FAQ / Help

We don't want to give a general answer about the benefits of spirulina for you – everyone is different. We invite you to take a look at the ingredients at your leisure. If you have any questions, please feel free to contact us – we're here for you.

Thanks to its high nutrient density, taking spirulina is generally recommended for everyone who wants to supply their body with an extra portion of vital substances and at the same time balance excess acids, toxins and other pollutants.

When taken regularly, spirulina can also support the body's own self-healing powers.

Spirulina is particularly beneficial:

• during growth in children ,
• in cases of increased nutritional needs , such as in old age,
• For general vitality enhancement in everyday life.
  

Spirulina can also be an easily absorbed supplement of vital nutrients for animals.

Especially during growth in children and/or in cases of increased need (e.g. in old age), algae can be a simple and perfect additional source of nutrients.

Spirulina is also said to be a simple and easily absorbed supplement of vital nutrients for animals.

We don't want to give a general answer about the benefits of spirulina for you – everyone is different. We invite you to take a look at the ingredients at your leisure. If you have any questions, please feel free to contact us – we're here for you.

We consider spirulina a food and a natural ingredient for the daily diet. However, as with all foods, excessive and regular consumption can put a strain on the body.

Spirulina is rich in protein and purines. Long-term excessive intake of purine-rich foods may increase the risk of gout .

In practice, we consider this risk to be low, as spirulina has a very intense flavor. In typical consumption amounts – up to about 30 g per day over several months – it is generally safe for healthy people.

Our tip: Listen to your body and stick to the recommended daily amounts. If you have pre-existing conditions such as gout or kidney problems, consult your doctor before taking this product.

• In cases of hemochromatosis (iron overload disease): Due to its high iron content, spirulina is not recommended.
• For gout sufferers: Since spirulina contains around 60% protein, it should be avoided by people with gout.
• Iodine content: Spirulina is a freshwater algae and naturally contains little to no iodine.
• Allergies: Spirulina is considered a purely natural product without known allergens. However, it naturally contains sulfur.

Yes, it is recommended to stop taking spirulina a few days before any upcoming surgery. Spirulina contains vitamin K, which can affect blood clotting.

To avoid potential risks such as prolonged bleeding, spirulina should be discontinued at least one week before surgery . Once there is no longer a risk of bleeding after the procedure, intake can be resumed in consultation with the treating physician.

Spirulina is found worldwide. In some freshwater lakes, it thrives particularly quickly under very specific conditions and forms so-called water blooms.

Their optimal growth conditions are:

• a water temperature of approximately 37 °C,
• a pH value of 10 (spirulina is alkaline)
• as well as a high content of mineral salts.
  

Historically, spirulina has been used by various cultures:

• The Aztecs harvested spirulina from Lake Texcoco and used it as food.
• Spirulina was traditionally harvested from Lake Lonar.
• In Lake Chad, it has been harvested and consumed for centuries by the Kanembu people.
• Spirulina can also be found in its natural form in the Camargue region of southern France.

Yes. Our spirulina is cultivated in covered, agricultural algae farms and gently air-dried – always under strict adherence to raw food quality standards below 42°C. The difference is also reflected in the taste of our three spirulina varieties.

The first industrial-scale spirulina farms emerged in the 1980s – initially in the USA (Hawaii Spirulina), then in Mexico, and later in India and China. There, spirulina thrives in open ponds stretching for kilometers – algae as far as the eye can see!

For processing , spirulina is usually pulverized and dried like milk powder. During this process, it is exposed to pressure and heat for a few seconds, which severely damages its structure and cells.

Commercially available spirulina in Germany mostly comes from China . The packaging often lacks information about the country of origin. It is predominantly offered in the form of tablets or powder. (Not all powder is the same as industrially produced spirulina – but all industrially produced spirulina is in powder form.)

We do things differently – and you can taste the difference!

Our spirulina farms are small-scale and human-scale – far removed from industrial mass production. In Europe, around 98% of the farms are located in the Mediterranean region, where the climatic conditions are particularly favorable for the algae.

In Germany, we also employ an innovative heat recovery concept: waste heat, generated elsewhere as a byproduct, is used to cultivate and dry our spirulina. This makes our farm energy self-sufficient and climate-neutral.

Our spirulina is cultivated in Germany in the Vogelsberg/Rhön region – in a protected water protection area . The water used comes from a natural, deep well , is not connected to the public water supply network , and is regularly tested.

The water quality meets drinking water standards and is monitored by independent laboratories. Additionally, the water is circulated in a closed-loop system, filtered as needed, and pH-adjusted to ensure ideal conditions for algae growth.

Our cultivation methods combine ecological responsibility with the highest purity and quality assurance – from water to the finished product.

Yes – our spirulina receives real sunlight. The films used in our greenhouses allow the entire UV spectrum to pass through. At the same time, they protect against contamination and retain heat overnight. This allows us to guarantee a controlled and pure algae culture.

Yes. Spirulina is a microorganism (cyanobacterium) that performs photosynthesis . Therefore, it is purely plant-based and suitable for a vegan diet.

