WHAT IS SPIRULINA?
Spirulina is a microscopic spiral shaped, blue-green vegetable algae that's been used as a significant food source for centuries. Spirulina is highly digestible and the most nutritious, concentrated whole- food known to humankind.
It is nature's richest whole-food source of complete protein. Rich in GLA, it also contains important B complexes including bio-available B12 and other essential organic, whole-food minerals and trace elements.
Spirulina is a rich whole-food source of chlorophyll - equal to that of alfalfa or wheat-grass. It contains a rich spectrum of available proteins and is the richest source of beta-carotene and mixed carotenoids in the world.
Spirulina is nature's richest whole-food source of naturally occurring organic iron. It's 58 times richer in iron than raw spinach and 28 times richer than raw beef liver.
Spirulina is natures richest whole-food source of the entire anti-oxidant spectrum including: beta-carotene, selenium, superoxide dismutase (SOD), methionine, Steiner, glutathionine Peroxides, copper, manganese, zinc, B-1, B-2, B-3, B-5, and B-6. It is the only source of phycocyanin (the 'blue pigment' phytonutrient) which is a powerful immune stimulant.
Spirulina is nature's richest source of beta-carotene (pro-vitamin A), it's 25 times higher than raw carrots!
Beta-carotene in Spirulina is completely non-toxic, even in mega doses.
Spirulina is nature's richest source of gamma linolenic acid (GLA). It's 3 times richer than evening primrose! The polyunsaturated oils in spirulina contain 21% GLA (GLA is the active ingredient in evening primrose oil - evening primrose oil contains up to 10% GLA.)
Hawaiian Spirulina is a select strain of arthrospira platensis developed over many years of continuous cultivation in Hawaii.
The Hawaiian Spirulina strain development and perfection started in 1984. The cultures grown by Cyanotech in Hawaii represent the oldest continuously cultivated and harvested spirulina in the world.
Hawaii's year-round grown conditions and integrated culture management system have made this possible. Hawaiian Spirulina has been extensively analysed by molecular biologists at the University of Hawaii who identified unique enzymes not previously found in other strains of spirulina platensis.
HOW IS IT GROWN?
Hawaiian Pacifica Spirulina is a specially bred strain of the edible micro-algae spirulina platensis. It is cultured in shallow, open ponds (approximately 20 cm deep) in Hawaii, adjacent to the Pacific Ocean. A combination of fresh Hawaiian aquifer (potable) water and supplemental mineral rich Deep Ocean water is used to fill the ponds.
The other major components required for growing Hawaiian Pacifica Spirulina are food-grade baking soda (sodium bicarbonate) and carbon dioxide. Food grade fertilisers are used and the deep sea water is added as a rich source of minerals and trace elements.
Paddle wheels agitate the water, ensuring even exposure of the algae to the sun for optimal growth and nutritional value.
350 metric tons of premium-quality Spirulina Pacifica are grown each year at Cyanotech's 80-acre Hawaiian, ocean-front production facility.
HOW IS IT PROCESSED?
Once the spirulina is harvested fresh from the ponds, it is imperative that the important, sensitive nutrients it contains are protected against damaging oxidation.
One of the unique methods used by Cyanotech to protect against oxidation is in the drying method.
Patented Ocean-Chill Drying™ protects phytonutrients and enzymes.
Spirulina provides a wide range of delicate phytonutrients with very significant health benefits. To reduce processing losses of these delicate compounds Cyanotech have developed and patented Ocean Chill Drying™.
This is a process whereby the air used in the spray drier is put through a column of cold, deep ocean water pumped up from 2000ft. This 'rips' the oxygen from the dryer's air, exposing the spirulina to far less oxidation than with conventional spray drying, and retaining much higher levels of delicate nutrients such as beta-carotene and superoxide-dismutase than all other brands.
All Hawaiian Spirulina is dried with this process, giving it much higher levels of phytonutrients and enzymes.
Once dried, tablets are made on the farm in Hawaii using a cold pressed process (no heat, no "wet-granulation").
Hawaii has unique environmental advantages for superior spirulina production.
The waters off-shore are classified 'Class AA' as the cleanest coastal waters in the United States , and visibility is typically 150 feet.
It's year round high temperature, prolonged bright sunlight and pristine air and ocean make it the ideal location to grow your daily food supplement.
Minerals from Mother Ocean
Only Hawaiian Spirulina draws nourishment from the world's cleanest, deepest ocean.
Our facility uses ocean water drawn from a pipeline that goes down 2000 feet into the sea. Oceanographers tell us this water has been below the surface for over 2500 years. Deep water from the Pacific makes a very slow migration that starts at the poles. This deep water stays in a distinct layer, travelling like a very slowly moving river toward the tropics. Our pipeline brings this ultra-pure, mineral rich water to our ponds.
We supplement our spirulina with this deep water as a source of calcium, magnesium, and all the essential trace elements. No other spirulina is grown with such a rich source of naturally occurring nutrients.
UNIQUE SOURCE OF TRACE ELEMENT MINERALS
Trace Minerals in our Deep Seawater
Hawaiian Spirulina Pacifica™ is the only spirulina in the world that uses deep seawater containing many trace minerals during the growing process. Trace minerals are widely recognised for their nutritional benefits. The deep seawater comes from a pipeline that goes down 600 meters (2000 feet) below sea level. This exceptionally pure resource has been untouched by human activity. Scientists estimate that this water has not been in contact with surface waters for over 2000 years!
Following is a list of some of the many trace minerals present in our deep seawater:
Ingredients: Hawaiian Spirulina 98.6% (Arthrospira platensis), Silica 1%, Chicory Inulin 0.4%, Vegetable Magnesium Stearate 0.1%.
SUGGESTED USAGE: one serve = 6 tablets, use 1 – 3 serves per day. Store below 25*C in a dry place away from direct sunlight.
NEW TO SPIRULINA?
If you have just started taking Hawaiian Pacifica Spirulina and perhaps are not used to a lot of greens in your diet, try half serves for the first few days and build up gradually. When taking CAPSULES or TABLETS, always drink a large glass of fresh water and remember to keep your daily water intake at 1-2 litres.
Kosher , Vegetarian