Nutritional Data

Spirulina’s Nutritional Analysis


The blue-green algae, and Spirulina in particular, have a primitive structure with few starch storage cells and cell membrane proliferation, but rich amounts of ribosomes, the cellular bodies that manufacture protein. This particular arrangement of cellular components allows for rapid photosynthesis and formation of proteins. The lack of hard cellular walls assures that Spirulina protein is rapidly and easily assimilated by consuming organisms.

Spirulina is approximately 65 to 71 percent protein, depending on growing conditions. These proteins are biologically complete, which means they provide all eight essential amino acids in the proper ratios. Furthermore, spirulina provides all the required amino acids in a form that is easier to digest than meat or soy protein.

These eight essential amino acids are found in Spirulina:

ISOLEUCINE: Required for optimal growth, intelligence development and nitrogen equilibrium in the body Used to synthesize other non-essential amino acids.

LEUCINE: Stimulator of brain function, increases muscular energy levels.

LYSINE: Building block of blood antibodies, strengthens circulatory system and maintains normal growth of cells.

METHIONINE: Vital lipotropic (fat and lipid metabolizing) amino acid that maintains liver health. An anti-stress factor, it calms the nerves.

PHENYLALANINE : Required by the thyroid gland for production of thyroxine which stimulates metabolic rate.

THREONINE: Improves intestinal competence and digestive assimilation.

TRYPTOPHANE: Increases utilization of B vitamins,improves nerve health and stability of the emotions. Promotes sense of calm.

VALINE): Stimulates mental capacity and muscle coordination.

These are the non-essential amino acids supplied by Spirulina:

Spirulina supplies ten of the twelve non-essential amino acids. “Non-essential” does not mean that these amino acids are not needed by the body, but merely indicates that the body can synthesize them itself if it needs to do so, provided the appropriate nutritional building blocks are available. Nevertheless, the body is better served if these excellent protein components are readily and totally available in dietary sources, since all the amino acids must be on hand as the cells manufacture enzymes, proteins, hormones, brain chemicals and the other products of metabolism. Of the thousands of biochemical substances acting and interacting in the human body, not one is derived from a vacuum; the body is ultimately dependent upon nutrient intake for all of its functions.

ALANINE: Strengthens cellular walls.

ARGININE: Important to male sexual health as seminal fluid is 80 percent arginine. Also helps detoxify the blood.

ASPARTIC ACID: Aids transformation of carbohydrates into cellular energy.

CYSTINE: Aids pancreatic health, which stabilizes blood sugar and carbohydrate metabolism. Has been used to alleviate some symptoms of food allergy and intolerance. >

GLUTAMIC ACID: With glucose, one of the principal fuels for the brain cells. Has been used to reduce the craving for alcohol and stabilize mental health.

GLYCINE): Promotes energy and oxygen use in the cells.

HISTIDINE: Strengthens nerve relays, especially in the auditory organs. Has been used to reverse some cases of deafness.

PROLINE): A precursor of glutamic acid.

SERINE: Helps form the protective fatty sheaths surrounding nerve fibers.

TYROSINE: Slows aging of cells and suppresses hunger centers in the hypothalamus. Can be synthesized from phenylalanine. Involved in proper coloration of hair and skin, including protection from sunburn.


Although proteins are the building blocks of life, many trace minerals can profoundly effect health and metabolism.

The waters Spirulina favors are so saturated with minerals deposited from ancient soils and mountains that no other plants can live there. Because Spirulina thrives in such alkaline waters, it incorporates and synthesizes many minerals and derivative compounds into its cell structure.

Transformed into natural organic forms by Spirulina, minerals become chelated with amino acids and are therefore more easily assimilated by the body. Many times people have ingested large amounts of inorganic minerals without benefit to health because the body does not know what to do with these incompatible forms. In fact, evidence is accumulating that the inorganic minerals can block absorption of the organic forms, leading ultimately to mineral deficiency diseases.

Spirulina contains essential minerals and trace elements absorbed from its growth medium into chelated, easily absorbed forms:

POTASSIUM : A crucial mineral that regulates body electrolyte balance. Deficiency can cause heart arrest, hypertension, adrenal exhaustion and muscular collapse.

CALCIUM : The most abundant mineral in the body, it is especially important to bone and dental health, but is also involved in neural transmissions to the muscles. Spirulina supplies about as much calcium, gram for gram, as milk.