No, spirulina algae do not grow in the sea, but in alkaline soda lakes . Even in our cultivation, they do not grow in saltwater, but under conditions that mimic their natural habitat.

One could say: At Algen Markt, spirulina is kept in a species-appropriate manner.

No. Spirulina contains no added salt ; it naturally tastes slightly salty. This is due to the sodium-rich growth medium in which the algae thrive.

Our spirulina contains approximately 3.8 g of salt per 100 g . This corresponds to about 0.12 g of salt per tablespoon (approx. 3 g).

Due to its high protein content – ​​especially thanks to the amino acid glutamate – spirulina also acts as a natural flavor enhancer and can be used as an excellent salt substitute.

Yes, our spirulina is regularly tested for heavy metals.

Since this is a natural product, traces of heavy metals may be present – ​​lead, in particular, is typically the most detectable. However, the measured values ​​are significantly below the legally permissible limits, especially those stipulated by the Drinking Water Ordinance and applicable food safety regulations.

We will gladly provide you with the current lab analyses upon request. Transparency is important to us!

The bioavailability of spirulina is generally very high in all three forms, as spirulina does not have an indigestible cellulose wall. Differences arise primarily in the degree of processing and application.

• Spirulina granules: Gently dried, minimally processed, with optimal nutrient density. Especially suitable for muesli, yogurt, as a snack, or for your spice grinder.
• Spirulina flakes: Also minimally processed, airy and easy to measure. Ideal for sprinkling over salads or bowls.
• Spirulina tablets: Convenient for on the go or for anyone who wants to avoid the taste. Nutrient availability is similarly high, but tablets are slightly more processed.

Our tip: Choose the form that best suits your everyday life – granules and flakes are considered the most original options, while
Tablets are particularly practical.

Thanks to our gentle drying process with a residual moisture content of less than 5%, our spirulina products can be stored for up to 20 months after opening.

It's important that you store them in a dry, tightly sealed container – ideally at room temperature. Please do not store them in the refrigerator, as moisture can build up there.

Yes – our spirulina granules contain all the essential nutrients.

The difference lies in the drying method:

• Industrial spray drying (as is often used) can lead to a loss of up to 20% of the vitamins.
• Our gentle air drying process preserves the nutrients almost completely and also ensures a long shelf life.
  

This ensures that spirulina in granular form remains particularly nutrient-rich and high-quality.

Both types of algae have their own particular advantages, depending on the application, quantity, and your expectations.

• Spirulina is particularly suitable for supplying the body with nutrients, minerals and antioxidants.
• Chlorella is rich in vitamin B12, also contains many minerals and provides plenty of chlorophyll.
  

Both can be taken in courses or daily.

Feel free to check out our Spirulina and Chlorella product pages to learn more about the differences and discover the right products for you.

Spirulina is often referred to as blue-green algae . It owes its vibrant green-blue color to the plant pigment phycocyanin – a protein that makes up 8–20% of spirulina.

Phycocyanin is used as a natural food coloring and sold under the name "spirulina blue" . It has no particular nutritional value, but is excellent for coloring.

Here's how you can harvest spirulina blue yourself:

• Soak pure spirulina powder in water for about 30 minutes, stirring occasionally. Then pour the water through a coffee filter – this will give you bright blue water.
• Alternatively, heat some plant-based milk and stir in a spoonful of spirulina powder.
  

For best results, we recommend our organic spirulina powder .

Our Spirulina Blue is obtained through a gentle extraction process that isolates the valuable phycocyanin from the spirulina algae. It is the only natural blue pigment approved for food use – ideal for colorful, healthy creations. Our powder is free of additives and consists of 100% pure natural product.

Blue algae powder (phycocyanin) should not be heated above 70 °C , as the intense color may diminish at higher temperatures.

For best results, we recommend using the powder raw – e.g. in smoothies, desserts, bowls or cold dishes.

Spirulina contains predominantly pseudovitamin B12 – approximately 80% of the B12 forms it contains are not bioavailable to the human body. This means they cannot contribute to meeting the body's vitamin B12 requirements.

Our recommendation:

If you are taking vitamin B12 as a supplement, ideally leave a two-hour gap before or after taking spirulina . This ensures that the actual vitamin B12 (e.g., methylcobalamin) can be optimally absorbed.

The scientific data on this topic is currently limited – only one specific study exists that points to possible interactions. Vitamin B12 sources and bioavailability Fumio Watanabe

Spirulina remains a valuable food – but not suitable as the sole source of B12.

We deliberately supplement our algae oil with plant-based vitamin D3 (cholecalciferol from lichen) because many people – especially during the darker months – are deficient. Combined with omega-3 fatty acids (DHA & EPA), this creates a synergistic effect on the immune system, cell protection, and metabolism. The amount is approximately 5 µg (200 IU) per daily serving – a moderate dose. Those already taking high doses of vitamin D3 can continue to use this product without concern.

We are also planning a version without added vitamin D3 for those who are already well supplied or who want to dose very precisely.