By Dr. Bob McCauley
Everyone wants Organically Grown fruits and vegetables. Chlorella and Spirulina are no
different. More and more people and companies want organic. People want to know that the are not putting chemically-sprayed food into their bodies, at least if they actually care what they care about their health at all. The question arises
whether organically grown foods are actually healthiest for you, and if they have the same nutritional value as conventionally grown.
Chlorella and Spirulina are grown using aquaculture, which is in water – not agriculture, which is in soil. Therefore there are NO pesticides and herbicides used in the cultivation of Chlorella and Spirulina. There are only food ingredients – “inputs” or fertilizers used in their cultivation. They are Magnesium, Potassium, Nitrogen and Acetic Acid.
Our Chlorella and Spirulina from Taiwan is grown organically, meaning that no chemicals or chemical fertilizers are used in the production cycle.
The problem of Acetic Acid. Acetic Acid is found in vinegar and is excellent Anti-Infective, Anti-bacterial, Immune Support, Blood Glucose Control, Cardiovascular Support, Organic Acetic Acid is found in organic apple cider vinegar. Inorganic Acetic Acid is identical in chemical structure but cannot be used in organic cultivation.
Certified Organic (CO) insures us that herbicides and pesticides have not been used in the growing of a fruit or vegetable or algae. CO has become a necessary evil because without them you never know if something has been chemically sprayed or not. Herbicides and pesticides are deadly toxins in the body composed is hydrocarbons (oil-based substances) that are nearly impossible to get out of the body once they get inside it. Hydrocarbons easily lodge themselves deep in the tissue and will not come out unless they are actively removed through some of the things I recommend to detoxify the body. For instance, removing radiation can be removed from the body, however you must take measures to actively remove radiation, heavy metals, hydrocarbons and other toxins from the body through measures such as these. If you do not they will likely remain in the body, embedded deeply in its tissue.
The government began allowing chemical pesticides to be sprayed on crops in the late 1930’s and became prevalent by the 1940’s. It wasn’t long before you could not find produce that had not been chemically sprayed, and “organically grown” soon became a thing of the past. Chemical spraying was nothing short of a miracle because it increased production 10 fold. No longer were crops destroyed by insects and/or fungus, nor were yields diminished by weed infiltration. At the time no one considered the implications of these chemicals in our lives and one of the first to recognize this was Dr. Max Gerson who noticed that all the worms in any area that had been chemically sprayed had completely disappeared from that area. This led to his tremendous contribution concerning the concept of chemical toxicity and its relation to disease. This led to the development of the Gerson Therapy treatment.
Today, the term Certified Organic has taken on an air of snobbery, as if the idea of consuming food that has not been chemically sprayed is for the elite and well-bred when in fact it is a practical thing to do to say the least. Why put something in your body that will just need to be removed, the sooner the better. If you don’t remove toxins they can create an environment that is conducive to disease. It is toxins, those substances that do not belong in the body, that disease lives on. We find ourselves in the position of having to spend extra money, certified organic food are ALWAYS more expensive, and sounding like a snob only to get something that was just fine before the government allowed it to be chemically sprayed without knowing what the consequences would be.