You can find current and historic batch certifications on our certifications page here.

A supplement laboratory report is not one overall score, it records the result of named tests on the submitted sample. Heavy-metal, arsenic, pesticide and microbiology tests answer different questions, and each needs to be read with its own method, unit and reporting limit.

The most important starting point is the amount actually consumed. A reported concentration, a trace detection or a result below a reporting limit is not the same thing as harm. Possible exposure depends on the serving size, how often the product is used, how long it is used, the chemical form where that matters, body weight and exposure from food, water, medicines or other sources. A report also does not show how much of a substance a person absorbed, or their level in blood or tissue.

From concentration to the amount in a serving

For a solid product, 1 mg/kg is the same concentration as 1 ppm: one milligram of a substance in one kilogram of product. This allows us to compare between products and batches, but it is not the amount in a scoop, capsule or tablet.

When the serving weight is known, the amount in micrograms (µg) can be calculated as follows:

Amount per serving (µg) = result (mg/kg or ppm) × serving size (g)

For example, a hypothetical result of 2 mg/kg in a 3 g serving would be 2 × 3 = 6 µg per serving, which is 0.006 mg. Taking two servings would double that hypothetical product intake; a different serving size would change it again.

This calculation is a useful first step, not a complete risk assessment. Some results measure a total element or total chemical group, while the health evidence may concern one form within that total. Repeated exposure and a person’s circumstances also matter.

Metals and arsenic

Lead (Pb)

ICP and ICP-MS are laboratory methods for measuring elements. A lead result from these methods generally measures total lead in the tested supplement sample. It does not identify the original lead compound, the source of the lead, how much a person absorbs or anyone’s blood-lead level. Lead can enter food and water from contamination in the environment. Young children are especially sensitive because they absorb a greater proportion of ingested lead and their nervous systems are developing; pregnancy also requires care because stored lead can enter the blood and cross the placenta. [1] [2] [3]

At a sufficiently high short-term swallowed dose, lead can cause abdominal pain, constipation, nausea or vomiting and can affect the nervous system, blood-forming system and kidneys. Repeated excessive exposure can contribute to anaemia and kidney toxicity, and cardiovascular effects are a concern in adults. These effects depend on dose and duration; a single reported concentration is not a diagnosis of exposure or harm. [1] [2]

Total arsenic (As)

A total-arsenic result measures the arsenic captured by the method across arsenic compounds. It cannot show how much is inorganic arsenic, which is a separate group of compounds and a separate health question. Laboratories can measure total arsenic after digestion with ICP-MS, but separating inorganic arsenic from other arsenic forms requires a method that separates and measures the different forms (speciation), such as HPLC-ICP-MS. [4] [5]

This distinction matters because the principal dietary health concern is excessive exposure to inorganic arsenic, rather than every total-arsenic result. Large acute ingestion of inorganic arsenic can cause nausea, vomiting and diarrhoea; severe poisoning can cause dehydration, cardiovascular collapse and kidney injury. Repeated high intake over months or years is associated with skin, bladder and lung cancers, as well as evidence for skin, developmental, pregnancy and kidney effects. A total-arsenic figure alone cannot establish an inorganic-arsenic dose or predict these outcomes. [4] [6]

Inorganic arsenic

An inorganic-arsenic result is more specific than a total-arsenic result: it measures the stated inorganic portion, rather than assuming that all arsenic detected is inorganic. Organic arsenic compounds are chemically different. Read it with the serving size, frequency of use and the rest of a person’s food and water exposure. [4] [5] [7]

Inorganic arsenic can reach foods through soil, water and processing. WHO and EFSA describe concern about chronic intake because of associations with cancers of the skin, bladder and lung, alongside other effects including skin lesions, chronic kidney disease and neurodevelopmental effects. It crosses the placenta, and children receive a higher body-weight-adjusted dose from the same absolute intake. That is a reason for careful interpretation of repeated exposure, not a reason to infer harm from one result. [4] [7] [8]

Cadmium (Cd)

In a typical acid-digestion ICP-MS method, a cadmium result is a total acid-extractable elemental result for the tested sample. It does not show the original cadmium compound, how much is absorbed or the body burden of the person using the product. Food is the main source of cadmium exposure for non-smokers, and regular intake over time matters because cadmium can build up, particularly in the kidneys. [9] [10] [11]

A high swallowed dose can irritate the gut, causing nausea, vomiting, abdominal pain or diarrhoea. The main concern from excessive long-term oral exposure is kidney tubular damage, which can cause protein in the urine and, in severe cases, kidney failure; bone effects can also follow disruption of vitamin-D and calcium handling. These are dose- and duration-dependent effects. UKHSA notes that evidence for cancer risk is strongest for inhaled cadmium, not oral exposure. [9]

Mercury (Hg)

Unless a report explicitly describes mercury speciation, an ICP or ICP-MS result should be read as total or method-extractable mercury, not proof of a particular form such as inorganic mercury or methylmercury. Those forms have different exposure contexts. A non-detect means below the stated method’s detection or reporting limit, not necessarily zero mercury. [12] [13] [14]

With sufficiently high ingestion of inorganic mercury compounds, the digestive tract and kidneys can be affected; repeated exposure can affect the nervous system and may lead to renal failure. Methylmercury is an organic form commonly associated with contaminated fish and shellfish, and developing babies and young children are particularly vulnerable to its effects on nervous-system development. A non-speciated total-mercury result cannot establish that methylmercury is present. [12] [13]

