Organically certified by ACO packaged in Australia according to HACCP and ISO 900 regulations,
independently tested for heavy metals with lab tests.
What is spirulina?
Spirulina (arthrospira) is a blue-green algae found in alkaline ponds around the world. It does not
have a hard cell wall making it harder to digest, but a soft, easily digested cell wall made of a
mucopolysaccharide. Spirulina is a non nitrogen-fixing blue-green alga, which makes it safe for
human consumption. In fact, it has undergone 30 years of safety testing with excellent results.
However, spirulina has been around and has been consumed by humans for thousands of years.
Why eat spirulina?
Today’s food is lower in essential nutrients than foods produced only 50 years ago. Farming
practices have depleted our soils of minerals, overuse of chemical fertilizers is killing valuable
microorganisms that contribute to the mineral content in soils. Furthermore, long shipping and
storage time between harvest and selling reduces nutrient content.Spirulina is the best vegetable
protein source, with a protein content of over 65%, higher than any other natural food.3-10 grams a
day delivers impressive amounts of beta carotene, vitamin B-12 and B-complex, essential trace
minerals, phytonutrients and gamma-linoleic acid. Please refer to tables below for further nutrient
information.
Why not take isolated vitamins and minerals?
Vitamins and minerals in foods are bound to natural food complexes with proteins, carbohydrates and
lipids. The human body recognizes this entire food complex as food. Most vitamin and mineral
supplements, however, are synthetic combinations of isolated USP vitamins and minerals. These are
often formulated to claim 100% recommended daily intake (RDI) on labels. But these vitamins and
minerals are not bound to anything, and may have an entirely different chemical structure than those
found in foods. Vitamin and mineral formulas may ignore antagonistic and synergistic effects of
vitamins and minerals both in regard to absorption and metabolic reactions once absorbed. It is well
known that many vitamin and mineral supplements, especially calcium and iron are not well
absorbed.
Also, some vitamins and minerals are extracted from food sources, leaving behind toxic residues if
chemical solvents were used to remove them. Since many conventional foods are nutrient depleted,
more people are taking spirulina and other green superfoods. These wholefoods offer functional
nutrients and phytochemicals, new frontiers for disease prevention research, way beyond isolated
vitamins and mineral supplements.
Environmentally Friendly
A spirulina farm is an environmentally sound green food machine. Cultivated in shallow ponds, this
algae can double its bio mass every 2-5 days. This productivity breakthrough yields over 20 times
more protein than soybeans on the same area, 40 times corn and 400 times beef. Spirulina can
flourish in ponds of alkaline water built on already unfertile land. This way, it can augment the
food supply not by clearing the disappearing rainforests, but by cultivating the expanding
deserts.
Protein and amino acids in spirulina:
Spirulina has the highest protein of any natural food (65%); far more than animal and fish flesh
(15-25%), soy beans (35%), dried milk (35%), peanuts (25%), eggs (12%), grains (8-14%) or whole milk
(3%).Essential amino acids cannot be manufactured by the body and MUST be supplied in the diet. A
protein is considered complete if it has all the essential amino acids. Spirulina is just that, a
complete protein.
Country of origin: China
