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The ingredients in BAC!

The most frequent question about BAC is "what are the ingredients in BAC?". In this section I will make my best for you to understand the ingredients of BAC even though it is virtually impossible. Impossible for several reasons as you will see.

It is a proprietary blend, a private blend
Of all nutritive substances that health science knows about, few are not found in Bio-Algae Concentrates. At the top, BAC contains the most nutrients and phytonutrients dense algae found on earth selected amongst thousands and empirically tested for 20 years. For example, over 200 different strains of blue-green algae were investigated by the Russian reseachers. The rationales for this selection will become clear as you read on.

The list of nutrients in algae like spirulina nd chlorella are frequently made available by the grower of these algae and in the scientific literature. The first thing you will note is that they are never the same. Anyone is welcome to make a blend of algae as there are a few others on the market. But I urge you to consider the research involved with BAC. Like grand mother's soup, making a blend of microalgae is both art and science. Either it will result in a nutritious soup or be a disaster if you don't know what you are doing. BAC is hundreds of times more complexe and delivers hundreds of times more nutritional benefits than my grand mother'soup.

There are 5,000 known nutrients in BAC, and many more unknown
BAC is a blend of four whole microalgae (whole as in whole food), each containing thousands of nutrients, totalling over 5,000 that can be seen under the microscope or detected with the latest laboratory equipment. As with some fruits and vegetables, in BAC's microalgae, there are hundreds amd possibly thousands more phytonutrients that are too small to be seen with our current microscopes and technologies, but that will be identified in the years to come. For example a few decades ago we identified licopene in tomatoes even though it had been present in tomatoes for thousands of years.

The BAC blends contain four highly nurtured and balanced microalgae: Spirulina is a microalgae that cannot be seen by naked eyes, being multi-cell blue green algae, grown in warm and brackish water, with the properties as alkaline. The most reserched strain researched in more than 30 countries and 4,000 scientists worldwide, is platensis. The root of “spirulina” comes from Latin as helix or spiral that means the spiral shape like a whorl as Deurben; the German scientist had named it as spirulina in 1927.


Spirulina as helix or spiral

Spirulina is generally found in fresh water, brine and brackish water. It consist of 60-70 % protein in dry weight. Its protein elements include 18 types of amino acids, several vitamins, such as vitamin A, B, E, H and minerals, thousands of enzymes and several essential and non-essential fatty acids.

Dunaliella Salina is a single celled, salt-water micro-algae that accumulates massive amounts of carotenoids under appropriate growth conditions. It is characterized by its ability to accumulate very high concentrations of β-carotene. Concentrations of up to 14% of dry weight have been reported (Aasen et al., 1969; Borowitzka, LJ et al., 1984). The green unicellular flagellate Dunaliella salina also accumulate very high concentrations of glycerol (Borowitzka, LJ and Brown, 1974; Borowitzka, LJ, 1981 b).


Dunaliella's rich beta carotene

Natural mixed carotenoids found in Dunaliella salina are among nature's best antioxidants, containing a variety of carotenoids including beta carotene, alpha carotene and xanthophylls like zeaxanthin, cryptoxanthin and lutein. Natural mixed carotenoids belong to a family of naturally occurring yellow, orange and red pigments, which are also found in various fruits, cruciferous, yellow and dark - green vegetables as also abundantly in certaim microalgae.

Haematococcus Pluvialis is believed to be by far the world's richest known source of astaxanthin, a unique natural carotenoid pigment and biological antioxidant. When compared with vitamin E, astaxanthin’s potency as an antioxidant ranges from approximately 80 times to as much as 550 times greater. Additionally, when tested against a wide array of ROS and nitrogen-reactive species, astaxanthin appears to be the most effective in scavenging this wide variety of harmful products. Astaxanthin is known to be able to span the lipid/protein bilayer of biological membranes, imparting a powerful antioxidant effect.


Haematococcus richest source of astaxanthin

Haematococcus pluvialis' mixed carotenoids combination yields superior potency and versatility for an ideal antioxidant. Additionally, because its astaxanthin appears to enter the central nervous system better than many other antioxidants, its utility in many central disorders hold significant promises.


Haematococcus yields mixed carotenoids



BAC is likely the most complete food on earth
Find next a summary list of the nutrients and phytonutrients of the algae that compose BAC. In the next pages you will also find a detailed list of those nutrients.

Summary list of nutrients and phytonutrients in BAC
The exact quantity, weight or values are never exactly the same
As with any vegetable or fruit or meat, when dealing with whole food you can never achieve the same exact nutritional values. No two tomatoes can grow with identical vitamin or mineral content. That is the way nature is. With the micro marine life as is the case with the microalgae in BAC we have even less control of the specific ingredients. But as in most foods the value will tend to be approximately 80% the same given the same growing environment and technologies applied. With BAC, the most advanced and rigorous algo-technologies are applied to maintain its stability, high quality, continuous potency and resutls.

Many of BAC's ingredients are impossible to measure with our most advanced instruments
As with most microalgae, thousands of BAC's ingredients are known, but many are too small and / or not identified. But as experience prooves it, all nutrients are important. In Natural life its rarely about quantity and frequently about quality and functionality. We have identified over the last century hundreds of nutrients that are essential to healthy life, for example Vitamin C.

