Food industry can help lower cardiovascular diseases by adding little seaweed to products

http://www.eurekalert.org/pub_releases/2015-11/uosd-fic112315.php

Public Release: 23-Nov-2015
Food industry can help lower cardiovascular diseases by adding little seaweed to products
University of Southern Denmark

Adding seaweed to processed foods such as frozen pizzas, hot dogs and dried pasta will reduce cardiovascular diseases, concludes a new scientific article. One suggestion is to replace 5% of the flour in pizza dough with dried and granulated seaweed.

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In the article the authors offer suggestions to how both individual consumers and the food industry can use seaweed to make our everyday meals healthier.

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

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Many seaweed species have a variety of health benefits. They contain, among other things, beneficial proteins, antioxidants, minerals, trace elements, dietary fiber and polyunsaturated fatty acids.

Seaweed's content of potassium salts does not led to high blood pressure - unlike the sodium salts, typically encountered in the processed food.

An important feature is also that the seaweed has umami - the fifth basic taste, which is known to promote satiety and hence regulate food intake in addition to reduce the craving for salt, sugar and fat.

"It is difficult to determine how much seaweed a person should consume to benefit from its good qualities. 5-10 grams of dried seaweed per day is my estimate", says Professor Mouritsen.

He and the co-authors suggest that seaweed should be added fast food, thus making this type of food healthier. It can even enhance the flavor of the food, they argue. For example, dried and granulated seaweed can replace some of the flour when producing dry pasta, bread, pizza, snack bars, etc.

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HOW TO GET THE HEALTH BENEFITS FROM SEAWEED

Seaweed contains only few calories, but is still rich in rich in essential amino acids, dietary fibers, minerals, trace elements, vitamins and polyunsaturated fats.
You can easily add up to 5% dried seaweed to a dough without losing its ability to raise.
Dried seaweed can be stored for months or years without loss of flavor and nutritional value.
Dried seaweed can be added to food as powder, granulate or pieces in pastries, egg dishes, mashed potatoes, dressings, or sprinkled on vegetables or fish dishes.
Powders and granulates can be used as a salt substitute.
Hijiki contains arsenic, which is carcinogenic and therefore some national food authorities recommend that you do not eat it. Despite these warnings, you can buy dried hijiki in many stores.
Some species may contain large amounts of iodine.
Never eat seaweed that is washed up on the beach.