Blue Green Algae Complex Capsules

• 3 Superfoods in 1 Vegan HPMC Capsule

• No Fillers Just Pure Goodness

• Certified Organic by Organic Food Federation

Each Vegan HPMC capsule contains:
Organic Spirulina Powder 250mg
Organic Cracked Cell Wall Chlorella Powder 250mg
Organic Peruvian Camu Camu Berry Powder 125mg

About Blue Green Algae Complex

The blue-green algae complex capsules contain a mixture of the three superfoods which are mixed in proportions: 40% spirulina, 40% chlorella, and 20% camu camu powder. Each superfood contributes different qualities to the algae complex mixture. Spirulina is blue-green algae that mostly occurs in slightly acidic water bodies. The cyanobacteria are native to certain regions in Africa and Mexico. Spirulina has served as food for the Aztecs for the longest time. The Aztecs harvested, and still harvest, the algae from the lake using boats. They then dry the spirulina in the sun where it forms a green cake. The cake could be taken as it is or mixed with other components after which bread is baked from these. The cake was a favourite amongst marathon runners and other parties e.g. messengers and traders, who embarked on long journeys. Along the way, they required something that would serve as a rapid source of energy. To date, women in Lake Chad still harvest spirulina from the lake and sell it. It is used as an additive to traditional sauces and cuisines. It adds flavour and nutritive qualities to the foods and beverages. 

Chlorella comprises green unicellular algae and is mostly found in damp environments e.g. streams, rivers, and lakes. The cells of the algae are only viewable through a microscope. The term ‘chlorella’ is derived from the Greek word ‘chloros’ and the Latin word ‘ella’. The former refers to green colour while the latter refers to that which is small in size. Chlorella has a rich history of over 2-3 billion years. It is presumed that the plant has been in existence as long as the earth exists. The microscopic plant was brought to light by Dutch researcher Beijerinck in 1890 after the microscope was invented. He is also responsible for naming the plant chlorella. In 1920, German scientist Otto H. Warburg also played a key role in making masses understand more about the green algae. His efforts led to increased cultivation of the algae after it was discovered that it used photosynthesis to synthesise nutrients. Chlorella has been used as food for centuries. During World War I, the plant was a common food and was cultivated on a large scale in Germany. It was regarded as a reliable source of protein. Going into World War II, its cultivation was picked up by other countries including Japan, the U.S., and Germany. 

Camu camu (Myrciaria dubia) is a cherry-like fruit famous for having the highest know natural source of vitamin C. The fruit, which is also referred to as camocamo or cacari is native to Peru. However, it also has a rich history in other South American countries i.e. Brazil, Ecuador, Peru, etc. The fruit thrives in environments with high amounts of water i.e. swampy patches and paddy fields. The camu camu fruit is renowned for its high vitamin C content. The shrub on which the fruit grows is found growing along river banks and lakeshores. Traditionally, Amazonians who obtained the fruit from the Amazon rainforest ate it in its raw form. They added salt to add flavour to it. The fruit and leaves of the plant were dried and crushed and applied on wounds and snake and insect bites sustained in the forest. The Indian tribes which live in the Amazon still use the fruit, seeds, and leaves for various applications.

• Please note it is against MHRA guidelines for us to talk about any potential health benefits for this supplement however a quick google search on the potential benefits and you may be surprised.

How to use: We suggest taking 4 - 6 capsules daily