Uses for Blue Green Algae
Blue green algae is one of 11 groups cynobacteria. Microscopic plants that grow in salty lakes and ponds, these phytoplankton constitute some of the oldest forms of life on Earth. Yet, like more advanced plant species, blue green algae are chemically diverse as well as photosynthetic; that is, they can capture light for photosynthesis, contain chlorophyll and are capable of manufacturing their own food.
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History
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In 1519, the Spanish explorer Hernando Cortez and his conquistadors first discovered the use of blue green algae or spirulina as a food source by the Aztecs living around Lake Texcoco, which lies near modern-day Mexico City. In 1940 French professor Pierre Dangeard discovered that the Kenembus people of Lake Chad in West Africa were harvesting this cynobacteria from the lake before drying it into cakes that they called dihe. The first modern spirulina processing plant called Sosa Texcoco began operation in 1969. Today, the product is grown commercially in the United States, China, Thailand and India.
Current Uses
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Now considered to be a whole food by its advocates, blue green algae products are commonly sold in natural food stores as well as over the Internet. Spirulina is marketed in various forms, which include powdered products, tinctures, tablets and capsules. Some manufacturers of multiple vitamins also include it as a component of their products.
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Benefits
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Various studies have shown chlorophyll to be an effective anti-cancer agent in both animals and human beings. Because the chlorophyll contained in blue green algae is not bound to the organisms' chloroplasts, spirulina products are viewed by many as a beneficial daily supplement for use in the prevention of that disease. Further, these algae products contain proteins, B vitamins and iron and other minerals. Supplements are used by practitioners of natural medicine to stimulate the immune system, to decrease cardiovascular disease and increase alertness as well as energy, among other things.
Considerations
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In 1999 the Canadian Health Protection Branch reportedly warned that blue green algae products may be harmful to the liver as these cynobacteria commonly produce toxins known as microcystins. While further study showed that no microcystins were found in commercial products, Canadian authorities continue to warn that products harvested from natural lakes do contain naturally-occurring toxins and that daily consumption may pose a threat to the user.
Expert Insight
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Scientists, medical experts and practitioners of natural medicine are divided in opinion concerning the benefits and potential pitfalls of blue green algae consumption. This difference of opinion likely reflects a longstanding divide between the adherents of traditional western medicine and those that endorse a more homeopathic approach to wellness. Anyone considering the use of spirulina products should research the topic in depth, and should avoid independent harvesting efforts. If a decision is made in favor of usage, the buyer should purchase products that are known to be trustworthy and reliable.
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