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Hello, my name is Christos and I was born in Greece in 1986. Since I was a child, I remember that I liked strawberries very much. This taste and this aroma… While I was growing up, I found that their taste excited me less and less. Was it because I didn’t taste as strong growing up? Or were the strawberries slowly losing their taste and smell? Were they missing anything else?

We have heard from time to time that the fruits we grow have slowly lost their nutritional value. If we ask 100 people why they eat, some will answer “for pleasure”, but most will say that they eat to nourish their bodies. And the modern and stressful lifestyle, especially in big cities, requires a good diet.

But let’s see how the problem started.

The marked decline in nutrients began after the Green Revolution in the 1950s and 60s. This was achieved by the practices of increasing yields through monocultures and chemical fertilizers. It has been found that over the past 50 years the nutrient content of the soil has been depleted by these intensive practices, thereby draining the nutrient content of the plants themselves. To address this need, the market, together with science and technology, created nutritional supplements which are divided into 4 categories: vitamins, proteins – amino acids, herbal supplements, and energy and weight loss supplements. However, 3 of the 4 categories contain artificial, synthetic products and the herbal supplements are generally weak to cover the reduction in the nutritional value of the primary products. The problem exists and companies have tried to solve the problem in an artificial way.

What is going on today?

In addition to nutritional supplements, there are 2 other categories of products. Nutrient-concentrated products such as cereal bars and energy bars, and fortified products containing complex vitamins. But is there another way to enhance the nutritional value? Of course there is!! We can boost the nutritional value of any processed product by adding trace amounts of a superfood. But what is the richest food available today that we could add to any other product? As it stands, fortified foods contain synthetic nutrients rather than natural ones.

Spirulina

Today there are several foods that are considered superfoods. The first food that was also used as a food supplement was spirulina. However, the consumption of spirulina is “difficult” for many. It usually has an unpleasant taste and smell reminiscent of fish food. But what is its value compared to other superfoods? Spirulina Supreme contains 67% protein, Ω3 and Ω6, the entire complex of Vitamin B, Vitamin E, B-carotene, Phycocyanin, 18 of the 20 amino acids that humans need, Trace elements, etc. In 2020 Greece, Spyros Panopoulos described the Chaos as a Hyper Car. The world accepted it because of its scientific and technological superiority over other supers cars. In the Greece of 2023, we qualify Spirulina Supreme as a Hyper Food , due to its historical and nutritional superiority over all supers foods. Spirulina Supreme as hyper food can provide the solution to enhancing the nutritional value in a natural way.

Summarizing

So from the moment the industrial revolution entered the field of agricultural cultivation, we made sure to increase production quantities without thinking that this would lead to a decrease in nutritional value. Since 1950, the nutritional value of food has been significantly degraded. For 70 years, companies have been making concentrated and fortified foods in an attempt to correct this problem.

The idea is “Enhancing the nutritional value of products in a natural way“. And HELLiX is the first company in Greece that aims to offer the world products with added nutritional value. Taking spirulina is no longer an unpleasant experience because its taste and smell is lost in the flavors of the products. But the most important thing remains! This rich treasure of nutrients that will help us and improve our daily life! Spirulina will now be present in our morning jam, in a juice that we will drink in the afternoon, even in a dessert that we will eat after lunch!

So this way of enhancing the nutritional value is natural, with zero environmental impact and most importantly? It can be applied to all existing food products.