Tag Archives: chlorella

Questions About Ionized Water, Spirulina, Chlorella

Got another question for you re the Ionized water.. At what age do you like to start the infants on the Ionized Alkaline water ? Also , is there a certain pH given relative to actual age for the little ones ? My Grandson is 8 months old ..

I replied:

I would start giving the 8 month old ionized water now. Start out at a low pH, about 8 – 9.0. By 12 – 18 months they can consume it full strength.
His next question: Continue reading

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Spirulina – Most Powerful Food Declared Dangerous By Idiots

By Bob McCauley, ND I despise misinformation and here is a pile of it for you in an article titled What Are the Dangers of Spirulina? by Maia Appleby, Demand Media – found at the website http://healthyeating.sfgate.com, out of San Francisco.  I don’t know … Continue reading

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“It Seems Kelp is a Better Seaweed Than Chlorella”

By Bob McCauley, ND One Blogee wrote to me: Dear Bob, Having read so much about Chlorella and also I enjoyed your blog very much. Profound sharing 🙂 May I know what do you think of Fucoidan, brown seed weed 🙂 It … Continue reading

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Chlorella: The World’s Most Effective Food for Heavy Metal Removal

The fiber in Chlorella is famous for removing heavy metals and other synthetic toxins from the body. One of the absorbing substances in Chlorella fiber is sporopollenin, a naturally occurring carotene-like polymer that is extremely resistant to degradation. Chlorella’s cell wall is comprised of 3 layers. The middle layer contains the thickest cellulose microfibrils. The outer layer is extremely resistant to tearing or breakage. The characteristics of this fiber are unique to Chlorella and why it is so important that we consistently have Chlorella in our diet because it is not found in any other food source. Even dead Chlorella has the ability to soak up toxins after it has bonded with them.[i] Continue reading

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When Can Children Begin Eating Chlorella and Spirulina?

By Bob McCauley, ND One of the questions I am often asked is whether spirulina and/or chlorella can be given to a child, as though a child isn’t a human being until they become an adult.  Nothing could be further … Continue reading

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The Fulvic Acid Key to Heavy Metal Detox

Shilajit is a resin that is released through small cracks in the Himalayan Mountains due to heating effects of the summer sun. It is pale brown to blackish brown in color. This water soluble resin is soft in texture, slimy to touch, pure and heavy. Shilajit is harvested from the Himalayan Mountains of Nepal, Bhutan and Tibet. Continue reading

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The Body Can Cure Itself of Any Disease

The body can cure itself of any disease. If you are sick it is because you allow yourself to remain sick. Hydration, alkalization and detoxification are the three keys to preventing and curing us of any disease. Nothing is more important to the body than water and there is no better water for the human body than Ionized Water. It is a powerful antioxidant, as well as extremely alkalizing, hydrating and detoxifying. Fasting with water is the healthiest thing we can do for the body. Continue reading

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Chlorella with Mucuna – The Most Rejuvenating Herb Available

by Bob McCauley, ND Improved sleep (promotes deep sleep) Reduced body fat & decreased cellulite Decreased wrinkles Improved skin texture & appearance Increased bone support Increased lean muscle mass Improved mood and sense of well-being Enhanced libido & sexual performance … Continue reading

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Chlorella with Turmeric

Turmeric contains a chemical called Curcumin. Our Turmeric contains 95% Curcumin.

Curcumin is a potent natural anti-inflammatory.
Curcumin is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
When combined with cauliflower, Curcumin has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
Curcumin is a natural liver detoxifier.
Curcumin is a natural painkiller and cox-2 inhibitor. Continue reading

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Why Meat Kills

I was reading the book in my studies to become a Certified Nutritional Consultant, and there it was in black and white, exactly what I had always suspected and that is that cooked, pre-formed protein structures become chemically scrambled and many of the peptide bonds that link the amino acids together are completely destroyed. Continue reading

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