The chlorella, with the common name chlorella, is a genus of unicellular green algae of the phylum Chlorophyta. For generations, it was believed that chlorella could serve as a source of food and energy due to its photosynthetic efficiency, which can theoretically reach 8%, comparable to other highly efficient crops such as sugar cane. And it is that as a possible food source, chlorella is also very attractive thanks to its high proportion of protein and other nutrients essential for humans.
However, being a unicellular algae, their harvest on a large scale presents enormous difficulties, Therefore, mass production methods are now beginning to be used for its cultivation in large artificial deposits.
As stated above, chlorella is a very energetic and protein-rich food, so its consumption It is especially recommended for athletes, since it helps the development of muscles and the regeneration of tissues. This algae also contains antioxidants that delay cell aging, helping to care for the skin and eyes.
On the other hand, also helps protect the immune system and lowers cholesterol levels in blood
This superfood is also known for being the one with the highest concentration of chlorophyll, the substance that leads to photosynthesis in plants and that in the human body is capable of producing purifying and antioxidant effects. Chlorophyll also forms molecules that interfere with the intestinal absorption of carcinogenic chemical compoundsas well as its ability to cause damage to the body.
That is why it is used by some therapists in treatment of detoxas in the removal of dental amalgams for example.
Chlorella in the kitchen
Chlorella is an original ingredient that enriches recipes with flavor, color, nutrients and substances that benefit health. This seaweed can be consumed as a complementary nutritional contribution adding the powder -between two and three grams- to smoothies, fruit juices, sauces or salad dressings, for example. On the other hand, within a therapeutic diet, you can take a teaspoon (5 g) in a glass of water, three times a day (on an empty stomach and after meals, or before if you are looking for a satiating effect).
your intake provides omega 3 fatty acids, B12, iron and other antioxidant substances so it helps us fight oxidative stress generated by free radicals and boost the immune system, something very important and more so now with COVID. Additionally, taking chlorella as food also helps regulate blood glucose levels.
other properties
- anti-inflammatory properties: Some studies have shown that lycopene from marine Chlorella algae is very effective in reducing inflammatory markers, improving the reduction of possible edema and the count of red and white blood cells.
- Chlorella is a source of vitamin B12 which, being rich in iron, prevents the risk of anemia. This type of seaweed contains significant amounts of folic acid, iron and B12. In recent years, different studies have ruled out that other foods such as fermented soybeans or spirulina contain vitamin B12 that can be assimilated by the human body. In recent years, several studies have confirmed that chlorella has active B12. That is why they recommend that people who do not consume foods of animal origin supplement their diet with B12.
- Chlorella is rich in beta carotene. A recommended dose of chlroella satisfies half of the daily needs of provitamin A, essential for the good condition of the skin, eyes and mucous membranes. Beta carotene is also a powerful antioxidant. This recommended dose, of approximately five grams, provides respectively 24 and 35% of the daily needs for zinc and iron, as well as magnesium and phosphorus in smaller proportions.
- Diabetes: can reduce basal glucose and can prevent, and even improve, the course of the development of type 2 diabetes.
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