Researchers urge food industry to cook with seaweed

Researchers urge food industry to cook with seaweed

According to the World Health Organization, cardiovascular diseases are the number one cause of premature death. Not only are these diseases widespread, they're preventable through maintaining healthy eating habits and avoiding obesity. This suggestion typically falls on the shoulders of consumers, but Ole G. Mouritsen, a professor of biophysics at the University of Southern Denmark, thinks this responsibility should lay on the food industry, too.

Mouritsen, who has written several books on seaweed as a food, co-authored a study published in the journal Phycologia that reviews the health effects of 35 different species of seaweed. Mouritsen and his colleagues suggest how both individual consumers and the food industry can use seaweed to make healthier meals that could reduce the risk of heart attack. They found that eating 5 to 10 grams of seaweed a day could reduce the risk of cardiovascular diseases, such as heart attack and stroke. 

"Certain substances in seaweed may be important for reducing cardiovascular diseases," Mouritsen explains. "We think this knowledge should be available for society and also be put to use." 

Among its many benefits, Mouritsen and his co-authors emphasize seaweed as a salt replacement. They specifically suggest adding it to fast food, where sodium is at its least healthy level. They also explain that seaweed can enhance the flavor and nutrient quality of different foods. For instance, dry and granulated seaweed, they say, can replace some of the flour in dry pasta, bread, pizza and snack bars. The study also mentions the possibility of using seaweed in meat products, which would provide the consumers with more dietary fiber and antioxidants.

As proof for its claims, the article uses findings from groundbreaking research by Sheffield Hallam University that explored Seagreens wild Wrack seaweed as a salt replacement in manufactured food, particularly in meat and bread products. The researchers found that Seagreens seaweed maintains the shelf life and flavor but it contains only 3 percent sodium compared to the 40 percent in salt. It can effectively replace up to 100 percent of salt content in these food products, but even just a 50 percent replacement is sufficient to aid weight regulation. Another study on Seagreens at Glasgow University in Scotland found that it can maintain iodine sufficiency.

To add seaweed to your diet, try Seagreens Mineral Salt. Every Seagreens product contains all the minerals, micronutrients, trace elements and vitamins that can be found in all-natural, 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.

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