Spirulina has a long history of human consumption and known as a safe edible food. It is a powerful Superfood but not all Spirulina is the same. To ensure the safety of Spirulina, consider growing practices, environmental factors, preservation, water quality, and regulatory standards. These factors can be the difference in color, quality, and nutritional value.
Spirulina grows naturally in high alkaline water but to ensure safety for human consumption, commercial Spirulina is grown in highly controlled in ponds. These farms should be far from possible pollutants from cities, cars, and airports. Spirulina companies should use the best practices and avoid herbicides and pesticides. Companies should conduct regular testing for quality standards. To ensure quality and safety, Spirulina should not be irradiated since that will reduce its nutritional value.
To ensure safety, Spirulina must be grown in controlled environments with access to clean mineral rich water. Spirulina thrives in high alkaline water in areas with year-round sunlight and high temperatures. Spirulina can be affected by pollutants if the farm is in a high risk location such as large cities, airports, and factories. Safe Spirulina depends on what environmental conditions surround the farm.
To ensure the safety of Spirulina, companies should self-regulate as well as coordinate with local governments and receive certifications for safety. Testing should be conducted at each farm to ensure safety. Look for certifications for production: GMP, FSSC 22000, GRAS, non-GMO, 100% Vegan, Gluten Free, KSA Kosher, and Prop 65. Companies and the Spirulina should both be recognized as safe by industry standards and the local government.