Chlorella has a strong cell wall that prevents it from being adequately digested. For this reason, it was not until 1977 that it began to be used as a health food in the United States. With the discovery of method (Dynomill) to break the cell walls, the product became more digestible and easily tolerated. The Dyno-mill process has the
ability to break down the cell wall by 95%. Other commercially available Chlorella uses a blanching, heat method to achieve the cell wall destruction and is more destructive to the cell's nutritional ingredients. Yet this cell wall is one of the main reason that Chlorella is so unique. It helps the removal of hydrocarbon and metal poisons from the human body and helps stimulate the immune system.