Aluminium (Al)

An ICP-OES or element report for aluminium measures elemental aluminium in the prepared test portion. It does not identify a particular aluminium compound, source, bioavailability or a person’s aluminium level. Diet is a main exposure route for the general population, while food additives, food-contact materials and some medicines can also contribute. [15] [16]

Only a small proportion of ingested aluminium is absorbed, and much of that is removed in urine. With high body burdens, especially where kidney function is impaired and removal is reduced, aluminium has been associated with bone disease and effects on the nervous system. Long-term high intake from some aluminium-containing oral medicines has also been associated with bone effects. EFSA’s weekly-intake context is for total dietary exposure; it is not a universal pass/fail ppm limit for a supplement result. [15] [16]

Pesticide residues (contaminant screen)

A pesticide-residue panel is a targeted screen for the named substances within its stated scope. For example, a stated USP <561> screen for 69 named pesticides and organic contaminants can report a measured amount or a result below the laboratory’s reporting or quantification limit for those analytes. It does not test every possible chemical, and it does not stand in for metals, microbiology or mycotoxin testing.

Pesticides can leave residues on botanical materials after cultivation or storage. The relevant interpretation depends on the named pesticide, result, method limit, commodity and intended intake. UK rules use substance- and commodity-specific maximum residue levels (MRLs), while EFSA assesses dietary risk using occurrence and food-consumption data. Effects of excessive exposure vary by pesticide and by dose and duration. A trace result, or a result above an MRL alone, should not be presented as proof that a person will be harmed. [17] [18] [19]

Microbiology: what a count can and cannot show

Microbiology reports often use cfu/g, meaning colony-forming units per gram. In a culture test, this is an estimate of organisms from the submitted sample that grew into colonies under the laboratory’s stated conditions. It is not a direct count of every organism present, and it is not an infectious-dose calculation.

“Absent”, “not detected” or a result below a reporting limit applies to the stated sample, method and time of testing. It is not a guarantee for every portion or future batch. Conversely, a detected count does not on its own identify a strain, toxin, viability at the point of use or the likelihood that a person will become ill. Product-specific specifications, sample size, detection limits and test methods matter.

Some microbiology results are indicators of hygiene, quality or process control; they are not pathogen tests. Others are named-organism tests. An opportunistic organism may be clinically important in particular settings without a genus-level result predicting illness from swallowing a supplement. Finally, yeast or mould counts are not mycotoxin results: testing for a fungal toxin is a separate targeted chemical test. [20] [21] [22] [23] [24]

Total viable / total / aerobic plate count

Total viable plate count (TVPC), total plate count (TPC) and aerobic plate count (APC or ACC) are related names for a broad culture-based count of organisms that form colonies under specified aerobic conditions. The result is usually reported in cfu/g. It estimates general microbiological quality; it does not identify the organisms counted, test for a pathogen, measure a toxin or show an infectious dose. [20] [21]

A result above a product’s own specification can prompt a review of raw materials, manufacturing hygiene, moisture, storage or shelf-life controls. UKHSA describes ACC as an indicator of quality rather than safety. The count itself does not cause symptoms. If a product actually contains a disease-causing organism and enough viable organisms are swallowed, foodborne illness may cause diarrhoea, cramps, nausea, vomiting or fever; that outcome cannot be inferred from a broad plate count alone. [20] [22]

Yeast/mould (microbiological indicator test)

A yeast and mould count is a culture-based count of fungi that grew from the tested sample, usually in cfu/g. It is useful as a quality, spoilage and process-hygiene indicator, but it is not a species or strain identification, a pathogen test or a measure of one-serving exposure. Yeast growth can contribute to spoilage through acid and gas production, while counts need product- and process-specific interpretation. [20]

A fungal count does not show that mycotoxins are present, and it does not rule them out. Only particular moulds can produce particular mycotoxins under relevant conditions, so toxin analysis needs its own targeted test. If a particular mycotoxin is confirmed separately, possible effects depend on that toxin, concentration per serving, body weight and repeated exposure. WHO describes toxin-specific acute gastrointestinal effects at high exposure and longer-term kidney, immune or cancer concerns for some mycotoxins; those effects must not be inferred from cfu results alone. [23] [24]

Coliforms

Coliforms are a broad group of bacteria used as a hygiene indicator. Depending on the method, a report may give presence/absence or a count in cfu/g. A coliform result does not identify the species or strain, establish an infectious dose, demonstrate a toxin or replace pathogen-specific testing. [20] [25] [26]

A finding can signal poor hygiene, cross-contamination or another loss of process control and may lead to a review of ingredients, manufacture and handling. It does not, by itself, show that a pathogen was present in the tested sample or that someone will become ill. If a contaminated product also contains a disease-causing organism, gastrointestinal illness such as diarrhoea is possible, but the outcome depends on the organism, strain, amount swallowed and any toxin involved. [20] [25]

Escherichia coli (E. coli)

A generic E. coli result is commonly used as a hygiene or possible faecal-contamination indicator. It can point to contaminated ingredients or cross-contamination, but most E. coli are harmless. A generic count is not the same as a targeted test for pathogenic Shiga toxin-producing E. coli (STEC), and routine enumeration does not establish whether Shiga toxin is present. [20] [27] [28]

