We help you do great things in the kitchen.

We are a small company with a big goal: to make the best oil for your kitchen that is also the best oil for your heart.

Our Mission

Better for People

The average person gets only half the daily monounsaturated fat (MUFA) that they need, and about 50% more saturated fat (the bad fat) than is recommended. Thrive® Algae Oil helps to restore the balance. It also has the lowest percentage of saturated fat of any cooking oil, with 75% less saturated fat than olive oil.

Better for the Planet

Algae can provide a sustainable source of oil. Our aim is that Thrive® Algae Oil will be one of the most sustainably produced cooking oils, with more Thrive® Algae Oil produced per acre of land, and a lower carbon and water footprint, than nearly all cooking oils.

OUR PARTNERSHIPS

 

Thrive® Algae Oil is a proud local Los Angeles sponsor of National Eating Healthy Day and the 2016 American Heart Association Heart Walk.

Our Nutrition Advisory Board

Our nutrition advisory board is made up of some of the foremost researchers and nutritionists in the fields of dietary fat and healthy fats. They share our passion for better eating, and the desire to help millions of people live better lives.

Dean Ornish, M.D. is the founder and president of the non-profit Preventive Medicine Research Institute and Clinical Professor of Medicine at the University of California, San Francisco. Dr. Ornish has received several awards and was appointed by President Clinton to the White House Commission on Complementary and Alternative Medicine Policy and by President Obama to the White House Advisory Group on Prevention, Health Promotion, and Integrative and Public Health. For over 36 years, Dr. Ornish has directed clinical research demonstrating that comprehensive lifestyle changes may begin to reverse even severe coronary heart disease, without drugs or surgery.

deanornish.com

Peter Jones, Ph.D. is the Canada Research Chair in Functional Foods and Nutrition and Director of the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba. Dr. Jones is President of the Danone Institute for Nutrition in Canada and Past-President of the Canadian Society of Nutritional Science. Dr. Jones has sat on the FAO of the UN, WHO, and United Nations Expert Consultant Panel for Energy and Protein Requirements in Human Nutrition. Professor Jones’ research interests cover cholesterol, fat, and energy metabolism. Dr. Jones has published over 350 peer-reviewed research articles and reviews in international journals as well as chapters in leading nutrition textbooks.

http://umanitoba.ca/centres/rcffn/peterjones.html 

Penny Kris-Etherton, Ph.D. is Distinguished Professor of Nutrition at Penn State. She has published over 300 peer-reviewed articles, writing 30 book chapters and coauthoring four books. Her research expertise is cardiovascular nutrition. She conducts clinical nutrition studies that evaluate the role of diet on CVD risk factors in different populations, including healthy participants and those at risk for CVD. Dr. Kris-Etherton has served as the president of the National Lipid Association, chair of the Medical Nutrition Council of the American Society for Nutrition, and is listed as a U.S. News & World Report best diet expert. She is currently chair of the American Heart Association Nutrition Committee.

http://nutrition.hhd.psu.edu/directory/Bio.aspx?id=PennyKris-Etherton

C. Lawrence Kien, M.D. Ph.D. is The Mary Kay Davignon Green and Gold Professor in the Departments of Pediatrics and Medicine at the University of Vermont College of Medicine. His research currently focuses on the biological effects of long chain fatty acids including inflammation and brain function. This work is relevant to how dietary fatty acids may differentially affect cognitive aging, the complications of obesity, and the risks for obesity, type 2 diabetes, and heart disease.

His awards and honors include:

• Clinical and Integrative Diabetes and Obesity (CIDO) Study Section (Regular Member: 2007 – 2011)

• Ad Hoc Expert Panel on Preterm Infant Formula, Life Sciences Research Office (FASEB)(1996 – 2001).

• Editorial Board, American Journal of Physiology (1992-2000)

• Nutrition Study Section (Regular Member 1989 – 1993)

http://www.uvm.edu/medicine/medicine/endocrinology/?Page=research_lab-kien.html&SM=researchsubmenu.html

Dr. Karmally has served as chairman of The Nutrition Committee of the American Heart Association (New York City Affiliate) and member of several AHA committees including Wahida Karmally, Dr. PH, is Director of Nutrition in the Irving Institute for Clinical and Translational Research; Associate Research Scientist and teaches in the College of Physicians and Surgeons, College of Dental Medicine and Institute of Human Nutrition, Columbia University. She served a 3 year term (2008-2010) as a director on the Board of Directors for the American Diabetes Association and has served on their Professional Practice Committee (2008-2009) and the Scientific and Medical Programs Oversight Committee (2010), and was appointed to the Scientific Sessions Planning Committee (2011-2012) and the Board Development Committee (2011-2015). Dr. Karmally also serves on the Board of Directors for the Accreditation Council for Clinical Lipidology (ACCL). She was a national media spokesperson for the Academy of Nutrition and Dietetics for 11 years. Dr. Karmally received the Academy of Nutrition and Dietetics’ 2012 Excellence in Practice -Dietetic Research Award.

http://www.columbia.edu/itc/hs/medical/nutrition/faculty/karmally.html 

*See our resource page for more information on third-party studies with diets high in monounsaturated fats.

This product contains 0.5g saturated fat per serving; olive oil 2g per serving.