ZINC : The pivot point of over thirty vital enzymatic reactions, with profound effects on mental health, skin tone, prostate function and healing capacity.

MAGNESIUM : Deficiency can lead to spasmodic muscle disorders, including cardiac irregularities. Helps assimilation of vitamin C, B vitamins and protein.

MANGANESE : Activates enzyme systems, along with zinc. Promotes activity of neurotransmitter acetylcholine, and helps stabilize blood sugar.

SELENIUM : Originally believed to be a toxic heavy metal, but now known to be necessary for health. It retards aging, harmful oxidation and free radical formation, reduces the toxic effect of carcinogens, and improves cardiac efficiency.

IRON : Promotes formation of hemoglobin, the oxygen-carrying blood pigment found in healthy red blood cells. Iron deficiency is most common among women in their reproductive years.

PHOSPHORUS : The second most abundant mineral in the human body, it is found in practically every cell. Functions with calcium to maintain bone density. Helps to digest carbohydrates and the B vitamins niacin and riboflavin.


Spirulina supplies several of the vitamins that all living beings need to carry on metabolic processes:

PYRIDOXINE or B6 : Involved in breakdown and assimilation of protein. Protects cardiac health, reduces edema and stabilizes female hormone levels. Dr. Carl Pfeiffer has demonstrated that B6, together with the mineral zinc, can cure some forms of schizophrenia.

BIOTIN : An enzyme that carries CO, during certain biochemical reactions involved in carbohydrate metabolism. Also acts as a co-enzyme in the assimilation of other B-complex vitamins. Biotin is destroyed by eating raw egg whites and some kinds of raw fish.

COBALAMIN or B12 : The most difficult of all vitamins to obtain from vegetable sources. Spirulina is extremely rich in this rare vitamin, containing approximately the same amount of human available B12 as beef liver, previously thought to be nature’s richest source. A single serving of Spirulina easily exceeds the Recommended Daily Allowance of 1.5 to 3 mcg daily. A B12 deficiency results in pernicious anemia, nerve degeneration, premature senility, pronounced fatigue and mental illnesses resembling schizophrenia.

PANTOTHENIC ACID : The “stress” vitamin, used by the adrenal glands, along with cholesterol and vitamin C, to manufacture cortisone and other steroids in response to physical and mental stress. Deficiency encourages sensitivity to allergy, infection and degenerative diseases such as arthritis and rheumatism. Ulcers and hypoglycemia have also been associated with shortage of this vitamin.

FOLIC ACID : Essential to proper hemoglobin formation in red blood cells. Deficiency results in anemia, poor growth, skin pigmentation disorders and premature graying of the hair.

INOSITOL: Vital lipotropic nutrient that sustains liver health and helps detoxify carcinogens, particularly excess female hormones. Helps normalize blood cholesterol levels. With choline, inositol is used by the liver to manufacture lecithin. Inositol is the second most abundant vitamin in the body, after niacin. Recent studies indicate that inositol, with biotin, reduces loss of scalp hair.

NIACIN : Also known as nicotinic acid and niacinamide, which is an alternative form, niacin is essential to mental health. Dr. Abram Hoffer, a renowned pioneer in orthomolecular psychiatry, has completely relieved schizophrenic symptoms using niacin. The Physicians’ Desk Reference, a pharmaceutical text used by doctors when prescribing medication, recognizes niacin as an effective cholesterol lowering agent.

RIBOFLAVIN or B2 : The most common vitamin deficiency is that of riboflavin and results in cataracts, failing vision, watery eyes and uncontrollable eczema.

THIAMINE or B 1 : A co-enzyme in the breakdown of dietary carbohydrate. Maintains levels of glucose in the blood. Deficiency results in weakness, cardiac damage, abdominal distention and poor oxygenation. Severe shortage results in death; critical toxemia develops from unmetabolized carbohydrate fragments.

TOCOPHEROL or vitamin E : Spirulina contains more vitamin E per gram than pure wheat germ. This nutrient protects heart and vascular health, promotes oxygenation of cells, and retards aging.


Some substances in plant foods are not true vitamins, but provide the precursors from which the body can then synthesize the appropriate vitamins. The carotenoid compounds of Spirulina are of this nature, since they are used to produce vitamin A.

True vitamin A is found in the pre-formed state only in animal sources, such as liver. This is the form of vitamin A sometimes associated with toxicity and overdose, since it is fat-soluble and is not readily excreted from the body.

