[The following is a slightly edited version of what was posted to the Food echo of SurvNet (FTN net 9) in early 2000] An Overview of Spirulina as an EPDR Foodstuff | Version 1.2 - Release 29 Apr 2003 | by Lee Knoper Recently I mentioned that a conferee in had asked about a good food to add to one's emergency preparedness and disaster response (EPDR) provisions. He was looking for something that was compact, nutritious and had a good shelf life. Several replies resulted, suggesting things ranging from MREs to life boat rations, but what surprised me was that no mention was made of Spirulina - one of the oldest survival foods in existence. It was also one of the first (and most interesting) survival foods to which I was introduced many years ago. My surprise was due to the fact that in the past decade the sports, macrobiotic and dieting interests have ballyhooed Spirulina as some kind of miracle food. Maybe, maybe not. The nutritional data =is= pretty interesting, but you'll have to decide for yourself if it's truly "as advertised." Most of the hardcopy information that I accumulated over the years is either misplaced or still in boxes from my last move. In lieu of that I recently pulled about 100 KB of info on Spirulina off the Web, filtered out the jokes about "soylant green," reduced everything to the essentials, and have presented it here for your amusement. References are at the end. For the most part these are commercial references. There are easily TEN TIMES as many medical references (the great majority of which are favorable), but including those cites would make the footnotes much longer than this document, which is intended more as an overview than a definitive scholarly report. Please note that I not a medical professional or nutritional expert, and obviously have no control over the production and use of this foodstuff. Understandably, I cannot assume responsibility for the accuracy of the information contained herein or the efficacy of using the referenced product. This article is written in good faith as a literature research report only. This report may be quoted or freely circulated, provided: 1) the current version is used, 2) credit is given to the author, and 3) the reader is directed to where the latest version can be found at that time. ------------------------------- Spirulina as a Survival Provision Spirulina (arthrospira platensis) is one of about 25,000 known species of algae. The smallest algae is a single cell; the largest is a giant kelp, at over 150 feet in length. [1] "Spirulina is a microscopic fresh water plant, an aquatic micro- vegetable organism composed of transparent bubble-thin cells stacked end-to-end forming a helical spiral filament." [2] These filaments may approach 300 microns in length. [3] Whereas many plant sources encase their protein contents in an indigestible hard cellulose shell which must be breached to realize the food value within, the cell walls of Spirulina are composed of "complex natural sugars which practically dissolve upon contact with moisture and digestive enzymes." [4] This characteristic results in a "digestibility coefficient of 95.1%." [5] Spirulina grows naturally in lakes laden with alkaline salt, such as Lake Chad, the lakes of the Rift Valley in eastern Africa, and Lake Texcoco in Mexico. [6][7] (The millions of flamingoes that nest in the shallow alkaline lakes in eastern Africa rely heavily on Spirulina as a food source.) Dark green in color, the dry powder evidences a hint of an almost rainbow holographic effect when examined closely in direct sunlight. This effect results from its natural pigments - chlorophyll (green), phycocyanin (blue) and carotenoids (orange). [8] Density ranges from 0.35 to 0.60 Kg/liter, and average particle size is minus 64 mesh. [9] Advertising associated with Spirulina marketing typically suggests a daily intake of 2,000 to 3,000 mg when taken in tablet form, or 10 grams per day when taken in powder form. However, the difference is purely arbitrary; animal studies suggest that in order to realize the beneficial effects of Spirulina, a daily intake of 34 grams for a 150 lb human would be more realistic. There are no known side effects associated with ingesting large doses (including megadoses), and no well known drug interactions. However, a tiny few few allergic reactions have been reported. (Fortunately, known reactions are extremely low.) In polluted growing conditions blue-green algae can concentrate heavy metals. Contamination can also result from the presence of other algal species (e.g., aphanizomenon flos-aquae, which can produce toxins). [10] Consequently, the product from controlled cultivation