Mar 192017
 

One of the vegetables that I am very fond of is seaweeds. I love it not only because of its taste but because of the many nutrients it can deliver to our body. Seaweeds have always been part of the staple diet of Asians who lived near the sea. To the seaside residents, it is one of their secrets to a long and healthy life. Even non-Asians do fall in love with seaweeds as these have become a distinct vegetable delicacy.

Seaweeds have good nutritional value, but different varieties offers different nutrients. See for your self what you can get from varied types of seaweeds:

  • Dulse – a reddish brown seaweed that is high in sodium. This seaweed can be eaten with milk and water;
  • Nori – commonly sold in flat sheets and is usually roasted and wrapped around pieces of sushi. This type of seaweed is rich vitamins (A, B1, B2, C, E and K), minerals (iron, magnesium, potassium and iodine) and protein
  • Wakame – this seaweed uniquely shows anti-obesity properties with its high amount of essential fatty acids called EPA.

Generalists speak so kindly about seaweeds saying they do does so much more for health than just delivering nutrients. According to them, seaweeds helps you with the following:

  • Regulate activity of thyroid (with Iodine)
  • Give satiety as a plant food and thus help control obesity
  • Support bone health (with Vitamin C, K, and Magnesium)
  • Aid in giving heart protection (with Potassium)
  • Deliver immunity protection (with Vitamin A, C, E and Iron)
  • Contribute to normal brain developments (in children – with Iron)
  • With its phytoestrogen content called lignans, seaweeds are known to have anti-cancer properties

Although not scientifically-based, others testify that frequent consumption of seaweeds reduces menopause symptoms like hot flashes and fatigue. Now because we cannot belittle the many nutrients we can find in seaweeds, it would then be a good practice to regularly include seaweeds in any possible opportunity. Here are some recipes you can try:

Merry Seaweed Salad

Ingredients:

2 pieces carrots sliced; 1 cup celery; 1 cup seaweeds, soaked for 2-3 minutes in water then sliced

Mixing Procedure:

Put water in pot and boil. When water boils, reduce temperature to low and add carrots (just blanch, until it is bright and still crisp). Remove carrots and put on plate to cool, just reserve the water. Bring back the water to boil and do the same with celery; drain carrots and celery, then mix together with seaweeds. Enjoy it naturally.

Deep Water Soup

Ingredients:

3 pieces onions (chopped), 2 tablespoons olive oil, 6 pieces potatoes (cubed), 2 parsnips, 1 cup sliced canned shiitake mushrooms, 1 cup dried seaweeds, 12 cups of water.

Cooking Procedure:

Saute onions in oil until brown. Add all other ingredients and cook until vegetables are done. Adjust seasonings

Voila!  If you have any comments please leave them below.  Tried the recipes?  What did you think?

Feb 262017
 

Why we should grow and eat more seaweed

It’s one of the healthiest, most versatile ‘weeds’ around. Asian countries have enjoyed the benefits for centuries. So where is the market for homegrown UK seaweed?

Was ever a group of aquatic plants more inaptly named? True, they’re found in the sea, but the likes of kelp, dulse, laver, badderlocks, carrageen and tangle are so much more than weeds.

Seaweed, in fact, is something of an über underwater vegetable, with all the health-giving properties of any land-lubber superfood.

Already identified as a rich potential source of biomass energy, research by the Scottish Association for Marine Science has suggested that Scotland could develop its own aquaculture industry and grow seaweed as a sustainable biofuel. In 2005, Japan began piloting waterborne seaweed farms designed to absorb greenhouse gases before being harvested as biomass.

The Philippines has unveiled plans to extract ethanol from seaweed on a 100-hectare site, while earlier this year a Norwegian company patented a floating structure to cultivate seaweed on an industrial scale out to sea, calculating that just 0.05 per cent of European coastal regions could yield 75 million tonnes of seaweed a year and 3.2 billion litres of ethanol.

Seaweed can also be used as an agricultural and horticultural fertiliser, as a mineral-rich animal feed, as a bath, a shampoo, facial scrub and moisturiser…

The one thing we don’t appear to do to any great extent in the UK is eat the stuff.

Eating British seaweed

But why not? With 650 edible varieties growing along the UK’s 11,000 miles of coastline, it’s a vast, healthy, organic and as yet untapped food resource. There’s also money in it: in 2002, the seaweed industry was worth £4 billion, with world production at 11.5 million tonnes. Most of it is grown and consumed in Asia, however, with France, Europe’s only commercial grower of any size, accounting for a paltry 35 tonnes.

According to Mark Turner of SeaVeg, a company that harvests and sells a range of seaweed (or ‘sea vegetable’) products from County Donegal in Ireland, successful commercial cultivation depends on one thing: the presence of a market. He says that while seaweed-growing has been trialled on certain UK fish farms, it hasn’t been linked to demand from consumers.

As it is, what in the Orient – China, Japan and South Korea in particular – is lapped up as a luxury simply doesn’t feature in the cultural and culinary history of this small corner of occidental Europe. Wales has its laver bread, of course (actor Richard Burton called it ‘Welshman’s caviar’) and Ireland its carrageen seaweed pudding, but for all the considerable combined coastal length of the British Isles, seaweed is eaten on a disproportionately small scale.

Large-scale seaweed farming

Having established that people want to eat their produce, prospective phycological farmers will need somewhere to grow their crop. Since the seabed is the property of the Crown estates and the coastline is the responsibility of local authorities, getting permission for a large-scale seaweed farming enterprise would be one of the major obstacles. Turner says too that environmental concerns may ironically be another barrier to the promotion of this eco friendly foodstuff.

‘Since it was announced that oil companies had an interest in harvesting seaweed to process for oils, the conservationist lobby has sought to have all areas of coastline protected. As a result there is more interest in prohibiting aquaculture than in promoting it. As a result the only remaining possibilities are onshore or offshore farming. For onshore farming, seawater must be pumped into tanks on land where the seaweed is grown, as is the case with organic fish. Offshore farming might be viable when offshore wind farms are constructed, as the best edible seaweeds need very oxygenated water, often found growing on rocky outcrops that cause foaming waves.’

The seaweed industry is thriving in Ireland, says Turner, partly as a result of having state support, but also because of the clean Atlantic waters that lap the Emerald Isle. Britain’s coastal waters are polluted by comparison (though nothing like as badly as the waters off China, where the lion’s share of global seaweed stocks are grown – nine million tonnes a year).

Article reprinted courtesy of The Ecologist