FAQ - Frequently asked questions about our store


Astaxanthin is a substance that is formed by certain algae and belongs to the group of carotenoids. Hence its characteristic deep red color.After the discovery of its special properties, food supplements with astaxanthin have been produced.
BiuAstin has a capsule made of vegetable substances. We offer three types of VitalAstin: VitalAstin (with gelatine in the capsule, i.e. an animal ingredient), VitalAstin vegan (completely vegetable ingredients) and VitalAstin Sport (also with gelatine in the capsule shell). The content of the capsules is the same for all species: the astaxanthin-containing algae extract, olive oil and natural vitamin E.
With all our products, with one exception (Astaxanthin candies), you get natural astaxanthin, which is safely protected in gel capsules. The capsules contain the astaxanthin-containing algae extract, olive oil and natural vitamin E. Depending on the product, the capsule shell consists of gelatine or vegetable substances. Details can be found with each individual product.
Many of our customers have good results with a daily intake of 8 mg Astaxanthin. A few have an effect already with 4 mg. Since your personal state of health is also decisive for the correct choice of dosage, we also offer advice on this question.
In principle, there is nothing to prevent the continuous intake of Astaxanthin. The personal situation may make it advisable to continue the use of Astaxanthin without interruption. You can also test how your condition changes if you take a break of two, three or four weeks.
According to EFSA (EU authority for the approval of substances in food supplements) only products with a maximum daily dosage of 8 mg are approved.
Yes, it can be very useful to use Astaxanthin and OPC at the same time, although the main properties of both products are almost identical. However, the effect in the body takes place in completely different areas: Astaxanthin works in tissues with high fat content (e.g. cell membranes), while OPC is water-soluble and is active in the blood, for example.
The algae from which astaxanthin is extracted lives and grows in fresh water. Therefore the content of iodine in astaxanthin products is extremely low and sensitive persons do not have to take this into account when using astaxanthin products.
The Astaxanthin candies are even easier to use because you don't need any liquid to swallow. In addition, our previous experiences show that the absorption of astaxanthin into the body together with erythritol also happens through the mucous membranes and thus faster than when it is absorbed through the intestines as with the astaxanthin capsules.
Yes, the BiuAstin products and the VitalAstin vegan product line (yellow-green label) are vegan products, as no animal ingredients are contained in the capsule shell or capsule contents.
Our gel capsules for the astaxanthin products do not contain colorants. Due to the very dark red color of the capsules, some people think they are black, this impression can indeed occur. The algae extract with the astaxanthin and its intense dark red color is so concentrated and so finely distributed in the capsules that it does not let any light through.
VitalAstin Sport is also for sportsmen and sportswomen, whether competitive or popular sports. There are some groups of people where we find it advisable to recommend a higher dosage than the standard 4 mg. We have chosen the athletes, representing all people who need more cell protection.
Astaxanthin has been studied since the 1940s. Almost forgotten in the meantime, the interest in astaxanthin was revived in the 70s and 80s. Today (as of May 2020), the scientific database Pubmed.gov mentions 2207 works that have something to do with astaxanthin.
In summer or when there are big differences in temperature, the astaxanthin capsules may stick together in the can. The capsules soften at temperatures above 25 degrees Celsius and stick together when cooling down. Therefore, we advise to store the cans with the Astaxanthin capsules in the refrigerator during summer heat. If your capsules are already stuck together, try shaking them vigorously first. If this is not enough, put the can in the freezer overnight and the next morning, knock the can firmly onto the table or floor. At the latest then the capsules should come off again.
Omega-3 Krill Oil is an excellent supplement to astaxanthin. Krill oil contains the important omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Astaxanthin stands for a better supply of protective substances. Our Omega-3 Krill Oil increases your intake of omega-3 fatty acids, which according to nutritional studies is urgently needed by many people.