The reason for investigation is that pathogenic strains can cause foodborne illness when swallowed. STEC infection can cause stomach cramps and diarrhoea, sometimes bloody, with fever or vomiting; a small proportion of cases can lead to haemolytic uraemic syndrome and acute kidney failure. These effects concern pathogenic strains and must not be attributed to every generic E. coli result. [27] [28]

Staphylococcus aureus (S. aureus)

A named-organism test for Staphylococcus aureus may report detection or a viable count in the portion analysed. It is not, by itself, a test for staphylococcal enterotoxin, which is the toxin associated with staphylococcal food poisoning. S. aureus can be carried on skin and in the nose, so a result may be relevant to handling or post-processing hygiene; only some strains can make the relevant enterotoxins. [20] [30]

The food-poisoning concern is consuming food in which sufficient enterotoxin was already made, not a predictable effect of every count. If illness-causing toxin is present, nausea, vomiting, stomach cramps and diarrhoea can begin rapidly, commonly within 30 minutes to 8 hours. Illness is often short-lived, but fluid loss can cause dehydration. The amount eaten, toxin amount, strain and storage history all matter. [20] [30]

Salmonella / Shigella (named microorganism test)

Salmonella and Shigella tests are targeted named-pathogen tests, often reported as detected or not detected in a stated portion rather than as a general quality count. They should not be treated like a plate count or a metal concentration. A not-detected result applies only to the submitted sample and method; a detected result needs method and food-safety context and is not a diagnosis in a consumer. [20] [33]

If a contaminated serving is swallowed, Salmonella may cause diarrhoea, abdominal cramps, fever, nausea and sometimes vomiting. Shigella may cause diarrhoea, sometimes bloody, with cramps, fever, nausea or vomiting. Fluid loss can be serious, especially for young children, older people and people with weakened immune systems. Most illness resolves, but severe or persistent illness needs medical assessment. [31] [32]

Pseudomonas spp.

A result reported as “Pseudomonas” or “Pseudomonas spp.” identifies bacteria in the genus, not necessarily one identified species. Presence/absence and count methods answer different questions. The result does not by itself identify Pseudomonas aeruginosa, a strain, antibiotic resistance, toxin production or an infectious dose. [20] [29]

Pseudomonas bacteria are common in environmental sources such as soil and water. In a product, a recurring or raised result can help review water, equipment, cleaning, storage or other hygiene controls. The best-known clinically important species, P. aeruginosa, is an opportunistic organism linked mainly to healthcare-associated infections, with higher concern for people who are seriously unwell or have invasive devices, open wounds or burns. This does not mean that a genus-level report result predicts those effects from ingestion. [29]

Candida albicans (C. albicans)

Candida albicans is a species-specific yeast result, not a general yeast/mould assessment, a pathogen panel or a mycotoxin test. An absent or not-detected result means the organism was not found by the stated method in the laboratory sample; without the method, sample size and detection limit, it cannot establish whether testing was culture- or molecular-based, whether any cells were viable or whether every unit is free of the organism. [34] [36]

Candida commonly lives on the body without symptoms. A detection can be relevant to a review of handling, equipment hygiene and contamination control, but there is no established intake threshold at which swallowing C. albicans from a supplement causes illness. Candidiasis depends strongly on the person and body site, with risks influenced by factors such as immune status, diabetes and some medicines. Invasive candidiasis is a distinct, mainly healthcare-associated condition with particular clinical risk factors; it should not be inferred from a supplement test result. [34] [35]

Use the report as a record, not a verdict

The useful question is not whether a report contains a single “good” or “bad” number. It is what was tested, on which named batch, by what method, with what unit and reporting limit, and what amount could be consumed at the labelled serving. For results that need a closer interpretation, particularly a detected named pathogen, a result outside a product specification, or a question about pregnancy, children, kidney disease or another health condition, take the original report and product information to an appropriate healthcare professional.

References

1. UK Health Security Agency, Lead: toxicological overview
2. World Health Organization, Lead poisoning
3. European Food Safety Authority, Scientific Opinion on Lead in Food
4. European Food Safety Authority, Plain-language summary: Update of the risk assessment of inorganic arsenic in food
5. Food Standards Agency, Contaminants Monitoring Programme for Wild Caught Fish, Crustaceans and Cephalopods (PDF)
6. ATSDR/CDC, Clinician Brief: Arsenic
7. World Health Organization, Arsenic
8. UK Health Security Agency, Arsenic: toxicological overview
9. UK Health Security Agency, Cadmium: toxicological overview
10. European Food Safety Authority, Cadmium dietary exposure in the European population
11. US Food and Drug Administration, Elemental Analysis Manual, Section 4.7: ICP-MS Method (PDF)
12. UK Health Security Agency, Elemental mercury and inorganic mercury: toxicological overview
13. World Health Organization, Mercury and health
14. US Food and Drug Administration, Elemental Analysis Manual 4.8: HPLC-ICP-MS determination of methylmercury and total mercury in seafood (PDF)
15. European Food Safety Authority, EFSA advises on the safety of aluminium in food
16. ATSDR/CDC, Public Health Statement for Aluminum
17. Food Standards Agency, Pesticides in food
18. World Health Organization, Pesticide residues in food
19. European Food Safety Authority, Pesticide residues in food
20. UK Health Security Agency, Guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market (2024 PDF)
21. Food Standards Agency, Risk to consumers from the consumption of red meat produced in small throughput slaughterhouses due to process hygiene criteria sampling exemptions
22. CDC, Food Safety Basics
23. World Health Organization, Mycotoxins
24. European Food Safety Authority, Mycotoxins
25. Food Standards Agency, Survey of microbiological and antimicrobial-resistance contamination in whole-head lettuce
26. CDC, Guidelines for Testing Well Water
27. CDC, About Escherichia coli Infection
28. World Health Organization, E. coli
29. CDC, About Pseudomonas aeruginosa
30. CDC, About Staph Food Poisoning
31. World Health Organization, Salmonella (non-typhoidal)
32. UK Health Security Agency, What is Shigella? How do you catch it and how can it be avoided?
33. Food Standards Agency, Honey Risk Profile (PDF)
34. CDC, Candidiasis Basics
35. CDC, Risk Factors for Candidiasis
36. Food Standards Agency, How do microbial safety issues associated with meat apply to cell cultivated products?

