The use-by date is an estimated approximation average time that the cellular structure of the cells stays whole. Fresh Spirulina cells do not contain a cellulose fiber cell structure to them as vegetables do. Imagine them like tiny water balloons.
Fresh Spirulina contains a phospholipid bilayer cell membrane which is where phospholipid molecules orient to provide qualities necessary to maintain a cell in a water-based environment. It consists of two layers of phospholipids, with a hydrophobic, or water-hating, interior, and a hydrophilic, or water-loving, exterior.
This cell membrane is made up of fatty acids. The thickness and strength of the membrane are determined by the amount of sunlight the cells get during their growth time. This acts as its protective shield to the cell which regulates the number of molecules that pass into and out of the cell. As the sunshine time increases the cell membranes’ fatty acid strength and structure increases and the protein (phycocyanin) decreases. As the sunshine decreases (rainy or cloudy days) the cell membrane fatty acids decrease and the protein (phycocyanin) increases.
Many times during the hot sunny summer months we see the Spirulina last over a month in the refrigerator without any cellular breakdown while some cold cloudy days in the winter we have seen it last only a few days. We do our best to grow the strongest most vital Spirulina in the Florida sun however the much of this is determined by mother nature.
Fresh Spirulina is dominantly a blue-green organism (algae). The green (chlorophyll) is primarily near the cell membrane and the blue (phycocyanin) is the main protein liquid filling up the inside.
When the Spirulina is harvested the cell membrane is whole providing the perfect protection and structure for the cell and the color is a very beautiful green. Because the Spirulina is a water-based organism its structure is designed to keep the structure whole in its natural environment – the water. When we remove it from its environment its natural qualities begin to slowly breakdown.
As each day passes the cell membrane gets thinner and weaker. Gradually, the inside blue phycocyanin begins to show thorough becoming more dominant over the original green. You may see the green get darker, then mostly dark blue, then when the cells start popping, you may see this blue liquid collecting in the jar which is a sign that you should speed up consuming.
The blue liquid in the jar will begin to ferment (like sauerkraut, yogurt, etc.) as it has no preservatives nor any enzymatic sterilizations, turning it into a probiotic. This is not harmful at all, however, it can be quite powerful for some as the body allows it to pass down through the lower digestive system instead of absorbing it into the blood through the stomach membrane, as it does normally when it is whole.
We have had the Spirulina tested many times by the USDA/FDA labs and it has always shown completely safe at 61 days in the refrigerator. Those laboratory test results and others are available on the website for anyone to see.
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