Salerno, 14th June 2019 – The spirulina is a freshwater microalgae containing a secret: being a true elixir of long and good life. It is no coincidence that it was chosen by NASA as food for astronauts, since one teaspoon corresponds to 1 kg of assorted fruit and vegetables, and has been defined by theWorld Health Organization such as'most complete food in the world, as well as being defined by the United States Department of Agriculture (USDA) as the food of the future.

This extraordinary microalgae It is grown in the heart of Cilento from a company called AlghePAMwhich is based in the town of Acciaroli, a hamlet of pollicaThe environment matches the properties of the algae very well: here the biologist Alnkel Keys lived for 40 years perfecting his studies on the "Mediterranean diet", the place is the object of study for the number of centenarians by theUniversity of Rome “La Sapienza”  in collaboration with theUniversity of Medicine San Diego (USA). Staying healthy depends on many factors: genetic predisposition, uncontaminated water, clean air, intake of plant-based foods, an active lifestyle. PAM spirulina contributes to this quest for healthy living. It stimulates and stabilizes the agents that protect humans, thus becoming a sort of long life elixir. Among the benefits that are scientifically recognized, we recall:

• Strengthening the immune system
• Promotion of neuroprotective and anti-aging effects.
• Helps to lose weight
• Reduction of cholesterol level and premenstrual syndrome (PMS)
• Possession of antitumor charge
• Detoxifying capacity
• Energizing properties
• Support for the health of pregnant women and children
• Reduction of tiredness
• Ability to combat malnutrition

La spirulina therefore it should be included among the foods beneficial for humans. Thanks to this property, in May 2018 it attracted the attention of "Green Line”, the program that airs on Sundays on RAI ONEThe authors wanted to organize an episode to document and try to reveal the secrets of the centenarians present in Cilento. To do this, they visited companies that produce healthy, genuine and organic foods in the area, including “AlghePAM”. The crew was very interested in the plant and the laboratory for the ways in which scientific knowledge and technological solutions were made solidary and used to guarantee precise times for cultivation and protection from pollution. The solutions were well described by the presenter (Daniela Ferolla). What guided the innovation was a company policy aimed at emphasize quality rather than quantity of production. What made this desire possible was the cultivation system adopted, namely the use of photobioreactors, closed structures that allow the crop to be protected from any external pollutants (dust, insects, harmful chemical substances, contaminants transported by rodents and other animals, etc.) which other cultivation systems cannot guarantee.

The quality of the product is also maximized by the air and water used and which, belonging to the environment, are part of some of the factors that contribute to the longevity of the centenarians of Acciaroli. At the moment no contraindications has been found in the daily use of spirulina. The important thing is not to overdo it. The recommended doses for daily consumption vary from 1 to 5 grams per day depending on the need. The company AlghePAM produces and packages  100% pure spirulina, organic, without colorants, thickeners and preservatives. The available formats are 2, in powder and spaghetti and on the official website www.Alghepam.bio it is possible to purchase them.