Why  algae Spirulina is called the food of the future?
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Spirulina is a genus of filamentous cyanobacteria (commonly called blue-green algae), with a coil-like shape. ITIS recognises 13 species.\nSpirulina is also the commercial name for the species Arthrospira platensis (previously known as Spirulina platensis), which is cultivated around the world as a food source. It is a very rich source of nutrition. In fact, it was a staple of Aztec cuisine. The genus is also responsible for the flamingo's pink plumage.\nIt is currently popular as a health food in the U.S. and Europe, often taken as a dietary supplement in the form of powder or tablet.\nVegetarians and vegans should not rely on spirulina (among certain other foods) as a source of vitamin B12. See the B12 article for more information.\n55 - 70 % protein.\nContains: vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), B12 (cobalamin), vitamin C, vitamin D, vitamin E, folate, vitamin K, biotin, pantothenic acid, beta carotene (source of vitamin A), inositol.Minerals: calcium, manganese, iron, chromium, phosphorus, molybdenum, iodine, chloride, magnesium, sodium, zinc, potassium, selenium, germanium, copper, boron.\nContains: phycocyanin, chlorophyll, carotenoids.\nContains: myxoxanthophyll, zeaxanthin, cryptoxanthin, echinenone and other xanthophylls.\ngamma linolenic acid, glycolipids, sulfolipids, polysaccharides.\nAmino acids: isoleucine, phenylalanine, leucine, threonine, lysine, tryptophan, methionine, valine, alanine, glycine, arginine, histidine, aspartic acid, proline, cystine, serine, glutamic acid, tyrosine.
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ak minute chaye pee lon to ab aow angraz k bacho lolzz..\n\n\n\nMicroorganisms can be grown on a whole range of cheap or waste materials, harvested and then purified processed to provide food for either humans or livestock. If the foodstuff produced is a protein, the product is called single cell protein (SCP). Many microorganisms are suitable for this process, including algae, blue-greens, fungi and bacteria.\n\nMarlow Foods produce a product called Myco- protein by using a filamentous fungus, Fusariumgraminearum, grown in continuous fermenters. The substrate is a glucose solution, together with oxygen, a nitrogen source and minerals. As the fungus is filamentous, the product contains fibres which can be aligned to make a meat substitute. It is available as Quorn in ready meals in major supermarkets throughout the country.\n\nSpirulina is a blue-green bacterium which has been grown for many years as SCP. Because it is photosynthetic, it grows in ponds, needing only carbon dioxide and inorganic ions. Dried Spirulina has a high nutrient value and can be fed to animals. It is also gaining popularity as a health food
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there are food supplements like blue green algae capsules of evergreen called spirulina will help a lot.take the tablets before meals!
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Plant-like protists like algae, seaweed, and kelp for instance all play an important role in the marine food chain. Cyanobacteria, from which later plant-like protist life stemmed did help to oxygenate the atmosphere but phytoplankton, which is this plant-like protist life, forms the food base of the marine food chain according to my sources.
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plants need minerals as their food through the process of photosynthesis as people need minerals, vitamins, carbohydrates, protein fats , oil, etc as food through the process of digestion and assimilation
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Fucoidan is a complex carbohydrate found in seaweed.
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we are running out of oil it has been caluculated by knowles that we are due to run out of oil in 2021.  so basically buggar.  however seaweed farms let off methane and this can be used as a natural resource helium in not sure
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Well, there are lots of factors. Fish is the world's main source of protein to the entire population of humans, so right there that means  that people are dependent on fish, and have been for a long time, making it more likely to deplete the supply. \n\n   Also, we've used unethical methods of catching fish for so long.. purse seines,  walls-of-death etc. that indeterminately catch everything, including juveniles that we don't eat, but haven't had a chance to reproduce either. Also, we always keep the largest fish when limits are places, meaning that the fish with defects or this e that are small are more likely to reproduce, introducing these genes to the next generation of fish. Many people can tell you that even in the last several decades, fish have been getting smaller and smaller.\n\nAlso, humans have caused most water sources to heat up, making the oxygen content lower, making die-offs of fish more and more frequent. \n\n   another thing is that fish can only live in some parts of the ocean, limiting their breeding grounds. And unless you live right on the coast or by some other water source, a big fee is added to your fish dinner for the cost of refrigeration and shipping. With gouging of gas prices, everything that's shipped is going to cost more. \n  I could ramble on further, but I hope that much this is helpful.
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Yes, blue green algae (also known as cyanobacterium) is a type of bacteria.  It was once thought to be part of plant kingdom however further studies indicated that it possesses more characteristics of a bacteria than an algae, thus the reclassification to kingdom Monera (microscopic monocellular prokaryotic organisms that mostly reproduce by asexual fission, sporulation, or budding)
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study the food chain.
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It's a type of green algae.  So, it's part of the kingdom Plantae and the phylum Chlorophyta.
