Seaweed is typically associated with Asian cuisine, but this looks set to change with the number of developments in seaweed farming, proving to be an environmentally friendly industry, capturing CO2, and preventing coasts from erosion.
But as well as the eco-friendly credentials of seaweed, it has long been heralded as a superfood, with a wide range of health benefits. While no one food can be a substitute for a varied, healthy diet, nor a quick fix for a bad diet, making changes to your diet by adding superfoods such as seaweed can make a significant difference to your health.
The Japanese eat more seaweed than any other nation, around five grams a day, and they are among the healthiest and longest-living people in the world.
A review of 100 studies on the benefits of seaweed found that it can lower blood pressure and improve heart health.
There are different species of seaweed, and each has its own nutritional profile, but they are all high in protein and fibre, while low in calories and fat.
Seaweed is full of vitamins and minerals: A, C, E and K (for blood clotting) plus vital minerals, calcium and omega-3 fatty acids, as well as iodine, which is good for the brain. Its high fibre content also feeds our gut bacteria, so seaweed can significantly boost immune health and digestion.
Seaweed is not the latest trend or exotic addition to diets, as our forebears will have eaten a lot of this nutritious and abundant sea vegetable, it merely fell out of fashion over the years,
It is rich in insoluble fibre, meaning it is excellent for gut health, and a little goes a long way. You can simply sprinkle it on salads, stir-fries, or noodles as a substitute for salt to provide the rich umami flavour.
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