Hawaiian Pacifica SPIRULINA

What are its health benefits

Hawaiian Pacifica Spirulina contains around sixty percent complete, highly digestible protein and contains every essential amino acid. It also contains more beta-carotene than any other whole food. It is the best whole food source of gamma linolenic acid (GLA). It is rich in B vitamins, minerals, trace elements, chlorophyll, and enzymes.

Hawaiian Pacifica Spirulina supplies nutrients that are lacking in most of our diets with:

• 300% more calcium than whole milk
• 2300% more iron than spinach
• 3900% more beta carotene than carrots
• 375% more protein than tofu

Spirulina is nature's richest whole-food source of naturally occurring organic iron. It's 58 times richer in iron than raw spinach and 28 times richer than raw beef liver. Spirulina is nature's richest source of beta-carotene (pro-vitamin A), it's 25 times higher than raw carrots!

You’ve heard the recommendation that we should eat five servings of fresh fruit and vegetables a day. This can be hard to achieve in real life. That’s where powerful supplements come in and help us maintain optimal health and wellbeing.

Phytonutrients are natural chemicals found in plants. They differ from essential vitamins and minerals that we need to keep us alive. Phytonutrients function to boost health and body functioning. When it comes to phytonutrient levels, Hawaiian Pacifica Spirulina is 31 times more potent than blueberries, 60 times more potent than spinach and 700 times more potent than apples.

Hawaiian Pacifica Spirulina's concentrated nutrition makes it an ideal food supplement for people of all ages and lifestyles.

If your brand is Hawaiian Pacifica Spirulina then you're buying The World's Best Spirulina!

Hawaiian Pacifica is the only Spirulina in the World that adds pure, mineral rich, Deep Ocean Water from 2000 feet below the Pacific containing a unique array of 94 trace elements – this valuable feature alone makes Hawaiian Pacifica the most complete and beneficial Spirulina available

It contains around sixty percent complete, highly digestible protein and contains every essential amino acid. It also contains more beta-carotene than any other whole food; it is the best whole food source of gamma linolenic acid (GLA); it is rich in B vitamins, minerals, trace elements, chlorophyll, and enzymes; and it is abundant in other valuable nutrients about which scientists are learning more each year, such as carotenoids, sulfolipids, glycolipids, phycocyanin, superoxide dismutase, RNA, and DNA.

Hawaiian Pacifica Spirulina supplies nutrients that are lacking in most of our diets. It provides athletes with long-lasting energy and reduces recovery time; it nourishes people who have digestion, assimilation, and elimination problems; it satisfies the appetite as it provides essential nutrients to weight watchers; it enables children and others who don't like vegetables to eat their greens by taking a few tablets; and it helps busy people who don't have time for regular, balanced meals to nourish themselves.

People with various health problems swear by Hawaiian Pacifica Spirulina – it appears to promote overall health and well-being.

How does it work

Hawaiian Spirulina Pacifica™ is the only spirulina in the world that uses deep seawater containing many trace minerals during the growing process. Trace minerals are widely recognised for their nutritional benefits. The deep seawater comes from a pipeline that goes down 600 metres (2000 feet) below sea level. This exceptionally pure resource has been untouched by human activity. Scientists estimate that this water has not been in contact with surface waters for over 2000 years!

WHAT IS SPIRULINA?

Spirulina is a microscopic spiral shaped, blue-green vegetable algae that's been used as a significant food source for centuries. Spirulina is highly digestible and the most nutritious, concentrated whole- food known to humankind.

It is nature's richest whole-food source of complete protein. Rich in GLA, it also contains important B complexes including bio-available B12 and other essential organic, whole-food minerals and trace elements.

Spirulina is a rich whole-food source of chlorophyll - equal to that of alfalfa or wheat-grass. It contains a rich spectrum of available proteins and is the richest source of beta-carotene and mixed carotenoids in the world.

