Health
Dare algae is trendy and good health!. Algae, if we put off at first, but are part of current consumption in Asian countries. It indeed possess many properties beneficial to health … Strewn in dishes they give them a hint of originality!
Do not trust your prejudices!
I told some people around me that I ate seaweed and it was very good. The first reaction was “Yuck! How horrible! . I’m stressed, they continue to say they never eat them. I just think they think seaweed slimy, smelly and not very appetizing as these famous piles of green algae that poison the Brittany coast.
But algae is not that at all. They are already everywhere in our food, without anyone really noticing. With the boom in sushi, you probably already see or eat. These are they called Maki, they are wrapped in a sheet of black dried seaweed: nori. Otherwise, manufacturers incorporate them into dishes, such as agar-agar, a gelling agent and a powerful conservative, you can use you too. Stores bios Biocoop style, have a range restricted to algae of any kind. Recently, I found that the fish counter of my favorite big box department had installed a “special algae. Algae begin to be democratized. Myself, I use already for some time and I am delighted.
But why eat algae?
Just because they are good for health. They have an exceptional nutritional value.
* They are antioxidant. They thus delaying cellular aging.
* They are rich in fiber, which helps regulate the bowel to limit the occurrence of cardiovascular disease, hypertension, diabetes, cholesterol and obesity (as they swell in the stomach, d ‘where a quicker sensation of fullness).
* Still on cholesterol, algae contain phytosterols that prevent its spread into the bloodstream.
* Seaweed is packed with nutrients and trace elements essential for the proper functioning of the body. Here is the list: magnesium, manganese, iron, copper, calcium, folate, phosphorus, zinc, vitamins A, C, B2, K, iodine
* Finally, the algae could prevent some cancers and reduce its spread. But for all that is cancer, remain cautious and are waiting for studies to confirm this.
Beware, some compounds of the algae does not suit everyone. Iodine, for example, is not recommended for those with thyroid problems. Vitamin K (natural coagulant) is not recommended for those taking anticoagulants.
The Japanese, and Asians more generally, are avid consumers of algae and are less prone to chronic diseases like cancer or other infections. Hence, to say that eating seaweed can protect themselves against certain diseases, there is only one step and it would be good to pass quickly.
Although they are not organic, which is normal. There are bios but they are very rare. But their crops (high seas and deep) and very careful processing, they guarantee excellent quality. They are very regular and analyzed their concentration contaminants such as arsenic or mercury is negligible. Adept’s bio, I’m not afraid to eat algae.
I know that sometimes their appearance or odor may repel but taste, go for it. They are also very easy to use. There are all shapes, all colors. Are available on the French market: the dulse, sea lettuce, nori, wakame, the Izik.
Algae can be sprinkled on your food. They give them a taste iodized sea, not bad at all. You can make sushi. You can make excellent Tartar (with pickles, capers …). You can make potato with seaweed, vegetable pies with algae, seaweed soup, etc..
