Spirulina is a microalga whose spiral shape inspired its name. Thanks to its several nutritional characteristics, it has been referred as “Food of the Future” by FAO. In fact, Spirulina contains a wide protein range with all the essential amino acids together with several B and E group vitamins and other key compounds for our health, like beta-carotene, phycocyanin and Omega-6 essential fatty acids.
In particular, the microalga contains the essential fatty acids Omega-6, necessary to support Omega-3 activity in preventing cardiovascular diseases, allowing liver detox and cellular regeneration. It also contains lots of proteins and contributes to sense of satiety, and it contains group B and E vitamins, having a key role on structures development in our whole organism, including the nervous tissue, especially in growth age. It also contains beta-carotene, having an important anti-oxidant activity on our organism, with beneficial effects on eyes, teeth, nails and membranes in general. Moreover, it contains several mineral elements, like potassium, magnesium, zinc and iron, essential for the general body health; and last but not least, it contains phycocyanin, a protein with powerful anti-inflammatory and antioxidant activity.
The Italian Spirulina
Artisan operation
The Italian Spirulina production process differs from mass manufacture, having a higher quality yield thanks to its excellent “artisan operation”, the use of pure water for cultivation and the slow low-temperature drying, all derived by the group’s technical applications and know-how.
Purity
Italian Spirulina does not contain additives and excipients, respecting the highest hygiene and safety standards.
Quality
Choosing Spirulina cultivated in Italy, certified according to European Union organic protocol, means choosing a unique and safe product, completely different from products of Chinese or Indian origins that can be found in the market with significantly lower prices.
An unique food
Italian Spirulina spaghetti have a unique and pleasant taste, and a delicate flavour that chefs describe as “umami” taste (translatable as “tasty” from Japanese). Having a totally different sapidity, when compared to other Italian food, Spirulina can be combined with all food type, both savoury and sweet.
This microalga is a valid aid to enrich the nutritional level of meals in our cuisine and to create vegetarian and/or vegan cuisine alternatives.
A precious food for sportswomen and sportsmen
Spirulina bars and pills are ideal for sportswomen and men, as they are rich of Potassium and Magnesium, they are convenient and handy to use, as it is easy to dose them accounting for personal protein needs, and they help athletes’ physical recovery. In fact, lots of internationally famous athletes habitually use this microalga, for instance eating spirulina-pills before an important competition or having a bar of spirulina after training.
Livegreen Spirulina
Livegreen Spirulina production takes place in Sardinia at the TOLO Green plants and it is carried with care and passion respecting high hygiene and safety standards, following circular economy key principles, that allow cultivation water to be reused to make new products, thus avoiding its waste.
Livegreen Spirulina is 100% natural, free of Iodine, gluten and contraindication of any kind. The spaghetti are made at low temperature with a cold process allowing to keep intact the nutritional properties of spirulina.
The microalga is carried to a machine that removes the excess water in a quick and uninvasive way, yielding a cream (something resembling a green jam) that is then pressed in apposite machines to remove more water. In this phase the microalgae cream becomes more compact and ready to be moulded into spaghetti like shape, in a process really similar to the ones used in pasta manufacture.
