Organic Spirulina Powder

Spirulina was a highly nutritious food source for the Aztecs—who called it “Tecuitlati”. Boasting 60% protein and an impressive list of micro nutrients. Studies* suggests that Spirulina potentially supports the entire body, such as macular and memory health, as well as detoxing. In the 80’s / 90’s NASA and the EU Space Agency proposed Spirulina as a primary food for space missions.

Spirulina — natures very own multi-vitamin.

250g / approx. 50 serves / $0.50 per serve

Weight


  • Immunomodulator; strengthening, balancing, supporting and regulating the immune system, optimising immune response.
    Spirulina is an Algae, it had a very dark blue-green appearance and grows in very alkaline conditions. The Grove Spirulina is certified by the USDA as being organically cultivated and processed in controlled environmental conditions away from pollution and contamination and is acertified with a permit by the Australian Government as a quality human grade product.

    Spirulina was First documented in the early 16th century, where it’s said that the thick green sludge that grew in alkaline lakes / waterways was used by the Aztecs as a main source of sustenance (they called it “Tecuitlati”). In 1988 NASA released a report suggesting it was so highly nutritional that it could be used on space missions as an integral food source. And as recent as 2015 it has been studied for its use on space missions not only as a food source but also to aid air and water filtration and crop yield.

    Another of Natures Gems, relatively unparalleled in its ability to provide all the good compounds required for health and nutrition, shown to contain one of natures highest forms of plant based protein (60%), it also contains large quantities of B-complex vitamins, minerals, gamma-linolenic acid as well as anti-oxidants such as beta-carotene and vitamin E. All of which support the entire bodies physiology.

    Research suggests that the potent anti-oxidants in Organic Spirulina are linked to; helping as an anti-inflammatory, supporting organ health (liver and skin), aiding memory, cognitive performance, eye health, immune support, help circulation (cholesterol balance and blood pressure) and muscular skeletal (arthritis).

    More research can be found under the Science tab.

    Functions / systems within the body this product helps to balance


    Feelings we notice by supporting the 'functions'

     

    Nutritional Panel

    Serving Size: 5g per Serve (1/2tsp)
    Ingredients: Organic Spirulina (Arthrospira platensis) Powder

    Per Serve (5g) Per 100g
    Energy (kJ) 82.83kJ 1656.60kJ 
    Calories (kcal) 19.49kcal 389.79kcal
    Protien 3.18g 63.50g
    Total Carbohydrates 0.81g 16.10g
    - Sugars <1.00g <1.00g
    - Fibre 0.35g 7.00g
    Total Fat 0.41g 8.20g
    - Saturated 0.13g 3.00g
    Sodium 22.53mg 450.59mg
    Magnesium 15.26mg 305.24mg
    Iron 6.16mg 123.12mg
    Potassium 66.42mg 1328.41mg
    Calcium 22.64mg 452.82mg

    Active Ingredients

    The nutrients of Spirulina are just as extensive, with multiple vitamins, minerals (especially iodine). A substantive source of minerals: sodium, and potassium, calcium, zinc, magnesium, phosphorus, manganese, and copper.
    A range of vitamins: vitamin E, folates, vitamin B12, and niacin.
    Fatty acids: palmitic acid, linoleic acid, y-linolenic acid, and oleic acid.

    Cautions

    We recommend care during pregnancy and breast feeding, or if you have; epilepsy, gastric reflux or high brain pressure.
    If you have concerns we recommend consulting your health care practitioner.
  • As with many things internet based, a lot of information is copied and pasted, has a dash of creative license, a sprinkling of Chinese whispers and boom you have a new superfood or a superherb. When we select our products we look for the most effective and the very best quality. So we research, then research some more, and provide all of that research here, so that you can make up your own mind.

    ANTI-OXIDANTS and ANTI-INFLAMMATORY

    
Antioxidants play an important role when preventing the body from oxidising and thus put under more stress. Studies have discovered that Spirulina contains large quantities of tertrapyrrolic compounds (in the form of phycocyanobilin and chlorophyllin), these compounds are closely related to bilirubin molecule, a potent antioxidant.
    
 Various studies have been performed regarding the anti-oxidant profile and efficacy of these compounds when treating various ailments, as well as their anti-inflammatory effects.
    
