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SCIENTIFIC RESEARCH

Debunking Dr. Greger’s Misinformation: The Truth About Klamath Lake AFA

In response to Dr. Michael Greger’s significantly misleading video on Klamath Lake blue-green algae, we present decades of evidence-based scientific research, recent genetic sequencing, and collaboration with federal and international regulatory agencies that disprove each of Dr. Greger’s outrageous claims.

Dr. Greger’s claims about AFA toxicity are not only inaccurate but also irresponsibly ignore the extensive safety clearances from the FDA and other global health agencies around the world.

With over 30 years of experience as primary harvesters and aquatic farmers of this unique blue-green algae, we bring forward independent studies that show conclusively the safety and truth of this particular variety of Aphanizomenon flos-aquae (AFA). We counter each falsification that Greger makes, point-by-point, showing why Klamath Lake AFA is a safe, unique, and nutrient-rich supplement that has transformed lives.

If you care about accurate nutrition information, this video is a must-watch.

SCIENTIFIC BREAKTHROUGH: DNA Sequencing Confirms Non-Toxic Subspecies of Aphanizomenon flos-aquae from Upper Klamath Lake

KLAMATH FALLS, OR, UNITED STATES, October 25, 2024

Recent advancements in genomic research have led to a pivotal discovery in the study of Aphanizomenon flos-aquae (AFA), a cyanobacterium often regarded as a homogeneous species. The newly completed DNA-based study, conducted by SeqCoast Genomics in Portsmouth, NH, has confirmed that AFA harvested from Upper Klamath Lake is genetically distinct from other AFA strains, confirming years of safety data about this
dietary supplement.

New Genome Sequencing Proves Species Differentiation

Advanced genomic analysis confirms that AFA from Upper Klamath Lake is part of a genetically unique subspecies that is different from the few AFA strains that been reported to be toxin producers. Genome sequencing now recognizes at least 18 distinct varieties of AFA, each possessing unique characteristics that distinguish them from one another. This finding brings clarity to years of misinterpretation of the scientific literature that oftentimes treated AFA as a homogeneous species.

Non-Toxic Strain from Upper Klamath Lake

Most significant in this discovery is the confirmation that AFA from Upper Klamath Lake, —identified as AFA MDT14a—is incapable of producing harmful toxins such as cylindrospermopsin, microcystin, saxitoxin or anatoxin-a. This finding directly challenges the general belief that all AFA species pose risks of toxicity, thus confirming the safety of consumable products derived from this particular strain. These results align with the broader understanding, after decades of rigorous testing, that AFA from Klamath Lake is non-toxic.

Health Benefits of AFA

The health benefits of AFA consumption have been documented for more than two decades. AFA supports immune functions, more specifically the activation and migration of NK cells, it contains phycocyanin that has been shown to have strong anti-inflammatory properties, and it contains phenylethylamine documented to support mental clarity and mood elevation. AFA is also the first natural plant-based product documented to support stem cell mobilization and function in the body, explaining the broad spectrum of health benefits reported by consumers.

Updating AFA Studies Based on Genomic Differentiation

The recent genomic evidence distinguishing Aphanizomenon flos-aquae (AFA) strains compels a reexamination of many wrongful interpretations and confirms the safety of Klamath Lake AFA as a dietary supplement. This new differentiation between toxic and non-toxic strains highlights the need to be extremely cautious when reading previous interpretations of the scientific literature. In line with scientific progress, previous literature must be reassessed to reflect this specificity, especially regarding nutritional and toxicological properties. Although AFA has been registered worldwide as a dietary supplement on the basis of years of testing establishing its safety, this new finding will be a new tool for researchers, regulatory agencies, and public health officials in confirming the safety of AFA.

