Catharine Arnston

One strain is called blue-green algae, and spirulina is one type of blue-green algae. and then there's green algae, and chlorella is one strain. But I want you to understand that while there is blue-green algae in the ocean, it's not spirulina. Spirulina and chlorella are grown in fresh water. Whether you buy it from Target or Whole Foods or from us, it's harvested.

It's grown hydroponically, like lots of vegetables, lettuce, tomatoes, whatever. So yes, there's algae, microalgae in the ocean, but what you buy packaged from us, it's not from the ocean and ours is not from China. We grow ours in Taiwan, which is world renowned for having the highest quality algae because growing algae isn't like growing broccoli or carrots. It's more like making wine.

It's grown hydroponically, like lots of vegetables, lettuce, tomatoes, whatever. So yes, there's algae, microalgae in the ocean, but what you buy packaged from us, it's not from the ocean and ours is not from China. We grow ours in Taiwan, which is world renowned for having the highest quality algae because growing algae isn't like growing broccoli or carrots. It's more like making wine.

It's grown hydroponically, like lots of vegetables, lettuce, tomatoes, whatever. So yes, there's algae, microalgae in the ocean, but what you buy packaged from us, it's not from the ocean and ours is not from China. We grow ours in Taiwan, which is world renowned for having the highest quality algae because growing algae isn't like growing broccoli or carrots. It's more like making wine.

So a couple of things on that point is the angle of the sun very much affects the quality of the algae, just like it changes the quality and the flavoring of your wine. Number two, the way that the wine is produced directly affects the outcome. Same with algae. And this is what separates us from pretty much almost anybody else.

So a couple of things on that point is the angle of the sun very much affects the quality of the algae, just like it changes the quality and the flavoring of your wine. Number two, the way that the wine is produced directly affects the outcome. Same with algae. And this is what separates us from pretty much almost anybody else.

So a couple of things on that point is the angle of the sun very much affects the quality of the algae, just like it changes the quality and the flavoring of your wine. Number two, the way that the wine is produced directly affects the outcome. Same with algae. And this is what separates us from pretty much almost anybody else.

Because A, we grow ours in not just fresh water, but triple filtered spring mountain water. So no toxins because algae will absorb whatever's in the water. So you need clean water. You can't keep mycotoxins out of the ocean or lakes. And there's a company that does grow algae

Because A, we grow ours in not just fresh water, but triple filtered spring mountain water. So no toxins because algae will absorb whatever's in the water. So you need clean water. You can't keep mycotoxins out of the ocean or lakes. And there's a company that does grow algae

Because A, we grow ours in not just fresh water, but triple filtered spring mountain water. So no toxins because algae will absorb whatever's in the water. So you need clean water. You can't keep mycotoxins out of the ocean or lakes. And there's a company that does grow algae

in klamath lake and i've got science that shows that there were our micro toxins in their in their algae because you just can't keep it out of wild bodies of water so very clean water and then the most important thing this is going to be a very large part of our conversation today is that we do not use high heat to dry it a lot of the uh pretty much most of the other lower quality lower priced algae

in klamath lake and i've got science that shows that there were our micro toxins in their in their algae because you just can't keep it out of wild bodies of water so very clean water and then the most important thing this is going to be a very large part of our conversation today is that we do not use high heat to dry it a lot of the uh pretty much most of the other lower quality lower priced algae

in klamath lake and i've got science that shows that there were our micro toxins in their in their algae because you just can't keep it out of wild bodies of water so very clean water and then the most important thing this is going to be a very large part of our conversation today is that we do not use high heat to dry it a lot of the uh pretty much most of the other lower quality lower priced algae

companies cut corners because they're lower priced, so they need to get market quickly. And what do they do to cut the corners? They use high heat to dry it so they can get to market quickly, yada, yada, yada. We've never done that because I chose all the processes when I started the company 15 years ago. And I started the company because my sister had breast cancer.

companies cut corners because they're lower priced, so they need to get market quickly. And what do they do to cut the corners? They use high heat to dry it so they can get to market quickly, yada, yada, yada. We've never done that because I chose all the processes when I started the company 15 years ago. And I started the company because my sister had breast cancer.

companies cut corners because they're lower priced, so they need to get market quickly. And what do they do to cut the corners? They use high heat to dry it so they can get to market quickly, yada, yada, yada. We've never done that because I chose all the processes when I started the company 15 years ago. And I started the company because my sister had breast cancer.

So everything we do is to really improve the health of everyone. And there were no corners to cut. I wasn't going to build that kind of company. This is so important because one of the nutrients we're going to talk about extensively, well, there's two actually. One is an antioxidant that protects your mitochondria called superoxide dismutase, which also happens to be an enzyme.

So everything we do is to really improve the health of everyone. And there were no corners to cut. I wasn't going to build that kind of company. This is so important because one of the nutrients we're going to talk about extensively, well, there's two actually. One is an antioxidant that protects your mitochondria called superoxide dismutase, which also happens to be an enzyme.

So everything we do is to really improve the health of everyone. And there were no corners to cut. I wasn't going to build that kind of company. This is so important because one of the nutrients we're going to talk about extensively, well, there's two actually. One is an antioxidant that protects your mitochondria called superoxide dismutase, which also happens to be an enzyme.

And when you use high heat, on enzymes, they deactivate the enzyme. Doesn't matter whether you're cooking it at home or using it in a production process. This is why a lot of your greens powders are not as effective as algae either, because they use high heat to make, usually to blend the tablets or the powder. We don't ever use high heat, so it preserves all these magical nutrients