The microalgae chlorella is about as small as a red blood cell, but it is bright green. This is due to its unusually high chlorophyll content. It is estimated to have come into existence 2.5 billion years ago. This makes it one of the oldest living things on earth. However, it was only discovered in the 19th century by the Dutch microbiologist MW Beijerinck. This unicellular, spherical aquatic plant takes its name from the Greek words “chloros” meaning “green,” and “ella” meaning “small.” In Asia, the chlorella alga is a traditional food supplement because of its impressive nutrient content and its nutritional-physiological properties. Because it is so incredibly interesting and always comes up with surprising ingredients and characteristics, it is regarded as one of the most frequently examined plants. At BERTRAND, we also focus on this special microalgae for several reasons.
Chlorella is found worldwide because it is uncomplicated and is at home in any habitat. Chlorella is also a freshwater alga which makes it regionally independent. Chlorella was initially produced in Asia, especially in Japan. The island of Formosa, today known as Taiwan, soon became the world’s leading producer. There are now algae farms all over Europe. Chlorella is also grown in Germany, and the largest algae farm in Europe is here. For both ecological convictions and for reasons of quality, we do not source our organic chlorella from Asia but exclusively from the countries of the European Union.
We only use chlorella from European agriculture
1 of 1Microalgae, freshwater algae, green algae: these names appear again and again in connection with Chlorella. All these names are applicable. These small creatures can attain a diameter of 4 to 10 µm. This makes the tiny organism a “microalgae”. Their habitat is fresh water, regardless of whether it is standing or flowing. Hence the name “freshwater algae.” When you see many of them together in a large mass, you can see their bright green color; this is why they are called “green algae.” A special feature of chlorella is that it has a cell nucleus, which botanically makes it a plant. Chlorella is a food that is not edible as pure food; in its natural state, it is difficult to digest and therefore is unsuitable for raw consumption. Therefore, it is offered as a dietary supplement as a loose powder in the form of capsules or tablets. We use chlorella in powder form in our liquid meals. This is how we do it:
Chlorella algae now have the reputation of “superfoods” because they are rich in synergistically acting ingredients. This means that the overall effect of the ingredients in the body is stronger than that of each of the individual components because they supplement and reinforce each other. This diverse and unique nutrient combination is worth taking a closer look at.
Again and again, however, there are reports that algae from China are sometimes significantly contaminated with pollutants. They are often grown there in polluted waters, and due to their binding properties, they can accumulate heavy metals. However, EU production of organic quality can rule out contamination with arsenic, mercury, or other undesirable substances. That is why we purchase our non-toxic organic products specifically from countries of the European Union.
Chlorophyll
The plant pigment chlorophyll is formed by photosynthesis. Its chemical structure is similar to hemoglobin, the red pigment in human blood. This is why chlorophyll is also known as a plant’s “green blood.” Chlorella has an immensely high amount of chlorophyll at 2.4 to 5.0 grams per 100 grams of dry weight. The plant pigment is said to improve the utilization of iron and oxygen supply in the human blood like hemoglobin. Chlorophyll is also said to have antioxidant, antibacterial, immune-strengthening and cell-protecting properties. Together with dietary fiber, chlorophyll provides toxin-binding and detoxification abilities used in dentistry for amalgam drainage. Orthomolecular medicine and phytotherapy also use these drainage properties.
Proteins
The small algae are comprised of an astounding 60 percent protein. This exceeds, for example, the amount in dried milk, chicken, or fish. Represented here are all eight essential amino acids that the body cannot produce by itself and must be obtained through food. Chlorella algae are therefore a very good source of protein for athletes, vegetarians, and vegans.
Vitamins and Minerals
Vitamins A, C, E, D, and K and the vitamins of the B complex are present in the microalgae. It is said that algae are one of the few plants that even contain vitamin B12 in bioavailable form. This makes it extremely appealing for vegans. Minerals and trace elements include iron, potassium, calcium, copper, magnesium, manganese, sodium, selenium, and zinc. Many of these minerals have an alkaline effect, so algae can also help regulate one’s acid-base balance.
Dietary Fiber
The fiber content of green algae is also quite high. This plays an important role in interaction with chlorophyll because of the toxin-releasing effect. Above all, fiber is good for intestinal health. According to the DGE (German Society for Nutrition), fiber intake is often too meager in today’s diet. Chlorella can contribute to increasing one’s fiber intake.
Secondary Plant Substances
Freshwater algae also possess an interesting mix of secondary plant substances, such as CGF (Controlled Growth Factor), Protectonia, De-Noxilipidnin, Sporopollenin, Glutathione, and Glycoprotein. Secondary plant substances perform numerous tasks in the human body.
There are also around thirty different fatty acids (saturated, monounsaturated and polyunsaturated) here. Fatty acids are required for many metabolic processes.
Chlorella algae do not cause any problems with regard to iodine content, which is often generally associated with “algae.” As freshwater algae, Chlorella has only a very low iodine content, as opposed to sea algae.
A slight green coloration of the stool only occurs when larger amounts of Chlorella are taken (e.g., as a dietary supplement in capsules) and is not to be expected with the small amount in our products. This phenomenon is also completely harmless and is due to the high chlorophyll content.
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