Jean Rubakuba is convinced that Spirulina platensis, a simple one-celled form of blue-green algae that thrives in warm, alkaline bodies of water, is the “food of the future.” “The name ‘spirulina’ is derived from the Latin word for ‘helix’ or ‘spiral’, which denotes the physical configuration of the organism,” Rubakuba explains. “Spirulina has been found to be very high in protein— at over 70 percent as compared to the 22 percent in beef. It contains anti-oxidants, and is very nutritious.” Spirulina is also a major source of vitamin B12—a teaspoon supplies two and a half times the recommended daily allowance—and it contains over twice the amount of B12 found in an equivalent serving of liver. It is a 65 to 71 percent complete protein, with all essential amino acids in perfect balance.