2 - Historic of SPIRULINA uses
for Nutrition and Health -
|Somewhere around a thousand years ago the
Olmec ancestors of the Aztecs of Mexico discovered
that they could fish these microscopic cyanobacteria
out of the water of the great lake of Mexico
with fine-meshed cloth, dry it in the sunshine,
and eat it in combination with maize.
They called it Techuitlatl.
When Hemando Cortez arrived in lhe Valley of Mexico in 1519, he found the Aztec 1ndians eating Spirulina (Paniaga-Michel, E. et al 1993 ; Farrar, W.V. 1966; Motolinia. F-T. 1541).
It is eaten by the Kanembou people of Chad (Dangeard, P- 1940 ; Brandily, M. Y. 1959)
and is used by modern athletes to improve their endurance (Henrikson. R. 1997; Fox, R.D. 1996).
| At about the same time the Kanembou people
living near the northeast corner of Lake
Chad in Africa discovered the same microorganism;
and collected and processed it the same way.
This time adding it to millet, they called
|About one hundred and fifty years ago modern
scientists discovered it when examining water
samples under their microscopes. They named
this coiled filament Spirulina and decided
it belonged in the classification of the
Blue-Green Algae. About 50 years later it
was noted that there were big Spirulina and
little Spirulina. In the large-diameter spirals
one could see crosswalls that showed the
filament to be multicellular; while cross
walls were not visible in the smaller species.
So they called the big Spirulina "Arthrospira".
Around 1960 Roger Stanier pointed out that Blue-Green Algae are structurally much more like bacteria than the other algae and green plants; and fossil evidence began to show that the Blue-Green Algae had been around much, much longer than had the Green, the Red, the Brown and other Algae. So, Stanier called them Cyanobacteria; and today we call them Cyanoprokaryotes. Finally, because Spirulina is a more tuneful word, this wonderful Cyanoprokaryote now is known the world over by those wishing to benefit from it as "Spirulina".