Fermented Chlorella vs Broken Cell Wall
Fermented chlorella offers several clear benefits over broken cell wall chlorella.
The nutrients are better absorbed as the cell wall is much softer. Also, the lipids are not oxidised, as demonstrated within broken cell wall chlorella, where the mechanical process of pulverisation disrupts the cells.
When the cell wall is open to the air, it is open to the environment around it. Nutrients are no longer sealed in a single cellulose cell wall. This matters when you're talking about fatty acids.
Fermented Chlorella Vs Chlorella
Most chlorella on the market is unprocessed, meaning it's extremely difficult to digest. Trying to consume raw chlorella is bad because it has the hardest cell water in the entire vegetable kingdom!
This is where fermentation offers a distinct advantage because it allows for a softening of the cell wall so that your body can absorb it. It is preferable to mechanical pulverisation - another standard method to unlock the nutrients within the cell wall - because chlorella contains a high-fat content, and we don't want these lipids to oxidise.