Hawaiian Pacifica Spirulina – nutrient-rich, naturally-sourced from the world’s cleanest ocean
Hawaiian Pacifica Spirulina is a super strain of spirulina from the pristine Kailua-Kona Coast of Hawaii. Drawing nourishment from the world’s cleanest, deepest ocean, Hawaiian Pacifica Spirulina is infused with rich, naturally occurring nutrients over the course of 20 years.
The premium quality of Hawaiian Pacifica Spirulina is the result of an unparalleled growth environment coupled with harvesting by the patented Ocean Chill Drying™ Technology, which retains much higher levels of phytonutrients and enzymes than other brands of spirulina.
Hawaiian Pacifica Spirulina contains:
- higher levels of carotenoids, antioxidants, phytonutrients, minerals, trace minerals, vitamin B12 and enzymes as compared to other brands of spirulina
- 300% more calcium than whole milk
- 2,300% more iron than spinach
- 3,900% more beta-carotene than carrots
- 375% more protein than tofu
- 60% complete, digestible protein and amino acids
- more antioxidant and anti-inflammatory activity than five servings of fresh fruit and vegetables in a 3 grams serving
- 31 times more potent than blueberries, 60 times more potent than spinach and 700 times more potent than apples in phytonutrients level
Hawaiian Pacifica Spirulina is ISO 9001/2000-certified, GRAS, NPA-GMP, Kosher, non-GMO, non-irradiated and is herbicide and pesticide free.
Spirulina – a blue-green algae SUPERFOOD that supports healthy cholesterol levels, reduces liver fat and may help with weight loss
- Contains significant amounts of antioxidants, chlorophyll, calcium, potassium, magnesium, B vitamins and iron
- May also be effective in controlling allergies and help with weight-loss by satiating appetite and providing essential nutrients to weight-watchers
- Help athletes recover from muscle fatigue and improves muscle endurance and exercise performance
- Vegetarians’ best nutrient supplement – the protein content in spirulina is much higher than that found in beef. Spirulina is considered a ‘complete protein’ as it contains all the required amino acids that the body cannot produce on its own
Be aware – Low quality spirulina does more harm than good
Spirulina, if grown in poor conditions, can be contaminated with toxic metals, harmful bacteria and toxins. The American National Institutes of Health recommends researching the source of spirulina in supplements to ensure they are grown in safe conditions and tested for toxins.
Enjoying your Hawaiian Pacifica Spirulina
If you are new to spirulina or are not used to a lot of greens in your diet, try half-serves for the first few days, after food. A good time to consume spirulina is after breakfast, then again at mid-afternoon. When you are ready, you may consume your daily spirulina in one serving or continue to break them up into 2 to 3 servings a day. Some people like to take it an hour before eating to satiate their appetite. The high protein content may keep you up so for those with difficulty sleeping, you may wish to take spirulina in the morning.