Spirulina is nature's richest whole-food source of naturally occurring organic iron. It's 58 times richer in iron than raw spinach and 28 times richer than raw beef liver.

Spirulina is natures richest whole-food source of the entire anti-oxidant spectrum including: beta-carotene, selenium, super oxide dismutase (SOD), methionine, glutathionine, copper, manganese, zinc, B-1, B-2, B-3, B-5, and B-6. It is the only source of phycocyanin (the 'blue pigment' phytonutrient) which is a powerful immune stimulant.

Beta-carotene in Spirulina is completely non-toxic, even in mega doses.

Spirulina is nature's richest source of gamma linolenic acid (GLA). It's 3 times richer than evening primrose! The polyunsaturated oils in spirulina contain 21% GLA (GLA is the active ingredient in evening primrose oil - evening primrose oil contains up to 10% GLA.)

Hawaiian Spirulina is a select strain of arthrospira platensis developed over many years of continuous cultivation in Hawaii.

The Hawaiian Spirulina strain development and perfection started in 1984. The cultures grown by Cyanotech in Hawaii represent the oldest continuously cultivated and harvested spirulina in the world.

Hawaii's year-round grown conditions and integrated culture management system have made this possible. Hawaiian Spirulina has been extensively analysed by molecular biologists at the University of Hawaii who identified unique enzymes not previously found in other strains of spirulina platensis.

HOW TO TAKE SPIRULINA

Our recommendations for spirulina usage come from our 20 years of experience and the results of research. There are no hard and fast rules regarding spirulina usage, it's safe in small or large quantities, and each individual will have a different requirement and preference. Just use the information below as a guide and experiment!

Unlike synthetic vitamin supplements, spirulina is a whole food, and as such is not consumed in small one or two tablet serves.

We also recommend that if you are new to spirulina, and perhaps not used to a lot of greens in your diet, you try half serves for the first few days and perhaps have it after food rather than on an empty stomach. A good time to use spirulina is after breakfast, then again mid afternoon.

Most people report increased energy levels after their systems adjust. You may take your spirulina all at once or more than once a day. Some people like to take it an hour before eating to satisfy their appetite.

Those with difficulty sleeping may wish to take their spirulina in the morning, rather than the evening, since the high protein content tends to wake you up.

Cold-Pressed TABLETS for convenience

For convenience and a quick nutritional boost any time, our tablets can be carried in a purse, backpack or suitcase.

Keep some at home and some at work. Hawaiian Pacifica Spirulina can go everywhere with you. A serve is six tablets, but you may prefer to use a bit less. Spirulina is a dry food so don't forget to drink plenty of water.

Kids and pets like to suck the tablets like lollies for the smooth buttery taste, then wash the dark green (chlorophyll) down with a big glass of water or juice.

Pure POWDER for green smoothies

Hawaiian Pacifica Spirulina Powder is 100% pure and can be shaken into fruit juice in any closeable container such as a drink bottle, blended with fruit or stirred into yoghurt. It's delicious!

For a simple Spirulina super-shake, just pour some juice into a container that can be sealed – even a jam jar, then add a heaped teaspoon of Spirulina powder (keep the spoon dry!) put the lid on and shake briefly. Spirulina will not dissolve, it just goes into suspension, so if after a while the Spirulina falls to the bottom, just give it another shake.

Powder can be shaken into fruit juice, blended with fruit (try ripe papaya with a dash of lime) or stirred into yoghurt, taken like this it tastes great!

How and where is it grown

Hawaiian Pacifica Spirulina is grown by the renowned Cyanotech Corporation on the Big Island of Hawaii, USA without the use or any chemical fertilisers, pesticides, herbicides or genetically modified material.

HOW IS IT GROWN?

Hawaiian Pacifica Spirulina is a specially bred strain of the edible micro-algae spirulina platensis. It is cultured in shallow, open ponds (approximately 20 cm deep) in Hawaii, adjacent to the Pacific Ocean. A combination of fresh Hawaiian aquifer (potable) water and supplemental mineral rich Deep Ocean water is used to fill the ponds.

