Freezing is like suspended animation of the nutrients. Freezing whole Royal Spirulina does rupture some of the cells however it does not completely destroy the nutrition like heating (powdered). Freezing reduces the nutritional value by approx. 5%. Home freezers go through regular defrost cycles and thus will further degrade the nutrient value of the Spirulina over time so it is best to consume within 3 months after freezing.
Most frozen vegetables and fruits in bags in the stores have been blanched (dipped in boiling water) to kill all enzymatic life before freezing.
Freezing commercial (algae) involves the pre-rupturing of cells in powerful centrifuges which destroy the cells, (specific to companies such as E3Live, etc.) which are done due to the location grown and the problems with contamination in these reservoirs.
Algae companies store their frozen product for months to years before thawing, packaging and refreezing. During this process water is generally added to the thawed product to dilute the breakdown of cells during this long processing to give the product a more uniform refreezing product and to increase profit margins by diluting the original density.
If freezing is done naturally, wholly and correctly with no processing, the cell structure stays mostly in tact. We have thawed our frozen Royal Spirulina, looked at the thawed cells under the microscope in our laboratory and have consistently seen whole cells. We have also been able to regrow the thawed cell after they were frozen for many months.
We have thawed many other frozen algae products and have found that the cells are not whole and will not re-grow.
Yes, frozen is way way better than any powder.
Freezing at home assures you that you are freezing a whole living product. You know the date it was frozen, you know how it was frozen and the time is was frozen before use. You are assured that no processing was done to the product.
Recent Comments