Hawaiian Spirulina

Hawaiian Spirulina is a cornucopia of nutrients. There is hardly anything in vitamins, minerals and trace elements that is not found in Hawaiian Spirulina. It also contains an amazing amount of protein and other valuable substances such as carotenoids, chlorophyll and phycocyanin.
The researchers, who have studied the properties of spirulina in detail, are excited about how long spirulina has existed on earth (several billion years) and that spirulina has hardly changed at all during this time. This is unprecedented! Spirulina has saved people in Chernobyl and Hiroshima who were extremely ill due to radioactivity. Last but not least, NASA researched whether Spirulina is suitable as a nutritious, compact food for astronauts in space.
The protein of Hawaiian Spirulina has the advantage that it has not been processed except for drying. So, no heating, extraction or processing with solvents. This means that the original quality of the protein is preserved and therefore it can be used well. Also important: It contains all eight essential amino acids.
No, the tablets have no coating, varnish or the like, and no ingredients that are added during pressing.
The Spirulina of Hawaii is a recognized special quality that can only be bought from the breeders in Hawaii. They use several patented processes that make the quality of Hawaiian Spirulina measurable (e.g. the content of nutrients) better than other spirulina on the market. Our long experience has shown that it is even better than organic spirulina.
Hawaiian Spirulina Powder is a food, so there is no official dosage recommendation. Please contact us for advice. Hawaiian Spirulina Tablets are a dietary supplement and we give a guideline of 3x 5 tablets daily - that is 6 g of spirulina.
At first it was pure coincidence how Mr. Ivarsson came across Hawaiian Spirulina. Later, conviction and enthusiasm came to the conclusion that we have an unusual product here, which we will never give back because it is almost unique among health products.
The details make the difference. Which Spirulina variety is used, how the breeding process takes place, what the Spirulina algae get as fodder and the method of drying result in the quality. Producers in Hawaii use several patented processes that make the quality of Hawaiian Spirulina measurable (e.g. the content of nutrients) better than that of other spirulina varieties on the market, including organic spirulina. This is also reflected in the smell and taste.
Spirulina products contain only a very small amount of iodine because spirulina is a freshwater algae. Only 5 micrograms of iodine are contained per gram of spirulina.
In fact, in his first two books, "Medial Medicine" and "Medical Food", Anthony William mentions Hawaiian spirulina as his recommendation. Later a second variety was added, which he mentions in his blog articles.
At the time when the English language original of the Spirulina book was written - about 20 years ago - other qualities of plastic for food were in use. Nowadays there are cans without plasticizer and with a better protection against light. Therefore today's plastic cans are only slightly inferior to glass. Only violet glass has a light protection that is far superior to that of plastic and also other types of glass.

Base water

Water and sodium chloride (common salt) are the ingredients needed for the production of the base water. After the production process, an electrolysis, the finished product consists of water, pure common salt, hydroxide ions (OH-) and some dissolved hydrogen. The proton (H+) or oxonium ion (H3O+) that is also produced is removed.
Base powders consist of mineral compounds like calcium carbonate or sodium hydrogen carbonate. These have a significantly different effect on the metabolism than base water. Due to the size of the molecules and the presence of mineral ions (e.g. Na, Mg, Ca), base powders influence the electrolyte metabolism and are also subject to selection at the cell membrane. The base water with its active hydroxide ions (OH-), on the other hand, is handled like water and can easily penetrate into the cell and neutralize the acid ions (H+).
Minerals themselves are not necessary for deacidification, this is often misunderstood. Since the suppliers of base powders emphasize the minerals, many people get the impression that the minerals are the decisive ingredients. With the magnesium citrate only the negatively loaded citrate is needed for deacidification, the magnesium helps to adjust a part of the damages of the overacidification. In base water, the hydroxide ions (OH-) take over the task of deacidification. The advantage of base water is that the hydroxide ions are contained in much higher concentrations than the citrate in the finished base product.
You cannot produce the strength and effectiveness of our alkaline water yourself. There are home appliances to produce alkaline water. But the simple devices do not reach the pH-value and thus the deacidification capacity of our alkaline water. More powerful devices that can produce strongly alkaline water are very expensive (several thousand euros) and therefore have a very long payback period.