In contrast, the carotenoid complexes found in vegetable foods are converted to vitamin A only as it is needed, thus minimizing the dangers of toxicity. Spirulina and other algae are a primary source of vitamin A precursors – it is from algae carotenoids that fish livers derive and concentrate vitamin A.

Spirulina contains the yellow/orange pigments cryptoxanthine and beta-carotene from which vitamin A can be made. Spirulina contains carotenoids in these forms:








Enzymatic pigments:

While the protein, mineral and vitamin value of Spirulina is impressive, this minute organism is also rich in pigments that are bio-chemically important to life. Without pigments, organisms could not synthesize many of the enzymes necessary for balancing metabolism.


The most visible pigment in Spirulina is chlorophyll, a green molecule common to plants. It releases ions when struck by the energy of sunlight. These free ions proceed to stimulate the biochemical reactions that form proteins, vitamins and sugars.

Chlorophyll is sometimes called `green blood” because of its similarity to the hemoglobin molecule found in human blood cells. In fact, both are constructed of almost identical molecular structure called pyrrole rings, and both substances are chemically known as “porphyrin pigments” by scientists.

The difference is that chlorophyll contains a magnesium ion at its core, while hemoglobin contains an iron molecule. Magnesium imparts a green color to the chlorophyll molecule and is involved in synthesis of other materials, while iron gives hemoglobin a red coloration and changes the function of the porphyrin molecule to respiration and breakdown of materials.

It is believed that if chlorophyll is ingested with sufficient iron, the magnesium can be displaced to yield a hemoglobin molecule. Experiments in Japan have demonstrated that Spirulina has a marked positive effect on anemia, possibly due to the conversion of chlorophyll into hemoglobin. Of course, the high nutrient density of Spirulina, especially the blood-building vitamins B12 and folic acid and the amino acids, are also useful in treating cases of anemia.

Chlorophyll has other positive benefits to the body. It increases peristaltic action and thus relieves constipation, and also normalizes the secretion of digestive acids. It soothes the inflammation and reduces the excess pepsin secretion associated with gastric ulcers.

During World War 11, the drying action of chlorophyll and its antiseptic qualities made it a common first-aid measure to prevent festering of wounds. In addition, chlorophyll soothes swelling and promotes granulation, the process that regenerates new tissue over injuries.

Chlorophyll appears to promote regeneration of damaged liver cells, and also increases circulation to all the organs by dilating blood vessels. In the heart, chlorophyll aids in transmission of nerve impulses that control contraction. The heart rate is slowed, yet each contraction is increased in power, thus improving the overall efficiency of cardiac work.


The pigment which gives Spirulina its blue cast is phycocyanin, found in concentrations of about 7 percent, compared to the I percent chlorophyll content most commonly found. Phycocyanin is related to the human pigment bilirubin, which is important to healthy liver function and digestion of amino acids.


Another important pigment is porphyrin, a red compound that forms the active nucleus of hemoglobin. Related to this structure is the polypyrrole molecule of B12, which is essential to the formation of healthy red blood cells.

These and several lesser pigments such as phycoerythrin, tetrapyrrole, phytonadione and the carotenoids are not just the “color” of living organisms, but are used to carry on metabolic processes throughout the body. Without them, enzymatic reactions would be reduced until cellular disintegration occurred.

Fats, sugars, salts and calories:

It is probably hard to imagine that a concentrated source of nutrients such as Spirulina is not also loaded with fats, starches and calories. Amazingly, Spirulina is only 7 percent lipid, and most of that is in the form of essential fatty acids that promote cholesterol normalization. The essential fatty acids sometimes called vitamin F, include linoleic, linolenic and arachidonic acid. They are used by the body to manufacture Prostaglandins, the hormonal regulators of blood pressure and capillary resilience.

The essential fatty acids are involved in respiration in all the cells, and are especially important to oxygen transport. They affect the health of the hair, skin and nails, and help break up cholesterol in the blood stream. They are not dangerous fat but are absolutely vital to health.

Spirulina contains very little starch or sugar. What carbohydrate it supplies, roughly 10 to 15 percent, is primarily in the form of rhamnose and glycogen. These two polysaccharides are easily absorbed by human cells with minimal intervention by insulin. Hence, Spirulina sugars provide speedy energy, without taxing the pancreas or precipitating hypoglycemia.

From a caloric standpoint, Spirulina nutrition is economical. There are only approximately 3.9 calories per gram of protein obtained from Spirulina. You would have to consume about 18.5 calories of raw 75% lean ground beef to obtain a gram of protein. The average 500 mg tablet of Spirulina contains only one to two calories!