The Safety and Authenticity Verification label is attached to the product, and contains three matrix type barcodes known as Quick Response (QR) codes.

Use your smartphone to scan each of these codes to quickly and easily review the independent third-party laboratory testing for your specific batch, and the logistical tracking information associated with your order.

Please see the Trace page for further information.

_{Published on: July 25, 2021}

The pack sizes for this promotion are as follows:

• 50g NMN with either 50g or 25g trans-resveratrol
• 100g NMN with either 100g or 50g trans-resveratrol
• 250g NMN with either 250g or 100g trans-resveratrol
• 500g NMN with either 500g or 250g trans-resveratrol
  

For example, if purchasing the 100g NMN/50g trans-resveratrol bundle, an extra 10% of each (10g and 5g) is included, resulting in a total of 110g of NMN and 55g of trans-resveratrol.

No voucher, coupon or discount codes are needed, just visit the deals page here.

_{Published on: Nov 26, 2020}

Spermidine may be the most important nutrient linked with extending human lifespan in human studies. A large human study published in 2018, conducted on 829 people over a 20 year period, found that people with a diet rich in spermidine had an increased survival rate equivalent to 6 years over those with less dietary spermidine.

The study analysed 146 nutrients, and found spermidine to have the strongest link of any nutrient to increased survival.
These findings were independently validated in a second study, with the diets and mortality of 1,770 healthy unrelated people analysed.

This corroborates previous studies that found spermidine supplementation significantly increased lifespan in yeast (40-150%), worms (10-15%), flies (15-20%) and mice (10-25%).

Tissue spermidine concentrations decline with age, which may in part be due to a decline in the biosynthetic activities of polyamine-producing enzymes as they become less efficient.
It has been theorised that because the body produces sufficient spermidine during youth, but not in old age, that spermidine evolves to the status of a vitamin and should be supplemented for health maintenance.

As spermidine concentrations in the body decline with age, increasing dietary spermidine may decrease mortality and increase lifespan, as indicated by studies on humans, yeast, worms, flies and mice.
In addition to noting that spermidine levels decline with age, one cross-sectional observational study found healthy individuals in their 90s and 100s to have higher spermidine levels, similar to those found in younger, middle-aged people.

_{Published on: Sept 17, 2020}

The materials are exactly the same as the tablet versions, as our spirulina and chlorella tablets have always been 100% product pressed into tablet form.

The tablet versions are more suited to those that do not like the taste of spirulina or chlorella, or those who take it on the move, and can’t easily measure and mix powder into water.

The powders are more suited to those that have difficulty swallowing tablets, or otherwise find it more convenient to consume as a drink.

From a scientific perspective, powder offers a much higher surface area available immediately higher up in the digestive tract, which may result in increased or more efficient absorption of some nutrients.

Method of administration

Both spirulina and chlorella powders can be prepared with water and drunk, by placing 40ml (1.5oz) of water per 5ml teaspoon of powder into a cup, before adding the powder, stirring, and drinking.
Spirulina powder has a tendency to clump, but this can be minimised with vigorous stirring.

Independent lab testing for every batch

Every batch of our Spirulina and Chlorella is now independently verified by third-party laboratories to have no dangerous levels of heavy metals or micro-organisms. The certifications for the current batch are viewable on the website. Every one of our products has third party testing completed for every single batch.
We have some exciting new products relating to healthy ageing and longevity to be released soon, please ensure you stay subscribed to the newsletter to hear about them first.

_{Published on: Sept 6, 2020}

Shilajit is a sticky tar-like substance, formed over hundreds of years as a result of a long-term humification process, and contains humus substances, including fulvic acids, humic acids, humin, and hymatomelanic acid, as well as coumarin derivatives (benzocoumarin, DBPs; dibenzo-alpha-pyrones).

Humic acids were first discovered to have anabolic properties when given to chickens in 1951, with average body mass increased by 5-7%. This was confirmed in rats in 1966, which concluded that the body is able to utilize food better when supplementing with shilajit. Fulvic acids may also act as carrier molecules or chelating agents for smaller, more bioactive compounds.

Shilajit has been shown to activate mitochondrial respiration and increase muscle, brain and blood levels of an Adenosine triphosphate (ATP – a precursor to DNA and RNA), an energy carrying molecule known as the “molecular unit of currency” of intracellular energy transfer.
Shilajit has also been shown to increase blood levels of coenzyme Q10 (CoQ10), and facilitate the regeneration of ascorbic acid (vitamin C).

What are the benefits?

Shilajit is used as a rejuvenator in traditional Russian and Ayurveda medicine, and has been used in the folk and herbal medicine of several countries for around 3,000 years, both topically on the skin and internally by swallowing.

