Blue green algae is a type of blue-green microalgae, and the most highly consumed alga in the world. This highly perishable and antibiotic free plant is a source of the most abundant, power packed nutrients in the world.

Blue green algae is found in fresh water primarily in South America and Africa. Chlorella has been found off the coast of most major basin’s and is consumed by most divergent species.

Blue green algae is considered one of the richest sources of amino acids, health improving proteins that are important components of a healthy diet. Due to their positive effects on overall health such as the reduction of cholesterol and reduction of weight, blue-green algae is gaining attention as a possible food source for humans on depleted nutrient diets.

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Blue-green algae is thought to have the potential to prevent many age-related diseases and complications, such as colds and allergies, certain cancers, osteoporosis, immunity enhancement, as well as reducing the toxic load on the mitochondria of the cells due to environmental pollution and heavy metals.

There has been much research on the high quality of the protein of blue-green algae; approximately 20 species of algae have been found to have protein quality of 18 points. Of the 20, 20 up the purpurea has the best rating of 9.2 whilststartulene has the best score of 8.2.

Affle, cell wall, chlorella, and zeaxanthin form part of the 20 Pyridoxine rich species. Phenylalanine is a natural amino acid in the foods we eat and so enters the body as phenylalanine. The following are foods that have a potential to raise blood systolic and diastolic levels:

– Plain almonds- Soybeans- Spinach- Asparagus- Collard greens- Mollusks- Gluten- Eggs

Epidemiological studies have shown that a decrease in consumption of purpurea may be associated with a higher risk of heart disease, diabetes, and some cancers.

Pregnant Mothers are more likely to breastfeed if they consume blue-green algae as a source of lacto-acetic acid. This benefit has not been studied by scientists but could be due to the presence of phenylalanine which is suspected to be beneficial to certain constituents of the digestive tract.

Many people usually ask why anthocyanins are not in their supplements.

Anthocyanins are not in antibiotics, and clinical studies on their effectiveness have not been done. A small number of studies on mice and humans suggest benefits but it is premature to say that anthocyanins have been proven to prevent diseases. They are important phytonutrients found in dark-green leafy vegetables such as spinach, chlorella, and zeaxanthin. According to the Isagenix website, “In caution to consumers, however, a small number of anthocyanins compounds do show strong anti-carcinogenic activity including the ability to inhibit enzymes that may be responsible for carcinogenic development.”

Anthocyanins are not the only frokel-derived phytonutrient containing oxalic acid. frockle-derived proanthocyanidins and phenolic acids are also high on the list of potentially toxic compounds found in spinach, chlorella, and other leafy greens. However, frockle-derived compounds are much less toxic than those found in spinach.

Spinach is an excellent source of the vitamins A, C, and K. Vitamin A helps with the development of the thyroid gland, and vitamin C helps with the formation of collagen, the connective tissue under ones skin which helps it return to its natural state after it has been worn away by wear and tear. Vitamin K helps to create sphingolipids, which are important in development and function of cell membranes, and warding off sloughing of old, damaged tissues. It also is necessary for the clotting of blood.

Consumption of spinach makes for healthy hair,Writing, and powerful hair-sheen. It is an anti-oxidant, protecting one against the development of free radicals, which are the precursors to most of the different types of cancer. The B vitamins in spinach are folic acid, B1, and B2, particular to the hair cells, which together work to feed the scalp with the important mineral calcium.

The beta carotene in spinach is converted to vitamin A, as the cells of the body use this carotenoid to produce such things as lung and skin cancer-fighting agents astimes rest the body from stress etc. The fiber in the skin of the spinach somewhat binds the carotenoids so that the body can eliminate it promptly.

Vitamin C is involved in the production of collagen. Glycoproteins aid the collagen production.

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