For those wondering about how those crunchy chlorella and spirulina tablets came to be, Ultimate Superfoods Suppy Team grants a glance at the details behind the emerald nutritional treasures:

Temperature Range During Cultivation:
Spirulina 100F – 110F
Chlorella 40F – 60F

Temperature Range During Processing:
Spirulina: 100F – 110F
Chlorella: 100F – 110F (Chlorella is dried at the same temp as Spirulina, but cultivated at a lower temperature)

Method Of Processing:
Air Dried (at temperature between 100F – 110F)

Our supply is cultivated under *closed* conditions, using pure water, and where a perfect PH balance is achieved. Thus heavy metal and organic contaminants never *enter* the supply. The Certificates of Analysis are available on each-and-every lot to back this up in detail.

Some “organic” or “natural” suppliers do so in open water conditions where the water can be contaminated by bird and/or sea-born animal waste and with heavy metal and chemical contaminants. Also, in an ‘open’ cultivation process PH balance, temperature, and other conditions of the water can fluctuate and shift greatly creating an inconsistent and poor quality supply.

Two markers of the quality of both our Spirulina and Chlorella are as follows and are part of our Certificate of Analysis we receive with every lot:

High Plate Count: we have a very high plate count, meaning our product is densely packed with Chlorella and/or Spirulina,

Low Pheophorbide Count: this is a by-product of Chlorophyll breakdown. Our Chlorella & Spirulina are always below 60 (mg/%) which means the product is as un-processed, clean, and whole as possible. Some algae products do exceed 60 (mg/%) but Chlorella and Spirulina should always be under 60 (that’s a marker of ‘good’ product when comparing two supplies).