Shilajit has been shown in studies to assist with various ailments, and forms part of several medical drugs manufactured by pharmaceutical companies.

Shilajit was secretly used by the former USSR to enhance the physical and mental performance of Olympic athletes and special military forces for nearly 40 years. Applications included reducing stress-related injuries, benefitting recovery, as well as increasing strength and muscle mass. Much of the research conducted by the former USSR into shilajit remains classified and has not been released.

Studies have given positive indications for these types of potential benefits, including some that suggest shilajit may relieve fatigue and increase energy and endurance.

How is it packaged?

Our shilajit comes packaged in a glass jar, eliminating any possibility of shilajit reacting with the container during long term storage, and providing an effective barrier against oxygen.

A 0.1ml measuring spoon is included and when filled level, provides a 0.25g serving.

How do I take shilajit, and how much?

The consistency of genuine shilajit makes filling the spoon, and then emptying it quite difficult. We recommend using the volume of the spoon as a guide, and placing shilajit on the opposite end of the spoon at roughly the same size.

This can then be taken straight into the mouth, or stirred into body-temperature spring water or re-mineralised distilled water. Taking shilajit straight into the mouth is quicker, as although it is completely water soluble, it can take several minutes for it to dissolve in water.

The recommended dosage is 0.25 grams (1x level 0.1ml spoon), 1-2 times per day.

What does shilajit taste like?

Shilajit is relatively rare, and has a unique taste. It’s a humic substance like peat, and people sometimes comment that shilajit has a peaty, sharp, smoky taste.

Does shilajit contain dangerous amounts of heavy metals?

We thoroughly test every batch of shilajit, and have third party laboratories perform various tests to prove that our shilajit is genuine, of high quality, and is safe for human consumption.

All these certifications are displayed on the main shilajit page, and include tests for authenticity, humic and fulvic acid levels, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc levels, a microbiological certificate of analysis, heavy metal content and aluminium content.

Aluminium content of some shilajit has been a contentious issue, and should be tested by a third party laboratory for every batch. One serving (0.25g) of PlantPills Shilajit contains the same amount of aluminium as two slices of bread, or two chicken breasts, or 50 grams of pasta, or 5 grams of chocolate.

These tests verify that PlantPills Shilajit is authentic, high quality, and safe for human consumption.

Do you deliver to my country?

Yes! Although we are in the UK, we deliver worldwide. The shipping costs are automatically calculated in the shopping basket.

Please see the main shilajit page for further details and sources.

_{Published on: Jan 16, 2019}

Discovered in the 1890s, and pioneered by Charles Franklin Schnabel in the 1930s, Ann Wigmore in the 1950s, Yoshihide Hagiwara in the 1970s, Steve Meyerowitz in the 1990s, and validated by numerous human studies, wheatgrass has a long history of being beneficial to human health.

Although wheatgrass contains some nutrients in relatively high amounts, it is the sheer number of nutrients that is remarkable; wheatgrass contains most of the known vitamins and minerals, 297 proteins, over 80 active enzymes including the anti-oxidant and anti-ageing enzyme superoxide dismutase (SOD), fatty acids, immunomodulators, growth hormones, phytonutrients such as chlorophyll, carotenoids (including alpha-carotene, beta-carotene, xanthophylls, and zeaxanthin), bioflavonoids, growth factors, RNA, DNA, and a highly important group of unclassified micro-nutrients simply referred to as grass juice factors.

What makes our wheatgrass juice powder unique?

Growing, harvesting, processing and packaging high quality wheatgrass is difficult. Our R&D department has spent more than 5 years developing what we believe to be the highest quality wheatgrass juice powder available…

Grain species

It’s often overlooked, but an important part of growing high quality wheatgrass is using a high quality grain. The vast majority of wheatgrass products use a modern wheat grain. These grains have been genetically modified via hybridization for the purposes of disease resistance and maximising wheat yield.
We use an ancient, heirloom variety called Kamut®, which has never been hybridized or genetically modified, unlike modern wheat. Kamut® wheat is organically grown, and gram for gram has several nutritional advantages over modern wheat, but is also 34% larger than modern wheat, giving a significantly larger nutrient base for the wheatgrass to utilise.

Field grown

Our wheatgrass is grown outside, in organic soil, in fields on an organic farm. The wheatgrass grows at a natural rate for several months, before being harvested, as opposed to about 10 days for wheatgrass grown in trays, resulting in a much higher nutritional content.

Raw, low temperature processing

A modified freeze-drying method removes all moisture from the freshly squeezed juice within a few minutes, leaving just the solids from the juice in the form of juice powder.

From the harvest of the grass to the juicing of it, to removing the moisture from the juice, to the packaging of the juice powder, the material remains raw. It’s not heated above around 40°C (around 104°F). This is very important for the preservation of the active enzymes, vitamins, minerals and phytonutrients that are denatured or destroyed by heat.
When water is added to our wheatgrass juice powder, the resulting liquid is virtually identical to freshly squeezed wheatgrass juice, as the only processing that was done to the original juice was the removal of the water at low temperature.

Juice powder

We use the juice solids, known as wheatgrass juice powder. Many wheatgrass products are whole leaf products. Drying the whole grass leaf and then milling it into a powder is much easier and cheaper, but contains the non-nutritional cellulose fibre, which offers no vitamins or minerals and slows down the digestion.
The powder of the juice is vastly more nutritious than whole leaf wheatgrass powder.