(Source for you: devices that produce pH 11.5 - https://www.kangen-austria.eu/?c=Produkte&lc=de_DE)

If you use soda water you will get a basic water, but it has a much lower pH-value than our basic water and therefore a much lower  deacidification ability. As a mineral compound, soda water is subject to a different metabolism, which in turn limits the ability of deep deacidification in the cells. Please also read the answers to the questions: "Is the base water better or worse compared to base powders?" and "How can this be done without deacidifying minerals?
At the moment there is an uncertain situation whether base water can still be sold as beverage concentrate. Therefore, we have removed all information that refers to the internal intake of base water. If you wish recommendations, please let us advise you.

Omega-3 Krill-Oil

Omega-3 fatty acids are a special class of unsaturated fatty acids. The alpha-linolenic acid is a well-known omega-3 fatty acid which the body cannot form itself, but which is vital for its function. Also important are the long-chain fatty acids EPA and DHA, which we need for the brain and many metabolic processes, e.g. the structure of cell membranes and the regulation of blood fat and cholesterol levels.
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are theoretically not vital, but in practice they are, since the conversion from alpha-linolenic acid is too low in many people. In addition, most people consume far too little of this omega-3 fatty acid.
Both fatty acids are the starting material for important signal and messenger substances and important components of the brain, nerves and the retina of the eyes. It is best known that omega-3 fatty acids control the inflammatory metabolism.
Phospholipids are a group of fat-soluble substances, of which the best known representative is lecithin (phosphatidylcholine). The function of lecithin is therefore obvious: it is an emulsifier, i.e. a solubilizer between fat-soluble and water-soluble substances. Phospholipids increase the solubility of the fatty acids in krill oil in the digestive tract and in the blood and facilitate their absorption through the intestinal mucosa into the blood. A further advantage: the fish-flavored burping known from fish oil occurs almost never.
The term krill stands for shrimp-shaped crustaceans that live in our oceans. The main part of the krill lives around Antarctica (South Pole area), it also occurs in the North Pacific and North Atlantic. Relative to its mass of all living animals of about 500 million tons, the species is possibly the most successful species in the world.
Not only the whales would cry if humans harvest too much krill. Antarctic Krill is the nutritional basis for many species of Antarctic animals. Up to 130 million tons of krill are consumed annually by seals, 43 million tons by whales, 15 to 20 million tons by birds, up to 100 million tons by squid and up to 20 million tons by fish.
The fishery share of Antarctic krill, however, is only about 230,000 tons per year (as of 2013, FAO). The catch is regulated, so that no overfishing can happen.
Krill oil is characterized by three ingredients: Omega-3 fatty acids, phospholipids and astaxanthin. Fish oil, however, has neither phospholipids nor astaxanthin. As a result, fish oil is less easily absorbed by the intestines and has a much lower level of protection against oxidation than krill oil. Furthermore, fish oils tend to be more frequently contaminated with harmful substances.
A large part of the krill's food consists of algae. Among them are some species that can produce astaxanthin, which is a fat-soluble substance that passes into the krill's tissue and oil.
The Omega-3 Index is a parameter for the content of eicosapentaenoic acid (EPA) and docosa-hexaenoic acid (DHA) in the erythrocytes (red blood cells). It is expressed as a percentage of EPA and DHA in the total fatty acids in the cell membrane of the red blood cells and is closely related to the intake of omega-3 fatty acids through food. It thus indicates the current level of supply of EPA and DHA. The health significance: The omega-3 index is considered an indicator of risk to the cardiovascular system. The omega-3 index should be greater than 4%, and a value greater than 8% should be aimed for. A value below 4% increases the risk of cardiovascular disease very significantly.
Since krill oil has a relatively high content of unsaturated omega-3 fatty acids (26%), its sensitivity to oxidation is also quite high. This means that krill oil, similar to linseed oil, can easily react with oxygen and thus become rancid. The capsule shell provides good protection for the krill oil, but we still recommend that you place the can with the capsules in the refrigerator. In any case, you should remember to do so if the temperature in your home rises above 25 degrees.
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