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We can think in general terms of a food chain consisting of three main groupings, or trophic levels: plants, herbivores, and carnivores. Plants are at the "bottom" of the food chain—they are able to make their own food by using the energy from the sun (they are autotrophic). Because they produce their own food, they are called Producers. All other living things that can't make their own food must consumer the producers, so they are called consumers (and are heterotrophic). Consumers are higher up the food chain (at a higher trophic level) and are either herbivores (they directly consume the producers) or carnivores (they eat other consumers). Macroinvertebrates are heterotrophic and may be both herbivores and carnivores. \n\nBecause benthic macroinvertebrates eat and are eaten, they are smack-dab in the middle of the food chain, a position that is critical in a healthy stream ecosystem. Herbivorous stream bugs consume plants and algae (these bugs are the scrapers and shredders). \n\nThe benthic macroinvertebrates that eat small fish, small amphibians, and other stream bugs are the carnivores. These predaceous macroinvertebrates are the predators\n\nTo confuse matters slightly, there is another group in addition to the herbivores and carnnivores. Detritivores are sort of a combination of herbivores and carnivores. Detritivores shred and eat leaves and other organic matter that contain nourishing fungi, algae, and bacteria. They absorb the nutrients as they break down the material into smaller sizes that other bugs utilize. Detritivores are the shredders and collectors. \n\nStream bugs may get eaten by other macroinvertebrates and fish that depend upon them for food. For example, both juvenile and adult salmon eat macroinvertebrates. And not only do other consumers need them for food, but when the bugs die, they decay and leave nutrients behind that flow back into the food chain. \n\nSo without the stream bugs, organic materials won't be processed, nutrients won't get recycled back into the system, and many consumers won't have any food—in short, the system degrades until it is unhealthy or dead, then most bugs couldn't live there even if they wanted to.
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Spirulina has been used as a source of protein and nutrients, particularly beta-carotene, by the World Health Organization (WHO) to feed malnourished Indian children. The program resulted in a decrease of a type of blindness that results from inadequate dietary vitamin A. The dose used in this year-long study was 1 gram per day. There is a high vitamin B12 content in spirulina. For this reason, it has often been recommended as a supplemental source of the vitamin for vegans and other strict vegetarians, who are unlikely to have adequate dietary vitamin B12. Unfortunately, spirulina is not an effective source of the usable vitamin. Much of the vitamin B12 is in the form of analogs that are unusable for humans, and may even block the active forms of vitamin B12 consumed from other sources. Gamma linolenic acid (GLA) is present in significant amounts in a small percent of spirulina species. This essential fatty acid can be used in the body to form products that are anti-inflammatory and antiproliferative. It is potentially useful for individuals with rheumatoid arthritis and diabetic neuropathy. It may also play a role in lowering plasma triglycerides and increasing HDL cholesterol. Spirulina is a good source of available iron and zinc. A study done in rats found that those consuming spirulina had equivalent or better absorption than those given a ferrous sulfate iron supplement. A small human study of iron-deficient women had good response to iron supplementation with spirulina, although the amounts used were large (4 grams after each meal). Similarly, a study of zinc deficient children found that those taking spirulina had a superior response to those taking zinc sulfate, and had fewer side effects. In addition to serving as a source of nutrients itself, spirulina has been used in the manufacture of fermented dairy products to guarantee the survival of the bacteria used to ferment the milk. A stronger immune system is one claim made by boosters of spirulina. A number of animal studies appear to support stimulation of both antibody and cellular types of immunity. Immune function was markedly improved in children living in the areas surrounding Chernobyl. The measurements were made after 45 days, with each child consuming 5 grams of spirulina per day. The growth of beneficial intestinal bacteria, including Lactobacillus, appears to be stimulated by the consumption of spirulina, based on a study of rats who consumed it as 5% of their diets. The absorption of vitamin B1 was also improved. Cholesterol, serum lipids, and low-density lipoprotein (LDL) cholesterol may be lowered by a small but significant percentage by the consumption of spirulina. One study group of men with high cholesterol took 4.2 grams per day of spirulina, and experienced a 4.5% decrease in cholesterol after one month. Spirulina is also thought to be helpful in the treatment of oral leukoplakia, a precancerous condition that is manifested as white patches in the mouth. It improves experimentally induced oral carcinoma (cancer in the mouth) as supported by studies done in animals. The evidence for the ability of spirulina to promote weight loss is not very strong. Results have been mixed, and the phenylalanine content does not appear to be an appetite suppressant as is sometimes claimed. Whether other components of the algae are beneficial for weight loss is uncertain and unproven.
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Producers, which are usually plants and other photosynthetic organisms such as some types of bacteria, are consumed by primary consumers, so the energy enters the system of the primary consumer (like a rabbit, for example) and some of the energy is used up to power the animal's system (metabolism, etc). Then secondary consumers (picture a fox) eat the primary consumer, and with it the remaining energy that was not used up by that primary consumer. Then tertiary consumers... etc. etc. The pattern continues.
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Oh yes. Chlorella is an alga. It has a good amount of protein in it, good carbs, all the B vitamins, Vitamnin C and E, amino acids and rare trace minerals. It is almost a complete whole food. Matter fact it has more B12 than liver does. B12 is outstanding for good health. \n\nChlorella is also a great source of protein for those who choose not to eat meat.
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Dulse, a sea vegetable, commonly refered as red algae I believe, is a naturally occuring source of lithium.  I ate some of it when I was in Ireland.
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Algae are responsible for providing much of the oxigen in our atmosphere and water.  Protozoans and fungi are crucial in the breakdown of dead organic matter.  All 3 are important in the global food chain and ecosystems.