The Dangers of Raw Fruit Infused Sea Moss Gels
You may have seen other sea moss manufacturers offering raw fruit infused gels. While having your gel infused with fruits like strawberry and guava may sound like the ideal way to give it some flavour, there are reasons why fruit or flavourings should never be added:
Put simply, fruit will always go off. You wouldn’t go into your fridge and begin eating mouldy fruit, or drink a blended fruit smoothie that had been there for well over a week.
Have you ever wondered why apple slices turn brown once you cut them, or why a yellow banana gets dark spots over time? Both of these phenomena have the same cause: enzymatic browning triggered by an enzyme called polyphenol oxidase (PPO). Fruit starts to grow mould in 3-5 days especially when cut up or blended and exposed to air. Keep in mind you may not see the mould for 10-15 days.
But what about your Elderberry Irish Moss Gel? We pasteurise and freeze dry our organic elderberries into powder before adding them into the gel. Pasteurisation is essential because raw elderberries contain toxins that can cause serious digestive distress. Raw fruit always decomposes and grows mould, which causes harmful bacteria in the gut if consumed.
Our advice:
Add sea moss to your fruit, don’t add fruit to your sea moss!
Sure, our Sea Moss gels do not last forever, but their shelf life is the longest it can be thanks to no added flavourings, colourings or processed preservatives. Expect your sea moss gel to last anywhere between 2-4 weeks when stored in the fridge. Factors such as external heat, temperature, light, oxygen, bacteria and humidity will all affect the length of product shelf life you will experience, so use this as a guide.
Optimise your health today by Nourishing your body with our Sea Moss Treasures
