Superior Hawaiian Spirulina
Spirulina Pacifica® is a strain of Spirulina developed over many years of cultivation in Hawaii, it 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.
Spirulina Pacifica is a highly absorbable source of protein, mixed carotenoids and other phytonutrients, B-Vitamins, GLA and essential amino acids. Hawaiian Spirulina Pacifica has over double the carotenoid profile found in other Spirulina products. Hawaiian Spirulina is pure, grade AAA Spirulina, free of heavy metal contaminates, binders, fillers and is certified pesticide-free.
- This super green food boosts 300% more calcium than whole milk
- 2300% more iron than spinach
- 3900% more beta carotene than carrots!
- As a vegan source of protein, Hawaiian Spirulina has 375% more protein than tofu.
- In the phytonutrient department a 3 gram serving contains more than blueberries, spinach and apples combined.
Frequently Asked Questions
How is Hawaiian Spirulina Produced?
Hawaiian Spirulina is grown in the pristine environment of the Kona Coast, Hawaii where the ambient climate and pure waters lead to year-round cultivation of our nutrient-rich micro algae. It is cultured in shallow, open ponds adjacent to the Pacific Ocean. A combination of fresh water and deep ocean water is used to fill the ponds. Food grade fertilizers are used and the deep sea water is added as a rich source of minerals and trace elements.
Hawaiian Spirulina is the only cultured micro algae grown with ultra pure deep ocean water as a source of over 90 minerals and trace elements. The deep ocean water is pumped up from a depth of 2000 feet, supplying magnesium, calcium, and every trace element. This unique resource is also used in the drying system
Why Use Hawaiian Spirulina Pacifica?
Customers choose Spirulina Pacifica because of the reliable supply, consistent quality and excellent value. It is produced using Ocean Chill Drying which reduces the oxidation of carotenes and fatty acids that occurs in standard dryers. The process employs a closed system which is kept at less than one percent oxygen by flushing with nitrogen and carbon dioxide. This is a patented process, unique to Hawaiian Spirulina, which relies on very cold deep ocean water to provide dehumidification.
Tableting Spirulina provides challenges because of the fine, dusty particle size. Commercial processors often solve this problem using a heat process called granulation which can degrade nutrients. Hawaiian Spirulina makes tablets with a cold compression technique.
Spirulina is one of the most concentrated natural sources of nutrition known. It contains all the essential amino acids, rich in chlorophyll, beta-carotene and its co-factors, and other natural phytochemicals. Spirulina is the only green food rich in GLA essential fatty acid. GLA stimulates growth in some animals and makes skin and hair shiny and soft yet more durable. GLA also acts as an anti-inflammatory, sometimes alleviating symptoms of arthritic conditions.
What Are Some Of The Benefits Of Spirulina
- High in nutrients: Spirulina is a very nutrient-dense food, containing high levels of protein, vitamins, minerals, and antioxidants. It is a good source of iron, potassium, magnesium, and B vitamins.
- Improves gut health and is Microbiome Food: Spirulina is a good source of fibre, which can help to improve gut health. Spirulina acts as a functional food. It feeds beneficial intestinal flora, especially Lactobacillus and Bifidus. Studies show when Spirulina is added to the diet, beneficial intestinal flora increase.
Spirulina is generally safe for most people. However, it is important to start with a small dose and gradually increase the dose as tolerated. Spirulina can interact with certain medications, so it is important to talk to your doctor before taking spirulina if you are taking any medications.