up mainly due to developments that were led by the Spanish conquistadors. The latter were responsible for conquests and take-overs in foreign territories. The supply of the Mexican spirulina was cut short since the conquistadors interfered with the environment that supported growth of spirulina. They preferred the cultivation of other crops e.g. tomatoes, and corn. Natives in Chad still take the blue-green algae in its raw form. They source spirulina from Lake Chad and other alkaline lagoons after which they dry the product in the sun until all the moisture dries up. 

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Chlorella is a nutrient rich single-cell green algae, Chlorella belongs to the phylum Chlorophyta family. It contains green photosynthetic pigments called chlorophyll-a and -b in its chloroplast, its high concentration of chlorophyll acts as a excellent heavy metal detoxifier of the blood, 

Chlorella is blue-green unicellular micro-algae from the Chlorellacea family. The term chlorella is derived from a Greek and Latin word respectively, ‘chloros’ and ‘ella’. The former means green while the latter means small. Chlorella tablets are one form of the supplement in which chlorella is available for consumption. Of the three species of chlorella, Chlorella lobophora, Chlorella sorokiniana, and Chlorella vulgaris, the latter is the most widely cultivated.

The edible algae, which is a cyanobacteria, has the ability to multiply quite rapidly. Cells of the algae are spherical and are rich in a variety of nutrients. The strains that comprise the micro-algae are highly resistant to elevated temperatures and can do well in temperatures that range between 15-40°c. Chlorella can survive in quite a range of diverse environments. However, it is mostly found in freshwater sources as opposed to salty water ones, as well as in soil with specific properties. Cells of the edible algae are quite small and can only be seen under a microscope. 

The need to take the plant in supplement form stems from the fact that it is relatively harsh on the body when taken in its raw form. In supplement form, it can be taken as a tablet, capsule, powder, or tincture which can be dissolved in alcoholic solvents. Cell walls of the Chlorella plant are relatively hard to break during digestion due to its rigid nature so it is important to check the chlorella supplement you are buying has had its cell walls cracked otherwise the supplement will not be easily absorbed in the body. The cellulose cell wall is broken down using mechanical disintegration techniques. 

The cultivation of chlorella has increased over time since it grows quite rapidly with a relatively simple cycle. In recent times, mass cultivation of chlorella has moved to open ponds equipped with tools that ensure effective centrifugation. It requires minimal attention in the course of growth, as long as contamination of the open air ponds by micro-algae is prevented at all costs.

According to history, chlorella has been in existence for more than 2 billion years. However, it was popularised only over a century ago. It was first discovered in 1890 by Martinus Willem Beijerinck, a Dutch microbiologist. Scientists, researchers, and other stakeholders stumbled upon it during World War II. Due to the exploits of the war, there was a shortage of food as a result of the adverse effects of war on the agricultural sectors. Most foods had run out of supply since most people turned their efforts to World War. It is during this period that most countries decided to try out chlorella as food. Japan and Taiwan were the first nations to adopt it as a food, hence its increased popularity in these respective locations. Some of the individuals who tried it had slight photosensitivity issues as a result of consuming the plant. The chlorophyll ingested while taking chlorella reacted with sunlight resulting in blisters. However, soon enough people learnt how they could break down the cell wall before ingesting the product to make it easy for the acids in the gut to digest it.

Due to MHRA policy's we are unable to list any potential health benefits for this product