Get to know Spirulina and its benefits

Get to know Spirulina and its benefits - Spirulina has recently become widely known to the public. The reason these bacteria consider having a good content for health.

Spirulina is a blue-green microalgae that usually grows in freshwater lakes, natural tears, and saltwater in subtropical and tropical climates. Spirulina is a type of algae that has a function to prevent the body from attacking the disease.

Carolyn Brown, RD, a nutrition expert at Foodtrainers in New York, said that spirulina is able to strengthen muscles, bones and heart. This is because spirulina contains vitamin B12, chlorophyll, iron, and high protein.

While according to Brown, spirulina is consumed in various ways. Spirulina is usually dried and crushed and combined with superfood.

Spriulina can also be stored and made into powder which is then added to drinks or food. This makes it easier for the body to get protein from spirulina.

"Also, it is often consumed in capsule form as a supplement," Brown said.

Nathalie Rhone, RD, a nutritionist in Nutrition also indulges the benefits of spirulina. He said, the bacteria contained beneficial fatty acids such as DHA and GLA which have high antioxidant levels.

"This content can help protect the body against oxidative damage," Rhone said, as reported by Health.

Rhone added, spirulina is also often consumed by mixing it into juice or smoothies. This makes spirulina better consumed for the body.

"Everything is important for our energy. Magnesium also helps reduce stress levels," he said.

Even so, he supports spirulina mixed into juices that have strong taste. This is not sure to increase the feeling of getting pleasure.

"If you add spirulina to a smoothie, it helps to add lots of fruit or spices flavored like mint to balance the strong taste," he said.

Meanwhile, spirulina in Indonesia is an association that is used to increase protein requirements and make the community welfare program a success. outermost.

For example, the team from the Center for Coastal and Ocean Resources (PKSPL) Study of IPB discussed with the Department of Fisheries Products Technology, Faculty of Fisheries and Marine Sciences (FPIK) IPB. They conducted research on the diversification of biscuit food products based on local protein sources (sago), protein fish concentrate and Spirulina.