Strikingly blue, Instagram-worthy, and touting numerous health benefits; Blue Majik is the latest superfood blowing up the nutrition and wellness world. But, what the heck is Blue Majik and does it really live up to the health hype?

Blue Majik is a proprietary extract of Arthrospira platensis, also known as spirulina. Spirulina, a type of cyanobacterium bacteria, is also referred to as blue-green algae and is grown in fresh-water lakes all over the world.

Image via Vibrant and Pure

Like other types of blue-green algae, Blue Majik contains protein, B vitamins including B12, phytonutrients, vitamin E, zinc, copper, manganese, iron, selenium, and gamma linolenic acid, a type of essential omega-6 fatty acid.

Because Blue Majik is a recent proprietary blend, scientific research to support its nutritional otherworldliness is lacking. E3 Live, the company that created the extract, notes that the blue stuff “contains both phycocyanin (PC) and non-PC compounds,” which, according to E3 Live, is not found in regular good old spirulina powder.

“Phycocyanin is clinically shown to relieve physical discomfort, which means consumers feel better, can do more activity, and enjoy an overall better quality of life” according to the company.

Whereas clinical studies of Blue Majik are nonexistent, studies of spirulina are ample. According to a 2016 review, spirulina has been shown to contain antioxidant, immunomodulatory, and anti-inflammatory activities.

Specifically, this blue-green algae is a pro at activating cellular antioxidant enzymes, reducing oxidative stress and DNA damage, scavenging free radicals, and increasing the activity of superoxide dismutase, a powerful antioxidant.

The University of Maryland Medical Center (UMMC) notes, however, that the majority of studies on spirulina have been done on animals and in test tubes – not humans.

According to UMMC, “spirulina may boost the immune system, help protect against allergic reactions, and have antiviral and anticancer properties," the researchers note. "However, there is no proof that spirulina has these, or any, benefits in people," and concludes that more research is needed.

Image via Alison Wu, Wu Haus

Besides making mermaid and unicorn toast extra beautiful, Blue Majik can be used in a variety of ways. Add a pinch to smoothies and juices, raw treats, desserts, dips, spreads, and to give color to dyed eggs, marshmallows, yogurt, or ice cream.

To snag a bottle of Blue Majik, go to the source. E3 Live sells the blue-green algae both in powder and capsule form – for a pretty penny. A bottle of 120 capsules (with 60 servings) retails for roughly seventy dollars.

If a pricy bottle of blue-green algae is too much of a splurge (we hear you), there are many health-conscious places to sample this vibrant blue powder. LA’s Moon Juice sells an adaptogenic protein powder using blue spirulina, tocotrienols, chia seeds, and activated brown rice protein powder for smoothies and shakes.

Brooklyn’s The End Café whips up a unicorn latte made with Blue Majik that supposedly helps those “who wants to get in touch with their intuitive wisdom,” according to the café.

Snag fresh blue juice from Juice Generation who sells Holy Water, a blend of Blue Majik, tulsi holy basil, pineapple, and coconut water with the nutritional value reaching “nearly biblical proportions," according to the brand.

As with any dietary supplement, speak with your primary health care practitioner, nutritionist, or dietician before taking something new – including algae. This is especially important for those taking other medications, or women who may be nursing or pregnant.

According to UMMC, spirulina, and other blue-green algae, can easily be contaminated with microcystins, toxic substances that can absorb heavy metals. Look for a reputable brand of spirulina, or stick with E3 Live’s Blue Majik, which is certified organic, gluten-free, vegan, and made without additives or preservatives.

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Kate Gavlick is a nutritionist with a masters degree in nutrition. Hailing from Portland Oregon, and has a passion for real whole foods. She's also a recipe developer, and food photographer.

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