Spiruline is a cyanobacterium, not an algae

Spiruline, often mistaken for an algae, is actually a type of cyanobacterium capable of performing photosynthesis. The most commonly sold species are Arthrospira platensis and Arthrospira maxima. These organisms are known for their high nutritional content, including proteins, beta-carotene, iron, and a blue pigment called phycocyanine.

Spiruline can accumulate environmental contaminants

Spiruline has the ability to absorb and accumulate heavy metals such as lead, mercury, and arsenic from its growing environment. The quality of the product depends on the water used, production conditions, and the safety controls in place during cultivation and processing.

French health agency warns of contamination risks

The National Agency for Food, Environmental and Occupational Health Safety (Anses) has raised concerns about the potential for spiruline to be contaminated with cyanotoxins. While it states that low doses of spiruline do not appear to pose a health risk, it recommends choosing products from well-controlled supply chains that comply with French regulations and have clear manufacturer identification.

Regulation of heavy metals in spiruline supplements

European regulations set maximum levels for certain heavy metals in dietary supplements containing spiruline, such as lead, cadmium, and mercury. However, there is no specific European limit for arsenic. Anses suggests establishing a maximum level for microcystins, toxins that can cause liver damage and digestive issues, even though most studies find only trace amounts in spiruline.

French authorities found issues with spiruline labeling

In 2018, French authorities inspected 164 businesses and found anomalies in 32 samples of spiruline and other algae-based supplements. One case involved a product imported from China, packaged in France, but falsely labeled as "Made in France." This highlights the importance of checking the origin of the product and being cautious of misleading marketing.

Traceability and quality control in spiruline production

Ensuring the traceability of spiruline is crucial for consumer safety. At greenwhey, each batch of spiruline is tested, and the results are made public. The product is grown in controlled conditions in Provence using organic methods, without pesticides or genetically modified organisms, and dried at low temperatures to preserve its nutritional value. All quality controls are available on the company's website.