Get Chilli, Spirulina & Hoodia Seeds here   Saffron Corms 4 Sale Chilli Pepper Seeds from mild to hot Whole, Air dried Spirulina The spirulina I sell is Whole, Air dried Spirulina The tablets I sell have NO fillers NO binders - just pure spirulina Spray dried spirulina Organically grown spirulina This is what my supplier told me After reading about a French spirulina micro farm and the way they process the harvested product, I was so impressed that I contacted several spirulina producers until I found one who is processing it the way they do it on that French spirulina micro farm: harvested spirulina is reduced to a thick paste, then pressed through a machine similar to a noodle maker or meat mincer, to make either long round noodles (like spaghetti) or very wide ribbon noodles. These noodles are then placed on trays and in a large dryer with fan forced heated air circulation. In the driers it stays for a maximum of seven hours and the maximum temperature of the circulated air is 60 degrees Celsius (spirulina harvested from desert locations reaching surface temperatures of 62 degrees Celsius came out of dormination upon contact with water). The moisture contents is reduced to 5 - 7%. Then the "chips" are crushed/milled to customer's specifications. Australian customers please click here to order Spirulina This is how spirulina is processed anywhere else: The harvested spirulina is reduced to a thick paste, then it goes to a "rotary atomizer" to mill it into the smallest particles possible. The very fine paste is then heated to about 60 degrees Celsius and sprayed into a drying chamber. The air inlet temperature is 120 - 140 degrees Celsius; the air outlet temperature is about 85 degrees Celsius. The drying takes six to eight seconds. (The air temperature must be so high and the spirulina powder must be so fine, because the powder must dry up while falling from the top of the drying chamber to the floor.) The powder is then bulk packed, or it goes for tableting, or granulated for capsuling - the powder is too fine to be filled into capsules. The granulation involves mixing it with a binder and going through a machine similar to an instant coffee granulator. Only then these granules can be filled into capsules. So, if you buy encapsulated spray died spirulina, don't believe that you are getting pure spirulina. Whole, Air dried Spirulina What makes this whole (or raw) spirulina nutritionally superior to spray dried spirulina? Every cell of spirulina entering the rotary atomizer is crushed and the filament exposed to very hot air. Everybody knows that if the skin of an apple is not cut and the apple is stored in atmospheric temperatures, it will keep all its nutritional values for months and months. If you will chop it up, you have to dry it for future use, but the nutritional value is reduced proportionally to the temperature used for drying. The higher the temperature the greater loss of nutrients. Though I haven't tried it, I have a feeling if you would mix whole, raw spirulina with water and gave it the right growing conditions, it would start growing again - it is "live" food - just like all raw fruits and vegetables - and everybody knows that raw foods are the healthiest. All clinical trials are made with whole spirulina, not with spray dried spirulina. Whole, raw spirulina is also much easier to mix with water, juices, or other foods. And because the cell walls are not damaged, the odour and taste are not as pungent as spirulina that was finely milled in the atomizer. (It wasn't long before I've noticed the superiority of whole spirulina over the spirulina I've been distributing since 1995. The most noticeable difference is a less pungent taste and odour and much easier mixing of the powder. It is also a lot more effective in neutralizing the onions and garlic breath.) Australian customers please click here to order Spirulina The users' benefits of tableting and encapsulating raw spirulina without any additives are self evident - certainty of getting a 100% pure product. Spirulina Chips Because the "chips" can be milled to granules of the right size, there is no need to re-granulate it, thus you have encapsulated pure spirulina powder. I don't know who discovered it, but when the "chips" are milled to certain grain size, and compressed in a special tableting machine, under very high pressure the protein and carbohydrates will act as glue and bind the powder together. This is not possible with spray-dried spirulina - the heat during spray drying changes the physical properties of spirulina (you can't do with a boiled egg, what you can do with a raw egg). Organically grown spirulina I expect many spirulina aficionados will want to know the source of my raw spirulina and whether it is certified organic. I will not reveal the source of my raw spirulina. It is a relatively small site and just about all of the spirulina goes to Europe. US definition of an organically grown product differs to European Economic Community definition, thus Hawaiian "certified organic" spirulina cannot be sold in EEC as such - it doesn't meet the EEC's criteria for classifying it as organic. So, for my supplier there is no worthwhile reason to have his production site certified by US authorities as organic. Some customers are concerned about the levels of heavy metals and harmful bacteria in spirulina from some sources. These days practically all Spirulina is grown in medium unusually free of contamination by other organisms, and so it is one of the cleanest, most naturally sterile