tends to be prefered over that from lake bed harvesting. Spirulina's origins date to between 3.5 and 3.6 billion years ago. It belongs to the roughly 1,500 specie class of "blue green algae." The two species most commonly used for human consumption are Spirulina maxima and Spirulina platensis. [11] (This report focuses on the latter because it is the species used in mass cultivation.) [12] Spirulina is cultivated mainly in desert and tropical regions. After collection it is spray dried or vacuum desiccated for distribution and storage. Spirulina is sometimes referred to preferentially as a plankton, probably to avoid the somewhat unappetizing thoughts associated with eating algae. However, over 30 years of laboratory testing and nutritional analysis have determined its complete suitability for human consumption. [13] Thousands of scientific studies have been conducted on Spirulina. [14] It is, in fact, a planktonic blue-green microalgae (cyanobacterium). Spirulina contains about 15-25% carbohydrates and 55-70% protein. [15] The closest protein contender is soybeans, at 30-35%. Spirulina has more protein than meat and diary products, except without the cholesterol. [16] It also contains all eight essential amino acids (EAAs) in the =correct proportions=, as well as an additional 10 nonessential amino acids. [17] Although it has some shortfalls (e.g., no vitamin C), it is the richest whole food source of iron (58 times more than raw spinach), vitamin E (three times more than wheat germ) and vitamin A (10-25 times more than raw carrots). It also is the richest whole food source of vitamin B-12 (two to six times more than raw beef liver). [18] However, there is some evidence that the B-12 content is not readily assimilable by humans. [19] The Aztecs cultivated Spirulina in the brackish lake near their capitol, Tenochtitlan, around 1540 A.D. and reportedly held it in high regard. [20] Because of its nutritional value, rapid growth and oxygen generating potential, NASA has considered it for cultivation on space stations and as a food for long space flights. [21] Spirulina is best suited to climates having a high average temperature and a high solar insolation [22], but it can be cultivated under conditions too harsh to sustain other plant and animal life. For example, it can be grown in brackish water on devastated farm land - and even in salt water. The US is the leading producer of Spirulina, mainly from operations in Kansas, Hawaii and California. Thailand, India and China follow close behind in production. [23] Worldwide, facilities have also been established in Belarus, Russia, Germany, Japan, Zaire, Macedonia, Mexico and Romania. Some of the reasons for promoting Spirulina production are idealistic, bordering on the romantic. Spirulina is an intensely efficient "producer" in the food chain (as distinguished from a "consumer"). Vegetarians often point out that producing human consumable protein from meat sources is far less efficient than from plant sources. For example, for the same food energy value, meat production uses about 10 times more fossil fuel than plant production. Each step up the food chain draws on the planet's limited resources, but the contributions of food energy and nutrient value are disproportionately lower. In terms of production efficiencies, cultivating Spirulina is 1.4 times more energy efficient than corn, 3.5 times more so than soybeans and 100 times more than beef. [24] Viewed from a different perspective, Spirulina produces 20 times more protein per acre than soybeans, 40 times more than corn, and 200 times more than beef. [25] Raising soybeans requires three times as much water as cultivating Spirulina, corn requires five times as much and beef production requires 50 times as much. Note that livestock production consumes more than half of all the water used in this country. [26] In the U.S., raising beef and growing corn results in the annual loss of about four million acres of topsoil through erosion. In contrast, the cultivation of Spirulina does not result in the loss of any topsoil. Spirulina is also more efficient than trees in converting carbon dioxide into oxygen - nearly three times more efficient than forests for the same land area. It also uses far less water to produce the same food energy. Spirulina's value as a survival staple is well established. Aside from its nutritional value, Spirulina has also demonstrated favorable medicinal characteristics. Several peer-reviewed scientific studies have reported on Spirulina's ability to inhibit viral replication [27], including HIV-1, herpes simplex, human cytomegalovirus, influenza A, mumps and measles. Low