Spirulina, ccording to Cyanotch Corporation, has the highest carotenoid, antioxidant and phytonutrient levels of any green food, surpassing chlorella, wheat grass, barley grass, kamut and all other brands of Spirulina.

Spirulina is the only green food that contains phycocyanin. This is a blue pigment. That's why spirulina is actually called blue-green algae, because of the phycocyanin blue pigment. Phycocyanin is a water soluble antioxidant that has anti-viral properties and has been shown to help protect the liver and kidneys and isn't found anywhere else in the plant kingdom or animal foods . It's actually an antioxidant pigment or protein pigment. Phycocyanin also has other important health benefits including immune enhancement properties and anti-inflammatory activity.

Hawaiian Spirulina has been produced on the pristine Kona coast of Hawaii's Big Island for over 20 years. This location was chosen because it is an ideal place to grow algae, with plenty of sunshine, clean air and pure water to make the highest quality product.

To protect key nutrients against oxidation during drying, the producers of Hawaiian Spirulina developed and patented the Ocean Chill Drying method, which dries Spirulina in three seconds in only 1% oxygen. The result is a product with much higher antioxidant and enzyme levels than any other Spirulina.

Cyanotech uses two water sources to product Spirulina: Deep ocean water from 2000 feet below the ocean's surface that contains 94 minerals and trace elements, and drinking water from the Hawaiian aquifer.

Next time you fly into Kona, take a look out the window and see if you can find the Cyanotech blue-green algae processing plant just south of the Kona airport on the Big Island of Hawaii.