References

Genome. (n.d.-b). NCBI.
https://www.ncbi.nlm.nih.gov/datasets/genome/?taxon=1176

Taxonomy. (n.d.). Taxonomy browser (Aphanizomenon flos-aquae).
https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=1176&lvl=3&keep=1&srchmode=1&unlock

Driscoll, C. B., et al. (2018). “A closely-related clade of globally distributed bloom-forming cyanobacteria within the Nostocales.” Harmful Algae, 77, 93–107. https://doi.org/10.1016/j.hal.2018.05.009

Dreher, T. W., et al. (2022). “7-epi-cylindrospermopsin and microcystin producers among diverse Anabaena/Dolichospermum/Aphanizomenon CyanoHABs in Oregon, USA.” Harmful Algae, 116, 102241. https://doi.org/10.1016/j.hal.2022.102241

Merino, J. J., et al. (2020). “The Bluegreen Algae (AFA) Consumption over 48 h Increases the Total Number of Peripheral CD34+ Cells in Healthy Patients.” Journal of Personalized Medicine, 10(2), 49. https://doi.org/10.3390/jpm10020049

U.S. Food and Drug Administration. (2024). “Natural toxins in food.” https://www.fda.gov/food/chemical-contaminants-pesticides/natural-toxins-food

Aphanizomenon flos-aquae (AFA), (means invisible flower of the water) is a fresh water nutritional plant referred to as cyanophyta. Cyanophyta are living water plants that grow in nearly all droplets of sunlit water and in every gram of soil, on the bark of trees and the surfaces of rocks. It is estimated that there are as many as 50,000 species, including various seaweeds and plankton.

Collectively, cyanophyta are responsible for 90% of the Earth’s oxygen and 80% of its food supply. Perhaps the most interesting of these unicellular plants are the cyanophyta community, of which there are about 1500 species–the Upper Klamath Lake, Aphanizomenon flos-aquae, or AFA for short, being one of them. AFA is a very special form of cyanophyta. All foods reflect the environment in which they are grown. The beautiful, unpolluted Upper Klamath Lake-one of the few remaining alkaline lakes on the planet holds the key to its remarkable potency.

Scientific Research Findings Regarding AFA
  • Study of AFA and the Immune System
  • Study of Chlorophyll
  • Study of Phycocyanin
  • Study of AFA as a Source of Polyunsaturated Fatty Acids
  • Study of Cholesterol and AFA

AFA Research – Brief Summaries

Recently there have been many scientifically-controlled studies analyzing the immune enhancing properties of Aphanizomenon flos-aquae (AFA) from Klamath Lake, Oregon. The following institutions have known research underway:

In a recent double-blind, cross-over study at the Royal Victoria Hospital and led by Dr. Gette Jenson, they discovered that Blue Green Algae uniquely supports the healthy function of the immune system.

The following are brief summaries of other scientific studies:

  • Royal Victoria Hospital, affiliated with McGill University (Montreal) – Double-blind placebo-controlled study. Eating Aphanizomenon flos-aquae may help stimulate the circulatory system.
  • University of New Mexico – placebo controlled study. After eating Aphanizomenon flos-aquae for a period of one month, intestinal function can improve. Another placebo-contolled study suggests that eating Aphanizomenon flos-aquae can stimulate specific areas of the brain for increased mental alertness.

An Exciting New Discovery!Recently the first stage of an extensive research project carried out at the Royal Victoria Hospital in Montreal, Canada produced some remarkable results. The project studies the effect of Aphanizomenon flos-aquae on the immune and endocrine systems, as well as on general blood physiology. It was discovered that eating AFA had a profound and unique effect on Natural Killer (NK) cells. The results were recently published under the title: Effects of the Blue Green Algae Aphanizomenon flos-aquae on Human Natural Killer Cells. It appears in Chapter 3.1 of the IBC Library Series, Volume 1911, Phytoceuticals: Examining the health benefit and pharmaceutical properties of natural antioxidants and phytochemicals.

NK cells have the ability to search for and recognize cells that are cancerous or have been infected by a virus, and kill them. The team of research scientists at the Royal Victoria Hospital, led by Dr. Gitte S. Jensen, discovered that eating Aphanizomenon flos-aquae triggers the movement of 40% of the circulating NK cells from the blood to the tissues where their main function is to perform immune surveillance and eliminate cancerous and virally-infected cells. Further research may prove that eating a small amount of AFA every day could assist in the prevention of cancer and viral infections. No other substance is known to trigger such a movement of NK cells in the body. This is very exciting news! We hope you will share it with everyone you know!

