5000 grams (5.0 Kg, 11 lb) spirulina organically grown pure powder, without any additive or filler. There are 1.5~2 years shelf life available.
The spirulina powder was organically grown.
Appearance: dark green powder. Taste: Characteristic. Odor: Characteristic, seaweed-like (slightly). Solubility: very slightly soluble in cold water, mixable in water. Store in cool and dry place, keep away from strong light and heat.
The spirulina powder may be used for consumption, capsulation, tableting, formulation, R&D (research and development), or any other proper purpose.
Generally Suggested Use: Take 3 to 10 grams (1 to 2 teaspoons) a day will provide significant health benefits. Mixing Spirulina powder in fruit juice. For cooking, add to soups, pastas. Perfect between or before meals for good nutrition without the heaviness of bulky food. Daily value not established. Or do your own research for dosage and your usage purpose. Some people might have a problem with the strong fishy smell and the seaweed-like taste. you can mix it with yogurts, juices and smoothies to improve its flavor.
Many people use Spirulina in their own self-care strategy for more energy, nutritional insurance, weight control and cleansing. Athletes discover more endurance and strength. Seniors find better nutrient absorption.
Spirulina is a blue green micro-algae that grows in alkaline water. It is the world’s healthiest food rich in beta carotene (10 times more concentrated than carrots) and phytonutrients. This tiny aquatic plant offers 60% all-vegetable protein (with all the essential amino acids), essential vitamins (high in Vit-B12 and Vit-B complex) and phytonutrients such as the antioxidant beta carotene, the rare essential fatty acid GLA, sulfolipids, glycolipids and polysaccharides. Its deep color comes from its rainbow of natural pigments: chlorophyll (green), phycocyanin (blue) and carotenoids (orange), that harvest the sun’s energy. Easy-to digest so nutrients are absorbed quickly. Spirulina is the most extensively researched food microalgae, well documented in numerous books, journal articles, and periodicals.