Microalgae

In contrast to Chlorella vulgaris, Spirulina platensis is a multicellular microalgae that usually consists of three to four cells. It is rich in proteins (amino acids), iron, vitamins and, in addition to essential amino acids, also contains numerous vital minerals such as calcium, phosphorus, magnesium and various trace elements. In addition, this microalgae contains the secondary plant substance phycocyanin, which is responsible for its blue color and strengthens the activity of the lymphocytes and the immune system. Spirulina soothes gastric mucosal inflammation and helps lower cholesterol levels. For sale, the dried biomass is usually pressed into tablets, enclosed in capsules or pulverized.

Spirulina grows mainly in salt water. It inhabits shallow, subtropical to tropical waters with a high salinity, especially in Central America, Southeast Asia, Africa and Australia. Spirulina has always been used as food by the people living in these waters, for example by the Kanembu on Lake Chad in Africa and on Lake Texcoco in Mexico.

Spirulina algae are grown in open and closed aquacultures at a water temperature of up to 37 degrees Celsius. The optimal growth of spirulina depends largely on the amount of carbon dioxide (CO2) made available. Therefore, in addition to the carbon dioxide that enters the culture from the air, aquacultures are also supplied with CO2 from various sources. In this way, the spirulina not only grows faster, but also produces significantly more oxygen. For harvesting, the culture is pumped through a filter or a continuous centrifuge, then the biomass obtained in this way is dried with hot air or in sunlight. Since microalgae have neither roots nor leaves, they use all the energy from the sun to produce bioactive nutrients.

The Chlorella vulgaris is a unicellular, spherical alga with a diameter of only a few micrometers. The Chlorella is one of the oldest living things on earth and has probably existed for over two billion years. Since it is highly adaptable, it can assert itself in a wide variety of habitats and can grow almost anywhere in the world. However, due to the increasing pollution of the water, it no longer makes sense to remove the microalgae from their natural habitat for human consumption. For its use as a natural remedy, the Chlorella is bred to prevent contamination

Chlorella growth factor (CGF: Chlorella Growth Factor) consists of a group of substances found in the core of Chlorella (DNA and RNA). It is not found in any other plant and is a unique feature of Chlorella. Its properties are diverse: it increases the resistance of the organism, promotes healthy growth, prevents premature aging and helps the entire immune system. The positive effects of chlorella are particularly evident in Japan. After the Second World War, the majority of the population ate the microalgae Chlorella. Millions of Japanese people still consume the microalgae every day, which means that they detoxify themselves on a regular basis. As is well known, Japan is the country with the highest life expectancy: As of 2019, more than 70,000 individuals have reached age 100 or older in Japan.

Chlorella is mainly used for nutritional deficiencies such as vitamin B12 deficiency, iron deficiency or magnesium deficiency. Since this microalga contains many nutrients that are important for humans, it can have a supportive effect in the event of a nutrient deficiency. Chlorella contains both essential amino acids and essential fatty acids. The human body cannot produce both substances by itself, which is why they have to be ingested with food. Essential fatty acids clean the blood vessels and protect them from calcification. With its numerous unsaturated fatty acids, the microalgae Chlorella can also help prevent cardiovascular diseases such as arteriosclerosis, high blood pressure or high cholesterol levels. In addition, Chlorella also contains a lot of vitamins, minerals and fiber, including calcium, magnesium, iron and zinc. In addition, the freshwater algae is particularly rich in vitamins of the B group, such as vitamin B12, and contains high amounts of beta-carotene. Studies from Asian countries suggest that people who consume Chlorella regularly have strengthened immune systems and are less prone to infectious diseases. If the microalgae are used for medical reasons, the dosage should always be discussed with the attending physician.

Essentially, Chlorella is a valuable food because it is completely free of toxins. Furthermore, many studies have proven the chelating effect of chlorella: Its cell wall is made up of several cellulose layers, which means that the microalgae can absorb toxins, heavy metals (e.g. lead, cadmium) and various pollutants and thus help the human body to excrete them. In addition to wild garlic and coriander, the microalgae Chlorella is another supportive means of detoxifying the body. The freshwater algae can be used, for example, when the body is burdened with mercury due to amalgam fillings in the teeth and needs to be detoxified. So far, no side effects have been reported from the consumption of Chlorella. As with other foods, intolerance can occasionally occur.

Depending on the intended use, it can make sense to buy a Chlorella product with mechanically broken cell walls. On the one hand, the thick cell walls help to bind and excrete pollutants, which is why intact algae are particularly suitable for detoxification. On the other hand, the thick cell walls not only bind toxins, but also the valuable ingredients inside the cell. So, if you don’t want to use the algae for detoxification, you should use products in which the cell walls of the algae have been broken open beforehand. This not only increases the usability of the ingredients, but also makes the chlorella algae easier to digest.

Since the Chlorella vulgaris is a single cell and the nutrients thus get directly into the body, it is ideal as a dietary supplement. In order to intensify this elementary factor, Alver breaks the cell walls of the Chlorella during the drying process, so that the absorption of nutrients is additionally accelerated. Alver specialises in particular in the Chlorella vulgaris species, Golden Chlorella, as it can easily be added to any meal thanks to its neutral taste. Find out more at golden-chlorella.ch.