Pink Berry, Spinach and Chlorella Smoothie

Chlorella is a freshwater microalga whose composition is its main characteristic: around 50 to 60% protein, along with iron, magnesium, carotenoids and a high concentration of chlorophyll, which gives it its colour. Many properties are attributed to it, but most of the published research remains preliminary and doesn't support claims of an established effect. It's more accurate to see it as a nutrient-dense food than as an answer to a specific problem.

A smoothie remains the simplest way: its strong vegetal taste blends into berries or banana. It can also be stirred into a dressing, a hummus, a cold soup or a raw cracker dough. Avoid heating it for long, as this degrades its pigments. Start with half a teaspoon and increase gradually: both the taste and your digestion need time to adjust.

There's no required time. Many people take it in the morning or early in the day, simply because it fits naturally into breakfast and a smoothie. Some find it easier to digest away from a heavy meal. What matters most is consistency and dosage: a small daily amount is better than one large, occasional dose.

This is a very common claim, but it goes beyond what the available data actually show. A few studies, often carried out on animals or with small sample sizes, have looked at how certain compounds bind to the alga's cell walls; this doesn't support claims of a detox effect in humans. The liver already handles that job itself. It's better to see chlorella as an interesting nutritional addition, and to talk to a health professional if you're on any treatment.