The other major components required for growing Hawaiian Pacifica Spirulina are food-grade baking soda (sodium bicarbonate) and carbon dioxide. Food grade fertilisers are used and the deep sea water is added as a rich source of minerals and trace elements.

Paddle wheels agitate the water, ensuring even exposure of the algae to the sun for optimal growth and nutritional value.

350 metric tons of premium-quality Spirulina Pacifica are grown each year at Cyanotech's 80-acre Hawaiian, ocean-front production facility.

HOW IS IT PROCESSED?

Once the spirulina is harvested fresh from the ponds, it is imperative that the important, sensitive nutrients it contains are protected against damaging oxidation.

One of the unique methods used by Cyanotech to protect against oxidation is in the drying method.

Patented Ocean-Chill Drying™ protects phytonutrients and enzymes.

Spirulina provides a wide range of delicate phytonutrients with very significant health benefits. To reduce processing losses of these delicate compounds Cyanotech have developed and patented Ocean Chill Drying™.

This is a process whereby the air used in the spray drier is put through a column of cold, deep ocean water pumped up from 2000ft. This 'rips' the oxygen from the dryer's air, exposing the spirulina to far less oxidation than with conventional spray drying, and retaining much higher levels of delicate nutrients such as beta-carotene and superoxide-dismutase than all other brands.

All Hawaiian Spirulina is dried with this process, giving it much higher levels of phytonutrients and enzymes.

Tabletting

Once dried, tablets are made on the farm in Hawaii using a cold pressed process (no heat, no "wet-granulation").

WHY HAWAII?

Hawaii has unique environmental advantages for superior spirulina production.

The waters off-shore are classified 'Class AA' as the cleanest coastal waters in the United States, and visibility is typically 150 feet.

It's year round high temperature, prolonged bright sunlight and pristine air and ocean make it the ideal location to grow your daily food supplement.

Minerals from Mother Ocean

Only Hawaiian Spirulina draws nourishment from the world's cleanest, deepest ocean.

Our facility uses ocean water drawn from a pipeline that goes down 2000 feet into the sea. Oceanographers tell us this water has been below the surface for over 2500 years. Deep water from the Pacific makes a very slow migration that starts at the poles. This deep water stays in a distinct layer, travelling like a very slowly moving river toward the tropics. Our pipeline brings this ultra-pure, mineral rich water to our ponds.

We supplement our spirulina with this deep water as a source of calcium, magnesium, and all the essential trace elements. No other spirulina is grown with such a rich source of naturally occurring nutrients.

UNIQUE SOURCE OF TRACE ELEMENT MINERALS

Trace Minerals in our Deep Seawater

Hawaiian Spirulina Pacifica™ is the only spirulina in the world that uses deep seawater containing many trace minerals during the growing process.  Trace minerals are widely recognised for their nutritional benefits.  The deep seawater comes from a pipeline that goes down 600 metres (2000 feet) below sea level.

This exceptionally pure resource has been untouched by human activity. Scientists estimate that this water has not been in contact with surface waters for over 2000 years!

Following is a list of some of the many trace minerals present in our deep seawater:

Calcium                    Barium

Magnesium             Molybdenum

Sulphur                    Phosphorus

Thallium                   Nickel

Iodine                       Zinc

Potassium                Caesium

Bromine                   Chromium

Strontium                 Zirconium

Boron                       Selenium

Silicon                      Copper

Fluorine                    Iron

Tungsten                  Manganese

Lithium                     Yttrium

Rubidium

Growing the World's best Spirulina

Hawaiian Pacifica Spirulina has been grown since 1985 in a unique Biosecure Zone on the pristine Kailua-Kona Coast of Hawaii and has developed naturally into a super-strain of Spirulina due to the following important factors:

- ideal climate and growing location
- pure Hawaiian aquifer water
- mineral-rich Deep Ocean water
- advanced growing technologies
- continuous year-round cultivation

After more than 20 years in this ideal environment, the pure Hawaiian Pacifica strain of Arthrospira platensis has naturally developed higher levels of carotenoids, antioxidants, phytonutrients, minerals, trace minerals, vitamin B-12, enzymes and phycobiliproteins making it measurable the World’s most nutrient-rich Spirulina.