As our technology and knowledge advances we are continually discovering new phytonutrients and their importance to life. A good example is aluminum which until recently was thought to be useless to life processes. It is now thought to be involved in the action of enzymes such a succinic dehydrogenase and d-aminolevulinate dehydrase (involved in porphyrin synthesis). And microalge are the furthest (smallest) frontier of exploration in nutrition and where we will discover many phytonutrients in the future.

The Required Daily Allowances (RDA)
In this section I will make no attempt to measure up or compare the ingredients in BAC to the Required Daily Allowances (RDA) in nutrients as suggested by the Food and Drug Administration (FDA). The main reason is the futility of this exercise. The RDA concept is detrimental to health. As with the food pyramid it crumbled a few years ago. It is detrimental because it creates a false sense of security. It tends to make people believe that they can be healthy in taking partial, isolated and synthetic chemicals instead of real bio-chemical nutrients which can only occur in food as nature made it.

The nutritional mission of BAC
Mind you, if you want to play the RDA game, then BAC can easily meet most of the RDA requirements, surpass most and address hundreds that are not even in the RDA tables and that should be. Yet fulfilling the RDA is not the intention of BAC. BAC's mission is "to awken the dormant genius within". BAC is not a vitamin, a mineral, an antioxidant, an enzymes or even a supplement; BAC is all of the above. That is made possible only because BAC is a whole food, mind you an extraordinary whole food.

To make my point clearer about the role of BAC I will elaborate on the nutritional effiency of nutrients as they occur in whole food as compared with nutrients occurring as isolated. I will use the critical nutrient calcium for my elaboration.

In the USA, the Recommended Daily Allowance for calcium supplementation is 1 gram to 2.5 grams. By the way, the European recommendation is for 400 mg. Who is right? The RDA recommendation was based on an emerging crisis of osteoporosis which has now reach epidemic proportions. By the way, the RDA for calcium has not made much of a dent into the osteoporosis crisis.

The calcium supplementation industry is a billion dollars one. There are hundred of different kind of calcium supplements sold with a variety of delivery options; liquid, chelated, occurring with other minerals, etc. Yet this large calcium supplements industry has not made much of a dent into the epidemic of osteoporosis.

It is true that our processed foods are often depleted of calcium and other minerals and/or that its processes contribute to the depletion of the calcium and other minerals in the food. It is also true that our soils are depleted of these same minerals, but calcium is one mineral that still occurs plentifully in many foods specially when organically grown and eaten fresh. It remains easy to eat one gram and more daily with a very normal diet. Yet the epidemic of osteoporosis is ongoing.

It must be that calcium absortion is a factor. There are many chemical and metabolic factors that influence the absorption of calcium and the absorptive mechanism itself. The former includes substances, which form insoluble complexes with calcium, such as sodium, magnesium and the phosphate ion. For example, the relatively high calcium-phosphate ratio of 2.2 in human milk compared with 0.77 in cow milk may be a factor in the higher absorption of calcium from human milk than cow milk.

Furthermore, intestinal calcium absorption is mainly controlled by serum concentration, hydroxylase activity and catalyses in the kidneys, which maybe negatively related to the plasma calcium and phosphate concentrations and positively to plasma parathyroid hormone.

Another example of the complexity fo calcium absoption is found when phytates, present in the husks of many cereals as well as in nuts, seeds, and legumes, can form insoluble calcium phytate salts in the gastrointestinal tract.

Calcium taken as isolated supplements is even harder to breakdown and assimilate because it is usually a metallic inorganic molecule which is much larger than a naturally occurring form as with food. Our absorption metabolism and even our cell membrane cannot deal with inorganic calcium. And one wonders why we have so much osteo arthritis? Could it be that this form of inorganic calcium is not only quasi impossible to breakdown, but also extremely difficult to eliminate?

BAC contains per gram more naturally occurring calcium than cow's milk with high bioavailability and zero toxicity. BAC also contain calcium spirulan, a form of calcium that has extraordinary properties. In studies, calcium spirulan is shown to inhibits HIV at very low concentrations by preventing the virus from penetrating the human cell membrane and infecting the cell. In that sense, calcium spirulan is an antioxidant.

In a Soviet research trial on a 15,000 dairy cows farm, when 2,000 pounds dairy cows were fed daily 625mg of BAC (equivalent to two to three capsules), they cease suffering from bone loss (osteoporosis).

It is a known fact in the dairy industry that dairy cows loose their calcium to their milk because of the "unnatural" daily lactation mission, and poor nutrition. Bone loss occurs gradually and peaks at around 45 months, at which time, because the cows can hardly "stand up", they are usually slaughtered for meat.

When taking BAC these same cows will go on giving milk their entire lactation period of approximately 70 months without signs of severe bone loss.

Now the first question usually is "Is there enough calcium in BAC for the cow's daily requirement?". The answer, "NO there isn't." But, we do know that there is "much" calcium already present in the cows body, and as well, that there is lots of calcium in its daily food. So the question becomes "What makes the cow not suffer from calcium deficiencies when consuming BAC?" The answer is "When a cow consumes BAC, its hypothalamic-pituitary complex is positively influenced by the efficently delivered nutrients in BAC". When this all mighty hypothalamic-pituitary complex is nutritionally invigorated, it "awakes" and commands via precursor hormones, hormones and peptides, billions of biochemical actions, and hundreds of metabolisms, amongts those; calcium assimilation, calcium activity and calcium utilization. In essense, the cow is able to breakdown and absorbe more calcium from its food, and more efficiently utilize calcium.

And now on to the detailed list of nutrients contained in BAC