WHY HAWAIIAN SPIRULINA?
In some locations, high pollution levels in the air or runoff by nearby factories contains high amounts of heavy metals. Just as spirulina absorbs harmful metals from the body, it also does the same from its environment. Grown on the Big Island’s sparsely populated Kona coast, and inside Hawaii’s BioSecure zone, Hawaiian Spirulina is in no danger of toxic heavy metal contamination. Many of the Spirulina brands on the market these days are packaged in inferior packaging that allow for deteriation of the nutrients inside and although the packaging might look earthy and impressive the Spirulina is most often produced in China or off the coast of China. This can mean that the Spirulina contains contaminants such as heavy metals and toxins due to the polluted environment there. This must be the top consideration for anyone buying Spirulina; Where did it come from? If you buy our Pure 100% Hawaiian Spirulina Pacifica you are buying the best there is.
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The freshest sources of spirulina have a mild sea vegetable aroma and flavour. This is perhaps the easiest way to identify the quality of the spirulina. If the spirulina smells like rancid oil or tastes fishy, there’s a good chance the producers used an organic source of nitrogen to feed their crops. Recall that organic nitrogen comes from either animal manure or decomposing plant life, both highly susceptible to bacterial infestation. Hawaiian Spirulina’s clean, fresh smell and taste result from both its inorganic fertilizer mined right from the earth as well as its state-of-the-art production methods.![]()
While people take spirulina to increase their energy and improve their health, not just any spirulina will accomplish these goals. When it says Hawaiian Spirulina on a product label, buyers know that no shortcut has been taken in the growing, harvesting and processing of the spirulina—all nutrients have been preserved from pond to package.
Excipients; Spirulina is a very fine powder and thus very difficult to tablet. It requires what are known as excipients, inert ingredients that make the raw material easier to make tablets. The amount and type of excipients used in tableting are crucial for quality control. Hawaiian Spirulina contains only 1.5 percent of the highest-quality excipients. The other 98.5 percent is pure Hawaiian Spirulina. The amount and quality of the excipients can reduce not only the nutritional quality of the spirulina, but also the tablet’s bioavailability in the body.
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Excipients; Spirulina is a very fine powder and thus very difficult to tablet. It requires what are known as excipients, inert ingredients that make the raw material easier to make tablets. The amount and type of excipients used in tableting are crucial for quality control. Hawaiian Spirulina contains only 1.5 percent of the highest-quality excipients. The other 98.5 percent is pure Hawaiian Spirulina. The amount and quality of the excipients can reduce not only the nutritional quality of the spirulina, but also the tablet’s bioavailability in the body.
WHERE IT’S GROWN MAKES A DIFFERENCE!
The Kona coast of Hawaii’s pristine Big Island was selected for its size, low population density, pure water access, state protection and temperate climate. The Big Island, as Hawaii Island has come to be known, has the largest area of all the Hawaiian Islands, but also one of the lowest population densities.
There is no agricultural runoff of fertilizers or pesticides, nor are there golf courses in the area that could affect the quality of the ponds. Furthermore, the Big Island has an almost constant on-shore breeze that knocks back any potential manmade air pollution. Not only does the Kona coast have clean air, it also has pure water.
Cyanotech’s water supply begins with rainwater that gets naturally filtered through lava rock. It is this pure drinking water that fills the ponds in which our spirulina grows.
The quality of water used to grow spirulina has a major influence on the quality of the spirulina produced. Cyanotech is the only producer of spirulina that uses certified potable (drinking) water. Other spirulina producers use non-potable river or irrigation water that might contain contaminates that spirulina can absorb. And as previously stated, Cyanotech’s spirulina production is in a biosecure zone and uses Ocean Chill drying to protect sensitive nutrients in spirulina.
The Kona coast has also been designated as a BioSecure zone, which prohibits any genetically modified organisms or other unnatural substances. This ensures that the 90-acre Hawaiian Spirulina farm is a pure and natural environment for growing microalgae. Spirulina needs mild temperatures and plenty of sunshine. Kona is the sunniest coastal location in the United States, making it the only spirulina farm in the world that is able to grow spirulina year-round. Hawaiian Spirulina makes available in one teaspoon what five servings of fruits and vegetables provide.![]()
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