NUTRITION AUTHOR
Allison Drinnon
BLUE ALGAE & THE FOLLY OF FOOD TRENDS n Take a look at the algae food trend and how to avoid falling into the buzzwords.
A
lgae has been consumed by humans for centuries both as food and medicine. However, popularity for this nutritious ingredient has increased in the past few years, trending alongside a growing use of herbal supplements and ailments. Two main types of algae have appeared in these trends: red and blue-green algae.
What are the supposed benefits and concerns of algae?
A majority of the claims surrounding algae as a supplement focus on beneficial properties such as anti-inflammatories, antioxidants, immune system boosting and more. Food influencers will assert that red algae specifically boosts healthy, glowy skin by blocking UV rays and retaining moisture. They also contend that blue-green algae protects against high blood pressure, lowers the risk of cancer and supports muscular health. These properties could be attributed to algae’s abundance of amino acids, fibers, sulfated polysaccharides and more. However, the primary concern regarding these claims is the lack of research. “Spirulina and algae, in general, is a really new supplement so there’s not a lot of research on it. It’s very preliminary,” says Linda Steinhardt, a sports and exercise dietitian from KP Nutrition Therapy.
What is algae?
Algae are unicellular and multicellular eukaryotic and photosynthetic organisms found in aquatic environments. These eukaryotic organisms include red algae. However, the general term “algae” typically also includes tiny prokaryotic unicellular organisms called cyanobacteria or blue-green algae. The most common form of blue-green algae is spirulina. In the current world of COVID-19, bacteria may create a negative, worrisome reaction; however, numerous types of bacteria can be beneficial and essential to our body’s health. The diet and food industries have seen algae utilized as a buzzword in smoothie and juice shops, vitamin and supplement suppliers, and social media.
NOVEMBER 2021
16