Some people are concerned about sodium in their diets, and have therefore avoided seaweed foods such as nori, wakami and kombu. These kelp foods are very nutritious, but they do contain significant sodium amounts. Spirulina avoids the sodium problems of algae that grow in the sea, yielding only .206 mg of sodium per tablet. Most hypertension patients are restricted to 2,000 mg or less of sodium per day; Spirulina has such small amounts of sodium that no danger is presented to persons on a salt-restricted diet.



How to Enjoy Bee Pollen Powder

Our bee pollen powder has a mildly sweet and floral taste that blends seamlessly with many of your favorite everyday foods. Mix 1 teaspoon of the powder in cereals, oatmeal, or puddings. Try blending bee pollen powder in a refreshing fruit smoothie, or sprinkling it on salads and sliced fruit. You can even incorporate it into raw desserts but refrain from cooking it as heat will reduce the potency.

A serving size of bee pollen powder is 1 teaspoon. If you’re new to bee pollen, start out with a tiny amount to ensure there’s no allergic reaction.

Health Benefits of Bee Pollen Powder

1) Protein Powerhouse: Bee pollen powder is composed of 40 percent protein, making it an excellent source of this vital nutrient. It is considered a complete protein containing 22 amino acids, including all of the essential amino acids, which are critical for building the proteins in our bodies.

2) Energy Booster: Often referred to as Mother Nature’s natural energy booster, bee pollen powder contains a wide range of nutrients to ward off fatigue. These include B-complex vitamins, antioxidants, minerals, and enzymes. Olympic athletes have even used bee pollen to increase their energy levels and endurance.

3) Heart-Healthy: One of the richest food sources of the antioxidant rutin, bee pollen may help prevent the risk for strokes and heart attacks. A 2012 study published in The Journal of Clinical Investigation found that rutin was able to prevent the formation of blood clots which detrimentally block blood vessels.

4) Easy to Digest: Bee pollen powder contains digestive enzymes which make it easy for your body to digest and absorb all of the powder’s potent nutrients. Compared to bee pollen granules, the powder offers the same benefits while being easier to use since no preparation is needed before using it.

As with any health supplement, consult a physician before starting use. If you have pollen allergies, bee pollen may stimulate a reaction; use with caution. Women who are pregnant and/or breastfeeding should not use this product. Do not give to babies and children under 18 months.


Raw Matcha Green Tea Powder

  • When you drink matcha you ingest the entire leaf and receive 100% of the nutrients of the leaf
  • Matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea.
  • One cup of matcha = 10 cups of regularly brewed green tea in terms of nutritional content
  • Matcha is a time-honored beverage which is a source of Vitamin A, C, E, K, B-complex, and trace minerals. Matcha is rich in components with super antioxidant activity including polyphenols, catechins, and chlorophyll. Presence of amino acids such as L-theanine and theophylline in the matcha tea makes ita multi nutrient-packed drink.

Why is matcha better than loose leaf tea?

Every day, countless people throw away valuable antioxidants and minerals. While seemingly unimaginable, that’s exactly what happens when you brew a cup of green tea because water can only extract a fraction of green teas benefits. The majority actually remains unused, trapped in the tea leaves. In reality, the only way to truly take advantage of green teas full potential is to consume the entire leaf. But that doesn’t mean you need to start eating tea leaves. The simplest solution is to just enjoy a bowl of matcha. Because matcha is straight, stoneground tea leaves, matcha provides you with green teas powerful arsenal of vitamins, minerals, antioxidants, and amino acids in a way no other green tea can.

Why is matcha tea considered an anti-oxidant powerhouse?

One of the biggest buzz words in nutrition, antioxidants are naturally occurring chemical compounds that prevent aging and chronic diseases. Nowadays, a variety of fruits and vegetables are lauded for their antioxidant properties, leading to a host of products with all kinds of claims. But matcha is unparalleled in comparison due it being packed with exponentially more antioxidants according to the latest innovation in antioxidant research.

Using the testing method known as ORAC (oxygen radical absorbance capacity), experts at Tufts University discovered that matcha possesses an amazing twenty times more so than pomegranates or blueberries. Matchas ORAC rating is a mighty 1573 units per gram, compared to pomegranates 105 units per gram or blueberries 93 units.

ORAC Rating of Matcha Tea


Nutrition Info Health Benefits Matcha Tea

What are green tea catechins, and why are they so important in anti-cancer diets?

