Raw Living Spirulina does not contain a cellulose cell wall like vegetables do to hold their structure. About 7-12 days after harvest the Spirulina cells (imagine them like tiny water balloons – 30 billion per jar) begin collapsing, releasing their magic blue liquid inside called phycocyanin. This is the valuable powerhouse of nutrients and the reason why Raw Living Spirulina is so amazing. This blue phycocyanin (71% protein) is found no where else on the plant except in blue/green algae and spirulina has the highest concentration of it.
The “purple” liquid you see is actually the mixture of green (outside cell) chlorophyll and the blue (inside cell) phycocyanin cells that have collapsed.
Because it is so highly alkaline, alive and loaded with nutrients, a probiotic effect begins to happen, just like how we make yoghurt, kimchi, sauerkraut, etc. This is also very beneficial to us however the longer this process goes on the more probiotic effect and less nutrient effect it has. This is what you smell. So, it is always best to consume before this stage (unless you are looking for the probiotic benefits) or we recommend you freeze the Raw Living Spirulina is individual portions in ice cube trays, please see video here on how to do this.
We recommend that you consume all within 2 weeks after receiving when kept in the refrigerator for maximum benefits or to freeze. Not to worry, it is totally safe to consume up to 61+ days in the refrigerator.
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