Spirulina: A Mexica Superfood
Reblogged from: Tradiciones Sanas: Ancestral Approaches to Health and Wellness
“Original people all over the world have harvested and enjoyed algae and sea weed for centuries. Spirulina, making a strong comeback at health food stores in the United States, is one such ingredient. It was once harvested off rocks at Texcoco lake by the Mexica, who called it tecuitlatl or cocolin – Nahuatl for “rock excrement” and “water viscosity,” respectively. It was then prepared into patties, which were sun dried before consumption.
Spirulina contains enormous amounts of beta-carotene, chlorophyll, calcium, iron, protein, and the fatty acid GLA (gamma linolenic acid), among other nutrients. And, due to its cellular structure, its nutrients are very easily digested by the body. For example, some reports estimate the protein digestibility of spiriulina at 85% (compared with about 20% for beef).”