HealthyPIG Magazine

Spirulina - classified as a cyanobacteria or blue-green algae - has been used as a food source in other countries for centuries. Spirulina is available in capsules, tablets, and powder form and has been added to certain foods and beverages, such as energy bars, popcorn, and smoothies. An Internet search returned hundreds of vendors from around the world touting the purported health benefits of spirulina.

Spirulina can grow in extreme conditions that would be unsuitable for most other aquatic organisms. It is usually grown, harvested and freeze-dried in artificial or natural lakes. Spirulina contains 60% protein - it is a richer source of protein than most vegetables - and it is also a good source of beta-carotene, various minerals and the essential fatty acid gamma linolenic acid.

Although manufacturers of spirulina supplements promote positive health effects, scientific evidence does not support this. Admittedly, there has been little recent research on spirulina. Like other dietary supplements, spirulina is not regulated by the FDA, so there is no guarantee that the product you purchase is free of contaminants or contains the amount of spirulina promised on the label.

There are few reported side effects when spirulina is used at recommended doses. But it may worsen symptoms of autoimmune diseases and may interfere with blood clotting. On top of that, this algae may theoretically contain the amino acid phenylalanine, so it should be avoided by people with phenylketonuria (PKU), a metabolic disorder in which the body is unable to metabolize phenylalanine. . Tell your healthcare provider if you are using spirulina as it may interact with other medications you may be taking.

Seafood is the most widely traded food commodity globally. More than 3 billion people consume wild-caught and farmed seafood as a primary source of animal protein. About 14% of global seafood consumption is bivalve molluscs. The vast majority of bivalve molluscs come from aquaculture, with only 11% being wild-caught. Bivalve molluscs are in twice as much demand as crustaceans, making them an integral part of the global food supply.

The most commonly eaten bivalve molluscs are clams, mussels, oysters and scallops. These are all members of the taxonomic class Bivalvia and the phylum Mollusca—although they belong to different subclasses, orders, and families. All bivalves have two shells that enclose their gelatinous and fragile bodies. They feed primarily on plants, algae, and bacteria, which filter through hair-like cilia. Because of this digestive process, their diet imbues the bivalves with the unique flavor they call the sea.

From a culinary perspective, scallops are one of the most unique and delicious bivalve molluscs. Chefs and food lovers love their unique meaty texture and relative ease of preparation compared to their bivalve cousins. To understand why scallops are so noteworthy, let’s take a closer look at what scallops are and what they taste like.

Can’t put down the potato chips? Science shows the problem isn't you, it's junk food. Experts say ultra-processed foods (UPF) are as addictive as nicotine, cocaine or heroin, with more than one in 10 people addicted.

But did you know there are dozens of varieties of lemons? We probably only come into contact with two or three species every day. Some can be grown at home or outside the home, while others can be found through international grocery stores or local farmers markets.