Current Research has discovered:*Phenylethylamine (PEA) is known as the “molecule of love.” Beside enhancing concentration and attention, PEA is a natural mood elevator and anti-depressant. *Phycocyanin, is the blue pigment in AFA, which is a natural selective COX-2 inhibitor with strong anti-inflammatory properties. *AFA contains a polysaccharide that stimulates the migration of immune cells in the body; the only natural compound known to stimulate immune cell migration. But the most extraordinary discover is the ability of AFA to stimulate stem cell release and migration, making AFA the first natural compound known to stimulate the natural innate phenomenon of healing, regeneration and repair in the human body. Order your copy of “Primordial Food” and read the complete research findings.

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E3Live is certified to kosher standards by Rabbi Zushe Blech, as he is considered one of the world’s leading experts in modern kosher food production and technology. Rabbi Zushe Blech of Monsey, NY, has been serving for over 20 years in positions relating to all aspects of kosher certification. There is an annual inspection if E3Live’s facilities and products, as well as a review of our documentation. We are continuously striving to add more and more of our products to the kosher-certified list.
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Ingredients:

 

1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
3 1/2 cups filtered water
1 vanilla bean, insides scraped out
1 teaspoon Blue Majik powder
1/2 teaspoon cinnamon
3 Medjool dates

 

Directions:


1. Once cashews have soaked for at least 4 hours, or overnight in the refrigerator, drain and rinse well.
2. Blend all ingredients in high-speed blender for 1-2 minutes until well blended. Store in refrigerator in airtight bottle or mason jar. Mylk will keep for 3-4 days.

Makes about 3 1/2 cups

 

Check out other beautiful creations by Alison Griśe Wu (food, prop, wardrobe stylist and blogger) at WuHaus.com


*website not associated with E3Live

Ingredients:


2 cups ground almonds*
2 tablespoons date paste**
3 medium ripe peaches (or apple or nectarines)
(set aside a few thin slices of these for garnish)
1/2 tsp Blue Majik

 

How to prepare:


1. Put 2 of the peaches in either a food processor or blender to puree.
2. Dice 1 peach into 1⁄4" cubes.
3. Combine all ingredients in big bowl. You can put into a cylinder mold of desired shape and sprinkle almond and cinnamon on top.
4. Garnish top with peach slices. Makes 4 servings.

 

​*how to: ground almonds


2 quarts or more unpasteurized organic raw almonds
1. Soak almonds overnight in filtered water.
2. Drain and put on dehydrator trays for 24-36 hours until dry.
3. Store in airtight container and use as needed for recipes.
4. Skip the soaking and dehydrating if you don't have a dehydrator.

​

**how to: date paste


25 Medjool dates
1. Pit dates and soak for 1⁄2 hour.
2. Drain and put in food processor.
3. Blend until smooth with no chunks (may need to add water if too thick).
4. Store in fridge.

Ingredients:


1 heaped teaspoon E3Live Blue Majik powder
1 cup almond & brazil nut milk
*2 frozen bananas, sliced ** 1 vanilla bean (or 1 tablespoon vanilla extract)4 dates, pitted
1 tablespoon coconut oil
Pinch sea salt

 

How to prepare:


Blend all ingredients together and in a high speed blender and serve.

*To make almond & brazil nut milk place a 1/3 cup mix of almonds and brazil nuts into a high speed blender with 1 cup of water and blend. Strain through a nut milk bag or strainer.

