In the article, Ole G. Mouritsen, a professor of biophysics at the University of Southern Denmark, & colleagues offer suggestions to how both individual consumers and the food industry can use seaweed to make everyday meals healthier.
Raw food recipes often present challenge with texture, especially when trying to make them low calorie & low fat. The naturally occurring gel in seaweed has no fat and very few calories while providing a lovely texture and many essential nutrients. Agar is not strictly raw since it needs to be brought to 90 degrees centigrade […]
Most people’s first experience of seaweed is sushi, considered ‘fast food’ in Japan. Although sushi is delicious, and a great way to start appreciating the taste of nori, the seaweed wraps are often over processed and glazed with flavoured salty mixtures to make them shiny and resistant to the ambient moisture, which would make them […]
Seaweed is a nutrition powerhouse – definitely one of nature’s superfoods, it simply contains everything the body requires: all minerals, trace elements & vitamins, essential amino & fatty acids, anti-oxidants, fibre, protein, no cholesterol, very low fat, low GI sugars, and a store of life extending compounds that science is just starting to understand. Seaweed […]