Spirulina (actual name Spirulina Arthrospira) is a planktonic blue-green algae found in the warm waters of alkaline volcanic lakes. Spirulina is completely different from other algae in that it is more similar to bacteria than to plants. In truth it occupies a niche between bacteria and plants. (True plant plankton is toxic.) In fact, it is a unique kind of cyanobacteria, and its spiral shaped structure makes it look very similar to other cyanobacteria. Amazingly, it is this characteristic likeness to bacteria that causes the body, once it is ingested, to perceive Spirulina as a bacterium, and therefore causes it to step up its production of antibodies, which in turn increases disease resistance.
But here is the true magic: Spirulina is rich in raw protein and seven major vitamins – A1, B1, B2, B6, B12, C and E. In fact, it is one of the best natural sources for vitamin B12. It also naturally contains beta-carotene and other colour enhancing pigments, as well as a whole range of beneficial minerals. In addition, Spirulina has a 62% amino acid content. It not only contains eight major amino acids, but also all essential fatty acids required for complete nutrition. Spirulina is also one of the most profound anti-oxidants available to us.
Unlike other green micro algae, like Chlorella, which have cell walls made of indigestible cellulose, just like green grass, Spirulina has a soft cell wall made of complex sugars and protein, and is therefore very easily digested. And because of its high content of usable and digestible amino acids, which are the building blocks of protein, Spirulina is nutritionally dense, yet five times easier to digest than the meat and soy proteins usually found in commercial fish foods.
Besides the above-mentioned high protein content and digestibility, Spirulina comes from waters with minerals deposited from ancient volcanic soils and mountains, where no other plants can survive due to the alkalinity caused by this high mineral content. Yet, Spirulina thrives in these alkaline waters, having evolved to incorporate and synthesize these many minerals and their derivative compounds into its cell structure. During this transformational process the minerals actually are chelated with amino acids, with the result that Spirulina renders the minerals in a natural organic form that is now more easily assimilated by the body of the organism that feeds on it.
This is extremely important in aquaria, because it is so difficult to supplement shrimp/fish diets with the required minerals. Most fish foods are so low in natural calcium that added calcium is needed to meet the requirements of the fish. Yet, at the same time those supplements are usually inorganic and therefore incompatable – meaning that the living body does not know what to do with these supplements and tend to excrete it, unused. In fact, the latest evidence seems to conclude that inorganic supplements can actually block the absorption of organic mineral forms, which can ultimately lead to mineral deficiency diseases.
Spirulina contains:
- Protein: 55%- 70%
- Carbohydrates: 15% – 25% (an excellent low ratio for fish)
- Fats (lipids): 6% – 8%
- Minerals: 6 -13%
- Fibre: 8% – 10%
Spirulina contains vitamins B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), B12 vitamin C, vitamin D, vitamin A and vitamin E and Vitamin K.
