Welcome to the Superfoods Handbook! This area is meant to be a useful guide to learning more about Superfoods and the many nutritional benefits one gains from their use and consumption. Feel free to browse through the many articles listed below.

Chlorella is a green algae popularized and used in Japan. It was the first to be cultured in the early 1900's as a alternative food source. Chlorella is cultivated on farms in aqua-culture tanks. It contains approximately 60% protein by weight. The name given to this algae suggests its high chlorophyll content, which is 10 times more concentrated than the amount in alfalfa. It also contains 60% protein, abundant in beta carotene, B complex vitamins including B12, Zinc, and Iron. Nucleic acids, RNA and DNA, are a useful nutrient in Chlorella, which supplement our own RNA and DNA systems and help stimulate the growth and repair of tissue. A unique nutrient, Chlorella Growth Factor, (CGF) which is made up of proteins, sugars, minerals, and amino acids aids in the proliferation of beneficial bacteria, such as Lactobacillus Acidophilus, which are essential for digestion and good health.

Chlorella has a very strong cell wall which protects it as a living organism, but makes it very difficult for humans or other animals to digest. Edible chlorella strains have the cell wall opened or gently cracked through the drying process for it to release it nutritional potency.

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