foods. Even the best laboratory would find it nigh impossible to notice a difference between certified organic and no certified Spirulina. "Certified Organic" is a very effective marketing ploy, but it needs not to be a factor in anybody's choice of a brand. Very stringent levels of contaminants were set ages ago and Australian & New Zealand Food Authority tests every imported lot for them. So, you can be certain that if you buy ANY spirulina brand in Australia, you won't have to worry about any contaminants - it will be as good as certified organic. Not one brand of Spirulina has ever been even suspected of adverse health effects, or causing complications with the use of any medication. Even the closure of Sosa Texcoca in 1994 was not caused by chemical contamination and toxicity of the product - it had above limit counts of insect fragment and foreign plant materials. Claims, that if the Spirulina is not "Certified Organic" it is slowly poisoning you, are ridiculous, outlandish, and slanderous. Slander campaigns have the notoriety of backfiring. In the end, even fact-  based claims of the slander initiators are disbelieved. Australian customers please click here to order Spirulina Garlic and Whole spirulina. Saponins are fatty acids, which break down the sulphoids from digested raw garlic and onions. It is the sulphoids that cause the bad odour. This is such an exciting development, that I'll say a few more words about it, because I know all the problems of a raw garlic eater. Scientific research has proven the great healing properties of raw garlic. No one challenges these claims, which go back to biblical times. (In 1939 garlic was almost listed as an antibiotic by the Food and Drugs Administration of USA, but pharmaceutical companies had new antibiotic drugs, which kill good and bad bacteria alike, and quashed the recommendation. Those new anti-biotics did great job for a while, but also opened a Pandora's box of problems, most of which we don't even know yet about. It took FDA some 50 years to unofficially admit, that they made a blunder. (The power of money is certainly much greater than the wisdom and experience of generations on natural healers.) Import of 6,500 tonnes of fresh garlic in 1997 and thousands of tonnes grown in back yards and on local farms show garlic's popularity in Australia. If it wasn't for the sweat and breath odour, the use would be much greater, judging by the quantities of odourless garlic sold here every year - all this in spite of the fact that processing will greatly reduce its potency. (Effectiveness of odourless garlic is proportionally reduced by odour reduction.) Among naturopaths fresh garlic is one of the most popular remedies for a wide range of maladies. The health benefactor in garlic is allicin. It is produced by the reaction of alliin and enzyme alliinase. This reaction takes place only when the cells of fresh garlic are crushed either by chewing, or in a garlic press. The bad odour and the cholesterol lowering effect of garlic are attributed to this allicin. But the health benefits of eating raw garlic come at a price, which is the terrible odour. For some the price is much too high, as one man said: "I am a social creature, I am married, I have a family, I work, I mingle with people. If I eat raw garlic, my marriage will be ruined, I will lose my job, and won't be able to come within six feet of anyone! It may be okay in Italy or Korea, but here, in the land of deodorants and mouth-washes, you don't go around reeking of garlic." It all sounds so familiar. With my dinner I'd eat about half a head of raw garlic, but then my wife wouldn't sleep in the same room with me, because the smell of garlic was so thick in the room. If I were sweating during the night, she would have to change the linen, because the garlic smell in the sweat would "contaminate" the linen. My children wouldn't come close to me, next day. While driving to work my wife would keep the car window on her side open to let the garlic smell out. At work, everybody was keeping away from me at least three paces and giving me chewing gum. The man that I shared office with would take his things and work in another office, or would ask me to find some work outside. The production manager would talk to me only through open door. We just can't enjoy raw garlic and keep close friends as well. Since the day some brave caveman ate the first clove of garlic, mankind searched for something to kill the smelly breath and sweat of the garlic eater. So far the best thing found is parsley, but at the same time it is stressed that it doesn't work well. But now, there is finally something, that lets people enjoy eating all the raw garlic and onions they want and keep their close friends as well. However, there is a small catch to it. To be really effective, about six spirulina tablets daily should be taken not so much for general well being, but mainly to keep up the levels of saponins in the blood. And it won't kill the odour that comes from the garlic juices, which seeped into the lining of the mouth and throat. That will clear up in about two hours. Many people take odourless garlic for health benefits, but it is not of much use to those who love the taste of fresh garlic and there are hordes of them. They would love to eat more raw garlic, but they have the same problem as outlined above. Now they can enjoy all the taste and health benefits of raw garlic and discover the amazing health benefits of Spirulina. 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