Usage tips

Spirulina is commonly marketed in several forms : granules, powder, flakes, tablets, capsules.
The most natural is that which has undergone the least processing, i.e. the form in which the Spirulina is dried, it is that which we recommend.
In traditional production, they are available either as granules or flakes, but the more frequent being granules.
In industrial production, spray driers are used which has the disadvantage of breaking the Spirulina cells, and exposing their contents to a very high temperature and oxidation which hence gives a particularly unpleasant taste to Spirulina and probably a lower nutritional value.

The Spirulina we offer is in the form of micro-granules, slightly crunchy, tasty and very colorful.
It is eaten with the spoon, on salads, mixed with fruit juice, in yoghurt, with fruit, in sauces, with cereals. You can give free rein to your imagination and find some books on the subject.
A slight drawback: it dissolves much more slowly than Spirulina powder.
If, however, you don’t specially enjoy the, color, texture or taste, we also offer the Spirulina in the form of tablets, which may also be a practical solution.
There is no recommended daily dose or maximum dose, but the usual dosage varies from between 3g and 5g/day and up to 10g/day during significant exposure to sun, sports, periods of examinations or chronic fatigue.
It can be consumed during a cure of a few weeks or on a regular basis.
For example, elite athletes will start or increase their consumption of Spirulina usually 3 months before the event and continue over a period of 1 month afterwards.
A full teaspoon contains about 3g, a level soupspoon 5g; on average a 100g sachet will last between 20 and 30 days.
It may be advisable to start with a progressive and regular dosage during the first weeks.
Try not to consume Spirulina in the evening, but preferably in the daytime, before or during meals.

Sprinkle your salads with the crunchy granules, certainly the most pleasant and the quickest way to consume Spirulina.
If you have some time, we also advise you the Green Caviar on tomato salad and toasts.

Green Caviar Recipe :
Poor 2 teaspoons of granules (5g) in a small ramekin.
Add a dozen of teaspoons of water, then leave to rehydrate and mix until the paste becomes smooth like fresh Spirulina.
Add a teaspoon of olive oil, salt and soya sauce depending on your taste.
Add lemon juice (one-third might be enough) and chopped shallot.
Mix well.

It is also possible to prepare an excellent Guacamole adding mashed avocado and spices.

Some recommendations

Do not insert a wet spoon in the sachet, add the Spirulina to hot dishes at the end only in order to avoid the loss of its nutrients (i.e. never cook it).
We use stand-up, zip-lock pouches, water-, air- and daylight-tight, perfectly sealed for keeping during long periods.
To use a sachet, remove the seal by cutting the sachet with a pair of scissors (between the ziplock and the seal).
The ziplock keeps the Spirulina protected from moisture, air and daylight for better conservation.
Close the bag after opening to avoid oxidation.

Precautions of use

In the case of anticoagulation, Spirulina could mitigate the effects of treatment. For diabetics: the Spirulina has a regulatory effect on blood sugar levels and may enhance the effects of insulin or hypoglycaemic treatment. In both cases consult your doctor.
Otherwise, no interactions of Spirulina with drugs has been found, but it may increase the symptoms in case of phenylketonuria, a rare disease that can cause severe neurological disorders if not treated early in life.