Spirulina
The most protein-dense algae on the planet.
The ancestral story
The Aztecs harvested spirulina from the surface of Lake Texcoco, dried it into cakes called 'tecuitlatl' and sold it in the markets of Tenochtitlan. On the other side of the world, the Kanembou people have for centuries harvested 'dihé' from the surface of Lake Chad, dried into bricks and folded into everyday sauces. Two civilisations, one gesture: gathering light from the surface of the water.
What it is
Spirulina is a filamentous cyanobacterium, one of the planet's oldest photosynthetic organisms. Its nutritional density is exceptional: 60 to 70% complete protein (all eight essential amino acids), well-absorbed iron, chlorophyll, beta-carotene, and its signature pigment — blue phycocyanin.
One honest caveat: spirulina mostly contains analogues of vitamin B12, whose value for humans remains debated. So we do not present it as a reliable B12 source, but as a concentrate of protein, iron and antioxidant pigments.
What it unfolds in the body
Complete, light protein
Pound for pound, few foods offer so much assimilable protein without the digestive load of a large portion. Ideal to support energy and recovery.
Bioavailable iron
Its iron is well absorbed, especially with a little vitamin C (a squeeze of lemon) — a precious support for vitality and oxygenation.
Phycocyanin — the antioxidant blue pigment
Phycocyanin, which gives the blue colour, is studied for its antioxidant properties. It is the algae's subtle, luminous signature.
Subtle signature
Spirulina carries the memory of origins. Before forests, before flowers, these blue-green cyanobacteria were already photosynthesising — they taught the atmosphere to breathe. To receive a spoonful is to taste life's very first gesture: capturing light and turning it into food. A calm, oceanic vibration that grounds.
Bovis scale — indicative, never dogmatic.
How I use it
We take it raw, never heated, to preserve its pigments: a spoonful in a green juice, a smoothie or lemon water. The lemon, through its vitamin C, amplifies iron absorption. Start small — its marine taste is intense — and build up gradually.
Frequently asked
Is spirulina a good source of B12?▾
No, not reliably. It mostly contains B12 analogues whose activity in humans is contested. For B12, a dedicated source is wiser. Spirulina shines for its protein, iron and pigments.
Raw or heated?▾
Always raw. Heat degrades phycocyanin and the pigments. Add it off the heat, in a cool or lukewarm drink.
Sources
Chaque source est classée selon un framework éthique à 3 niveaux : tradition documentée, chercheur indépendant reconnu, étude peer-reviewed vérifiée sans conflit d'intérêts déclaré.
- Niveau 1
Tecuitlatl aztèque (lac Texcoco) & dihé kanembou (lac Tchad)
Récolte et consommation traditionnelles de la spiruline sur deux continents.
- Niveau 3
Habib MAB et al. (FAO). A review on culture, production and use of Spirulina as food, FAO Fisheries and Aquaculture Circular, 2008