Spirulina is a microscopic blue-green algae; it is a vegetable plankton whose cells form the shape of a coiled spring - thus the name`Spirulina', which means `little spiral'. It grows naturally in warm and highly alkaline lakes in tropical areas. Per acre, its protein yield is 20 times that of soybeans, 40 times that of corn, and 200 times greater than that of beef cattle.

Spirulina contains complete balanced protein (including all eight essential amino acids), is easily digested and is quickly absorbed. It is high in beta-carotene, chlorophyll, vitamins, and GLA (gamma linolenic acid), but low in fat, sodium, and cholesterol. Spirulina helps to satisfy hunger naturally, yet is low in calories. In short, Spirulina is effectively a multivit – but from nature, not a factory - and therefore a far superior alternative to any synthetic product.

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 four important health areas:
1. Strengthening the immune system and reducing cancer risks with better antioxidant protection.
2. Supporting cardiovascular health and lowering cholesterol.
3. Improving gastrointestinal and digestive health.
4. Enhancing natural cleansing and detoxification.

On analysis, Hawaiian Spirulina comes out ahead of all other strains of Spirulina on most important nutrient indicators: mixed carotenoids, enzymes and antioxidants. Pure air, pure water from the depths of the Pacific Ocean, and the latest in aquaculture drying and tabletting technology make it possible to create this amazingly nutritious and energising, completely natural and highly absorbent superfood.