Spirulina is a non-toxic variety of blue-green algae. It has been farmed in lakes and ponds as a food source for thousands of years. It is valued for its proteins, enzymes, minerals, vitamins, chlorophyll, and essential fatty acids. Spirulina's nutrients are easily absorbed, even when a person’s digestion is not up to par.
It is important that spirulina be cultivated on a farm that is not located in waters that are contaminated, in particular with heavy metals. It is also advisable not to use spirulina that has been genetically ‘improved.’ Spirulina and other “green foods” may increase the fat-content of breastmilk.
Note: It is not wise to rely on spirulina as a source of B12.
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Spirulina Pacifica is cultured in shallow, open ponds adjacent to the Pacific Ocean. A combination of h2o and supplemental deep ocean h2o is used to fill the ponds. Natural food-grade ingredients are used and the deep sea h2o is added as a rich source of minerals and trace elements. Paddle wheels agitate the h2o, ensuring even exposure of the algae to the sun for optimal growth and nutritional value.
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