The Benefits and Dangers of Chlorella
I explain why I no longer consume chlorella. Though it has been marketed for “detoxification,” it can be contaminated with toxin-producing algae and end up exceeding safety limits.
This is the second in a three-video series. If you missed the previous video, check out Toxins in Blue-Green Algae, Like Klamath Lake AFA, (Aphanizomenon flos-aquae) ( -flos-aquae). Stay tuned for The Benefits and Side Effects of Spirulina ( ).
These are the older videos on chlorella that I mentioned:
• Preserving Athlete Immunity with Chlorella ( )
• Treating Hepatitis C with Chlorella ( )
• Detoxifying with Chlorella ( )
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-Michael Greger, MD FACLM
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I just bought chlorella, pine pollen and spirulina and mixed them together… I feel like superman 😅
toxins 🤤
This is the second in a three-video series. If you missed the previous video, check out Toxins in Blue-Green Algae, Like Klamath Lake AFA, (Aphanizomenon flos-aquae): https://nutritionfacts.org/video/toxins-in-blue-green-algae-like-klamath-lake-afa-aphanizomenon-%EF%AC%82os-aquae
What about algae in a closed hydroponic system? Is there an issue with the produce that grows in those containers? I grow lettuce in hydroponic systems. It’s uncommon to have a hydroponic system with 0 algae
Most herbs are grown hydroponically, as is cannabis
Just eat dark leafy greens and everything is just dandy! ❤
There’s a lot more to say about this incomplete video. What I’m about to write comes from a book by Dr Muriel CATHAUD, a doctor of science and university lecturer, who has devoted her life to chlorella. She has written a book entitled “Chlorella le super aliment santé”. I don’t know if this book has been translated into English.
In her book, she explains that there are 3 ways of producing chlorella.
– by heterotrophic reactors such as fermenters (algae feed on sugars, in a closed environment and in the total absence of light;
– in open-air tanks (direct contact with the outside world)
– by phototrophy in transparent glass tubes (development by photosynthesis, in an enclosed space, with light.
With the first process, chlorella, grown in a virtually sterile environment, contains no vitamin B12. It’s a very inexpensive manufacturing process. In these chlorelles, if the presence of Vit B12 is claimed, it’s because it was added at the end of production.
The second process, in open ponds, cannot avoid contact with the environment and its contaminants. To get rid of any contamination, the chlorella must be sterilized. Nor is there any vitamin B12 in this chlorella.
The third process, in photo-bioreactors or glass tubes, is carried out in a secure environment. All inputs are controlled. Photosynthesis, encouraged by natural light, enables the plant to develop. Only chlorella produced using this process contains vitamin B12. With 3 g of this chlorella, you’ll meet your daily requirements. Of course, this chlorella is much more expensive than those produced by the two previous processes.
The purity and quality of chlorella depend on how it is produced. I invite Dr. GREGER to contact Dr. CATHAUD, who will provide him with all the studies she has carried out on chlorella.
Dr. CATHAUD worked with Dr. Karl STEINBERG on his thesis research. She has set up a company to produce chlorella according to the processes she deems necessary and indispensable for a quality product.
contact : contact@echlorial.fr Tél : 04 74 27 89 41
Note: I have no conflict of interest with this company. I am simply a satisfied consumer of the product.
Translated with DeepL.com (free version)
Thank you!
I’m not usually susceptible to the ick factor but somehow after ‘skimmed off the ponds’ I was done with the idea.
This is all so confusing, everybody says something different. So is spirulina and chlorella a superfood that we can take to busts SOD and have those amazing anti inflammatory properties etc. or not?
Notice he was really talking about how it’s mostly contaminated that makes it bad and somehow that takes away all the benefits. Most of our foods are contaminated. It’s just his view and how he sees it. At the end of the day, it’s the quality that matters.
For the EU side I would buy the Heidelberg Chlorella. The risk for a Dive in Health problems is minimum as it could be.
The same as above I would take for Spirulina, too
I mean Heidelberger Chlorella /Spirulina
Yikes. Haven’t been using chlorella much, just a little occasionally, but I guess I might not use the last of the powder I had left then. It wasn’t that much anyhow, so no great loss for me as far as I see it ^^ Thank you so much for sharing <3