concentrations of water extracts of Spirulina platensis inhibit HIV-1 replication in human derived T-cells, while higher concentrations stop it altogether. [28] "Test tube and animal studies have demonstrated several properties of large amounts of Spirulina or Spirulina extracts, including antioxidant (1), antiviral (2), anticancer (4), antiallergy (2), immune-enhancing (3), liver-protecting (3), blood vessel-relaxing (1), and blood lipid-lowering (2) effects." [29] (The parenthetical values reflect the number of prominent studies.) Spirulina was used as a nutritional supplement by the Afghan freedom fighters during the 1979-1989 war. [30] It has also been given to victims of the Chernobyl nuclear disaster because it bolsters the immune system. [31][32] Children raised in the affected area eat food that was grown on soil contaminated by radioactive isotopes. They suffer immunodeficiencies and allergic reactions as a result of bone marrow damage. When fed five grams of Spirulina daily they recover within about six weeks, while children not fed Spirulina remain ill. [33] Careful terrestrial cultivation has resulted in strains of Spirulina that contain significantly improved nutrient profiles. [34] Thus, comparing sources requires more than a superficial price comparison. Although most suppliers tend to market it as tablets, this form is not at all cost effective, and tablets cannot readily be used in recipes. Bulk Spirulina is available from a handful of sources, though, in quantities of 1 pound and 1 Kg. You can expect to pay from about $35 to $45 per pound in these quantities; double those figures if you insist on the "organic" label. (At the commercial level, it sells for about $14.5 K/ton, FOB China.) Incidentally, these prices haven't climbed much in nearly 20 years - at least not as much as inflation. ------------------------------- Recipes The greatest challenge to a chef who wishes to use Spirulina in recipes is how to deal with the intense green color. Disregarding St Patrick's Day treats, it is a bit tough to add enough Spirulina to be worthwhile without discouraging the picky eaters. On dark foods it can be used as a garnish. The "Savory Rye Casserole" in _Recipes for a Small Planet_ is a good example. [35] When the casserole comes out of the oven it is dark brown in color. Simply sprinkle on a teaspon of Spirulina before topping with the grated cheese. As with any nutritionally valuable food, don't subject Spirulina to high temperatures (or at least not for long intervals) or you'll destroy some of its organic nutrients. 1. "Lime Icee" (one of my favorites) Use a two quart blender with a mixing blade that is capable of chipping ice. Add about a cup of water to the container and 1/4 cup of powdered orange flavored drink mix [e.g., Tang(tm) or equivalent] or adjust to suis taste. [Alternatively, you could use something like Sunny Delight(tm) orange drink or High-C(tm) fruit drink. Since High-C(tm) is available in several flavors, this choice will add variety to your drink options.] Turn on the motor and add a tray of ice cubes. When the mixture is well blended, add a heaping teaspoon of powered Spirulina. Makes about a quart. (To make two quarts, use 1/2 cup of orange drink mix and two trays of ice cubes.) The result will taste and smell like a lime smoothie. If desired, you can squeeze in a fresh lime to drive home this perception. An excellent refreshment for a hot summer day! It's nutritious and satisfying, yet it doesn't bog you down (like alcohol), leave an aftertaste (like milk), have a diuretic effect (like coffee or tea) or stimulate you to drink more water (like a soft drink). In a survival setting, ice is not necesaary. Cool water is sufficient, but for weak mixtures (e.g., when the drink mix is being rationed) you may have to stir it occasionally to keep the Spirulina from settling out. A drink mix that is fortified with vitamin C (like the orange drink) will make up for the absence of that vitamin in Spirulina. 