Researchers gaining more interest in seaweed health benefits
Foodies aren't the only ones marveling at the increasing popularity of seaweed snacks — scientists are starting to get more interested, as well.
Researchers from Deakin University in southern Australia are studying the different strains of native seaweeds, trying to determine which species might be appropriate for consumption. Last year, research from the team showed that Australian seaweed is just as tasty and nutritionally rich as seaweed from other parts of the world. Since the publication of these results, investors from around the world are showing interest in the plant. The scientists say, however, that they have much more research ahead of them.
Over the past few years, seaweed has become a food celebrated for its healthful qualities and low-calorie, high-nutrient content, and more and more consumers are becoming more adventurous with how they consume it.
"Seaweed has been a part of diets in countries like China and Japan for hundreds of years," wrote Margaret Burin for the Australian Broadcasting Corporation. "It is increasingly being recognized in the Western world as a super food due to its high concentration of antioxidants, vitamins and calcium."
If you're still not ready to explore eating raw seaweed, try Seagreens Salad & Condiment product, which can be added to any meal for increased flavor and a fuller nutritional profile.
Seagreens products are guaranteed to contain all the minerals, micronutrients, trace elements and vitamins that can be found in raw, organic seaweed. Seagreens organic wild wrack seaweeds are produced to the company's award-winning proprietary standard (patents pending) among Scotland's remote Western Islands in pristine Grade A waters. All Seagreens products are organic, kosher and certified free from allergens and contaminants.