Yes, we test for BMAA on a periodic basis and the results are consistently below the very low analytical detection limit of 0.5 microgram/kg – meaning “non-detectable.”
Spirulina has a Class A (the highest) level of safety per the Dietary Supplement Information Expert Committee (DSI-EC) of the United States Pharmacopeia (USP). These independent experts reviewed all available evidence for Spirulina consumption and concluded that it does not indicate a serious risk to the health of other public health concerns.
Please rest assured that our spirulina is safe to use and if a lot were not to pass for any reason, it would be disposed of and not release for sale.
As Dr. Gregor points out very clearly here
is that the main source of this BMAA is fish, seafood, etc.
…we have analyzed ten spirulina-containing samples for the presence of BMAA; six pure spirulina samples from two separate raw materials suppliers, and four commercially-available multi-ingredient products containing 1.45 g of spirulina per 8.5 g serving. BMAA was not detected at low limits of detection (80 ng/g dry weight) in any of these product samples.
Raw Living Spirulina is grown in enclosed fully controlled pristine greenhouses on a small farm in Florida. We begin with a single perfect cell and grow our culture in a lab under perfect conditions. Our water is from a 600′ aquifer ln the farm. (Our lab tests available). There are no fish, crabs, oysters, etc. growing along with our spirulina.
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