Matcha tea contains a unique, potent class of antioxidant known as catechins, which aren’t found in other foods. In particular, the catechin EGCg (epigallocatechin gallate) provides potent cancer-fighting properties.

Most importantly, EGCg and other catechins counteract the effects of free radicals from the likes of pollution, UV rays, radiation, and chemicals, which can lead to cell and DNA damage. Since over 60% of the catechins in matcha are actually EGCg, a daily matcha regimen can help restore and preserve the body’s integral well-being and balance.




What is Chlorella

Chlorella is a single-celled algae. Throughout its two-billion-year history on this planet, it has survived because its tough outer shell protected its genetic integrity, and it is one of the most efficient foods on earth in using and concentrating sunshine, as shown by its high chlorophyll content and rapid reproduction. Chlorella is a natural, pure, whole food with all the materials to support life. Cracked cell wall Chlorella provides a tremendous source of concentrated nutrition.
Chlorella’s genetic integrity has remained constant for over two billion years, as fossil remains have demonstrated.

 The nutritional content of chlorella includes 58 percent highly digestible, complete vegetarian protein, chlorophyll, vitamins, minerals and phytonutrients. It is rich in polysaccharides,  nucleic acids, peptides, essential fatty acids and B vitamins.

The nutritional content of chlorella also includes plenty of vitamins and minerals. It is rich in vitamins A, C, E, and K, and is one of the few whole food sources of vitamin D. Chlorella has the complete vitamin B-complex with more B-12 than beef liver, by weight. The carotenoids beta carotene and lutein are also found in abundance. Chlorella actually contains many times  more beta carotene than carrots and other leafy green vegetables.

Additional nutritional content of chlorella includes zinc, iron, calcium,  magnesium, potassium, rare trace minerals, essential fatty acids  including gamma linolenic acid (GLA), and polysaccharides.

Essential Fatty Acids. Blue-green algaes are also good sources of gamma linolenic acid (GLA),  an omega-6 fatty acid which is lacking in the standard American diet.  GLA is known for regulating blood sugar and providing important  nutrients to the brain. It also has anti-inflammatory and  immune-boosting properties that add to the nutritional benefits of  chlorella.

Nucleic Acids. The nutritional content of chlorella also includes nucleic acids.  Nucleic acid in the human body (RNA/DNA) is responsible for controlling  cellular growth and repair. Your levels of nucleic acid decrease with  age; in fact, loss of nucleic acid causes premature aging as well as  weakened immunity. Nucleic acid is also depleted by lack of exercise,  stress, pollution, and a poor diet. Therefore, replenishing your RNA/DNA through your diet is important to every aspect of health and longevity.


Chlorella is the World’s Richest Source of Chlorophyll

Chlorophyll is the life-blood of plants. Chlorophyll’s job is to  absorb energy from the sun to produce food, a process known as  photosynthesis. Chlorophyll is a phytonutrient most commonly attained by eating dark green, leafy vegetables. It’s one of the best food  substances for cleansing the bowel and other elimination systems, such  as your liver and your bloodstream.

Green algae are the highest  sources of chlorophyll in the plant world. Chlorella is the highest of  all, ranging from three to five percent chlorophyll content. Green leafy vegetables, by comparison, contain less than half of one percent  chlorophyll. Commercial liquid chlorophyll supplements often contain  only about one percent chlorophyll.

In your body, chlorophyll  neutralizes environmental toxins and pollutants. It helps the blood  carry oxygen to all cells and tissues. Chlorophyll plays an important  part in chlorella’s ability to detoxify heavy metals.


Chlorella is a Whole, Natural Food

Since these nutrients are all contained in a single, natural food,  they are easily absorbed by your body. This makes chlorella more  effective than isolated supplements taken individually or in  multi-vitamin capsules. The nutritional content of chlorella can thus be a replacement for many  individual supplements and effectively lower the cost of supplementing,  while also giving you the benefits of a whole food.

Natural Alkaline Balance. Chlorella helps support the healthy pH balance of the body. Western  diets tend to be highly acidic, due to the heavy reliance on foods like  grains and animal proteins. These acidic foods can be effectively  countered by the natural alkaline balance of chlorella.

Only Chlorella Has “Growth Factor” Mojo. The nucleus of the chlorella produces a “mojo” they call chlorella  growth factor. Chlorella growth factor offers many of the benefits found in human growth hormone, and is believed to be the source of many of  the health benefits of chlorella, although there’s still much mystery  surrounding these properties. The nutritional content of chlorella is made up of up to ten percent  RNA, and up to three percent DNA.

