Eating healthy has never been more accessible and convenient. Today’s focus is on understanding health through diet and how to eat for health and performance. Attention is on a group of foods called “superfoods.” If you search for a definition you will find a variety, ranging from being purely a “marketing term” to foods that are “nutrient powerhouses packed with large doses of antioxidants, polyphenols, vitamins, and minerals.”

Looking closely at lists of superfoods it seems that they are a special category of foods found in nature that are calorie sparse and nutrient dense. Benefits of eating superfoods may be the reduction of chronic disease, enhanced energy, reduction of inflammation, value to hair, skin, bone health, assists athletic performance, detoxifying agent, aids in recovery and potentially prolongs life–if not leading to a higher quality of life. A quick list of superfoods include: Spirulina, Acai, Goji, Cacao, Chia seeds, Mangosteen, Maca, Black Garlic, Kefir, Hemp seed, Nutritional Yeast, Salmon, Wheat Grass, Barley Grass, Chlorella, Nuts (Almonds, Walnuts, Macadamia, Pistachio, Brazil nuts-nuts have a higher calorie content), Royal Jelly, Bee Pollen, Propolis, Seaweed (nori, kelp, dulce, wakame, kombu, arame) Ginseng, Echinacea, Nettle, and Aloe Vera.

Many of these superfoods contain antioxidants, anti-inflammatories, minerals, amino acids, and fatty acids that support and are critical to the healthy function of the body. One such superfood is spirulina (“little spiral”). It is an ancient food (microalgae) that has been consumed by Mayans, Aztecs and indigenous people throughout the world, throughout history. Spirulina is known for its very high content of vitamin A, beta-carotene, anti-inflammatories, complete amino acids, omega fatty acids, vitamin B complexes, chlorophyll and associated pigments.

Spirulina has been fairly well documented by National Institute of Health (NIH). They sponsored studies that found that spirulina has a positive effect with lab animals on stroke recovery, tumor reduction, vascular health, reduction of cholesterol, brain health, liver health and detoxification, allergy mitigation, anemia and diabetes. Sports studies have noted that when athletes consume spirulina prior to events they have improved endurance; analysis confirmed the presence of glutamine and cysteine (good for building muscle and detoxing) and vitamin B (for energy and anti-inflammatory) that are shown to speed up post workout recovery. In addition, as a natural, easily digested food, spirulina provides nutrients in a form that can be fully utilized.

There are different forms and sources of Spirulina on the market including powder (dried), tablets (dried), and more recently fresh frozen (raw). Powdered spirulina is dried, processed so that it can be stored on the shelf. It is packed full of proteins, fatty acids and a lot of the goodness that this superfood boasts. Fresh frozen is un-processed and contains all of the same attributes as the dried spirulina but also contains many of the sensitive compounds that are lost during the drying process. Raw spirulina is less concentrated than the powder, but it does contain water, which adds hydration value and aids in digestion. Spirulina is cultivated all over the world. Like everything else quality varies; not all spirulina is the same. Source water and growing conditions are paramount to the quality. Finding and supporting a quality, local source is the best way for you to get the optimum benefits that Spirulina provides.

Erik Stenn is CEO of AlgaGen, which is a premier Florida microalgae farm that grows raw, fresh-harvested, and fresh-frozen spirulina in Vero Beach. For more information visit Zip-100.com where you can find studies, information as well as fresh product.

PUBLISHERS NOTE: Those who are on any type of anti-coagulation medicine, diagnosed with autoimmune disease, or pregnant should consult their physician before consuming spirulina