Aluminum in chlorella and other foods
Aluminum is one
of the most abundant elements on earth and is correspondingly present in both food and water supplies. It is not a toxic heavy metal and so it
is not routinely tested in foods or other raw materials, but the reported levels in chlorella
are still low compared to common produce and other food staples; and chlorella’s
serving size is also much smaller, which minimizes any potential risk even
more.
Aluminum in foods is not a
cause for concern for toxicology experts because orally consumed aluminum is
not considered to be very bioavailable from the gut, nor persistent in the body. Less than 1% is typically absorbed from our G.I. tracts, and virtually all of that has been shown to be excreted in the urine or feces. (Injectable sources, such as vaccine adjuvants, present a separate issue as absorption is not constrained by an effective gut barrier.)
Some
companies tout lower levels of aluminum in their chlorella products as a
marketing distinction, but admit that the levels being compared are far lower than in
most common foods that are considered very healthy, i.e. cruciferous vegetables;
despite the overwhelming safety data showing no real risk from consuming
these foods that are normally considered to be good for us.
Here is a toxicology evaluation of dietary aluminum safety: https://www.ncbi.nlm.nih.gov/pubmed/11259180