Microgreen Spirulina was born as a project and as a life mission thanks to an accumulation of personal and professional experiences over the years. Driven by the contact and help of people of different ages, situations and parts of the world.
Founder Paula Rivero studied biology, motivated by her curiosity to understand how life works. The first time she heard about spirulina was at university and from that small seed sprouted a huge tour of different Spanish and European universities.
After years of research and study, he moved on to action: he participated in the introduction of its cultivation in the Spanish Algae Bank, carried out work on microalgae biotechnology in French laboratories, began a study on the different strains of spirulina from different natural lakes: Peru, Ethiopia, France, worked on various cooperation projects to combat child malnutrition with spirulina (Haiti, Western Sahara), etc.
Parallel to this research work, she was awakening in herself a change of nutritional awareness and the need to contribute something positive to consumer society, the economy and the environment.
From her travels and her contact with other cultures came the solidarity aspect and the desire to take advantage of the benefits of spirulina in International Cooperation projects.
Microgreen is a project born from the embrace of these three perspectives: research, nutrition and international cooperation.
Today, with its headquarters in the Canary Islands and thanks to the support of many people, the project has a global character, integrating research centres, universities and international production companies.
Spirulina is the most nutrient-dense foodstuff currently known and is the largest source of proteins and essential amino acids (60-70% of its dry weight) in both the plant and animal kingdom. It is also very rich in vitamins, minerals, iron and gamma-linoleic acid. It contains phycocyanin, a pigment known as "blue gold" because it is an antioxidant and anti-inflammatory, as well as being beneficial against cholesterol, diabetes, cancer and some neurodegenerative diseases.
Currently 99% of the spirulina on the market comes from industrial crops and its quality is diminished by the way it is processed.
Microgreen Spirulina is aware of this and has ensured that its spirulina is dried at a low temperature (less than 42ºC), using a clean and ecological energy source: the sun.
This format in crunchy branches, in addition to having a more pleasant and neutral taste, speaks in itself of quality, as this type of drying allows more and better preservation of all the nutrients that make spirulina a nutritionally exceptional product.
This little-known dehydration process, unlike other industrially produced brands, gives Microgreen spirulina a more pleasant taste and smell, and a unique crunchy texture that makes it a great addition to dishes. Spirulina in twigs allows us to integrate it into recipes as a "nutritional condiment": toast, salads, pasta, even in juices, as the twigs are instantly diluted.
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If you want to buy Microgreen Spirulina nutritional supplements, you can do it easily on our website.