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The introduction of the Spirulina
 About
3.5 billion years ago, appeared a photosynthetic microorganism which is the
first live thing able transfer carbon dioxide to oxygen by sun-light. The
magical microorganism we called blue-green algae.
The Spirulina is a kind of blue-green algae. In
1962, the nutritive and food value of Spirulina
was discovered by Dr. Clement of France national petroleum
research institute.
Dr. Clement found and got large interesting to the people who were living
surrounded the Chad
lake where keeps the original environment and was very short in foods, such
as animals, birds, fish, cereals and other corps. However, it surprised Dr.
Clement that people there were healthier and stronger than people in the
western modern world.
After step by step research, Dr. Clement found they often harvest a kind of
green color algae which are floating on the Chad Lake.
They use sun-light to dry the green color algae and use it to make the soup
and as their daily food. After identify, the green color algae was the Spirulina.
Because of the special nutritive value and the instant nutrition supply
property, Spirulina is now the most important microalage in the world. Compared with the same area of
soybean, the Spirulina produces 20 times protein
than the soybean; therefore, that¡¦s the reason
that Spirulina symbolizes a great leap in food
manufacture.
The nutritive component of Spirulina is different from cereal, herbal or other
foods. Spirulina is abundant contain
£]-Carotene(an natural antioxidant and a precursor of Vitamin A)and Vitamin
B12, Gamma-Linolenic acid (G.L.A.), Linoleic acid, Arochidonic acid,
iron, chlorophyll, nuclear acid, essential amino acid, 60~70% protein, and
the special blue pigment ¡§phycocyanin¡¨ which
was reported able to enhance the survival rate of mice that got liver
cancer.
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