Packaging

What a waste it would be, to go to the trouble of making such high quality wheatgrass juice powder, just for the nutrients to rapidly deteriorate after opening the packet.
Our proprietary PillFresh™ packaging continually removes oxygen for 40 openings, continuing to keep wheatgrass fresh, preserving the nutrients.

Testing

Any retailer or producer of wheatgrass should be able to show you tests from a third party laboratory to back up any claims they make about the nutritional content. Without third party testing, it’s completely unknown whether the product is what it claims to be, and whether it’s even safe for human consumption. The product could be riddled with heavy metals, yeast, mould or bacteria.
We have third party laboratory test certificates available, detailing the content of carotenoids, zeaxanthin, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc, chlorophyll and superoxide dismutase (SOD).
We also have third party laboratory tests confirming there is no trace of 69 pesticides and organic contaminants, as well as the absence or safe levels of yeast, mould, bacteria and heavy metals.

How much wheatgrass was grown and juiced per pack?

One 250g pack of PlantPills Wheatgrass Juice Powder contains the solids of 4.1 litres of wheatgrass juice (1.1 US gallon), which is 138 shots (30ml or 1oz measures) of wheatgrass.
The 4.1 litres of wheatgrass juice was extracted from 5.3 kilograms (11.7 lb) of fresh raw Kamut® wheatgrass, which is roughly equivalent to 12 trays of wheatgrass (each tray measuring 40x28cm or 16×11”).

How do I take wheatgrass juice powder, and how much?

1. Add water
   Add 40ml of water to a drinking glass for every teaspoon of powder you intend to add.
   In the above example, 120ml of water has been added to the grass, because we are going to add three teaspoons of wheatgrass juice.
2. Add powder
   One teaspoon (5ml – the size of the included white spoon) holds roughly 2.5g of wheatgrass juice powder. Add the wheatgrass juice powder on top of the water.
   In the above example, three level white scoops have been added to 120ml of water.
3. Stir thoroughly
   Use a fork to stir the wheatgrass juice powder into the water. Roughly 100 revolutions in each direction is enough to thoroughly mix the water with the powder. Some clumps may remain, it is not an issue.
4. Drink!
   Please note that when drinking wheatgrass juice, it is best to hold some in the mouth for a while. Spread it around the mouth, including on the cheeks and under the tongue, holding the contents in the mouth for a minute or so, like a mouthwash, before swallowing.
   This route of administration is called buccal and sublingual, and provides highly efficient absorption of some of the molecules within wheatgrass juice. Some of the absorption is provided via the blood vessels under the tongue, bypassing the digestive tract, and can result in a much more efficient absorption rate, depending on the molecule.

What does wheatgrass juice taste like?

While all wheatgrass juice has a taste similar to the smell of freshly cut grass, feedback from our clients suggests that our wheatgrass juice tastes much smoother and sweeter than other wheatgrass juice.

How is it packaged? Do I need containers?

The only reliable methods for storing food produce in an oxygen free environment are aluminium-lined pouches, and glass jars. Plastic is permeable to oxygen, so is not suitable.

We supply our wheatgrass juice powder in aluminium-lined pouches, which are perfect for storage and transportation. The pouches are re-sealable via the integrated grip-seal, and aluminium never comes into contact with the powder. However, grip-seal mechanisms are generally not reliable for storage of produce in an oxygen free environment, and opening and closing this for every serving can be fiddly.

For convenience, we have glass jars available for purchase at checkout. They are easy to open and close, always create an excellent seal, and are the most reliable for storage of produce in an oxygen free environment.
The jars are re-usable, and are supplied with integrated seals on the lids. The jars also protect the wheatgrass juice powder from damage from light, but they should still be stored in a cool, dark place.

Do you deliver to my country?

Yes! Although we are in the UK, we deliver worldwide. The shipping costs are automatically calculated in the shopping basket.

Please see the main wheatgrass page for further details and sources.

_{Published on: Aug 31, 2019}

NMN and resveratrol are both found naturally in plants in tiny amounts, and are at the cutting edge of longevity and anti-aging research, with remarkable results observed in preclinical studies.
The two molecules go hand-in-hand, with resveratrol indirectly activating the “anti-aging” sirtuin enzyme SIRT1, and NMN boosting NAD, required for sirtuins to function.

Nicotinamide Mononucleotide (NMN)

NMN has only been produced as a nutritional supplement since 2015, and much of the published research and studies on NMN so far have been on mice. Some of the results observed include rejuvenation, the reduction of several markers of age-related degeneration, increased endurance, extended lifespan, improvements in skeletal muscle, liver function, bone density, eye function, insulin sensitivity, DNA repair, immune function, body weight and physical activity levels.

Micronized Trans-Resveratrol

Resveratrol has been present in medicinal preparations for over 2000 years. There have been at least 30 published clinical trials on humans reporting the effects of resveratrol on human health. It is becoming evident that resveratrol exerts cardio-protective benefits through the improvement of inflammatory markers, atherogenic profile, glucose metabolism and endothelial function. These effects have been observed using both high and low doses of resveratrol and both in healthy volunteers and medicated patients.
Resveratrol has been shown to rejuvenate human cells, restoring splicing factor expression and increasing telomere length. Studies on mice, rats and rabbits have found resveratrol to enhance exercise performance, whether training or not, increase blood testosterone concentration and improve sperm quality (in male rabbits).
Resveratrol seems to act as a neuroprotective agent, has an antiallergenic effect, has beneficial effects on bone regeneration, and appears to protect against muscle and bone alterations after disuse.

