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Seaweed: the new diet must-have
Feature
Seaweed has long been known as a health remedy. Devotees swear by its curative qualities if its derivatives are added to bath water and the beneficial effects it can have if used in cooking.
But now scientists have discovered that it could be useful for increasing the amount of fibre in our diet.
A team of researchers at Newcastle University has reported that food high in fat and calories could be made healthier by adding the seaweed extract known as alginate. Junk food junkies would be able to carry on eating naughty nibbles such as burgers and cakes so long as they were laced with the additive, making it a new weapon in the constant battle against obesity, diabetes, heart diseases and bowel cancer.
They have explained that alginates have many benefits, most notably that they are odourless and tasteless so can be added to the ingredients of fattening foods without consumers sacrificing any of their enjoyment of them.
Professor Jeff Pearson, a member of the research team, said, “We believe it’s hard to change people’s habits and that the most practical solution is to improve the food they do eat.
“With a burger, for example, you would simply remove some of the fat and replace it with the seaweed extract, which is an entirely natural product from a sustainable resource.” He has already made loaves of bread containing the seaweed extract and thinks this is one of the best ways to reach people, because it is a staple of our diets. “Adding the seaweed extract could quadruple the amount of fibre in white bread,” he said.
Seaweed has a long history as a health benefit. In the 18th Century, iodine was isolated by distilling the long ribbons, or thalli, and bladderwrack became this element’s main source for more than 50 years. It was used extensively to treat goitre, a swelling of the thyroid related to lack of iodine.
The Japanese eat lots of seaweed for its concentrated mineral content. As well as being an excellent source of iodine, seaweed contains calcium, copper, iron, magnesium, potassium and zinc.
Copper and iron are good for healthy blood while magnesium assists in the proper functioning of muscles and nerves. Calcium is needed for healthy bones and potassium for the maintenance of body cells and balance of fluids. Zinc helps build up the body’s immune system.
Most seaweeds are said to contain some B vitamins and beta carotene, the plant form of vitamin A. However, the amount varies according to the type of seaweed and how it is served. Beta carotene, an antioxidant, may help to prevent degenerative diseases such as cancer.
Traditionally, seaweed has been used to treat a wide variety of ailments including constipation, colds, arthritis and rheumatism. High in sodium, it is not recommended for those on a low sodium diet.
The Japanese also believe seaweed is good for hair and helps to prevent throat cancer. It is used to enhance the flavour of salads, soups and savoury dishes. In fact, seaweed is eaten in 25 per cent of food in the Japanese diet.
Picture caption: A seaweed salad - scientists reckon this could be something of a “wonderfood”.
