Many people ask us about the difference between Klamath Blue Green Algae (Aphanizomenon Flos Aquae or AFA), spirulina and chlorella.  AFA and spirulina are blue green algaes while chlorella is a green algae, which means it has an indigestible cellulose wall.  This wall must be mechanically broken in order for the body to be able to digest it.  This is a very expensive process and is reflected in the cost of the product.

Spirulina and chlorella are cultivated in man made ponds whereas AFA is wildcrafted from Upper Klamath Lake where it grows in a pristine, mineral rich environment that cannot be duplicated synthetically. The difference in energy one receives from these whole foods is similar to the difference between cultivated produce and foraged wild vegetables and fruits.  In general, one needs to take only a third as much AFA per day.

Spirulina and Chlorella are usually heat processed for commercial distribution.  The cell walls of Spirulina are carmelized during spray drying, making it difficult for enzymes to penetrate the algae cells during digestion.  This results in low assimilation of proteins and other nutritional components.  Spray drying can also kill enzymes, losing heat sensitive components and decreaseing beta-carotene due to the high temperatures that may be involved.