By Dr. Bob McCauley
Personally, I would only eat fermented Chlorella in an emergency situation, as I would any other survival food if crisis circumstances were to arise. However, Dr. Joseph Mercola believes fermented chlorella is great. He claims it’s more digestible and less contaminated. I have discussed fermented chlorella in the past and you will know I am not a fan of it. Essentially, it’s not natural to grow chlorella in tanks rather than outside.
I am a raw foodist, and have been since 1999. However, I would eat cooked food – even processed food – to survive in an extreme emergency. They would be my last resort, as would fermented, tank-produced Chlorella.
Chlorella is the great grandfather of all plant life on Earth. Chlorella, the first plant to possess chlorophyll, appeared approximately 4 billion years ago. Fermented, tank-grown Chlorella, on the other hand, has been around since 2007, maybe a little earlier if you count the time it took to research and figure out how to artificially force Chlorella to produce chlorophyll. Some pronounce the invention of fermented Chlorella to be a “great breakthrough” and an “improvement”, but I am not one of them. If I thought so I would be importing it by the ton and selling it. However, I prefer to sell what I believe to be the best sunlight cultivated Chlorella on the planet, which is grown in Taiwan.