Chlorella Healing Properties

Chlorophyll Nature’s Greatest Cleanser

One of the greatest food substances for cleansing the bowel and other elimination systems, the liver and the blood is chlorophyll, as found in all green vegetables, especially the green, leafy vegetables. The problem we find here is that food greens contain less than half of one percent chlorophyll. Alfalfa, from which chlorophyll is commercially extracted, has only 8 or 9 pounds per ton, about 0.2% when extracted, and alfalfa is one of the plants highest in chlorophyll. Commercial liquid chlorophyll often contains only about 1% chlorophyll.

Green algae are the highest sources of chlorophyll in the plant world; and, of all the green algae studied so far, chlorella is the highest, often ranging from 3 to 5% chlorophyll.’ Chlorella supplements can speed up the rate of cleansing of the bowel, bloodstream and liver, by supplying plenty of chlorophyll. In addition, the mysterious Chlorella Growth Factor (CGF) speeds up the healing rate of any damaged tissue.

Algae Studies and the Liver

There are many conditions and toxins that contribute to liver necrosis or fatty liver, and one of the most common is malnutrition, especially diets lacking in quality protein (specifically the sulphur-containing amino acids). Diabetes can cause one type of fatty liver degeneration, and excessive consumption of refined carbohydrates causes another. Experiments have been done in the Republic of China, Japan, and Germany to see what effects chlorella would have in preventing or reversing various liver conditions, and the results are promising and exciting.

One of the first comparative studies of the effects of alga and other foods (skim milk powder and cooked egg white) on the liver was done in the early 1950s in Germany at the universities of Bonn and Cologne. Dr. Hermann Fink fed groups of rats single-food diets to see how alga compared with known food substances. On a diet of only skim milk, most of the rats died of liver necrosis, while one rat on the egg white diet showed signs of necrosis. All rats on the alga diet remained healthy. Dr. Fink concluded that further research should be done to find out if green alga had therapeutic value for the liver.

Chlorella Protects the Liver

Several experiments have shown that chlorella stimulates a protective effect on the liver, as shown by its resistance to damage by toxins such as ethionine. In one German study, the liver was protected from the kind of damage caused by malnutrition. Chlorella lowers blood cholesterol and triglycerides, the levels of which are associated with liver metabolism as well as fat intake. We can see how the protective and cleansing effects of chlorella on the liver support the natural defenses of the body.

Since the 1930s, experiments with ethionine, a chemical toxic to the liver, had been done on laboratory animals, because ethionine caused liver malfunctions similar to those caused in humans from malnutrition, alcoholism, disturbed sugar storage, interference with protein and fat metabolism and so forth. In the 1970s, a group of Chinese scientists at Taipei Medical College and National Taiwan University decided to see if chlorella added to the diet would protect the liver from ethionine damage.

In their first experiments, Wang, Lin and Tung found that feeding chlorella to rats before giving them the ethionine helped protect the liver from damage and produced faster recovery times. Following up on these studies, the Formosan scientists designed another experiment to see how 5% chlorella supplementation of the diet would affect more specific liver functions. Rats fed the chlorella supplement had lower levels of total liver fats, triglycerides and glycogen (stored sugar), and less liver damage, than rats fed the same diet without chlorella, after ethionine was given to both groups. The chlorella fed rats also recovered more rapidly. Earlier experiments showed that malnutrition caused abnormally high levels of glycogen in the liver and high levels of triglycerides due to liver malfunction. The authors of the study concluded that chlorella protects the liver from damage due to malnutrition or toxins when used at a relatively low level (5%) of supplementation.

In 1975, Japanese researchers published an article in the Japanese Journal of Nutrition, showing that chlorella in the diet lowered both the blood cholesterol and liver cholesterol. There was a definite effect by chlorella on liver function.

