Chlorella is a type of single-celled green algae. Its name derives from the Greek word chloral, meaning “green,” and the Latin ella, meaning “small.” There are several different chlorella species; the ones most commonly used as food are Chlorella pyrenoidosa and Chlorella vulgaris. Other species include C. minutissima and C. variablis.
During the world hunger crisis of the late 1940s and early 1950s, chlorella was believed to be the world’s most promising new food source, though it has not yet achieved widespread cultivation and use.
Chlorella is the most chlorophyll-rich food known; chlorophyll has been found to aid the body in detoxification, including removal of heavy metals
Why to Use Chlorella
Pollutants, toxins, artificial additives and unhealthy processed foods combine in a constant and growing assault upon our bodies. Compounding the problem is the all-too-common dietary lack of important substances the body needs for … Read More »