ALL NATURAL

ALL Natural — NO Pesticides, NO Herbicides, NO Chemicals

Hawaiian Pacifica Spirulina is grown by the renowned Cyanotech Corporation on the Big Island of Hawaii, USA without the use or any chemical fertilisers, pesticides, herbicides or genetically modified material.

Cyanotech is the worldwide leader in development and commercialisation of micro-algae products. The premium quality of Hawaiian Pacifica Spirulina is the result of an unparalleled environment and advanced technology.

Cyanotech has achieved the following certifications for the growing of Hawaiian Pacifica Spirulina; ISO 9001/2000, GRAS, NPA-GMP, KOSHER, NON-GMO, NON-Irradiated, Herbicide & Pesticide FREE.

PRESS RELEASE - Hawaiian Spirulina Pacifica® is Nutritionally Superior

KAILUA KONA, Hawaii (March 5, 2009) — Cyanotech Corporation (NASDAQ: CYAN), a world leader in producing high-value nutrition and health products from micro-algae, today announced the results of nutritional comparison testing between Hawaiian Spirulina Pacifica®, California Spirulina and Indian Organic Spirulina.

"We are ecstatic over the results," said Andrew H. Jacobson, Cyanotech President and CEO. "We have always been recognised as a global nutrition leader and these results make following the leader much harder."

An independent third-party lab tested the nutritional content in three grams of Spirulina powder and the results clearly identified Hawaiian Spirulina Pacifica as the leader in nutrition.

"These results reinforce and confirm our exceptional value proposition and nutritional leadership in the marketplace," Jacobson continued. "The combination of our continuous cultivation methods, strict quality standards, patented Ocean Chill™ drying technology, and unique location in a BioSecure Zone free from pollution ensures we produce the purest and most superior Spirulina in the world.

Hawaiian Spirulina Pacifica has the highest nutritional content available among competing Spirulina brands." Hawaiian Spirulina Pacifica is exclusively cultivated in an environment most similar to nature, using 100% potable drinking water from Hawaiian aquifers, and pure deep ocean water with 94 trace minerals to deliver a superior product with the highest nutritional content available.

*Nutritional Content Disclaimer: The information contained herein is made available to the public by Cyanotech Corporation. The new nutritional content and competitor comparisons reported for Cyanotech's Hawaiian Spirulina Pacifica are based on analytical results from an independent third-party laboratory, with the exception of Vitamin A, which is based entirely on label claims.

Interesting Facts

In 2006, AARP Magazine, the world's highest circulation magazine produced by the American Association of Retired People rated Spirulina as the #1 "food that can add years to your life.”

Hawaiian Spirulina and BMAAs

Over the years, concerns have surfaced regarding the presence of BMAA's (b-N-methylamino-L-Alanine) in some groups of naturally occurring blue green algal growths.

Whilst the presence of these substances in wild blue green algal growths in lakes and waterways has been detected, there have been no reports of it ever being found in Spirulina. To alleviate concerns, Cyanotech, grower of Hawaiian Pacifica Spirulna, has submitted samples of Hawaiian Spirulina for independant testing. No trace of BMAAs have been detected in this testing.

Here is Cyanotech's Press Release:

Cyanotech Corporation Announces Results of Independent Laboratory Testing of Spirulina

KAILUA KONA, Hawaii--(BUSINESS WIRE)--June 8, 2005--Cyanotech Corporation (Nasdaq:CYAN) a world leader in producing high-value natural products from microalgae, today announced the results of testing done at the Department of Biological Sciences at Wright State University (Dayton, Ohio), on Spirulina Pacifica confirming the absence of BMAA.