**For frozen bananas - peel them and place in a ziplock bag overnight.

Recipe by Rowena Jayne, Leading International Yoga InstructorRaw Food Chef, Naturopath, NutritionistSpeaker, Writer, Model, www.rowenajayne.com*
*website not associated with E3Live Canada

Ingredients:


1 frozen banana
1 1/2 cup pineapple
1/2 mango (optional)
2 limes (peeled)
1 serving Blue Majik (1/2 tsp)
dash of cayenne
pinch of Celtic sea salt
1 cup ice1/2 cup water

 

Blend and Enjoy!​

Ingredients:

 

1 1/4 cups almond milk pulp, strained (OR 1 cup ground almonds mixed with enough almond milk to create a wet 'paste' in the food processor–less smooth in texture, but it is an adequate substitute)
3/4 cup dried, unsweetened shredded coconut
1/3 cup agave, honey or maple syrup
1 generous pinch salt
Scrapings of 1 vanilla bean, OR 1 tsp real vanilla extract
1-2 teaspoons Blue Majik (depending on desired color)

 

Instructions:

 

1. Blend all ingredients together in a food processor until they form a dough. Add a little more agave or some almond milk if the mixture is too thick.
2. Line a dehydrator sheet with Teflex and scoop the macaroons out by round tablespoons onto the sheet. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but are still a little soft. Enjoy!​

 

​Additional topping:


To add a chocolate drizzle or to dip the bottoms of your cookies use the following recipe:
1/4 Cup Cacao Powder
3 Tbsp. Maple Syrup
2 Tbsp. Warmed Coconut Oil

Combine all ingredients and use to decorate the cookies.

 

Makes: 18-20 Macaroons

Ingredients:


2 frozen bananas
1/2 avocado
1 tsp Blue Majiko

Optional sweetener: 2 pitted dates
Water - as needed for smooth blending, start with 1 Tbs.

 

How to prepare:


Blend all ingredients until desired consistency, add more water (or ice) as needed to get an ice cream thickness.

Ingredients:


1.5 cups almonds
1 cup dates
4 bananas
1 cup fresh blueberries
1 cup shredded coconut
1 capsule Blue Majik
1 pinch vanilla powder

 

How to prepare:


1. In a food processor combine the almonds and dates. Process until sticky.
2. Pack this mixture into a 9 inch pie plate.
3. In a bowl combine the rest of the ingredients except the coconut. With your hand lightly mash the ingredients.
4. Add 1/2 of the shredded coco and mix with banana mash. Be careful not to over mix. It should be chunky.
5. Put the banana mixture into the pie crust and evenly spread out.
6. Top with the remaining coconut and garnish with fresh blueberries. Eat immediately.​

For crust:
2 cups ground almonds​
*​1⁄2 cup date paste​**​


For filling:
6 oz fresh blueberries (or berries of your choice)
11 Fuji apples peeled
2 tablespoons date paste, (or more to taste)
2 tsps Blue Majik​


Make Crust
1. Put almonds in bowl and mix with date paste using a fork.
2. After thoroughly mixed, put in a 9” pie pan (preferably one with removable bottom). Line the pan with a thin layer of crust using your hands.

Make Filling
1. Peel 11 apples. Shred 7 of the apples, using the coarse side of cheese grater. Squeeze out as much juice as possible, leaving apples as dry as possible. Set aside 1 cup of shredded apples and put remainder into mixing bowl.
2. Thinly slice 3⁄4 of an apple and cut slices into 1⁄2” squares. Put remaining 1⁄4 apple into food processor with 3 chopped apples, date paste and blueberries (except for 15-20 of smallest blueberries which you set aside). Process thoroughly then add 1 cup shredded apples you set aside and process again.
3. Put all ingredients including 15-20 smallest blueberries in mixing bowl with remaining shredded apples. Stir and fill piecrust.
4. Refrigerate for 1⁄2 hour, remove pie from pan. Sprinkle almond crumbs, then cinnamon on top of pie. Cut into 8 pieces.

*How to ground almonds:
- 2 quarts or more unpasteurized organic raw almonds
Soak almonds overnight in filtered water. Drain and put on dehydrator trays for 24-36 hours until dry. Store in airtight container and use as needed for recipes. Skip the soaking and dehydrating if you don't have a dehydrator.

**How to date paste:
- 25 Medjool dates
Pit dates and soak for 1⁄2 hour. Drain and put in food processor. Blend until smooth with no chunks (may need to add water if too thick). Store in fridge.