Do you want to take spirulina, or have you been won over by its benefits and you consume it regularly?

 

Welcome to the world of spirulina and congratulations! choose your spirulina

Taking spirulina is a first step towards healthier and more complete nutrition and towards a more balanced and vitalized body.

Nowadays, there is a very wide variety of spirulina on the market, some appearing as well produced and presented as the others, so much so that it is difficult to decide in front of such a large choice. How do you choose a good quality source of spirulina? Failing to be accompanied by a connoisseur to identify a good spirulina, here are some tips that will allow you to be satisfied with your purchase and your consumption. choose your spirulina

 

Type of products

Spirulina is sold in two distinct forms:

Dried : in flakes / twigs, powder, tablets or capsules
Fresh : in chilled or frozen dough

Spirulina is fragile and easily degrades. The period of use of fresh spirulina is less than 10 days while dry spirulina can be stored for months. The choice is usually made according to your mode of consumption, its frequency and the taste you like. A well-made fresh spirulina has a very light taste and lends itself easily to just about any type of preparation (food and drink). Dry spirulina (powder and flakes) is also suitable for food and drinks, but on the other hand it is a little more difficult to dissolve and homogenize. For those who take it daily and who prefer to avoid the more pronounced dry taste of spirulina (as a reminder, a mixture between spinach and seafood), tablets and capsules are the best ways to take it. use !

In all cases, it is important to use 100% spirulina products, without preservatives or excipients.

For those who would be really bothered by the smell or the taste, the form in capsules or tablets will be the most suitable, otherwise it is preferable to orient towards a consumption of liquid phycocyanin which will prove to be the best solution, allowing thus to benefit from all the benefits of this microalga, without the bad sides.

Freshness and nutritional value

The optimal duration of use of spirulina is very variable. It can range from 10 days for chilled fresh spirulina (extends to nearly a year if frozen) to 1 to 2 years for dry spirulina. choose your spirulina

A fresh and good quality spirulina should have a “green – blue” color and a slight odor with a pleasant “vegetable / sea” note. The presence of a strong, persistent odor and a pronounced bluish color is a very likely indication that the product has been improperly packaged and is oxidized. Note also that a good spirulina would contain at least 60% protein, 0.1% iron and 10% phycocyanin .

Origin and production method

The place, as well as the method of production of spirulina, are two important parameters because the quality of the product is greatly affected. Make sure that the production site is away from any emission of air and water pollutants. Adherence to “quality procedures” such as good manufacturing practices, HACCP, the ECOCERT label, ISO9001 and / or ISO22000 are important criteria that demonstrate the commitment to the production of spirulina according to a rigorous specifications (clean environment, pure inputs, strict hygiene practices) and which guarantees quality, traceability and confidence in outgoing products. Certificates of analysis detailing the microbiological tests (presence / count of germs), the concentration of heavy metals, pesticides, hydrocarbons and cyanotoxins (toxins from species of cyanobacteria other than spirulina) are necessary to determine the purity and food safety of spirulina.

Are you concerned about the environmental footprint and the sustainable practice of spirulina cultivation? At first glance, an organic spirulina would be the purest, natural and ecological. However, the production of organic spirulina requires heavier cultivation practices, in particular an important pre-treatment of the biological inputs, as well as more frequent emptying of the basins. Also, an organic spirulina from abroad, stamped organic in Europe, does not necessarily adhere to the same criteria as those of the French or European organic AB label. To date, non-organic spirulina, certified by food safety standards as mentioned above, can be just as good and nutritional as organic spirulina, or even much better. Instead, favor the requirement of quality, proximity to sales, relationships with the producer (s) to make your choice of a spirulina combining all the benefits of a healthy and eco-responsible diet.