Spirulina has been traditionally used by indigenous populations around the world, particularly in China, Japan and Korea. It was also an important source of food of the Aztecs. Called ‘Tecuitlatl’ by the Aztecs, meaning “the stones excrement”, it was commonly dried into cakes to be sold at markets and added to food.
Spirulina contains the phytochemical phycocyanin which is the pigment that gives spirulina its blue-green color. Known as the “Wonder Molecule”, studies of phycocyanin have shown it is a powerful antioxidant and is powerfully anti-inflammatory. It also has potential therapeutic benefits for strengthening immune function caused by the use of toxic drugs and has been shown to increase the activation of essential enzymes and biochemicals related to the balanced function of the liver and the kidneys.*
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