Chlorella and the Channels of Elimination

One of the first things we find out about chlorella is that it stimulates and normalizes an under-active bowel. Dr. Motomichi Kobayashi, director of a hospital in Takamatsu, Japan, prescribes chlorella for all his patients who are troubled with constipation. A US Army medical facility in Colorado found that scenedesmus, an alga similar to chlorella, combined with chlorella and fed to volunteers, increased the amount of waste eliminated by the bowel.’ Secondly, in 1957, Dr. Takechi and his associates in Japan found out that chlorella promoted rapid growth of lactobacillus, one of the bacteria that promotes colon health. The chlorophyll in chlorella helps keep the bowel clean, while the tough cellulose membrane of chlorella (which is not digested) binds to cadmium, lead and other heavy metals and carries them out of the body. The CGF stimulates repair of tissue damage. To summarize, chlorella restores bowel regularity, normalizes beneficial bowel flora, assists in detoxifying the bowel and stimulates repair of damaged tissue.

Numerous testimonies from Japan are available, showing how chlorella has taken care of lung and bronchial problems, kidney troubles, bowel problems and skin conditions. Some of these will be presented in a later chapter of the book. The main point is, chlorella improves elimination in all four elimination channels, which is the key to detoxification of the body. This allows the rebuilding and rejuvenation of the natural defense system as a whole and the immune system, in particular.

Chlorella Helps to Clean the Bloodstream

A clean bloodstream, with an abundance of red blood cells to carry oxygen, is necessary to a strong natural defense system. Chlorella’s cleansing action on the bowel and other elimination channels, as well as its protection of the liver, helps keep the blood clean.

Clean blood assures that metabolic wastes are efficiently carried away from the tissues. My experience has shown that the buildup of metabolic wastes in the body is probably as serious a problem as the accumulation of toxic materials from undesirable foods, pollution and exposure to chemicals on the job.

Chlorella Helps to Balance Blood Sugar

Experiments have shown that chlorella tends to normalize blood sugar in cases of hypoglycemia while numerous personal testimonies show that it also helps take care of diabetes. In hypoglycemia, blood sugar is too low, while in diabetes, blood sugar is too high. Proper levels of blood sugar are necessary for normal brain function, heart function and energy metabolism, all of which are crucial in sustaining good health and preventing disease. The liver and pancreas are involved in the regulation of blood sugar, particularly the Islands of Langerhans in the pancreas. So, we find that chlorella supports and balances pancreatic functions as well as the other organs we have discussed.

Chlorella Helps to Reduce Catarrhal Conditions

A large-scale experiment, mentioned earlier, with chlorella was conducted on nearly a thousand Japanese sailors on a training cruise from Japan to Australia and back, over a period of 95 days. Two grams of chlorella per day was given to 458 randomly selected crew members, while 513 others served as a comparison group and did not take the chlorella. About 30% fewer cases of colds and flu were experienced by those who took chlorella. A substance called “chlon A”, extracted from the nucleic material of chlorella, stimulates interferon production and helps protect cells against viruses.

Chlorella Helps to Heal Wounds

Another important aspect of chlorella is evident when we look at hospital cases in which ulcers and wounds that refused to heal were treated with chlorella and Chlorella Growth Factor (CGF). Japanese doctors found that ulcers healed rapidly and that wounds which were unresponsive to various medications and treatments finally healed when the patients took oral doses of chlorella and Chlorella Growth Factor. Experiments have shown that a substance in CGF stimulates both plant and animal cells to reproduce at a faster rate, which stimulates healing. For many years, I have emphasized that only foods can build new tissue, and this is the ultimate secret of true healing.

Chlorella Helps lower Cholesterol and Triglyceride Levels

Chlorella can help lower both cholesterol and triglyceride levels. A recent study involved 63 individuals who were given either supplements of chlorella (5 mg daily) or a placebo for four weeks. At the end of the trial, there were significant declines levels of total cholesterol and triglycerides along with an increase in the levels of the antioxidants lutein and zeaxanthin. There was also reductions in levels of very low-density lipoprotein (VLDL) cholesterol, non high-density lipoprotein, and apolipoprotein.

Chlorella Helps to Normalize Blood Pressure

For many years now, chlorella has been known to normalize blood pressure in many documented cases, High blood pressure is one of the major risk factors in heart attack and stroke, which account for more fatalities in the US than any other disease.

Laboratory experiments have shown that regular use of chlorella reduces high blood pressure and prevents strokes in rats. Cases of low blood pressure are not as numerous, but when chlorella has been used consistently over a period of months, the low blood pressure often increases to normal.

Chlorella Helps to Build Up the Immune Factors

Science considers the trillions of white blood cells (leukocytes) and antibodies that circulate in the blood and lymph as the body’s main defense system against disease. A protein called interferon protects cells against harmful viruses. Leukocytes of various types not only circulate, but cluster together in lymph nodes and in lymphatic tissue such as the tonsils, spleen and appendix. They line the walls of liver passages, where they are known as Kupffer cells, and portions of the small intestine where they are called Peyer’s patches.