An article, "Diverse taxa of cyanobacteria produce b-N-methylamino-L-Alanine, a neurotoxic amino acid" by Cox et al., appeared in the April 2005 issue of the Proceedings of the National Academy of Sciences (PNAS 102:5074-5078). This study showed a potential toxin, BMAA, was found in diverse groups of cyanobacteria, which may have raised some concern over the safety of Spirulina, a product sold worldwide as a dietary supplement. On April 13, 2005, Cyanotech Corporation filed a Form 8-K with the Securities & Exchange Commission in response to a press release issued by Earthrise Nutritionals, LLC which cited such concern and mentioned Cyanotech.

Spirulina (Arthrospira) was not included among the 30 types of cyanobacteria tested and referenced in the article. Cyanotech, however, took the precautionary measure of submitting samples of its spirulina products for independent testing for BMAA. The Company first approached Dr. Paul Alan Cox, the primary researcher and co-author of the PNAS article, who did not respond to the request. The Company then enlisted the services of Professor Wayne W. Carmichael to test its Spirulina product. Professor Carmichael is a full Professor in the Department of Biological Sciences at Wright State University and a leading expert in the field of cyanobacterial toxins. On June 3, 2005, Professor Carmichael reported his findings confirming the absence of detection levels of the suspected neurotoxin BMAA in Cyanotech's Spirulina Pacifica.

"The results of the test confirm that our Spirulina contains no trace of BMAA and we are pleased to provide this reassurance to our customers of the integrity of our products," said Gerald R. Cysewski, Ph.D., Chairman, President and Chief Executive Officer. "One of the primary goals of Cyanotech is to offer microalgal products which provide high value to our customers and this affirmation of the absence of detectable BMAA in our Spirulina is further evidence of our commitment to quality and safety of our products."

Here's another statement from Cyanotech on the topic:

A Statement on BMAA in Spirulina (Arthrospira platensis)

Re: The publication “ Diverse taxa of cyanobacteria produce ?-N-methylamino-L-Alanine, a neurotoxic amino acid” by Cox et al. 2005. PNAS 102: 5074-5078.

This publication that appeared in the April 2005 issue of the Proceedings of the National Academy of Sciences has caused a lot of concern among consumers of Spirulina. Cyanotech Corporation and Earthrise Nutritionals, LLC provide the following response regarding this report.

1. While the study shows that a potential toxin, BMAA, occurs in diverse groups of cyanobacteria, it did not test for BMAA in Spirulina (Arthrospira). Spirulina is not mentioned in the list of 30 different types of cyanobacteria tested.

2. We have contacted Dr. Alan Cox, the leader of the group that did the study and the following is his response concerning BMAA in Spirulina: “All of the observations with BMAA in our PNAS article were based on laboratory cultures of cyanobacteria. These findings are very preliminary and did not include a review of BMAA levels in food supplements. Therefore, it is not possible to draw any correlations between this study and food supplements”

3. We have requested Dr. Cox to test our Spirulina products in his laboratory in order to find out the presence or absence of BMAA.

4. When similar studies found out that microcystins were present in a wide variety of cyanobacteria, Earthrise and Cyanotech took the proactive step of funding research toward the development of methods for the analysis of mcirocystins and began certifying their products as microcystin free. We have been doing so for almost ten years. Our microcystin method was developed in cooperation with Dr. Wayne Carmichael who is a leading expert in cyanobacterial toxins. We will approach leading experts in this area and take a similar step to address the current problem.

5. The following statement from Health Canada (http://www.hc-sc.gc.ca/english/media/releases/1999/99114ebk.htm) is further proof that Spirulina does not contain microcystins: “As a blue-green algae, Spirulina products were included in the sampling and testing conducted by Health Canada. Results of the testing, conducted at two separate laboratories, indicate that no microcystins were detected in blue-green algal products containing only Spirulina. Based on these results, products made only from Spirulina are no longer being considered a microcystin-related health risk.”

