Tecuitlatl, an ancient food source, offers a glimpse into the dietary practices of past civilizations. Once a staple for a powerful pre-Columbian empire, this unique substance is now experiencing a resurgence of interest. Its story connects traditional sustenance with modern nutritional science.
Understanding Tecuitlatl
Tecuitlatl is a type of cyanobacteria, specifically identified as Arthrospira maxima, often recognized today as spirulina. This aquatic microorganism thrives naturally in alkaline lakes, characterized by high pH levels and warm temperatures. Historically, its most prominent natural habitat was Lake Texcoco in the Valley of Mexico, a large, shallow, and saline body of water that once encompassed the Aztec capital, Tenochtitlan.
The Aztecs harvested tecuitlatl by skimming the blue-green “slime” from the lake surface using fine-meshed nets. This material was then dried into small cakes or loaves. These dried cakes were a common sight in Aztec markets. Spanish chroniclers, like Díaz del Castillo, observed this practice, noting the sale of “little loaves” made from a lake “slime” that tasted “like cheese”.
Nutritional Riches
Tecuitlatl, or spirulina, has a dense nutritional profile. It contains a high percentage of protein, often ranging from 55% to 70% by dry weight, and includes all nine essential amino acids, making it a complete protein. This protein content surpasses many conventional plant-based proteins.
Beyond protein, tecuitlatl provides a spectrum of vitamins, including several B vitamins (B1, B2, B3, B6, B9) and Vitamin K. It is also a source of various minerals such as iron, magnesium, potassium, and manganese. The blue-green pigment phycocyanin acts as an antioxidant, contributing to the organism’s vibrant color and health benefits.
From Ancient Staple to Modern Supplement
Tecuitlatl played a significant role in the Aztec diet, serving as a readily available and highly nutritious food source that supported a large population. Its ability to grow abundantly in Lake Texcoco made it a sustainable food crop, producing more protein per acre than traditional agricultural staples like soybeans, corn, or wheat.
In contemporary times, tecuitlatl has been rediscovered and rebranded globally as “spirulina,” recognized for its potential health benefits. It is widely used as a dietary supplement due to its purported abilities to support the immune system and boost energy levels. The antioxidants present in spirulina, such as phycocyanin, are thought to contribute to its anti-inflammatory properties.
Adding Tecuitlatl to Your Lifestyle
Today, tecuitlatl, marketed as spirulina, is readily available in various forms, including powders, tablets, and capsules. The powdered form offers versatility, easily blended into smoothies, juices, or even sprinkled over foods like salads and yogurt. Tablets and capsules provide a convenient way to consume precise dosages.
General dosage recommendations for spirulina typically range from 1 to 3 grams per day for maintenance, potentially increasing to 5 to 10 grams for more targeted support. When incorporating spirulina, it is advisable to start with a smaller dose and gradually increase it to assess individual tolerance. Sourcing high-quality products from reputable suppliers is important to ensure purity and avoid contaminants. Some individuals may experience mild side effects such as digestive upset or headaches, and those on blood-thinning medications should consult a healthcare professional due to its Vitamin K content.