AFA Algae: What Lies Behind the Blue-Green Algae from Klamath Lake?

The AFA algae is a microalga that comes above all from Klamath Lake in the US state of Oregon and is sold as a green-blue powder or in capsule form. Its name derives from the Latin Aphanizomenon flos-aquae, which has become common as the abbreviation AFA. Like spirulina and chlorella, it is one of the popular algae products in the field of food supplements and is often advertised as a so-called superfood. In this guide we explain factually what the AFA algae is, where it comes from, which ingredients it contains, in which forms it is offered and what you should pay particular attention to regarding quality and safety.

What is the AFA algae?

Strictly speaking, the AFA algae is not an alga in the botanical sense but a cyanobacterium, that is, a so-called blue-green algae bacterium. Aphanizomenon flos-aquae grows floating freely in nutrient-rich freshwater and forms dense blooms there in the warm months, which colour the water greenish. It is commercially harvested predominantly as a wild harvest from Upper Klamath Lake, a large, very nutrient-rich lake in Oregon that is considered one of the few bodies of water in which this alga thrives on a large scale.

After harvesting, the biomass is filtered, washed and gently dried, usually freeze- or spray-dried, in order to preserve the sensitive ingredients. The result is a deep-green powder, which is then pressed into capsules or tablets or sold as loose powder. Because of its intense colour and its strong, slightly fishy-earthy taste, it is often combined with other ingredients, for example in green-powder blends.

Ingredients of the microalga

The AFA algae contains, like other microalgae, a broad spectrum of nutrients. These include plant protein with various amino acids, chlorophyll, which provides the green colour, as well as the blue colour pigment phycocyanin, which is typical of cyanobacteria. Alongside this it supplies minerals and trace elements as well as smaller amounts of vitamins and secondary plant compounds.

The exact composition, however, fluctuates greatly, since it is a natural product from a wild harvest. Harvest timing, water quality, temperature and processing considerably influence the nutrient content. Unlike cultivated algae such as chlorella or spirulina, which are grown in controlled ponds, there are no standardised cultivation conditions for the AFA algae. This makes consistent standardisation difficult and means that the figures can fluctuate between different batches and suppliers. Reliable nutritional information should therefore be documented on a batch basis. Anyone comparing products should therefore be guided less by blanket superfood promises than by concrete, comprehensible analysis values. For a natural product from a wild harvest is by nature more variable than an industrially standardised raw material, and it is precisely this fluctuation that makes transparent information so important.

Forms and use

In the shops you will find the AFA algae in several forms, which differ above all in handling and taste:

• Powder: can be stirred into smoothies, juices or water, but has an intense taste of its own that not everyone likes.
• Capsules and tablets: flavour-neutral in use and easy to dose, but somewhat more expensive per gram.
• Combination products: often offered together with spirulina, chlorella or barley grass as a so-called green powder.

There is no officially defined intake amount, as it is not a nutrient with a defined requirement. Manufacturers usually give daily amounts in the range of a few grams of powder or a few capsules. You should not exceed these figures. Since it is a natural product with an intense character, it is advisable to start with a small amount and observe individual tolerance over a few days before slowly increasing the amount.

Quality and origin

With the AFA algae the origin is particularly important, even more so than with many other food supplements. Because it is harvested from wild waters, it can be contaminated with other cyanobacteria that form undesirable substances. Therefore pay attention to the following points:

• Laboratory testing for microcystins: reputable suppliers have every batch tested for these liver toxins and demonstrate low values.
• Heavy metals: algae can accumulate heavy metals from the water, which is why analyses for lead, cadmium and mercury make sense.
• Transparent origin: clear information on the harvest water, the harvest period and the drying method.
• Packaging: light- and airtight, as chlorophyll and pigments react sensitively to light and oxygen.

A test certificate or a batch-related analysis is a central quality signal with this product and should be available at any time on request. You should avoid suppliers who cannot provide such evidence. The price can also be an indication, because tested raw material and elaborate analyses cost money.

Safety and tolerance

The most important safety aspect with the AFA algae is the possible contamination with microcystins. These substances, formed by certain cyanobacteria, can strain the liver in higher amounts. Authorities therefore point out that blue-green algae products should only come from tested sources with low toxin values. The European Food Safety Authority has addressed the safety of cyanobacteria and their toxins in food and emphasised the importance of tested raw materials.

For pregnant and breastfeeding women and children, taking it is advised against, as a particularly cautious approach to possible contamination is called for here. People with autoimmune diseases or liver problems should seek medical advice before taking it. Food supplements do not replace a varied and balanced diet as well as a healthy way of life. If you are unsure, regularly take medication or have health complaints, speak with your doctor before taking it.

AFA algae compared with spirulina and chlorella

The AFA algae is often lumped together with spirulina and chlorella but differs in important points. Spirulina, like the AFA algae, is a cyanobacterium but is grown in controlled ponds, which makes the quality much more controllable. Chlorella is a true green alga with a firm cell wall and is likewise cultivated. The main difference therefore lies less in the nutrients than in the origin: cultivated algae are easier to control and standardise than a wild harvest. Anyone who values consistent, well-documented quality often finds the more transparent information with cultivated algae. Anyone specifically interested in the AFA algae should, in return, pay particularly consistent attention to test evidence.

Storage and proper handling

So that the sensitive ingredients of the AFA algae are preserved, storage plays an important role. Chlorophyll and the pigment phycocyanin react sensitively to light, heat, moisture and oxygen. Therefore keep powder and capsules cool, dry and dark, ideally in the tightly closed original container. You should use up an opened powder promptly and within the stated shelf life, as it can lose colour and quality over time. A strong change in colour or a rancid smell are signs that the product should no longer be used.

There are also a few practical tips for stirring it in. Because of the intense taste, powder combines well with fruity smoothies, juices or plant-based drinks that soften the taste of its own. Anyone who does not like the taste at all is better off reaching for capsules. In any case start with a small amount, observe tolerance over a few days and only increase slowly afterwards. That way you notice early whether the product agrees with you and avoid taking too much at once right at the start. Also stick to the daily amount stated on the packaging and see the AFA algae as a supplement, not as a substitute for a balanced diet. Anyone wanting to use the algae over a longer period does well to take a break now and then and to seek medical advice in case of uncertainty.

Frequently Asked Questions (FAQ)

Is the AFA algae really an alga?

Botanically speaking, no. The AFA algae (Aphanizomenon flos-aquae) is a cyanobacterium, that is, a so-called blue-green algae. Colloquially it is nevertheless counted among the microalgae and offered together with spirulina and chlorella.

Where does the AFA algae come from?

The largest part of commercially available AFA algae is harvested as a wild harvest from Upper Klamath Lake in Oregon and subsequently gently freeze- or spray-dried and processed into powder or capsules.

What do I have to pay attention to regarding quality?

Most important is laboratory testing for microcystins as well as for heavy metals. Reputable suppliers demonstrate low toxin values per batch and state origin, harvest period and drying method transparently.

For whom is the AFA algae not suitable?

Pregnant and breastfeeding women and children should refrain from taking it. People with liver or autoimmune diseases should also seek medical advice beforehand, as particular caution is called for here.

What is the difference from spirulina?

Both are cyanobacteria. Spirulina, however, is grown in controlled ponds, while the AFA algae comes from a wild body of water. As a result the quality of spirulina is generally more controllable and easier to standardise.