I try to eat well. After reading about the importance of incorporating spirulina into the vegan diet, I began looking for spirulina everywhere. I was pleased to see that I could get a whopping 500 milligrams of spirulina in the Odwalla Superfood bar. Being a huge fan of their juice blends, I thought I would give it a try.
I am not all about appearance by any measure, but when I took the bar out of the wrapper and was faced with the hunk of green and brown and yellow, I didn’t have any particularly pleasant thoughts. I still wanted to eat it because, well, good looks aren’t the reason I eat food. I only wish that the taste of the bar was significantly better than the appearance.
The first bite into the bar provided a cacophony of flavors, none of which were particularly pleasant. Between notes of too sweet and the sticky chewy texture, the bar seems more like a science experiment gone wrong than an attempt at creating something meant for human consumption.
Despite this, I soldiered on and went through to eat the entire bar. I wanted to get my 500 milligrams of spirulina! We do so love the benefits of spirulina:
Spirulina is the richest beta carotene food, with a full spectrum of ten mixed carotenoids. About half are orange carotenes: alpha, beta and gamma and half are yellow xanthophylls. They work synergistically at different sites in our body to enhance antioxidant protection. Twenty years of research proves eating beta carotene rich fruits and vegetables gives us real anti-cancer protection. Synthetic beta carotene has not always shown these benefits. Research in Israel showed natural beta carotene from algae was far more effective. Natural is better assimilated and contains the key 9-cis isomer, lacking in synthetic. As suspected, natural carotenoids in algae and vegetables have the most antioxidant and anti-cancer power.
You can’t argue with good science, but where to go from here? Do I continue eating the spirulina Superfood even though it doesn’t taste particularly good — a sort of bad tasting medicine? Would it be more prudent to go on a hunt for a better tasting spirulina source?