Pharmacist - Formulist
Expert in phytotherapy
#Spirulina maxima
Spirulina
Who is it?
It belongs to the Cyanobacteria class, lives in salty lakes with alkaline and warm waters, with a pH greater than 6, and is a green-blue algae. Have you guessed who it is? Spirulina (Spirulina maxima), despite its name and its microalgae features, which could be misleading, is a real superhero of the organism, which has many nutrients.
The spirulina called to report by SANYpet, to help dogs and cats, is strictly organic.
The Superpowers
Like a slew of ready-to-use weapons, spirulina has essential amino acids, B, C, D, E vitamins, carbohydrates and flavonoids. In particular, its tocopherols, which are part of vitamin E, and carotenoids, are known for their antioxidant activity.
These properties make spirulina a superhero of low calorie diets, as a natural supplement of a functional amino acid, and an excellent source of proteins and minerals able to fight malnutrition. Nourishing and light, spirulina is given to dogs with weight problems, completing the nutritional deficiencies of low-calorie foods.
Spirulina is also an intestinal detoxifier and a hepatic antioxidant, moreover, according to a Californian study, it stimulates the immune system and counteracts anemia.
Where to find it
She takes care of controlling the weight of your dog and cat, ideal to help them restore the right weight. Considering its characteristics, spirulina is nevertheless useful in our snack line, in particular in the healthy and light Bio Diet Delights .
Businesses
We fly our minds to distant places to learn about and remember the exploits of the spirulina algae and better understand this phytotherapeutic superhero.
French researchers, in the sixties, made the acquaintance of spirulina in the calm waters of Lake Texcoco in Mexico, where it rests telling us stories of more than 500 years ago. The Aztecs and other peoples of Central America in fact used it daily as a primary source of food. The famous Spanish conquistador Cortés mentions spirulina in his diaries, telling of how it was sold in the form of a cake and called by the Aztecs tecuitlatl.
Without hesitation or nostalgia, we continue our journey, in space and time, to Africa. This time we find spirulina in the waters of Lake Kossorom in Chad, where the Kanembu population, after filtering and drying it, creates a food called dihè, also used to create a vegetable broth called souce.
