Health benefits of spirulina and why it is a game changer

Spirulina is an aquatic cyanobacterium with high nutrient content. [iStockphoto]

If the health benefits of spirulina were not backed by scientific evidence, we would be suspicious that this little-known superfood is the latest in a long list of cons.

But scientists agree. As lifestyle diseases increase, the world is scrambling for non-medical wellness solutions and gram for gram, spirulina is beating out other players.

We have anecdotal reports of people using it for weight management and general wellness, and they tout its energy and memory-boosting properties. Some have found it helps manage arthritis and blood pressure. The testimonials are growing.

Spirulina, also known as blue-green algae, is an aquatic cyanobacterium with high nutrient content. It possesses all of the amino acids, fatty acids, minerals, vitamins, antioxidants, and immune-stimulating characteristics and contains 60-75 per cent protein, which is 20-400 times more than soybeans and beef.

It has omega-3 fatty acids crucial in brain development in children, heart disease prevention, arthritis, blood pressure control, osteoporosis, inflammation prevention, and stroke risk reduction. As a result, spirulina is an excellent source of nutrients for young and old people. For bodybuilders, it also gives the lean protein required for muscle development and strength. Spirulina can be consumed in a capsule, tablet, or powder.

The human health benefits of spirulina have been documented in scientific studies published in the Journal of Applied Phycology and it has been designated "a wonderful future food source" by the International Association of Applied Microbiology as reported by the Food and Agriculture Organisation (FAO).

Spirulina is commercially grown in Asia and exported all over the world. China is the leading producer of spirulina, with an annual production of 4000 tonnes. The US, Hawaii, Thailand, Taiwan, Chile, Vietnam, India, Japan, Spain, Argentina, Mexico, and India are also big producers.

Its consumption increased during the Covid-19 pandemic in 2020 when its worldwide market value reached USD 3.4 billion, and it is expected to reach USD 4.6 billion in 2027, owing to growing knowledge of its health advantages.

Kenya is in good position to take advantage of the growing consumption of spirulina worldwide by expanding its production of the superfood. Currently, there are just two farms currently producing spirulina: Nasio Trust in Mumias, Kakamega County, and Tiwani in Kwale County.

And yet, producing spirulina is easy and affordable, and can be done alongside fish farming. The most important ingredients are a reliable source of clean water, an abundance of light and nutrients (from chemical fertilisers), a reasonably high temperature, and a container that allows aeration or mixing of the culture water as required.

Kenya's arid and semi-arid regions have considerable potential for spirulina culture because they have favorable weather conditions all year round.

As more people become aware of spirulina's health benefits, market demand will grow. Already, we're seeing its use in the health sector to combat hunger during famines due to its high nutritional content.

Spirulina farming and commercial production can generate jobs and incomes, particularly for youth and women in rural and urban regions, because it is a low-capital venture that does well in small spaces.

-The writers are African Food Fellows