Hailed a few years ago as ‘superfood’, spirulina has once again drifted into the background of a noisy civilisation. What is it? It is a blue-green algae, one among the family of the earliest forms of life on earth. Its use is not at all modern. The Aztecs called it Tecuitlatl, meaning stone’s excrement, and used it in the form of dried tablets. What is it famous for? It contains the highest amount of protein of all available food – 60%. Further, it is a ‘complete’ protein, consisting of all the amino acids required by the body – something most vegetarian food don’t have. It is also a good source of many other nutrients like fatty acids, vitamins B1, B2, B3, B6, B12, C, D, A and E, potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc! It also has a number of natural pigments like beta carotene ad chlorophyll. It has been shown to inhibit HIV virus replication, reduce the effects of iron toxicity, prevents heart damage, reduces the severity of strokes and helps in post-stroke rehabilitation, reverses age-related declines in memory and learning, increases weight gain and corrects anemia, protects again hay fever, reduces joint pain in arthritis, and enhances the antioxidant status of the body. You can find it in the market in the form of dried powder, tablets, or drinks.