All the nutrients, vitamins and minerals essential to the proper functioning of our bodies are provided by a diet containing all the food groups, including meat, fish, eggs and animal products. The vegan diet, which excludes meat, fish, dairy products, eggs, honey and any other product derived from animals, from their exploitation or tested on them, therefore increases the risk of deficiencies.
Seaweed is one of the most natural options available to counterbalance these deficiencies, and should therefore be seriously considered.
Iron is the central atom in hemoglobin molecules, responsible for oxygen transport. It contributes to the normal functioning of the immune system and reduces fatigue.
Iron is supplied in large, easily-assimilable quantities by red meats and organ meats. Vegetable iron, on the other hand, is known to be less well absorbed by the body.
A 2018 study  shows that blood parameters relating to iron reserves and absorption capacity are limited in vegan individuals.
IRON-ENRICHED SPIRULINA: A VEGAN SOLUTION COMPARABLE TO ANIMAL IRON
Algorigin Spirulina Iron is a spirulina naturally enriched with iron in its culture medium. Spirulina Iron is 6 times richer than traditional spirulina.
And what makes it the ultimate vegan source is that, unlike other plant sources, studies show that the iron in Spirulina Fer is just as well absorbed as the iron in red meat .
What's more, unlike traditional supplements known as iron salts, Spirulina Iron has no digestive side effects (nausea, vomiting, constipation, etc.) or oxidation phenomena.
Vitamin B12 is mainly found in foods of animal origin. It is also found in lacto-fermented plant foods.
Vitamin B12 is essential for healthy brain function and the formation of red blood cells. It also supports normal functioning of the nervous and immune systems. Vitamin B12 deficiency can lead to anemia, and digestive, nervous and psychological disorders.
See also: Spirulina
CHLORELLA: VEGAN VS. SYNTHETIC B12
Chlorella provides high-quality vitamin B12 for vegans , limiting the risk of deficiencies and their consequences.
Chlorella is an excellent alternative to synthetic supplements.
And Chlorella Algorigin's cells are unique in that they are open (known as burst cells). This means they are well absorbed by the body and easily digested.
The omega-3 family is made up of plant omega-3s and their animal derivatives EPA and DHA . However, these 2 fatty acids, which in theory we can synthesize, must be supplied in sufficient quantities by our diet. In fact, many factors are involved in their production, and it is not uncommon to have a deficient micronutritional status, especially in vegan diets.
These fatty acids optimize our anti-inflammatory faculties and protect the cardiovascular system.
DHA mainly improves brain and eye health.
Read also: Astaxanthin
OMEGA 3 DHA ALGAE: THE ONLY VEGAN ALTERNATIVE
Algorigin omega-3 DHA algae is an interesting alternative to fish oil-based supplements for vegan diets.
Seaweed DHA omega-3s are extracted directly from Schizochytrium sp. seaweed, enabling vegans to optimize their DHA status while respecting marine resources.
Algorigin omega 3 DHA seaweed is grown in England and extracted in France by enzymatic means, without the use of solvents.
Algorigin Omega 3 DHA seaweed also benefits from the Qualitysilver 5 innovation to ensure high stability and protect against oxidation.
WHAT DOSAGE SHOULD I USE FOR SPIRULINA IRON, CHLORELLA AND OMEGA 3 DHA?
- Iron-enriched Spirulina: 4 tablets / day all year round for optimum iron intake, while regularly monitoring your status and increasing doses if necessary.
- Chlorella: 10 tablets / day all year round for optimal vitamin B12 intake.
- Omega 3 DHA algae: 1 capsule / day all year round for optimum DHA intake.
Algorigin solutions can be combined with each other. They have the advantage of not interacting with each other.
For personalized advice, don't hesitate to contact our team of micronutritionists for a free consultation.
 Śliwińska A. & al: Iron status and dietary iron intake in vegetarians. Adv Clin Exp Med. 2018 Oct;27(10):1383-1389. doi: 10.17219/acem/70527.
 Puyfoulhoux G. & al: Iron availability from iron-fortified spirulina by an in vitro digestion/Caco-2 cell culture model. J Agric Food Chem. 2001 Mar;49(3):1625-9.