Spirulina is a microscopic blue-green vegetable algae that has been used as a significant food source for centuries. Spirulina pacifica is a select strain of spirulina platensis developed over many years of continuous cultivation in Hawaii. Spirulina pacifica is a highly absorbable source of protein, mixed carotenoids and other phytonutrients, B-vitamins, GLA and essential amino acids.
Spirulina also contains a total of nine important vitamins and over 14 minerals which are chelated, or bonded, to the amino acids, making them easier for the body to assimilate. Scientific research shows that spirulina has benefits in five important health areas: strengthening the immune system, supporting cardiovascular health and lowering cholesterol, improving gastrointestinal and digestive health, enhancing natural cleansing and detoxification. combating anaemia, diabetes, eczema, asthma and arthritis.
On analysis, Hawaiian spirulina comes out ahead of all other strains of spirulina on most important nutrient indicators. Pure air, pure water from the depths of the pacific ocean and the latest in aquaculture drying technology make it possible to create this amazingly nutritious and energising, completely natural and highly absorbent superfood that is the oldest continuously-cultivated spirulina.