Together oxidative stress and inflammation contribute to many diseases. (4, 5, 6, 7, 8)

    CIRCULATORY and ANTI-INFLAMMATORY

    
Mainly due to the high levels of phycocyanin and β-carotene (which have been proven to be anti-oxidative and anti-inflammatory), Spirulina has been suggested to potentially lower the risk of cardiovascular diseases. (11, 12)

    ORGAN and ANTI-INFLAMMATORY (COLON)

    
Spirulina has also been suggested to benefit other inflammatory issues within the body such as inflammation of the lining of the colon. (11, 12)

    IMMUNE FUNCTION (PROTEIN)

    
Spirulina is one of natures highest forms of plant based protein, with around 60g per 100g. Studies suggest that Spirulinas protein profile may rectify amino acid imbalances in the body, due to its thin cells walls making it easier to digest. It really is the perfect source of protein (even more so since the area required to provide a human with a years supply of protein is around 10m2, opposed to 5ha for grass fed cattle). (9, 11, 12)

    ANTI-OXIDANT (EYE HEALTH)

    
As we age our eyes age too, one of the conditions commonly associated with ageing is cataracts—where the lens over the eye which is normally clear begins to become cloudy. This can be rectified with surgery, although studies have also shown that Spirulina may prevent cataracts due to its anti-oxidative effects. (10)

    ANTI-OXIDANT and ANTI-VIRAL

    
Viral infections are caused by viruses—the word Virus comes from the Latin word meaning toxin or poison—Viruses infect a host and multiply within the host cells. Viral infection can be severe, in the form of HIV or Ebola, or can be slight in the form of the common cold / cold sores.
    Studies have found that Spirulina may aid in the reduction in the Hepatitis C virus. It has also been suggested that an anti-oxidant within Spirulina (calcium spirulina (Ca-SP)) may be active against the Herpes Simplex virus. (18, 21, 22)

    ANTI-OXIDANT (MEMORY and COGNITIVE PERFORMANCE)

    
Studies have shown that by consuming Spirulina memory loss may be lessened due to Spirulinas anti-oxidant activity having the ability to reduce Aβ protein accumulation. (Aβ protein accumulation has also been linked to Alzheimers disease). (5)

    ANTI_OXIDANT and IMMUNOMODULATORY

    
Studies have discovered that Spirulina contains large quantities of tertrapyrrolic compounds (in the form of phycocyanobilin and chlorophyllin), these compounds are very closely related to a researched cancer fighting anti-oxidant called bilirubin. When trialed against pancreatic cancer cells, these compounds within Spirulina were shown to potentially be anti-cancerous. Research also suggests that Spirulina may potentially prevent the growth of breast cancer cells and that an active compound found in spirulina (C-Phycocyanin), can potentially cause the apoptosis of leukeamia cells. (1, 2, 3, 11, 12, 15, 16, 20)

    CIRCULATORY (CHOLESTEROL)

    
Spirulinas effect on the bodies lipids (fats) and the associated health risks have been researched extensively for many years. Each study suggests Spirulina may be able to manage lipid levels, by reducing LDL (bad cholesterol) and an increasing HDL (good cholesterol), also potentially reducing the risk of conditions such as, cardiovascular disease and high blood pressure. It has also been linked to benefiting Diabetes related lipid imbalances. (11, 12, 24, 25, 26)

    ORGANS (KIDNEYS & DIABETES)

    
Due to the tertrapyrrolic compounds in Spirulina (in the form of phycocyanobilin and chlorophyllin), essentially being anti-oxidantive. It has been suggested by studies that diabetes induced kidney disease may be prevented by consuming Spirulina. (23, 24)

    ANAPHYLAXIS

    
It has been studied that Spirulina powder may have the potential to reduce the instances of anaphylactic reactions under certain circumstances. (13a) Although, it is also important to note that in some instances there is the potential for some individuals to be allergic to Spirulina and consuming Spirulina may cause an anaphylactic reaction. (13b)

    SKELETAL (ARTHRITIS)

    
There are a number of types of Arthritis, all of which affect the muscular skeletal system, mainly joints, where two bones meet. Arthritis causes pain, stiffness, inflammation and damage to the tissue in the joint responsible for smooth joint movement. There can be moderate discomfort, to severe cases which inhibit basic movement, weakness, and day to day quality of life. 
Studies suggest that Spirulina may potentially reduce the effects of Arthritis, due to it's immunomodulatory effects. (11, 12, 20)

    SKIN HEALTH

    
When the hair of eczema/dermatitis sufferers was tested it showed mineral imbalances (essential mineral deficiencies and toxic mineral increases). When patients in the study group were given Spirulina, their skin conditions improved as did the mineral profile. Suggesting that not only could mineral imbalances be involved in eczema/dermatitis but also that Spirulina could help the condition. (19)
     

  • FARMING

    The Grove Spirulina is sustainably and organically grown in India. It is cultivated and large farming pools, organically fertilised, washed with drinking water through a mesh screen. 



    PROCESSING

    Once ready, Spirulina droplets are sprayed into a drying chamber to flash evaporate the water at 180-220°C for 5 seconds, and sent for processing. As it falls to the bottom it experiences several seconds of heat 70-90°C to ensure the powder is dry. It is then packaged ready for export. This also ensures that the powder conforms with AU Department of Agriculture importation requirements.