Potential Implications and Applications

If human trials are able to replicate some of the results seen in studies on mice, the potential implications are significant and wide-ranging. It is theorised that some of the potential applications of NMN and resveratrol could be in reversing or slowing down aging, treating illness, aiding in recovery from injury or illness, boosting physical performance, delaying degenerative diseases or extending lifespan.

Please see answers to some of the most commonly asked questions below:

Are your NMN and resveratrol powders the real deal?

Both our NMN and resveratrol powders are pharmaceutical grade, and the current batches have been independently verified to have a purity of 99.6% and 100% respectively, on par with or better than others commercially available.
Independent lab tests have also verified that both powders contain very low or undetectable levels of heavy metals, with some 10 or 100 times less than others available, as well as equally impressive microbiological results.
The third party laboratory certifications can be viewed on the NMN and resveratrol pages.

Why are they so expensive?

We are dedicated to supplying pure, clean and safe material at the best possible price.
The processes involved in producing NMN and refining trans-resveratrol are complicated and expensive, especially when made to such high quality and purity standards.
The price of NMN is much lower than it used to be, thanks to more efficient production methods, and we expect the price to gradually reduce in the long term.
After using NMN and resveratrol for some time, it is advisable to purchase in the highest quantity that your budget allows, in order to reduce the cost per gram as much as possible. We offer sizes from 5g up to 2kg, selectable in the shopping basket.

How much NMN and resveratrol should I take?

The upper daily dosage for NMN is 1 gram, and the upper daily dosage for trans-resveratrol is 0.5 gram.
Our 0.5ml scoops hold approximately 0.125g of NMN, or 0.25g of trans-resveratrol.
Our 1ml scoops hold approximately 0.25g of NMN, or 0.5g of trans-resveratrol.

If taking the upper daily dosage for both, it would equate to four 1ml scoops of NMN (4x 0.25g = 1g), and one 1ml scoop of trans-resveratrol (1x 0.5g).

How should I take NMN and resveratrol?

We recommend taking NMN by placing it under the tongue, and allowing it to dissolve for a minute or two, before swallowing. We also recommend spacing the dosage throughout the day, so if taking the upper daily dosage for NMN, it would be one 1ml scoop (approx. 0.25g), four times a day.

We recommend taking trans-resveratrol by placing it under the tongue and swirling around in the mouth for a minute or two before swallowing. The dosage for trans-resveratrol doesn’t need to be split, so if taking the upper dosage, it would be one 1ml scoop (approx. 0.5g), once a day.

What does NMN and resveratrol taste like?

NMN has a sharp taste, and rapidly dissolves in the mouth. Trans-resveratrol has a plain, chalky taste, and doesn’t fully dissolve in the mouth.

How long until I see results, and what benefits will I notice?

Users of NMN and resveratrol have reported a variety of benefits. It must be noted that these are subjective, anecdotal reports. NMN boosts the production of NAD, which declines as we age, so any benefits may be most dramatic in older people.
It’s also worth noting that in trials on mice, dramatic results were noticed in periods as short as a week. However, a week of NMN supplementation to a mouse could be equivalent to 25-45 weeks in a human.

The reported benefits can be split into results that are noticed quickly, and results that are noticed over the long term.
Reported benefits of supplementing with NMN and resveratrol that were noticed quite quickly (within a couple of weeks), include increased energy, requiring less sleep, and increased strength and endurance.
Benefits noticed over the long term (6-12 months) include feeling younger, physically looking “well” or “healthy”, healing and recovering faster, muscle growth/restoration, increased mobility, increased mental clarity, and reduction or resolution of minor aches and pains.

How is it packaged? Do I need containers?

All our NMN and trans-resveratrol comes packaged in sealed foil pouches, with a 0.5ml scoop included.
We have reusable glass jars that hold 20 grams of NMN or 40 grams of trans-resveratrol available for purchase in the shopping basket. These can provide a more convenient form of administering the daily servings while keeping the main packet stored away.
Larger 1ml scoops are also available for purchase in the basket.

Do you deliver to my country?

Yes! Although we are in the UK, we deliver worldwide. The shipping costs are automatically calculated in the shopping basket.

Please see the NMN and resveratrol pages for further details and sources.

_{Published on: Apr 03, 2019}

Unfortunately, it’s not quite so simple. Both spirulina and chlorella are complicated to culture, grow and harvest, and are especially difficult to keep free of contaminants in order to be safe for human consumption.

The most common types of contaminants are heavy metals absorbed by the produce in the growing stage, as well as other strains of algae or bacteria that grow alongside it – that are then harvested and processed along with it. These can be toxic to humans and need to be regularly tested for.

Secondary contaminants are foreign objects that make their way into the produce.

There is also a misconception that products labelled as “organic”, must be safe to eat. Unfortunately organic certification doesn’t test for these heavy metals, other strains of algae, bacteria, or foreign objects.

We’ve put together a list of 5 things to check before purchasing or consuming any spirulina or chlorella product. These can also be applied to other food supplements:

1. What are the ingredients?

It’s important to check the ingredients or contents of the product. We supply both spirulina and chlorella in tablet form, for ease of use. These tablets are simply the whole produce pressed into tablets, there are no fillers, binders or excipients added, and nothing is taken away.

