Nutritional Blue-Green Algae - The New
Superfood
Although to the layperson, algae seems like
something you would not want to eat, indigenous people of Japan
and China and other regions have eaten it for thousands of years
for its nutritional properties. Algae ranges from the
microscopic to the massive mats of kelp vegetation that you can
see floating on the water. Of the many species of this plant
family, only certain species are fit to consume. From the Nori
sheets that encircle your sushi, to dulse and certain kelps,
edible algae is becoming more popular for its nutritional
benefits and properties. One particular species of nutritional
cyanophyta, Aphanizomenon flos-aquae (AFA), is an edible
blue-green algae and it is gaining widespread popularity the
world over.
The discovery of this ancient strain of
cyanophyta Aphanizomenon flos-aquae (AFA) has led to a new Super
Food that contains more protein and chlorophyll than any other
food source. Primitive as cyanophyta may appear, most are highly
efficient photo synthesizers, even more so than plants. AFA
utilize light energy from the sun, carbon dioxide from the air,
and hydrogen from the water to synthesize proteins,
carbohydrates and lipids. AFA grows only in the wild and is far
superior to any other cyanophyta on the planet. In many ways, it
is nature's perfect food.
AFA contains amino acids, vitamins, and trace
minerals that tone up the immune system, raise energy levels,
and improve general health. Their high chlorophyll and
phytochemical content make them effective antioxidants that help
prevent cell damage and aid detoxification in the body. Compared
to other protein sources, algae are low in fat and high in
fiber. AFA can be found in many easy-to-use forms, capsules for
travel, flakes for adding to recipes and smoothies, or the most
potent fresh-frozen liquid form, which is directly absorbed by
the cells of the body (most bioavailable). Much of the AFA in
the United States is harvested from the pristine waters of Upper
Klamath Lake in Oregon, one of the only sources in the world for
this species of blue-green algae.
Many myths surround the AFA; like that some of
it is toxic or somehow poisonous. It all comes down to the
harvesting process, where the filtering process takes place to
separate and remove any unwanted toxins (like microcystins) from
the beneficial AFA. From the moment the AFA is harvested, to its
final packaging, the AFA should be handled with care ensuring
the highest quality AFA. Factors contributing to this quality
include: where and how the AFA is harvested, keeping the AFA
cold at all times, superior filtration and storage, and ongoing
quality-control testing of all AFA products. Look for a company
that tests their AFA products thoroughly by independent USDA
certified labs for food safety, shelf-life and various other
purity tests.
The benefits of Aphanizomenon flos-aquae are
directly related to the care and attention given to sourcing and
harvesting the product. The quality begins with the selection of
the freshest AFA "blooms" from pristine waters. Then harvesting
should be quickly followed by rapid chilling of the AFA to 34 to
37 degrees Fahrenheit. Next, the AFA should be further purified
by careful centrifugation, leaving a product chilled and
scrupulously clean. Some AFA is handled more expeditiously from
harvest to freezer than others - you need to be certain that you
choose a reputable and qualified harvester for your source of
AFA. If corners are cut, quality may be inferior as well.
So the next time you have a smoothie, add in
some AFA and start reaping the benefits that some have known for
thousands of years!
Michael Saiber & Tamera Campbell
Harvesters of Aphanizomenon flos-aquae
For more information on the benefits of
Aphanizomenon flos-aquae,
Click Here
What Cecilia Says- This
stuff is awesome! When I take it on a regular basis I notice a
difference. I like to put it in my smoothies. Orange juice,
blueberry, banana, and E-3live is a good mix.