6. It should also be pointed out that the connection between BMAA and Alzheimer’ disease is far from certain. Dr. Paul Allen Cox’s group has not made any definite connection, and other experts have also shown their reservation. For example:

Dr. Cox, the leader of the group in this study has been quoted as saying: “We cannot say much from a finding of BMAA in only two AD patients so further studies are needed to determine if there may be an association between BMAA and AD or ALS and other neurodegenerative diseases outside of Guam. At this point, we simply don’t know.”

Dr. Wayne Carmichael, a leading expert in Aquatic Ecology and Toxicology has been quoted as saying: “It does not mean its widespread occurrence is a general risk to humans. There needs to be a unique set of circumstances to allow for high enough concentrations.”

Dr. John Q. Trojanowski, director of the Alzheimer's Disease Center at the University of Pennsylvania School of Medicine has been quoted as saying: “The new research is provocative but still far from proving a causal connection between dinner and disease.”

7. We have not received any complaint concerning health problems related to neurological conditions. On the contrary, the antioxidant and anti-inflammatory effects of Spirulina have been demonstrated in several animal studies. These studies have show that the antioxidants in Spirulina scavenge oxygen radicals and help in promoting brain health.

8. Moreover, the safety of Spirulina has been confirmed in many different ways:

Centuries of safe human use as food by the Aztecs in Mexico, and the Kanembu in Chad.

Rigorous safety testing including one of the most comprehensive Spirulina animal studies sponsored by the United Nations Industrial Development Organization (UNIDO) using rats and mice. In this study, Spirulina was incorporated into the food at 10-35% of the total diet. There were no problems with second or third generation reproduction, fertility, lactation or birth defects found. No cancer causing properties were found. No significant problems with heavy metals, nucleic acids, pesticides or bacteria were found. Subsequent tests in many countries have proven the safety of Spirulina.

9. In conclusion, we also want to stress that Spirulina produced by the two companies is determined GRAS (Generally Recognized as Safe) by scientific procedures and after FDA review. For details the reader is referred to the following FDA website: http://www.cfsan.fda.gov/~rdb/opa-g127.html

Radiation Info

Both Hawaiian Spirulina and Yaeyama Chlorella are freshwater microalgae and are NOT grown in the ocean. Both are grown on the land in environmentally controlled food-grade ponds where the fresh water quality and purity of the microalgae species can be maintained.

Both the islands on which Hawaiian Spirulina (Big Island of Hawaii) and Yaeyama Chlorella (Ishigaki Island, Yaeyama) are grown DO NOT receive either low level or high level winds or Ocean currents from the Japanese mainland.

Since the Fukishima disaster occurred, continuous independent testing on both Hawaiian Spirulina have shown NO detectable radiation.

Cyanotech (grower of Hawaiian Pacifica Spirulina) Radiation Statement

Product Labels

Powder

Tablets

Natural vs Synthetic

Health supplements can be divided into two categories Natural or Synthetic.

Synthetic supplements make up over 90% of all supplements and are made in the laboratory, these include antioxidants, vitamins and amino acids. Sometimes they are an exact match of the compounds found in nature but often they are not, and importantly they do not come with the accompanying 'synergistic' components found in nature.

We are not evolved to use synthetic nutrients, and although there are instanced where the use of synthetics are required due to individual circumstances, we are best served by Natures Foods. Some fat soluble nutrients such as vitamin A for example, are stored by the body accumulatively and can be toxic – nature provides vitamin A in the safe form of safe beta carotene which is converted by the body into vitamin A as required.

The strongest argument against taking synthetic nutrients in isolation is the absence of accompanying compounds found in foods – millions of years of evolution have given us nutrient delivery systems in the form of whole food 'packages' that have served us well and can continue to do so.

Hawaiian Pacifica Spirulina and all the other GREEN NUTRITIONALS products contain only natural nutrients.

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