The contents of our spirulina tablets is simply 100% whole spirulina, and likewise the contents of our chlorella tablets is simply 100% whole chlorella (cracked cell wall, strain: Chlorella Pyrenoidosa).

When taking a food supplement, you are making a conscious decision to add the produce to your diet. But if there is anything else on the ingredients list, you are also committing to consume that alongside the produce on a regular basis.

Many fillers, binders and excipients are included for ease of processing at the factory, not for human health, and are certainly not whole foods.

2. Who is the producer or grower?

It’s important to know who the producer is, because spirulina and chlorella are so difficult to grow and process, especially contaminant free and safe for human consumption.
Ideally you’d like to know where they are located, how long they have been producing it for, what kind of certifications they have, and what standards they are held to.

In general, it’s good if the producer has been operating for more than 20 years – they should have the experience of anything that could go wrong, and the knowledge of how to prevent it.
A long standing producer should also know how to make the best quality produce possible.

For example, PlantPills Spirulina is grown for us in Tamil Nadu, southern India, by Parry Nutraceuticals, who are part of the Murugappa Group conglomerate.
They have been making high quality spirulina for over 30 years, and are acknowledged to be among the very best producers in the world. They are USP verified, hold various ISO and GMP certificates, as well as being certified Halal and Kosher.

PlantPills Chlorella is grown for us in Taiwan, by Taiwan Chlorella Manufacturing Company (TCMC).
They are the world’s largest and oldest producer, making high quality chlorella for nearly 60 years.
They hold various UKAS, ISO and GMP certificates, and are also certified Halal and Kosher.

3. Independent third party lab tests

Both spirulina and chlorella are extremely nutritious whole foods, containing high protein, chlorophyll, fatty acids and various vitamins and minerals.

It’s easy to make claims about the nutritional content of a spirulina or chlorella product, but without independent third party laboratory testing to back them up, any details or stats could just be guessed or made-up numbers.

In addition to confirming the nutritional content, independent third party lab tests are important to ensure that the produce is meeting standards for contaminants and bacteria, and is generally safe and non-toxic for human consumption.

In-house testing or testing by anyone who could be affiliated with either the grower or the vendor should not be considered as independent.

For example, we (PlantPills) are located in the UK, our spirulina is grown in India (by Parry), and third party lab tests are performed in USA by Covance Inc.
For our chlorella, again we are located in the UK, our chlorella is grown in Taiwan (by TCMC), and third party lab tests are performed in Japan by Japan Food Research Laboratories.

4. The certificate of analysis (CoA) for the batch

Each batch of spirulina or chlorella that any producer makes should have a certificate of analysis to accompany it.
This will have the name and address of the producer, the date of manufacture, the date of expiry, and various nutritional and safety related items tested for. The testing methods for each one of these should be detailed, and the signatures or stamps of everyone involved in the testing process should be present.
By nature, this is completed in-house, and should be combined with independent third party laboratory tests to build up a full picture of the quality and trustworthiness of the produce.

We publish the latest CoAs and independent laboratory testing results on the relevant spirulina and chlorella pages of our site.

5. Quality of the packaging

Packaging is an often neglected part of food supplements, especially for spirulina and chlorella.

It is imperative that spirulina and chlorella is transported and stored in an oxygen-free environment, even after opening. If spirulina or chlorella is exposed to oxygen, the nutritional value quickly starts to diminish, because vitamins, enzymes and antioxidants are particularly sensitive to oxygen.

Spirulina or chlorella tablets are typically packaged in plastic tubs, or “vacuum sealed” Mylar aluminium pouches. Mylar pouches are preferable, as plastic tubs are permeable to oxygen, so are no good for keeping this type of produce fresh.

However, tablets in aluminium pouches are difficult to vacuum seal, and this type of vacuum sealing typically contains at least 2% oxygen. This is enough oxygen to start diminishing the nutritional value, and considering mould can grow in air with a 0.3% oxygen content, this really isn’t acceptable.

A significant amount of nutrition is lost before a typical package of spirulina or chlorella is even opened by the consumer. Then, after opening, the exposure to oxygen quickly starts to diminish the nutritional value further.
Typical packaging will result in a 37% loss in beta carotene content after four weeks, and an 85% loss in chlorophyll content after 8 weeks.

To summarise…

When purchasing or consuming spirulina or chlorella, be sure to:

1. Check the ingredients for anything that isn’t the produce
2. Check who the producer or grower is, where they are, and how long they have been operating
3. Ask to see independent third-party tests to verify nutritional content and safety
4. Ask to see the certificate of analysis (CoA) for the batch
5. Check the quality of the packaging

If you found this article useful or have any questions, please share it, leave a comment or contact us.

The PlantPills Spirulina mentioned in this article can be found here, and PlantPills Chlorella can be found here.

_{Published on: Jun 15, 2018}

As a result, the delivery network for our high quality spirulina and chlorella now reaches pretty much anywhere in the world, at very reasonable prices.

With regards to transit time, delivery within the United Kingdom is generally made within 2 working days.
Delivery to most of Europe generally takes between 3 to 5 working days, and between 1 to 2 weeks to the rest of the world.

The cost of delivery is dependant on the weight of the order, and is automatically calculated at checkout.

If you are unsure about the appropriate region for your country, or have any other questions, please feel free to contact us.

_{Published on: Jun 7, 2018}