Can You Live On Spirulina?

Spirulina is a blue-green algae that grows on mineral-rich soda lakes around the world. Water that’s too salty to support fish or use for crops is ideal for spirulina, and it especially thrives in hot climates. Spirulina is a concentrated protein and is high in minerals and other nutrients. Some proponents insist that this algae could solve the world’s hunger problems by providing people with complete nutrition.

Spirulina History

Blue-green algae was one of the earliest life forms to develop on the earth, dating back more than 3 billion years. Spirulina gets its name from a Latin word for “spiral,” because of the microscopic algae’s shape. Our earliest written records of people eating spirulina date to 1524, when the explorer Fray Toribo de Bonavente noticed Aztecs eating a blue-green substance called “tecuitlatl.” In Central America, the Mayans cultivated spirulina in their waterways. Until recently, the Kanembus who live near Lake Chad in Africa used spirulina as an important protein source. Spirulina entered the American health food market in 1979, when entrepreneurs harvested algae from Lake Texcoco in Mexico. Larry Switzer set up the first dedicated spirulina farm in California. Soon spirulina became a worldwide commercial venture.

Nutrients

About 60 percent of spirulina is easily digestible protein. A steak is 22 percent protein, so this shows spirulina is an amazing protein source. Spirulina is also high in vitamin B-12, vitamin E, omega-3 and omega-6 fatty acids and calcium. Good non-animal sources of B-12 are rare, so spirulina is a boon to vegetarians. It’s a concentrated source of beta-carotene, boasting 15 times as much vitamin A as carrots. Spirulina is also full of magnesium-rich chlorophyll.

Varying Quality

If you plan to live on spirulina alone, you'll want to get the most nutritionally potent supply possible. The quality of spirulina varies depending on several external factors. Look for the freshest spirulina that's grown in a non-urban area. When grown in open reservoirs or closed photobioreactors, growers can deliberately enrich spirulina’s biomass by adding iodine, iron, selenium, chromium, copper or zinc. But algae farmers have little control over some factors, such as the amount of sunlight from season to season, or the composition of the water if they’re harvesting spirulina from a lake. Pollution factors in as well. Spirulina grown near Mexico City contains more toxic materials than blue-green algae grown in the Australian outback. Drying and packing spirulina decrease its beta-carotene levels. Manufacturers often add fillers to spirulina tablets.

A Diet of Spirulina

According to Harald W. Tietze, author of "Spirulina: Micro Food, Macro Blessing," spirulina is a whole food and is sufficient to sustain life. He writes of a Japanese philosopher named Toro Mattsui who lived on nothing but spirulina grown on his own waste for 15 years. The blue-green algae might be a good solution for parts of the world suffering from famine. But for those who aren’t, swallowing enough spirulina every day to maintain body weight and function would be boring and unpleasant. At only 29 calories per 10 grams, about a tablespoon and a half, your body would require several cups daily just to stay alive. Tietze, a big fan of spirulina, writes, “Even if there are people who lived for many years on spirulina alone, and if astronauts lived on an 80 percent spirulina diet it doesn't mean that we should make spirulina our sole food.” His suggestion? Ten daily grams of spirulina, and enjoyment of a variety of other foods in moderation.