Did you know spirulina, a cyanobacterium, is low in calories yet packed with antioxidants, essential nutrients, highly bioavailable plant proteins, iron, vitamin B12 for brain health, and carotenoids? This energizing, anti-inflammatory superfood detoxifies by binding heavy metals. The FAO (Food and Agriculture Organization of the United Nations) recognizes it as one of the few superfoods capable of combating global malnutrition.
Oyster farmer and microalgae enthusiast Marie-Gabrielle Capodano spent two years adapting spirulina—typically grown in freshwater—to thrive in seawater. Drawing from studies like one in Madagascar, she achieved reproducible results. Its vibrant green hue comes from high chlorophyll levels, and it photosynthesizes like microalgae. Evolving over 3.5 billion years, spirulina boasts remarkable adaptability and resilience.
Why seawater? It's rich in natural micronutrients, supercharging spirulina's nutrition. Seawater abundance supports eco-responsible, sustainable production. This method extends freshness to 7-10 days (versus 24-48 hours for freshwater versions, often sold as powders or tablets), preserving sea and spirulina benefits. Plus, it's delicious—unlike bland traditional spirulina.
Leveraging her expertise, Marie-Gabrielle offers liquid concentrate boosters, sea flakes, energy bars, and refines oysters with it (we tried them—superb and energizing). She partners with top pastry chefs, cooks, and chocolatiers for nutritious treats (which we loved), develops cosmetics, and supplies fresh spirulina to Hotel Thalasso Le Miramar in Port Crouesty for remineralizing wraps.
We're excited for Marie-Gabrielle's innovative company to bring this fatigue-fighting superfood nationwide, delivering its exceptional benefits.
