After reading the article I'm thinking of trying to grow some. Anyone have experience with it and also on how it tastes? 😁
I watched some youtube videos about people growing spirulina in backyard pools. They tell all about how to do it. One guy says normally he would dry it to powder and add it to "regular" foods. But he sometimes just eats it as-collected. It has no taste, or sometimes a faintly "fishy" taste
Thanks! I found some of the videos online however I am not brave enough to eat spirulina from my backyard pond. I might feed it to chickens or in cattle feed though.
whatever does not kill us, makes us stronger? LOL
I think it might be OK if you rinse it very thoroughly - in a way it might be like beer-brewing. In olden times, the quality of water was not easy to assess - it might make you sick. But beer, if it tastes good, is proof that conditions have been achieved for fermentation and therefore, bacteria could not be present in significant numbers (else the beer would sour!). Maybe a healthy spirulina population in a pond is like that? I suspect it is true, but I have been unable to develop a spirulina culture so far (and partly from lack of serious effort).
I'm far more concerned with pesticide run off from nearby farms and heavy metal contamination. Otherwise I am sure it will mostly be okay.
After reading the article I'm thinking of trying to grow some. Anyone have experience with it and also on how it tastes? 😁
I watched some youtube videos about people growing spirulina in backyard pools. They tell all about how to do it. One guy says normally he would dry it to powder and add it to "regular" foods. But he sometimes just eats it as-collected. It has no taste, or sometimes a faintly "fishy" taste
Thanks! I found some of the videos online however I am not brave enough to eat spirulina from my backyard pond. I might feed it to chickens or in cattle feed though.
whatever does not kill us, makes us stronger? LOL I think it might be OK if you rinse it very thoroughly - in a way it might be like beer-brewing. In olden times, the quality of water was not easy to assess - it might make you sick. But beer, if it tastes good, is proof that conditions have been achieved for fermentation and therefore, bacteria could not be present in significant numbers (else the beer would sour!). Maybe a healthy spirulina population in a pond is like that? I suspect it is true, but I have been unable to develop a spirulina culture so far (and partly from lack of serious effort).
I'm far more concerned with pesticide run off from nearby farms and heavy metal contamination. Otherwise I am sure it will mostly be okay.