Australian researchers to hold seaweed taste tests
Previously on this blog, we reported on a recent study from the University of Western Australia indicating that partnerships between the world leaders in seaweed research and production may reap expansive benefits for the global population. One such alliance suggested within the report was that of Australia and Indonesia.
Australian researchers have been featured on this blog repeatedly for their efforts to further explore the capabilities of this sea vegetable for health, energy creation and more. Now, a new endeavor launched by Deakin University indicates that scientists there may be interested in expanding their own seaweed production efforts. According to the Geelong Advertiser, a regional news outlet, Deakin University marine biologist Alecia Bellgrove has announced that taste tests will be held at the beginning of August to determine if the sea vegetables harvested from the nation's shores will prove as appetizing in seaweed recipes as the varieties that are available abroad.
"Seaweed, which is basically a sea vegetable, is high in a whole range of important trace minerals and vitamins," said Bellgrove, adding that many Australians don't get enough iodine and zinc in their diet – both of which can be derived from this plant.
Bellgrove also touched on her personal interest in expanding the country's seaweed production. Speaking as a parent, she explained that she wanted to ensure her children were eating healthy, nutrient-rich foods that were free of pollutants.
Seaweed, when harvested conscientiously, is an excellent source of all-natural vitamins, minerals and trace elements. Seagreens® seaweed is sustainably wild-harvested in Grade A pristine waters in the Scottish Outer Hebrides, and has been shown to enhance the flavor of many foods as The Mineral Salt and the Culinary Ingredient. It can also be consumed daily in the form of Food Capsules.