MicrOrganics Product Information
Hawaiian Spirulina Facts

Hawaiian Spirulina Spirulina (arthrospira platensis) is a microscopic multi-cellular spiral-shaped microorganism, one of the first and simplest life forms to exist on the earth for over 500 million years. It flourishes in warm climates and alkaline water, particularly those rich in mineral salts, where few other organisms can survive, and can tolerate a wide range of temperatures whilst retaining all its nutrients. It belongs to the family of blue-green algae because it contains both chlorophyll (providing green pigment) and phycocyanin (blue pigment).

The unusual aspect of spirulina, which separates it from true algae, is that is has no nucleus, the hard cellulose membrane characteristic of plant cells, yet spirulina’s metabolic system is based on photosynthesis, a process of direct food energy production utilizing sunlight and chlorophyll, which is typical of plant life forms.

It requires no special processing and is fully digestible, and although it has been used as a food for more than 500 years, it became commercially available only at the beginning of the 1970s. Spirulina is one of the most sterile foods on earth extremely high in energy containing all the B vitamins, which are themselves synonymous with high energy. Its minerals and vitamins are naturally bio-chelated, meaning they are wrapped in amino-acids for excellent assimilation by the body. It is one of nature’s richest and most complete source of whole natural nutrition containing over 100 synergistic nutrients, amongst which are:

  • Protein: 65%-70% of its weight, 3 times as much as that found in beef
  • Iron: 58 times richer than spinach
    Gamma Linolenic Acid (GLA): 3 times than Evening Primrose Oil
  • Vitamin B12: often lacking in vegetarian diets
  • Chlorophyll: 2 times richer than barley grass and wheatgrass
  • Antioxidants: 25 times richer in beta-carotene than raw carrots
  • Phytonutrients: 31 times more potent than blueberries, 60 times more potent than spinach and 700 more potent than apples
  • Phycocyanin: reported to be an antioxidant and to have anti-tumour activity

The increasing scientific and clinical evidence for its nutritional and potential health benefits is also attracting its use as a functional food in addition to its already established use as a dietary supplement. Much of the research has been conducted into spirulina’s many potential benefits amongst which:

  • Stimulating the immune system
  • Lowering cholesterol and blood pressure
  • Improving resistance to infections and viruses
  • Promoting the formation of red blood cells
  • Enhancing intestinal health
  • Relieving of arthritis
  • Cleansing
  • Balancing body’s pH
  • Spirulina is truly one of the most nutritionally packed whole super green foods in the world and is suitable for vegans and vegetarians. There is no fruit, vegetable or meat that can provide such complete protein to meet the nutritional needs of the human body.

DISCLAIMER: The information provided in this site is for educational purposes only and is intended for your general knowledge. It is not intended to diagnose, prevent, treat or cure any specific health or medical conditions nor is a substitute for professional medical advice. Our products are generally used as food and sold to you as food; as a consumer, you accept full responsibility for their use. Food supplements must not be used as a substitute for a varied and balanced diet and a healthy lifestyle. If you are unwell or pregnant or breastfeeding or taking any medications, always seek the advice of a physician, GP, doctor or other qualified health care provider or practitioner. Every reasonable care has been taken to compile the contents of this site but no warranty or guarantee is given as to the accuracy of this information and, therefore, no liability for any errors or omissions or product misuse can be accepted.

Spirulina - Supporting the Environment

There is a popular myth about Spirulina helping to reverse the green-house effect by removing carbon dioxide from the atmosphere and producing abundant oxygen. Spirulina does remove and store carbon dioxide and does produce oxygen. Unfortunately, the carbon dioxide is released when we eat and digest the algae. We breathe in oxygen to digest the algae and then breathe out the carbon dioxide (which was incorporated in the algae), and it returns to the atmosphere.

Spirulina may not be able to save our planet, but we can. As consumers, we are faced with choices that affect the environment every day. Choosing pesticide and herbicide-free food is one way of ensuring that these harmful chemicals do not enter the environment or our bodies. We can also carefully select foods and other products on the basis of packaging, eschewing the excessive use of plastic and other hard-to-recycle materials. Glass has significant environmental benefits over plastic.

First, the raw materials of glass are primarily sand and limestone, whereas the raw materials of plastic are petrochemicals. Petrochemicals originate in oil-producing areas such as Iraq and Alaska – two areas that have been devastated as a consequence of oil. The production of plastics involves the use of solvent chemistry, which results in considerably more air pollution than that created by glass production. Finally, plastic is difficult to recycle. Many areas still do not offer recycling of plastic, and those that do struggle with the many different types and the difficulty of ship-ping such bulky materials. Glass is being readily accepted as a recycled material all over the nation – it is recycled at about ten times the rate of plastic. Also, glass is an excellent barrier to oxygen and moisture and imparts no residues to the product.

Recycling glass means using up fewer natural resources, reducing air and water pollution, and saving energy in the manufacturing process.

Extract from: SPIRULINA: Nature’s Superfood By Kelly Moorhead and Bob Capelli with Dr. Gerald R. Cysewski

MicroOrganics
It all started in Australia in 1994 with John Mayger who had worked for Blackmores previously. One of the lines he carried was spirulina and he noted that its consumers were both diligent in researching the best quality and extremely healthy! John’s time at Blackmores impressed upon him the need for research-based substances. Spirulina has 30 years of positive research for effectiveness and safe usage, so it was a natural choice for him to focus on.

He researched the Spirulina market looking for the most superior product and found Cyanotech Corporation in Kona, Hawaii, known for their unique and superior strain of Spirulina. For more than 30 years – 12,000 generations of growth – their Hawaiian Spirulina has been adapting to the intense Hawaiian sun. These conditions have given birth to a distinctive carotene-rich strain known as Spirulina Pacifica, providing the highest levels of mixed carotenoids, enzymes and antioxidants of any Spirulina in the world. And so it was a logical choice for this strain to be used in the MicrOrganics products.

Fast forward to London, 2003, and following a high demand for the world’s best quality superfood in Australia, John Mayger’s close friend, Justin Simpson, launched MicrOrganics Hawaiian Spirulina in the UK. Justin handed over the reins in 2010 to return to Australia and MicrOrganics joined the Bestcare family. We’ve maintained the same quality supplier as John Mayger originally sourced. It ticks all the boxes as exactly the quality of product Bestcare brings to the market; the best in its field, whole superfood, nothing added or taken away, not processed and alkalising.