From a freshness standpoint, Raw Living Spirulina is at its peak nutrient value immediately after harvest. Each 16-ounce jar contains 30 billion living cells 100% fresh, whole, and alive at harvest. These cells have a delicate structure (similar to tiny water balloons) and begin to break down over time, much like any raw vegetable.
Most vital nutrients are preserved as long as the cells remain intact. However, with each passing day, some cells collapse and release phycocyanin (often called “blue gold”), which is visible as a blue substance collecting at the bottom of the jar. Phycocyanin is approximately 70% pure protein.
This released phycocyanin begins a natural fermentation process when exposed to air (such as when opening the jar). This process converts macronutrients into probiotics, like how foods like kimchi, yogurt, or sauerkraut are made. This transformation is safe and natural but may not align with your primary reason for purchasing Raw Living Spirulina.
For maximum nutrient benefits, consuming Raw Living Spirulina within 12 days of its harvest date is recommended. While still safe to consume beyond this period, its nutritional value gradually diminishes as more cells break down.
From a safety perspective, Raw Living Spirulina has been tested and shown to be safe for consumption for up to 61+ days when appropriately stored in the refrigerator (based on third-party USDA/FDA laboratory tests). However, consuming it earlier ensures you receive its full nutritional potential.
Please look at our Kappa Labs Laboratory Test results for detailed microbiological lab test results regarding shelf life and safety standards.
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