These “soldiers” of the immune system are said to patrol the blood and lymph, or stand on guard in the lymph nodes, liver, spleen, small intestine and so forth, destroying harmful bacteria, removing foreign matter and taking old blood cells out of circulation. The great scientist Metchnikoff won a Nobel prize for his discoveries about the immune system in 1908.

Cells and antibodies of the immune system can be destroyed by radiation and chemotherapy. Research has shown a significant loss of white blood cells from sunburn alone, since the white blood cells moving through the skin capillaries are destroyed by the ultraviolet light in sunlight. White blood cells (leukocytes) and antibodies both require a balance of nutrients and high-quality proteins. If we are not eating properly, the immune system is harmed along with other parts of the body.

Recent Research

Some of the most recent scientific experiments in Japan and the Republic of China concern the effects of chlorella on the immune system in cases of degenerative disease. Several years ago, Japanese doctors discovered that giving chlorella to cancer patients going through radiation therapy or chemotherapy helped prevent leucopenia, the sudden drop in white blood cell count which usually accompanied those therapies. Leucopenia is characterized by fatigue, low energy and low resistance to infections and catarrhal conditions. Doctors found that if chlorella was given in advance of the treatment, the white blood cell count would not drop as low, and it would bounce up again more quickly than usual.

Research at the Kitazato Institute indicated that chemical substances in chlorella stimulated the production of interferon, a chemical natural to the body which protects cells against viruses and which is believed to slow the growth rate of cancer cells.


Chlorella’s Nutritional Analysis

Chlorella is the highest-known source of chlorophyll, with nearly 10 times the amount of chlorophyll found in alfalfa, from which most commercial chlorophyll is extracted.
Broken cell-wall chlorella, is nearly twice as digestible as other chlorella.

Macro Nutrients In Chlorella
Macro Nutrient Percent
Protein 58.4
Fat 9.3
Carbohydrate 23.2
Fiber 0.3
Ash 4.2
Moisture 4.6
Calories 411 cal/lOO gm
Grams of Protein (per 100 grams)

 Chlorella 58 gm

  Beef   24-27 gm

  Chicken   24 gm

Fish   18-29 gm

Wheat   13 gm

Eggs   13 gm

Rice   3 gm

Potatoes   3 gm

*Essential amino acids  
Chlorella’s Amino Acid Content by Percentage
Amino Acid Percent Amino Acid Percent
Alanine 4.3 * Methionine 1.3
Arginine 3.3 * Phenylalanine 2.8
Aspartic acid 4.7 Proline 2.5
Glycine 3.1 Serine 2.0
Glutamic acid 5.8 *Threonine 2.4
Histidine 1.1 *Tryptophan 0.5
* lsoleucine 2.3 * Valine 3.2
* Leucine 4.7 Others 11.4
*Daily intake of 3 gm chlorella provides 4 mcg of vitamin B-12, 70% of the U.S. RDA.



OUR Cacao Goji Nutri-Squares

Nutrition Facts

Serving Size 28g (~1 oz.)
(Approx. 16 Servings/Pound)

Amount    Per Serving

Calories 100
Calories From Fat 45



Total Fat 6g 13%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 15g 4%
Dietary Fiber 3g 6%
Sugars 10g
Protein 2g


Vitamin A 0%


Vitamin C 9%




Organic Raw Goji Powder, Organic Organic Raw Cacao Powder, Organic Raw Sunflower Seeds, Organic Raw Shredded Coconut, Organic Raw Dates , Organic Raw Apricots, Organic Raw Goji Berries, Organic Raw Sesame Seeds Unhulled, Organic Sunflower Meal,   (gluten free,msg free, non-GMO).

You can store under refrigeration for up to 6 months.

Chlorella’s Vitamin Content (mg per 100 gm)
Vitamin mg/100 gm Vitamin mg/100 gm
A (activity) 51,300 IU C 10.4
B-1 1.7 E 1.5 (less than)
B-2 4.3 Folic acid 0.09
B-6 1.4 lnositol 132
B-12* 0.13 Niacin 23.8
Biotin 0.2 Pantothenic acid 1.1
Chlorella’s Mineral Content (mg per 100 gm)
Source mg/100 gm
Calcium 221
Iodine 0.4
Iron 130
Magnesium 315
Phosphorus 895
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