    IMPORTING

    The product is then put on a ship and sails to Australia and arrives at The Grove HQ approximately 12 weeks later.


    PACKING

    Once it arrives at The Grove HQ we carry out quality control (QC) checks and repackage it ready for you.






    PRODUCT OF CHINA.
    PACKAGED IN AUSTRALIA WITH LOVE.
     

    The Life of Spirulina

    Spirulina occurs naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate. The largest concentrations of spirulina today can be found at Lake Texcoco in Mexico, around Lake Chad in Central Africa and along the Great Rift Valley in East Africa.
    Spirulina thrives in very warm waters of 32°C to 45°C (approximately 85°F to 112°F), and has even survived in temperatures of 60°C (140°F) It has photosynthetic activity and therefore is an autotroph.
    Spirulina production involves three major steps, cultivation, harvesting and processing. Selected strains are used for cultivation of alga in specially constructed ponds. Most cultivated Spirulina is produced in open-channel raceway ponds, with paddle-wheels used to agitate the water. The United States, Thailand, India, Taiwan, China, Pakistan and Burma are the largest commercial producers of Spirulina.
  • traditional uses

    Chinese Medicine

    Reinforce Qi (vitality)
    Reinforce Jing (essence)
    Reinforce Shen (spirit)
    Essence of all 5 Elements
    All 12 Meridians
    Female Elixir
    Premier Adpatogen
    Stimulate the CNS
    Beautifying Tonic
    Detoxifying Herb
    Benefits the Kidneys
    Benefits the Lungs
    Empowering the Mind
     

    History

    Around a thousand years ago, Khong Minh Khong—a monk in Vietnam—discovered that rice gained better yield when it was planted with the water fern ‘azolla'. Growing rice with azolla continued for centuries and helping people avoid starvation. It has only been in the last 100 years that science has turned their eye towards this phenomenon, discovering that there was infact blue-green algae living on the fern, which was responsible enabling the nitrogen as a natural biofertilizer for the rice.
    Spirulina was first documented in the 16th century, believed to have been a staple source of nutrition by the Aztecs, Mesoamericans and Africans.
    In “The Discovery and Conquest of Mexico”, a book by Diaz del Castillo, he describes the use of Spirulina by the Mexican people who called it Tecuitlati, indicating that, in Mexico the Aztecs, especially the runners, used this thick blue-green sludge regularly, finding that it only grew in very alkaline environments. They would harvest it with long sticks, make it into a flat cake and dry it before eating it.
    When the Spaniards invaded they didnt like the look of the Spirulina and so they drained most of the Alkaline lakes where it naturally grew. And so following this Spanish conquest it was soon forgotten as with many native customs. In the 1970s Spirulina production was brought back to Mexico when some employees of a company who was the world biggest producer of Caustic Soda / Lye (Sosa Texcoco), had complained about their issues in separating this blue green substance from their Caustic Soda in the highly alkaline lake environment, when a Japanese scientist pointed out, “You are fools! That green stuff is much more valuable than lye. It's Arthrospira maxima, commonly called Spirulina.” Thus creating a new company called Spirulina Mexicana to farm this newly found gold and became the worlds largest producer of Spirulina. However they went broke due to various organisational issues among other things.
    Now the biggest modern farmers of Spirulina are the USA and South America.
    It is also a tradition in Africa to harvest Spirulina from small ponds and lakes around Lake Chad, calling it dihé. Where it is filtered, made into cakes, sun dried, and used to make broths or sell at markets. In 1997, the local annual harvest of dihé from Lake Kossorom (Chad) was approx. 40 tonnes with a trading value in excess of US$100,000 creating an important contribution to the economy.
    A French professor of History and author of the book “Grow Your Own Spirulina” Jean-Paul Jourdan, spent more than 12 years developing a low-cost technique for the production of Spirulina in Africa. Suggesting that anyone could grow their own spirulina, all they need to do was dig a hole, line it with plastic, fill it with water, making the water alkaline with ingredients such as urine and rusty iron. Sounds simple enough! :)
    In 1974 the United Nations World Food Conference praised Spirulina as possibly "the best food for the future”. Suggesting that it is important for stakeholders to recognise and utilise, and exploit the potential of Spirulina as a tool of both policy and practical relevance not only to eradicate malnutrition but to secure the United Nations Millennium development goals.
    In October 1988 NASA released a report to suggest that based on a study of Spirulina growth rates and yield conditions (for both Spirulina Maxima and Spirulina Platensis) could manipulate the nutritional quality, making it a feasible food source for CELSS crew.
    Around 1989 Belgian Nuclear Research Centre (SCK•CEN) was one of the founders of a program called MELiSSA (Microbial Ecological Life Support System Alternative), which was aimed at developing independent ecosystems for space crafts, with one of the main bacteria studied being Spirulina. This project has since become international, lead by The European Space Agency (ESA).
    As recently as 2015, the opportunity was given to young people (age 14-15) to engage in a project called "Food from Spirulina”, where kits were sent to schools across Europe, pupils popped on their lab coats and were given the opportunity to experiment with Spirulina to demonstrate its ability to recycle CO2 to make food and oxygen.
    The World Health Organisation was said to have said at the UN conference of 1993 that “Spirulina represents an interesting food for multiple reasons, rich in Iron and protein, and is able to be administered to children without and risk”.
    In 2001 an “Intergovernmental institution of the use of micro algae Spirulina against malnutrition (IIMSAM)”, was registered with the UN to combine scientific research and humanitarian use of Spirulina as food. Working to promote severe malnutrition.

