Algae are families of nonflowering plants which exist in every inch of soil and every drop of water on the planet. Algae can be divided into two broad categories: those of the ocean, commonly referred to as marine algae (or seaweed) and those which grow in fresh water, commonly referred to as freshwater algae (or lacustrine algae). While there are approximately 30,000 varieties existing in various forms and sizes, most are marine algae.

Since ancient times, wild freshwater algae have been used for food. The Aztecs used and traded an edible algae which they called Tecuilatl. Found in Mexico's numerous lakes, it was swept up by nets, sun dried, and shaped into small cakes. The Aztecs enjoyed it with toasted maize or with tortillas. In Peru the Incas ate a variety of freshwater algae called Nostoc, both raw and processed for storage.

Today near Africa's Lake Chad, which unfortunately is drying up, a similar wild algae is harvested. Called Dihe by Kanembus tribes, this algae is considered a major form of wealth. Kanembus children are fed algae and show no signs of malnutrition. Sadly, this is not true of other tribes, those without algae. Unlike these indigenous and wild forms of algae, here in the United States, algae such as Spirulina and Chlorella are grown artificially, except near Klamath Falls, Oregon, where Aphanizomenon flos-aqua, also called Blue Green Algae, grows wild and natural in Upper Klamath Lake.The lake has become nature's last pure ecological niche for this ancient blue-green strain."

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excerpt from Opto-Crystallization Patterns of Freshwater Algae. Call 800-684-6915 for free booklet