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A selection of articles related to spirulina.

Original articles from our library related to the Spirulina. See Table of Contents for further available material (downloadable resources) on Spirulina.

Iron and Steel
Planet: Mars Signs: Aries and Scorpio Day: Tuesday I bet you know that the red color of Mars is due to the great amount of iron oxide on that planet. Man has always used iron and steel for tools and weapons, to serve his working power and his defense. In iron...
Earth Mysteries >> Stones, Minerals & Metals
Astrology >> Astrological Metal Magick

Spirulina is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Spirulina books and related discussion.

Suggested News Resources

5 Reasons to Add Spirulina to Your Diet
You've likely seen spirulina before in health food stores. The deep, blue-green color of the algae (most commonly sold in powder form) is evidence of its superior health benefits – but it can also scare away people who have no idea what to do with this ...
Spirulina and Other Superfoods to Improve Your Health
(Looking at you, Vegan Cheesy Salad Booster with spirulina.) We're not fooled. We know that the manufacturing process will tend to strip away beneficial nutrients.
Green Dream: Dawn Russell's Quest to Take Spinach, Spirulina to the Masses
The result is 8 Greens, a dietary supplement in the form of a tablet that fizzes in water. It contains spinach, wheatgrass, kale, blue-green algae, spirulina, chlorella, barley grass and aloe vera.
Spirulina: What Should You Know About This Superfood
Spirulina has made an amazing mark in the world of superfoods. It has become the new favourite dietary supplement of dietitians and fitness freaks across the world. Spirulina is a cyanobacterium (blue-green algae) that is edible.
Seven Reasons to Give Spirulina a Try
Technically a one-celled, vegetable bacteria (cyanobacteria), the use of Spirulina can be traced back to ancient times. Historical documents indicate the Aztecs used spirulina as food as early as the 16th century.

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