How It Works
The spirulina in our Super Algae grows in sunny southern California, away from the polluted air of the cities. And our partner cultures it in water with a pH of 10+ to prevent toxic algae. Then we analyze the spirulina to ensure that no toxins or contaminants are present. Our spirulina is non-GMO-project verified, gluten-free, Kosher- and Halal-certified and free from preservatives and dyes. Green and clean!
According to records, the Aztecs harvested spirulina by boat, and Aztec messengers may have eaten it on their long runs. In the 20th century, the Kanembu people of Northern Africa harvested spirulina along the shores of Lake Chad. About two decades later, researchers began examining it as a possible source of inexpensive protein. Now it is consumed across the globe. With nearly 300 sunny days per year and far from polluting cities, Klamath Lake in southern Oregon provides the perfect freshwater home to its famous blue-green algae. This colorful plant-like substance also called Aphanizomenon flos-aquae or AFA, has been making its home in this lake for more than 2,000 years.
Dr. Martinus Beijerinck, a Dutch microbiologist, first discovered chlorella in 1890. Just decades later, this green algae was considered a food source in Germany during the Great War. Research on its nutritional content really began in rigor in the 1950s.
