Description

Also known as Arthrospira platensis, Blue Green Algae (a misnomer), BGA, and Cyanobacteria Introduction For centuries, the native peoples of Mexico, Africa and Asia have eaten spirulina and made it one of their major sources of protein. The blue green algae is plentiful in lakes and inland bodies of water that are warm and alkaline. The plant’s chemical makeup is 65% amino acids, including the essential fatty acid gamma linolenic acid (GLA).

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