Some species of spirulina survive even under intense heat. When the fresh water pond in which they exist dries up due to a surge in temperature, spirulina sticks to the rocks in the pond and forms a frosty white layer. This frosted form of the alga tastes very sweet as the protein, predominantly present in them, turns to polysaccharides.
It is generally speculated that the “manna from heaven” that is referred to in the Bible may actually have been dried spirulina that the wandering Israelites gathered from rocks. It is supposed to have tasted like “wafers made with honey”.
The unique ability of the algae to sustain heat has helped it to retain its nutrients even after rigorous processing.
Latest Publications and Research on SpirulinaDevelopment of pH indicator from PLA/PEO ultrafine fibers containing pigment of microalgae origin. - Published by PubMed
Effects of Spirulina on GABA Receptor Gene Expression in Salicylate-Induced Tinnitus. - Published by PubMed
Modeling of adsorption isotherms of reactive red RR-120 on spirulina platensis by statistical physics formalism involving interaction effect between adsorbate molecules. - Published by PubMed
Molecular insight into the metabolic activities of a protein-rich micro alga, Arthrospira platensis by de novo transcriptome analysis. - Published by PubMed