Specifications: 1) Appearance: fine green powder 2) Taste: mild, like seaweed 3) Protein: >65% Spirulina is single-celled blue-green algae that grows in warm, alkaline fresh waters around the world, which being developed as the "food of the future" because of its amazing ability to synthesize high quality concentrated food more efficiently than any other algae. Spirulina is 65% to 71% all-vegetable protein, with all essential amino acids in perfect balance. In comparison, beef is only 22% protein. It is also rich in beta-carotene, iron, vitamin B12 and the rare essential fatty acid, GLA. In fact, Spirulina is one of the cleanest, most naturally sterile foods found in nature. The name "spirulina" is derived from the Latin word for "helix" or "spiral"; denoting the physical configuration of the organism when it forms swirling, microscopic strands. Spirulina has a photosynthetic conversion rate of 8% to 10%, compared to only 3% in such land-growing plants as soybeans. Its adaptation to heat also assures that Spirulina retains its nutritional value when subject to high temperatures during processing and shelf storage, unlike many plant foods that rapidly deteriorate at high temperatures. Spirulina is also unusual among algae because it is a "nuclear plant" meaning it is on the developmental cusp between plants and animals. It is considered somewhat above plants because it does not have the hard cellulose membranes characteristic of plant cells, nor does it have a well-defined nucleus. Yet its metabolic system is based on photosynthesis, a process of direct food energy production utilizing sunlight and chlorophyll, which is typical of plant life forms. Specifications: 1) Appearance: fine green powder 2) Taste: mild, like seaweed 3) Protein: >65% 4) Moisture:
