Spirulina for Diabetes: Keeping Your Blood Sugar Levels In Check

December 18, 2022

spirulina for diabetes - finger glucose test

Spirulina for diabetes may help keep your blood sugar levels in check. If you are one of the millions of people who suffer from diabetes, you know how important it is to maintain it at an acceptable level. Diabetes is a chronic condition in which the body struggles to regulate blood sugar levels. Eating certain foods, like Spirulina, can help manage symptoms and improve overall health.

Spirulina is a type of blue-green algae that has been shown to have some amazing health benefits. For example, Spirulina for men have been shown to be beneficial in areas of prostate health and testosterone levels. In this blog post, we will discuss the science behind Spirulina for diabetes, as well as provide some tips on how to incorporate this into your diet.

Spirulina has been shown to have a positive impact on blood sugar levels in both diabetic and non-diabetic individuals. In a study published in the Journal of Medicinal Food, participants with type 2 diabetes who took Spirulina supplements for three months experienced significant decreases in their fasting blood glucose levels and HbA1c (a marker for long-term blood sugar control). Another study saw improvements in insulin resistance and glycemic control in non-diabetic participants who took Spirulina supplements.

These effects may be attributed to Spirulina’s high antioxidant content and phycocyanin compounds, both of which have the ability to reduce inflammation and enhance insulin sensitivity which can aid in sugar regulation.

Blue Majik Powder/Capsule

Blue Majik Powder/Capsule

Additionally, maintaining a balanced diet and regular exercise are important components of managing your sugar. In addition to its blood sugar regulating properties, Spirulina is also rich in protein, iron, and essential amino acids, making it a great addition to any diabetic’s diet. It can be easily added to smoothies or salads, or even taken as a supplement in capsule form.

While more research is needed to fully understand the role of Spirulina for diabetes, it may be worth incorporating into a healthy diet and lifestyle plan for diabetics. However, precaution should also be taken for those taking sugar-lowering medications, as Spirulina may enhance their effects and lead to hypoglycemia (dangerously low blood sugar levels). Additionally, some people may experience stomach discomfort or nausea when taking Spirulina. As with any supplement, it is important to start with a low dosage and increase gradually to monitor for side effects. Be sure to follow dosage guidelines and not exceed recommended amounts. If any adverse reactions occur, discontinue use and speak with a healthcare provider.

It is important to note that Spirulina for diabetes should not be used as a substitute for prescribed medications and blood sugar monitoring should always be closely monitored. Additionally, individuals with severe kidney or liver disease may experience worsened symptoms with Spirulina supplementation and should avoid use. As always, it is best to consult with a healthcare professional before beginning any new supplement regimen.

Since not all Spirulina for diabetes products are created equal – it’s important to look for high-quality sources that do not contain additives, contaminants, and toxins. As always, make sure to purchase high quality Spirulina from a reputable source.

Here at E3Live Canada, to ensure that everything we offer is of the highest and purest quality, we take a highly proactive approach in testing and monitoring our products and environment. Since 2001, OTCO (Oregon Tilth Certified Organic) has certified E3Live’s facilities and products as organic. OTCO also conducts annual on-site inspections of the Upper Klamath Lake watershed. We are OTCO certified because Oregon Tilth is the most reputable name in organic certification. E3Live has been certified by OTCO to the Canada Organic Regulation and the U.S. Department of Agriculture’s (USDA) National Organic Program (NOP).

Don’t let blood sugar levels control your life – adding Spirulina may be a simple and beneficial solution. In addition to supplementing with Spirulina for diabetes, adopting a healthy lifestyle including regular physical activity and a balanced diet can also aid. Together, these strategies can help you effectively manage your condition and live a happy, fulfilled life. Give Spirulina for diabetes a try and see how it can improve your overall health and well-being.

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1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
3 1/2 cups filtered water
1 vanilla bean, insides scraped out
1 teaspoon Blue Majik powder
1/2 teaspoon cinnamon
3 Medjool dates



1. Once cashews have soaked for at least 4 hours, or overnight in the refrigerator, drain and rinse well.
2. Blend all ingredients in high-speed blender for 1-2 minutes until well blended. Store in refrigerator in airtight bottle or mason jar. Mylk will keep for 3-4 days.

Makes about 3 1/2 cups


Check out other beautiful creations by Alison Griśe Wu (food, prop, wardrobe stylist and blogger) at WuHaus.com

*website not associated with E3Live


2 cups ground almonds*
2 tablespoons date paste**
3 medium ripe peaches (or apple or nectarines)
(set aside a few thin slices of these for garnish)
1/2 tsp Blue Majik


How to prepare:

1. Put 2 of the peaches in either a food processor or blender to puree.
2. Dice 1 peach into 1⁄4" cubes.
3. Combine all ingredients in big bowl. You can put into a cylinder mold of desired shape and sprinkle almond and cinnamon on top.
4. Garnish top with peach slices. Makes 4 servings.


