Pure Lake of Chad Spirulina
Spirulina is an ancient cyanobacteria found globally, living in warm waters with high pH levels such as Lake Texcoco in Mexico or East African lakes like Nakuru, Elementeita and Bodou.
Chad's women of the Kanembu tribe harvest spirulina called dihe on ouaddis (oases) along the shores of Lake Chad throughout the year. They harvest this sea vegetable called "spirulina."
Spirulina platensis, commonly referred to as dihe (meaning coiled spiral in French), is one of the oldest multicellular organisms on Earth and one of its oldest multicellular species. Featuring an attractive spiral shape, dihe is an abundant source of protein, vitamins, minerals, carotenoids, and antioxidants - making it an invaluable nutritional powerhouse and potentially offering protection from certain diseases.
Spirulina's nutritional benefits have been widely studied, with studies revealing its ability to help satisfy human amino acid requirements and provide essential fatty acids like Gamma Linolenic Acid (GLA). Furthermore, an analysis of commercially available Spirulina platensis samples indicates its contribution as a rich source of peptides as well as biologically active compounds like carotenoids and polyphenols.
Spirulina contains the chlorophyll pigment phycocyanin, giving it its distinctive blue hue. Additionally, phycoythrin can also be found within it while certain strains contain the pigment phycocarotene for an added burst of colour.
Chad is home to indigenous peoples living near Lake Chad who harvest and sell spirulina as dried dihe. Around 200 women from Artomossi village Artomossi in Kanem and Iserom provinces cultivate the algae in open ponds; daily they harvest it, filter through sand filter, filter again through fine sieve, then dry in the sun cake-like form before selling to market for sale as dihe. These women produce over 250 dry tons annually - making them the world leaders!
Spirulina is an excellent source of protein for developing and maintaining muscle. Additionally, it contains all the essential amino acids, an easily absorbable source of natural iron, B-complex vitamins, beta-carotene and gamma linolenic acid (an omega-3 fatty acid). Studies have demonstrated its immune-enhancing effects and also demonstrated antiviral and antibacterial qualities.
Spirulina Manna is made from Arthrospira platensis, a blue green microalgae rich in phycocyanin, antioxidants, iron chlorophyll, vitamins and minerals. Spirulina was an integral part of Aztec food culture who harvested it from Lake Texcoco in central Mexico while Chadian harvesters still collect this food source today from warm alkaline bodies of water such as lakes.
Eden International is working alongside local communities in Chad to support their livelihoods while simultaneously protecting the ecosystem, such as supporting sustainable spirulina harvest and restoring wadis (dry lakebeds) with ecological restoration techniques combined with community-led initiatives that improve water management and governance practices - with an aim of building economic and social resilience across Lake Chad Basin - water resource which supports over 40 million people globally.
Spirulina (Arthospira platensis), one of the oldest multicellular organisms on Earth, contains many vitamins, minerals and amino acids essential to health. Spirulina has long been consumed as food source due to its nutritional qualities; now more people than ever are seeing its many advantages for health purposes. Grown commonly in alkaline volcanic lakes or freshwater ponds under controlled environments for maximum production of chlorophyll and other essential elements required for its growth - producing ample green hued waters where its presence helps turn them green by producing abundant amounts of chlorophyll while producing abundance amounts of chlorophyll and other necessary for production; producing vast quantities of chlorophyll which then turns their respective lakes or ponds green!
Aztecs cultivated and harvested spirulina, commonly referred to as "manna," as an endurance booster. Today it remains popularly consumed among certain Kanembu tribes near Chad Lake who take it in form of thin wafers called Dihe made by drying algae in sunlight.
Spirulina is an excellent source of vitamins A and b-carotene, essential nutrients for human health. This blue-green algae also boasts high amounts of protein, carotenoids and essential fatty acids such as gamma linoleic acid, linolenic acid and stearic acid - though those suffering from phenylketonuria should consult their healthcare provider before consuming this supplement.
Spirulina is an algae-like cyanobacteria (a type of bacteria), packed with protein, vitamins, and minerals. It thrives in warm climates where sunlight shines brightly while its water source must remain clean to thrive; producing over 20 times more protein per unit of area than soybeans!
Consumed throughout the Chad lake region as a green powder known as Dihe, Dihe is especially beloved among Kanembou people and dates back to Aztecs in Mexico and Chad lake region residents alike. Collected near lakes for sun drying before use as a food supplement by pregnant and breastfeeding women as well as other locals.
Study has demonstrated that drinking Dihe can significantly raise blood retinol levels among Chad lake region populations. Women who consumed Dihe had higher average retinol concentrations compared to non-consumers due to increasing amounts of b-carotene consumed from diet.
Spirulina is an excellent source of iron and regular consumption can help prevent anemia. Spirulina also is believed to possess strong anti-inflammatory effects and promote healthy digestion by supporting good bacteria growth in the digestive system, making it an excellent natural treatment for hay fever symptoms. However, those suffering from phenylketonuria should avoid taking it due to the amino acid phenylalanine being present within it, which may be harmful.