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Chlorella

Chlorella

pile-of-green-powder1.jpgThe name Chlorella is taken from the Greek chloros, meaning green, and the Latin diminutive suffix ella, meaning small. It is a genus of single-cell green algae which contains multiple species. In the 1940’s and 1950’s, many institutions began to research the algae, including the Carnegie Institution, the Rockefeller Foundation, UC Berkeley, the Atomic Energy Commission, and Stanford University as a response to global food supply issues post WWII. Similar to AFA and Spirulina, Chlorella’s photosynthetic efficiency allows it to yield more protein per unit area than any land-based plant making it highly efficient as a source of protein, essential oils, minerals, and vitamins. It is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% essential oils, 20% carbohydrate, 5% fibre, and 10% minerals and vitamins. Chlorella has some unique benefits:

  • Chlorella contains twice the protein density of spinach and 38 times the protein density of soy beans, providing the body with nine essential amino acids and numerous vitamins and minerals.
  • Because of its unique ability to bind with mercury, lead, cadmium and other metals, Chlorella has a superior ability to safely detoxify the gut and intestinal tract.
  • Several studies suggest Chlorella supplementation has a positive effect on the reduction of dioxin levels in breast milk and it may also have beneficial effects on nursing infants by increasing the IgA levels in breast milk.
  • The high fiber content greatly augments healthy digestion and overall digestive track health.

Chlorella contains more chlorophyl per gram (hence it’s name) than any other plant and helps to cleanse the bowel and other elimination systems, such as the liver and the blood. A true superfood!

 

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