Chlorella vs. Spirulina Here's Everything You Need to Know


  • History
  • Processing
  • Healthy Food Profiles
  • Detoxifying Strength
  • Blue Spirulina: Algae Made Beautiful
  • Which Is Better?

Blue algae is an excellent ingredient. So you may be surprised to learn that the two main types of blue algae we eat, chlorella and spirulina, which look and feel varied, are, in fact, completely different foods. Both are full of antioxidants, are amazingly nutritious, and are sold in every way possible, from a mixture of raw drinks to gummies. But the similarity between chlorella and spirulina ends there, as the two algae give different nutrient profiles. So, which is better? We will present the facts.


History

Cyanobacteria, which are the technical name of the blue algae, are a type of early Earth life. Its oldest examples are 3,500 million years old.


Spirulina has been used as a food source in Mexico and Africa since about 1300 AD. According to Gaia Herbs, a leading herbal supplement brand, "the Aztecs harvested Arthrospira on Lake Texcoco and used it to make a type of dry cake called tecuitlatl." This product notes that the use of spirulina as a diet in Chad began sometime in or around the Kanem Empire (9th century AD). In Chad, spirulina remains an important part of the local economy. On the Gaia Herbs website, it states: “It is still harvested and processed by hand into cakes known locally as dihe, for use in a meat and fish sauce called la souce.

It is an important part of their local economy, which allows village women to harvest and process dihe a measure of independence. "


Chlorella, on the other hand, was recently discovered. Although it is believed to have existed on earth for billions of years, sources indicate that it was "until the invention of the microscope after the 19th century that chlorella was first discovered." Dutch microbiologist Drs. Beijerinck reportedly acquired it in 1890, and it was renamed chlorella.


Processing

Chlorella has a deceptive structure with its cell walls, which contributes to its ability to achieve a common thunderstorm like spirulina. To process spirulina for use, algae are planted in ponds, filtered, pressed, and dried. The drying process takes place both in the sun and indoors. From there, it is ready to be eaten. For use in systems such as capsules, it is ground into a fine powder.


The process of harvesting and packing chlorella is very similar, but it has one big step that changes things. Where spirulina is bioavailable and safe, as it is in its natural dried state, chlorella needs its cell walls to be broken and crushed. You may notice that any chlorella products you have purchased mean "open cell" or "broken cell" explicitly on this label. That is because chlorella is unsafe to eat without doing so.1 As it was originally marketed without including that part of the product, it impaired its ability to hit something normal.


In addition to cracking cell walls, using chlorella makes you more sensitive to the sun. "In the 1970s, chlorella had a major impact on Japan, but the boom ended due to photosensitivity events caused by chlorella," retailer Yaeyama Chlorella comments on her website. "Photosensitivity events refer to the appearance of blisters caused by exposure to direct sunlight after the absorption of chlorella. it will react to sunlight and cause blisters. "


Now that every chlorella has its own broken cell walls in the process, this is not an issue. But it does explain why spirulina has grown slowly in popularity while chlorella is left behind.


Healthy Food Profiles

Although both chlorella and spirulina are high in protein and many antioxidants such as carotenoids and phenolic compounds, the similarity of their healthy diet profile does end there. Chlorella outperforms spirulina in a variety of ways.


With one ounce of feed, chlorella contains about 300% of the recommended dietary supplement (RDA) for vitamin A; Spirulina contains 3%. In addition, chlorella contains 202% RDA iron to 44% spirulina; 133% of your daily zinc to 4% of it; and 25% RDA of phosphorus compared to 3%.


Spirulina contains copper, chlorella, which contains 85% of the RDA content of that mineral, and contains additional vitamin B1. The two are equivalent (or almost) to protein, vitamin B2, folate, carbs, and magnesium. Each contains all nine essential amino acids, which are a rare source of vegetable food. Chlorella also contains extra omega-3s.


Detoxifying Strength

Thanks to its antioxidants, both chlorella and spirulina can help soothe. That means they can bind and remove heavy metals that are trapped in our bodies, especially in our blood. Both algae have been shown to be effective in extracting everything from aluminum to cadmium.2


There is no need for anything else and / or take the title. Bpth Spirulina and chlorella can be used with very high detox doses of iron, detoxification and cleansing the body, usually without the usual side effects of detoxification.3


Blue Spirulina: Algae Made Beautiful

The radiant health benefits of spirulina and chlorella are inescapable, but there is no denying the fact that they do not look good. Its green color does not look like matcha, or it is as deep and rich as kale or spinach.


Add spirulina blue, an antioxidant extractive spirulina. "Unicorn food", and that's what made natural food producers able to color blue for the first time. That being said, it is an extraction, which means it offers some of the benefits of blue spirulina, but there is no place as close to it as nutritional strength.