John Myers
The three best-known microalgae are the green chlorella algae and the two blue-green algae spirulina and AFA. These algae have a lot in common. On other points, however, they differ significantly. What is clear, however, is that these are high-grade superfoods that have a lot of health benefits. Whether as a dietary supplement, for detoxification or to improve concentration, microalgae are almost irreplaceable partners here.
Algae – a food in its purest form
All life comes from the sea – including algae. Algae feed on sunlight, carbon dioxide in the atmosphere, and minerals in the water.
Like plants, algae can convert carbon dioxide and water into nutrients through sunlight due to their high chlorophyll content (green pigment). In this complicated chemical process called photosynthesis, oxygen is released; the basis of all life here on earth.
No less than 90% of global oxygen production takes place via algae.
There are around 30,000 different types of algae. A distinction is made between macroalgae and microalgae. Macroalgae are also known as sea vegetables.
The most well-known types of algae
Similarities can be summarized as follows:
- They supply the body with a variety of bioactive, readily available vital substances in a concentrated form.
- In particular, the high proportion of folic acid, vitamin B 12, and easily digestible iron is remarkable.
- Its high base content effectively supports the body in balancing the acid-base balance.
- Their high chlorophyll content increases blood oxygen levels
- Their enzymatic activity supports the entire metabolism
- A particularly immune-enhancing effect (stimulation of lymphocyte activity) is ascribed to phycocyanin – the blue pigment in algae
- Microalgae such as chlorella algae, spirulina, and AFA algae contain very little if any iodine
- They have a high antioxidant effect on the organism, as they offer a wealth of protective substances
- Their draining property is another essential feature of microalgae.
Algae can be distinguished as follows:
Chlorella algae to eliminate amalgam and other heavy metals
Chlorella alga is an alga that is used in particular to eliminate heavy metals. This is due to their highly concentrated chlorophyll content. Unlike other microalgae, chlorella has cellulose-containing, robust cell membranes. These must be broken open before drying.
This enables them to bind and flush out released toxins and heavy metals.
The chlorella alga is able to significantly accelerate its own cell division. This mode of action could be proven after regular consumption of this alga in the human organism.
The spirulina algae
Spirulina algae have a remarkably high nutrient density. In particular, their considerable content of easily digestible vegetable protein, omega-3 fatty acids, and gamma-linolenic acid makes them so valuable.
The Afa Algae
The AFA algae grow exclusively in Klamath Lake in Oregon and cannot be cultivated or manipulated in any way. Klamath Lake freezes over completely in winter. Normally the AFA algae would freeze at these temperatures.
However, nature has prevented this in an ingenious way: during the winter, the AFA algae only live on the bottom of the lake.
Their extraordinarily high content of omega-3 fatty acids ensures very flexible cell walls, which prevent the cells from bursting.
AFA Algae vs. Spirulina Algae
The AFA algae differ from the Spirulina algae in particular in that it has a remarkably positive effect on the central nervous system. The AFA algae have a noticeably balancing and harmonizing effect on people – both on a physical and mental level.
High levels of toxins in algae are possible
Important: In principle, there are almost unimaginably large differences in the quality of all algae. In addition to the partially nutrient-destroying production method, more than 70% of all algae on the market are more or less heavily contaminated with toxins. This fact makes it almost impossible for the layperson to make the right choice. Therefore, always contact an experienced advisor you trust.
Afa algae with high-quality differences
Even with the AFA algae from Klamath Lake, there are very large differences in quality. In almost all cases, the algae are freeze-dried by the manufacturer at – 45%.
The high fatty acid content in the AFA algae can no longer withstand this. Such drying processes have a negative effect on the quality of the algae.
Another method used is drying the algae on a conveyor belt at 60° to 65°. Here, too, there is a blatant loss of nutrients.
The algae we recommend are air-dried in a special process – they are therefore unrivaled in terms of their quality – and thus their effect on the organism.