2. Spirulina Rush [36] 1-2 cups apple juice 1 banana (can be frozen) 2 tsp Spirulina powder Whiz all ingredients in blender and serve chilled. Refreshing and energizing on a warm summer's day. 3. Garden-Filled Potatoes [37] 4 large baked potatoes 2 tsp ginger 2 onions, diced 2 tbsp chopped fresh basil 1-1/2 cups corn, peas and celery or 2 tsp dried 2 tsp tamari soy sauce 1 tbsp Spirulina powder 2 tbsp brewers yeast 2 tsp oregano 1/2 tsp chili powder Cut potatoes in half and scoop out potato from shell. Saute remaining ingredients in 1/2 cup water (except Spirulina). Add the mixture to the potato, then add Spirulina powder. Put this mixture back in the shell and bake 15 minutes at 400 deg F. Top with Gravy Verde if desired. LK comment: You simply won't be able to get the mixture "back in the shell." Put it in a small baking pan or casserole dish instead, adjusting the heat and baking time as needed to best suit the heat transfer characteristics of your container. If prefered, fresh vegies can be sauted in a wok instead. Fresh vegies are best, of course, but you can use dehydrated or freeze dried items if you rehydrate them first. In a survival context you can bake the potatoes in a small Dutch oven, or by wrapping in aluminum foil and burying in hot coals for a while. BTW, here's an example of how spices can be a valuable addition to your supplies! 4. Gravy Verde [38] 1/2 cup rice flour 3 tbsp brewers yeast water 4 tbsp tamari soy sauce 1 tsp cumin powder 5 cloves garlic, pressed 1 tbsp Spirulina powder Brown rice flour in pan stirring constantly until slightly brown. Add water gradually until thick and creamy, stirring continuously. Add remaining ingredients and simmer for 5-10 minutes. Add more water if necessary. Add Spirulina before serving. ------------------------------- References: [1] Earthrise Farms and Earthrise Trading Co. Inc., at URL (http://www.Spirulina.com/SPBenefits.html). [2] Pure Planet Products, Inc., at URL (http://www.pureplanet.com/prodspir.htm). [3] Spirulina: A Summary, by Dr. Winfried Behr (info@behrbonn.com), Dietetic and Pharmaceutical Raw Materials, Bonn, Germany. [4] Ibid. [5] Ibid. [6] Healthnotes Online, Healthnotes, Inc., Portland, OR, 01 Jul 99, at URL (http://www.medicinecabinet.co.uk/home/enc/Supp/Blue_Green_Algae-F.htm). [7] Spirulina: A Summary, ibid. [8] Earthrise, URL (http://www.Spirulina.com/SPBSpirulina.html). [9] Earthrise, URL (http://www.Spirulina.com/SPBNutrition.html). [10] Ibid. [11] Healthnotes Online, ibid. [12] Spirulina: A Summary, ibid. [13] Earthrise, URL (http://www.Spirulina.com/SPBenefits.html). [14] Earthrise, URL (http://www.Spirulina.com/SPBIntro.html). [15] Earthrise, URL (http://www.Spirulina.com/SPBNutrition.html). [16] Earthrise, URL (http://www.Spirulina.com/SPBSpirulina.html). [17] Pure Planet, ibid. [18] Earthrise, URL (http://www.Spirulina.com/SPBSpirulina.html). [19] Healthnotes Online, ibid. [20] Spirulina: A Summary, ibid. [21] Pure Planet, ibid. [22] Spirulina: A Summary, ibid. [23] Spirulina (Blue-Green Algae), Web page by the Bryant Company. [24] Light Force Company, at URL (http://www.scruznet.com/~chills/Spirulina/healing.htm). [25] Earthrise, URL (http://www.Spirulina.com/SPBIntro.html). [26] Light Force Company, ibid. [27] Distant Star (e-zine), First Millennial Foundation, at URL (http://www.distant-star.com/issue3/may_97_feat_Spirulina.htm). [28] Spirulina (Blue-Green Algae), ibid. [29] Healthnotes Online, ibid. [30] Light Force Company, at URL (http://www.scruznet.com/~chills/Spirulina/lf.htm). [31] Ibid. [32] Earthrise, at URL (http://www.Spirulina.com/SPBSpirulina.html). [33] Spirulina (Blue-Green Algae), ibid. [34] Pure Planet, ibid. [35] _Recipes for a Small Planet_, by Ellen Buchman Ewald, Ballantine, New York, 1973, p 127. [36] Pure Planet, URL (http://www.pureplanet.com/recipes.htm). [37] Ibid. [38] Ibid. A comprehensive nutritional rundown on Spirulina is available at URL (http://www.Spirulina.com/SPBNutrition.html). An independently compiled table of nutritional information is available from a Chinese commercial supplier of Spirulina, the Shenzhen Yude Co,, at URL (http://www.yude.com/table.htm). (Their tabular data is presented in both Chinese and English.) Enjoy! Lee_K ------------------------------------------------------------------------ Administrivia. Transcriber is responsible for errors in transcription only; please advise resource maintainer of errors or omissions so that this resource can be properly maintained. If made available for file request, transcriber respectfully requests that the following filenames be used if at all possible (where "8x3" means the traditional DOS filenaming convention and "Ext" means extended filename systems): 8x3: SPIRUl12.ZIP (or filename extension of archiver) Ext: Spirulina.1.2.txt (or with filename extension of archiver) to maintain consistency in a series of related releases. Resource Maintainer: [address valid as of release date] ------------------------------------------------------------------------ Revision history: See pipes symbol ("|") in column 1 for most recent change. Note that interim revisions may not have been released. Release_Date Vers Description_of_Revisions 29 Apr 2003 1.2 Changed e-mail address to current usage. 07 Sep 2001 1.1 Edited to ease the trasition from being a SurvNet post to a general reference document. -30-