Spirulina: Superfood for the New Year

By Wendy Keeney-Kennicutt

spirulina250x200I was thinking about my typical resolutions for the new year: lose weight, get more exercise, spend more time with my family—resolutions that almost everyone has. And I realized that all of these require that I be as healthy as I can be.

I was going through my bookshelves and found Rosemary Gladstar’s small book, Herbs for Longevity & Wellbeing. She’s an incredible herbalist. I’ve been to her Sage Mountain home in Vermont several times for herbal courses. She also has an outstanding home-study course called the Art & Science of Herbalism. I turn to it regularly for information.

Rosemary has a list of superfoods that give whole-spectrum nutrients as Nature can do. One of these is spirulina, a freshwater blue-green algae that was one of the very first plants on our earth.

Amazingly, spirulina is 60–70% pure protein, second only to dried whole eggs in protein. It is rich in omega-6 gammalinolenic acid (GLA) and B vitamins.

Spirulina has been used by many cultures for hundreds of years, but only recently in North America. It is available in powder and capsules. Rosemary recommends 6–10 capsules daily.

Remember: this is food, not medicine! The powder is less expensive than the capsules. It can be mixed with soups, used on salads, or even in blender drinks.


By Wendy Keeney-Kennicutt| January 02, 2009
Categories:  Blog

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Wendy Keeney-Kennicutt

Wendy Keeney-Kennicutt

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