*how to: ground almonds

2 quarts or more unpasteurized organic raw almonds
1. Soak almonds overnight in filtered water.
2. Drain and put on dehydrator trays for 24-36 hours until dry.
3. Store in airtight container and use as needed for recipes.
4. Skip the soaking and dehydrating if you don't have a dehydrator.

**how to: date paste

25 Medjool dates
1. Pit dates and soak for 1⁄2 hour.
2. Drain and put in food processor.
3. Blend until smooth with no chunks (may need to add water if too thick).
4. Store in fridge.


1 heaped teaspoon E3Live Blue Majik powder
1 cup almond & brazil nut milk
*2 frozen bananas, sliced ** 1 vanilla bean (or 1 tablespoon vanilla extract)4 dates, pitted
1 tablespoon coconut oil
Pinch sea salt


How to prepare:

Blend all ingredients together and in a high speed blender and serve.

*To make almond & brazil nut milk place a 1/3 cup mix of almonds and brazil nuts into a high speed blender with 1 cup of water and blend. Strain through a nut milk bag or strainer.

**For frozen bananas - peel them and place in a ziplock bag overnight.

Recipe by Rowena Jayne, Leading International Yoga InstructorRaw Food Chef, Naturopath, NutritionistSpeaker, Writer, Model, www.rowenajayne.com*
*website not associated with E3Live Canada


1 frozen banana
1 1/2 cup pineapple
1/2 mango (optional)
2 limes (peeled)
1 serving Blue Majik (1/2 tsp)
dash of cayenne
pinch of Celtic sea salt
1 cup ice1/2 cup water


Blend and Enjoy!​



1 1/4 cups almond milk pulp, strained (OR 1 cup ground almonds mixed with enough almond milk to create a wet 'paste' in the food processor–less smooth in texture, but it is an adequate substitute)
3/4 cup dried, unsweetened shredded coconut
1/3 cup agave, honey or maple syrup
1 generous pinch salt
Scrapings of 1 vanilla bean, OR 1 tsp real vanilla extract
1-2 teaspoons Blue Majik (depending on desired color)




1. Blend all ingredients together in a food processor until they form a dough. Add a little more agave or some almond milk if the mixture is too thick.
2. Line a dehydrator sheet with Teflex and scoop the macaroons out by round tablespoons onto the sheet. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but are still a little soft. Enjoy!​


​Additional topping:

To add a chocolate drizzle or to dip the bottoms of your cookies use the following recipe:
1/4 Cup Cacao Powder
3 Tbsp. Maple Syrup
2 Tbsp. Warmed Coconut Oil

Combine all ingredients and use to decorate the cookies.


Makes: 18-20 Macaroons


2 frozen bananas
1/2 avocado
1 tsp Blue Majiko

Optional sweetener: 2 pitted dates
Water - as needed for smooth blending, start with 1 Tbs.


How to prepare:

Blend all ingredients until desired consistency, add more water (or ice) as needed to get an ice cream thickness.


1.5 cups almonds
1 cup dates
4 bananas
1 cup fresh blueberries
1 cup shredded coconut
1 capsule Blue Majik
1 pinch vanilla powder


How to prepare:

1. In a food processor combine the almonds and dates. Process until sticky.
2. Pack this mixture into a 9 inch pie plate.
3. In a bowl combine the rest of the ingredients except the coconut. With your hand lightly mash the ingredients.
4. Add 1/2 of the shredded coco and mix with banana mash. Be careful not to over mix. It should be chunky.
5. Put the banana mixture into the pie crust and evenly spread out.
6. Top with the remaining coconut and garnish with fresh blueberries. Eat immediately.​

For crust:
2 cups ground almonds​
*​1⁄2 cup date paste​**​

For filling:
6 oz fresh blueberries (or berries of your choice)
11 Fuji apples peeled
2 tablespoons date paste, (or more to taste)
2 tsps Blue Majik​

Make Crust
1. Put almonds in bowl and mix with date paste using a fork.
2. After thoroughly mixed, put in a 9” pie pan (preferably one with removable bottom). Line the pan with a thin layer of crust using your hands.

Make Filling
1. Peel 11 apples. Shred 7 of the apples, using the coarse side of cheese grater. Squeeze out as much juice as possible, leaving apples as dry as possible. Set aside 1 cup of shredded apples and put remainder into mixing bowl.
2. Thinly slice 3⁄4 of an apple and cut slices into 1⁄2” squares. Put remaining 1⁄4 apple into food processor with 3 chopped apples, date paste and blueberries (except for 15-20 of smallest blueberries which you set aside). Process thoroughly then add 1 cup shredded apples you set aside and process again.
3. Put all ingredients including 15-20 smallest blueberries in mixing bowl with remaining shredded apples. Stir and fill piecrust.