ORIGIN: Hawaii and China
GOOD FOR : Gut Health, Weight Loss, Blood Sugar Level, Nervous System, Immune System, Bone and Muscle, Cognitive Functions.
NUTRITION : Protein Iron, Vitamin A, Vitamin C, Calcium, Vitamin E, Folic acid, Riboflavin, Magnesium, Zinc, Chromium, Potassium, Manganese, Phosporous, Vitamin B12, Niacin, Antioxidants, Multivitamin, Thiamin
DIRECTIONS FOR USE : Usage: 1-3 teaspoons per day. Great for smoothies or creative raw creations
What is Spirulina?
Although it is blue-green in color, Spirulina is not an herb, plant or algae—it’s an organism that belongs to the cyanobacteria family. It grows on warm lakes and rivers forming a green mat on the surface of waters. A simple and ancient life form that produces its own energy through photosynthesis, Spirulina has been around for billions of years. In fact, it is believed that this “algae” helped change the earth’s atmosphere from carbon dioxide to oxygen which allowed other life forms to exist. Historical evidence showed it wasn’t until the 16th century that the Aztecs discovered the nutrients in spirulina and began drying Spirulina into edible cakes called ‘tecuitlatl.’ In the 1950’s, natives near Lake Texcoco in Mexico call the dried flat cakes “dihé” which is a food staple and sold in local markets. Commercial production of spirulina was initiated by a French company in the 1970’s and then Japan and the USA followed suit.
What makes our Spirulina different?
We grow two varieties of premium spirulina: Hawaiian and Chinese spirulina.
Our Spirulina from China is cultivated on a peninsula in the South China Sea far from urbanized areas that could pollute the waters with contaminants. Surrounded by natural forests, the location of our farm gets long hours of sunshine and consistent warm temperatures—factors that are essential for growing spirulina.
While other spirulina growers use river or irrigation water, our Hawaiian spirulina are grown in a combination of fresh and salt waters in shallow ponds adjacent to the Pacific Ocean: 95% of the fresh water we use are drawn from wells in the rainforest aquifer.
The other 5% is deep Hawaiian sea water pumped from a depth of 2,000 feet. This deep sea water, which has not seen the sun for more than 2,000 years—is rich in nutrients and minerals that combined with the intense equatorial sunlight produce a more nutritious, chlorophyll-rich raw spirulina.
This spirulina strain, also called Spirulina Pacifica, is also packed with carotenoids, antioxidants, phycobiliproteins, enzymes, Vitamins B12, magnesium, calcium and 94 trace minerals compared with other varieties.