Spirulina is a natural “algae” (cyanbacteria) powder that is incredibly high in protein and a good source of antioxidants, B-vitamins and other nutrients. When harvested correctly from non-contaminated ponds and bodies of water, it is one of the most potent nutrient sources available.
Spirulina is one of nature’s greatest sources of chlorophyll. Chlorophyll, often referred to as “the building block of life,” is responsible for the process of photosynthesis. This green-hued nutrient has a very high pH and is commonly used to help alkalize the body.
Spirulina can be taken in powder or tablet form. It has a very “green” taste, which may be a bit too strong for some.
The amount of iodine in spirulina varies greatly, and when I say greatly I mean it. Some reports suggest that it can vary thousands of micrograms per serving. And as you can imagine, this is a major problem.
I’ve done it, and it seems to work good, but is there really much benefit to fermenting your spirulina ? The answer to this question is still up in the air as far as I see it.
