Spirulina connects our ancestors with modern nutrition

More than 500 years ago, in the ancient city of Tenochtitlán, the Aztecs harvested in the great Lake of Texcoco a thick green slime that seemed to emanate from the stones and that swam abundantly in the dark waters. 

More than 500 years ago, in the ancient city of Tenochtitlán, the Aztecs harvested in the great Lake of Texcoco a thick green slime that seemed to emanate from the stones and that swam abundantly in the dark waters. 

This substance, known as tecuitlatl, played an important role in the diet of the Aztecs. They collected it with fine mesh and then spread it, forming a thick layer on the shore of the lake, until it dried in the sun.
Spirulina, also called tecuitlatl, belongs to the group of photosynthetic cyanobacteria. It is distributed in brackish, freshwater, and marine environments. Its high content of proteins, fatty acids (such as omega-3 linolenic acid), pigments (chlorophyll a and β-carotene), vitamins, antioxidants, and minerals classifies it as a nutritional supplement for human beings. Likewise, in the food sector, it is used as a natural colorant and helps prevent some diseases.
Currently, Spirulina has great potential as a GRAS food (generally recognized as a safe food). Its versatility and nutritional benefits position it as an interesting option for food security and sustainability.
In summary, the history of the Aztec civilization is intertwined with the current potential of Spirulina as a valuable biotechnological resource. Its nutritional richness and applications in the food industry make this cyanobacteria worthy of attention and continued study. Spirulina not only connects with our past but also with our future in the search for sustainable and healthy solutions.

I hope this essay has given you a complete overview of Spirulina and its historical and current relevance. If you have any other requests or need more details, please don't hesitate to ask.

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