Dear Friends,

Can you name this Beautiful Creature?

Our friend Mr. Squirrel is feeling good, feeling strong, feeling spunky—if I may indulge in a little anthropomorphizing. I think we can all agree that a large part of feeling good is eating well—bringing food into our body that enables it to thrive.

This is very much what Bioimmersion is all about. On one level we have created the Therapeutic Foods Line, which provides a growing collection of foods that are concentrated enough to behave as healing medicines for our body. On another level, we are increasingly more active as change agents in the world that has lost its way in regards to growing of foods that are healthy.

Each addition to our Therapeutic Foods Line is carefully scrutinized. For a long time we have looked at Chlorella. For the past thirty years we have personally tried a variety of chlorella products—from the Japanese, to the Chinese, to American grown algae. We are now able to put our weight down on this our newest product—Organic Chlorella.

Historically, Chlorella came on the scene (came into view literally) during the time of Louie Pasteur, the invention of the microscope, and the discovery of the microbial world.

Chlorella is a unicellular, green algae—the first of the green plants. It is not visible to the human eye. A single Chlorella cell measures only 6/1000 (six one-thousandths) of a millimeter in diameter. However there is power in numbers and chlorella can produce numbers.

A single Chlorella cell can divide and subdivide into 4 separate cells every 15 to 20 hours! If a Chlorella cell were given free reign to reproduce itself at this rate in 63 days, enough Chlorella would be generated to equal the earth’s volume! Thank God earth has its checks and balances. In the world of microbiology as a particular microorganism reproduces it will eventually reach what is called a “climax community”—a point at which it has reached a certain density that becomes the rate limiting factor in its growth.

But Chlorella is a very impressive microorganism. It was not until the 1890s that chlorella cells were identified through the use of a microscope. It was first grown in Holland in pure form in the late 1800s. By the early 1900, realizing that chlorella consists of 60% protein, and multiplies very fast, scientists in many countries, but especially Germany, began to research the idea of making food from chlorella.

This research was interrupted by two world wars, but regained momentum after WWII. In 1948 a pilot study at Stanford Research Institute proved to be successful in growing chlorella. In 1950 this study was taken over by the Carnegie Institute, which concluded that Chlorella could be grown on a commercial scale and could possibly solve the world’s hunger problem.

Post war Japan had a serious problem with food shortage, and in 1957 the Rockefeller Foundation and the Japanese government cosponsored Dr. Hiroshi Tamiya’s study at the Tokugawa Biological Institute. Dr. Tamiya was a pioneer who developed the technology to grow, harvest, and process chlorella on a large, commercially feasible scale.

However, there was a problem with its digestibility and it wasn’t until 1975 when the first of patented technologies were developed to break the chlorella’s cell wall—releasing its powerful densely packed nutrients for the benefit of human health.

Today Chlorella is grown around the Pacific Rim in many countries—in Japan, China, Indonesia, Hawaii, and other warm tropical locations. The key ingredients for successful chlorella farming are plenty of bright tropical sun, clean pure water and the right fertilizer. Like any other food crop there are choices as to the technologies one uses to produce the finished consumer product. And, depending on the methods used, the resulting chlorella crop varies in its nutrient content, purity and digestibility.

This is the reason we took our time to learn about the best way to grow and harvest Chlorella—and organic, sustainable, and fair trade to boot. The vetting process we went through led us to the conclusion that this particular chlorella was the perfect addition to our Therapeutic Foods Line. Perhaps the biggest determining factors were the agencies that have put their stamp of highest approval on this particular chlorella from the growing of the crop, to the manufacturing of the tablets, to the packaging of the finished product.

Ours is the only Chlorella in the market place that is covered under the CERES Certification of Environmental Standards, the NOP Certificate of Organic Operation under the US National Organic Standard, and the Fair For Life Certification by IMO, a Swiss organization. This is a very big deal and I encourage you to click on this link, Forward Thinking July 1st, where I discuss their importance in some detail.

Our new Chlorella will be available next week. By next week you will be able to log in and see the costs. It comes in 500 mg tablet, 120 to a bottle. Of course, there are no excipients, binders or filler—nothing but pure organic high potency chlorella.

Sincerely yours,

Seann Bardell

Clinical Note:

When it comes to dosing with chlorella there is a great deal of variation in the amounts people take. I have noticed for myself that taking 4 tablets a day of our chlorella gives me stronger results than handfuls of other chlorella products. I think it comes down to farming methods, purity of the product and the technology used to crack the cell walls—low temperature milling.

The Last Quiz Answer: Another amazing photo from the National Geographic 2009 Best Photo Collection.

The certification of quality and purity of water are very important. Here are some of our numbers: Smell-none, Visible solids-none, pH– 7.03, Fe(mg/L)– less than 0.05, Mn (mg/L)-less than 0.05, Hardness as CaCO3 (mg/L)– 20, Fluorine compounds (mg/L)– less than 0.2, Cyanide compounds (mg/L)– less than 0.002, Volatile phenols (mg/L)– less that 0.002, Pb (mg/L)– less than 0.01, etc.