Spirulina is one of the oldest food sources dating back more than 3 billion years. It is a food that contains more than 65% of protein and requires the least water to produce it compared to the production of soybeans, eggs and beef with the ecological cost we know. It is an exceptional food source whose nutritional qualities are unrivaled: source of beta-carotene among the most important; Contains all the amino acids in good proportion and easily synthesized by the organism; its iron content which fights against anemia is also very digestible; contains several of the B vitamins including B12. In short, spirulina is very assimilable without cooking, a highly practical and very healthy.

Its high content of phycocyanin, almost 20% of its weight, represents an exceptional "brain food" that acts on neurotransmitters. It is an antioxidant, an immune stimulant, anti-inflammatory, anti-allergic, and finally it regenerates the liver. (See the case of the 270 irradiated children of Chernobyl, treated for 3 to 6 months, 80% did not develop thyroid cancer unlike other untreated children)