    Quite a history. Quite a phenomenal natural multivitamin.
  • Getting in the Kitchen

    The Grove Spirulina powder can be added to smoothies (great with pineapple or beetroot), juices, pancakes, raw food treats and baked goods, we especially love adding it with Cacao and Beetroot in Energy balls, or in Cacao cupcakes.
    We also love to use it as a facial mask with yoghurt and honey, or combined with Neem and Aloe for enhanced topical mask actions. We also add it to moisturisers and other skin care products.

    Recipes in the Blog


    Spirulina & Cacao Pancakes

    Spirulina Smoothie

    Spiruina, Beetroot & Cacao Bites
     

    Care

    We have packaged your product in cost effective black bags, which protect the products from damaging UV rays which degrade your product. We have also inserted a silica-based desiccant pack to absorb any unwanted moisture and keep your products safer and help them last longer.
    To ensure your product status fresh we recommend storing it in a cool dry place away from direct sunlight, this will also ensure that it is not exposed to additional heat and moisture.

    Cautions

    We recommend care during pregnancy and breast feeding, or if you have; epilepsy, gastric reflux or high brain pressure.
    If you have concerns we recommend consulting your health care practitioner.

THIS PRODUCT IS NOT A MIRACLE DRUG. THE GROVE PRODUCTS ARE NOT INTENDED TO TREAT, DIAGNOSE, CURE OR PREVENT ANY DISEASE.
FOR FULL DISCLAIMER THE LINK IN THIS WEBSITES FOOTER.


PERUVIAN Tradition

At The Grove we are committed to ensuring that the products that we source are done so while respecting the; environment, people and traditional cultures that have flourished there for 1000's of years. We work closely with our suppliers to support the farmers, their families, the communities and the natural environment that they live in, ensuring the sustainability, economy, traditions and quality of the entire process from seed to table. By ensuring that our products are sourced in this way, ensures consistent premium flavour and nutrient content.



"I drink cocoa: with it I am glad, my heart takes pleasure, my heart is happy" — aztec poem excerpt


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    21/06/2019
    RS
    Ranjet Singh

    Awesome.

    I tried spirulina on a whim and I’m glad I did. I have noticed over a few days that my energy levels have improved.

    21/06/2019
    JS
    Jackie Smyth

    So much more energy and focus

    It has been just over a week of adding spirulina to my breakfast each morning. I feel a lot more energetic and more alert and no desire for the coffee hit later in the morning. I don’t think I can do without this miracle algae now. Could not drink it on its own but have been mixing it with other juices like pineapple or beetroot as suggested by the grove team. Love this superfood. Thanks also for the super fast delivery.

    21/06/2019
    K
    KD

    I love the products I got.

    The spirulina is amazing. Great product and great service.

    01/05/2019
    KD
    Kelly Dash

    Would repurchase in future.

    Taste is a bit hard for me on its own so I mix it with coconut water or juices. Best quality and I feel great.

    01/05/2019
    SC
    Santiago Coustas

    Thanx

    Thanx for the great product. I love it.

    26/03/2019
    BS
    Bradley Steven

    Love it.

    Recently bought the spirulina, one week in and loving it, It really does work. Takes a bit to get used to the taste, I love it with banana.

    26/03/2019
    KM
    Koz Mendez

    So much greatness in the quality product

    I didn’t know half the stuff about spirulina until I read the details, The guys at The grove know their stuff and have clearly done their research when sourcing the products they stock. Love them.

    05/01/2019
    TY
    Tony Yung

    I feel amazing

    I mixd this with the maca and after day 3 i started to feel super fresh. My mind was so clear and was able to focus on my studies and work. I will buy this again when i run out!

    05/01/2019
    CB
    Cade Burdin

    Such a pure a great product

    Tastes terrible like all other spirulina. Recommend it.

    01/07/2017
    MD
    Martin de Jesus

    I am really enjoying everything we've bought.

    I use the chocelix protect paired with the ashwagandha powder for hot chocolates, cordyceps with my coffee to give me an extra kick. I also use maca and spirulina powders for smoothies. Really like the branding and everything that the Grove is about.

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