Spirulina, an exceptional food rich and natural

Classified as a microalgae, Spirulina has grown naturally in various lakes on our planet since the origins of life on Earth. Only since the 1960s has this exceptional food been cultivated to combat malnutrition in the world or for commercial purposes.

The green color, spirulina, which owes its name to its spiral shape, has been in its natural state for more than three billion years on this planet. Today it is produced in a controlled manner throughout the world, where the climate permits, and it belongs to the family of cyanobacteria *, microalgae of blue-green color. There are approximately 1,500 species of blue algae, but only 36 species of spirulina are edible.

Recognized benefits of microalgae

Containing low calories and rich in protein and antioxidants such as phycocyanin and omega-6, spirulina is a very interesting food. This algae is often referred to as a “superfood”. World Health OrganizationWho is theMoreover, spirulina was classified asThe best food for mankind in the twenty-first century“.

Spirulina: the oldest food of the future © Radio France
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Spirulina is 95% assimilated by the human body. So rich, it helps fight nutritional deficiencies. It removes toxins and restores balance to the body. So this microalgae is very interesting for all people who are deficient.

A simple daily intake** for a month or two, at a rate of half or a teaspoon, would restore the intestinal flora, re-enforcing the body’s natural defenses during seasonal changes, for example. Spirulina also has a reputation, in the context of physical activity and/or athletics, for promoting muscle mass gain, facilitating recovery from effort, and supporting athletes in preparation for future competitions.

Its properties make it an excellent dietary supplement during periods of growth in children, or decline in the elderly. Interesting properties also during periods of more intense professional activities, in short spirulina can be consumed throughout the year.

  • one reserve : For people who have a naturally high level of iron in their blood, they are advised to avoid eating this superfood. Spirulina makes an important additional contribution.

Spirulina can be incorporated into all the various cold preparations such as compote and cottage cheese but also in salmon mousse, tuna rillette, chickpea … It will give a blue-green color to culinary preparations, and is also a natural dye.


Production of peasants and artisans in the Pays de Retz

At Ferme des Roseaux, Hugo Baudet has chosen to grow high-quality spirulina without pesticides, fungicides or pesticides. Seaweed produced from a natural, GMO-free strain is dried at a low temperature, at 40 degrees, and is ready to eat.
Choosing to grow agricultural spirulina in sprigs ensures that the algae are very complete, undistorted, and have preserved all the elements of which it is naturally formed.

Everyone learns to know themselves and themselves with Spirulina – © Huho Baudet

Hugo Baudet in the middle of the artisanal harvest at the Ferme des Roseaux
Hugo Baudet in the middle of the artisanal harvest at the Ferme des Roseaux © Radio France
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It is located in La Plaine-sur-Mer (44) in the Pays de la Loire . region Reed’s farm It can be visited in summer and winter. All information can be found on the website: spiruline-de-retz.fr

* Cyanobacteria are microorganisms that have existed on Earth for between two and three billion years. ** No known toxicity, it is recommended to start taking spirulina gradually (half a dose for the first few days) to “detoxify the body”. Daily dose of 3 to 5 grams of dried spirulina for adults, ie 1 to 2 teaspoons – © spiruline-de-retz.fr

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