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


According to the World Health Organization (WHO) cardiovascular diseases are the number one cause of premature death globally. Ironically, many of the pathologies leading to premature death from cardiovascular diseases are not only widespread, but they are preventable.



One way to prevent cardiovascular diseases is to avoid obesity and eat healthy, leaving the responsibility with the individual consumer.



But the responsibility should also be shared by society, argues University of Southern Denmark professor of biophysics, Ole G. Mouritsen, who has authored several books on seaweed as food.



Professor Mouritsen is the co-author of an article in the journal Phycologia reviewing existing knowledge on the health effects of 35 different seaweed species.



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.



Seaweed salt is healthier salt

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.



Seaweed is also good in meat products

It is also possible to add seaweed to meat products and thereby provide the consumer with an increased intake of dietary fiber and antioxidants -- or maybe the aim is lower cholesterol levels.



In the article Professor Mouritsen and his co-authors describe a study in which a group of overweight but otherwise healthy men were asked to taste bread with added dried seaweed from the species Ascophyllum nosodum. The men's reaction was that the bread tasted acceptable as long as the seaweed content was kept under 4%.



By eating bread containing 4% of dried seaweed the overweight men ingested more dietary fiber (4.5 g more fiber per. 100 g) than when they ate the control whole-meal bread. Another effect was that they consumed 16.4% less energy in the 24 hour period after eating the seaweed enriched bread.



"We know that many people have difficulty distinguishing between healthy and unhealthy food. By adding seaweed to processed foods we can make food healthier. In many cases we also get tastier food, and it may also help reduce the risk of cardiovascular diseases," the authors believe.



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.



For more info: http://www.sciencedaily.com/releases/2015/11/151123101902.htm

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Choosing The Right Utensil For Your Kitchen Needs


As the kitchen is where a great deal of creative and imaginative action is performed, it is essential that you are equipped with the most appropriate and highly useful kitchen utensils. From wire whisks to spatulas to cooking utensils and cheese graters, it is imperative that you choose carefully what you are going to put in your kitchen.

Determine the Type of Utensil You Need Whether you have a small kitchen or a big one, it is imperative that you have at least one of the following types of kitchen utensils.

Spoons and ladles to be used for stirring, straining, as well as mixing the different ingredients in your dish. A pair of reliable tongs will also come in handy for picking up large chunks of food.

Spatulas to create even surfaces on your food or even as a means to turn food over while frying or grilling.

Other essentials like a wire whisk, a cheese grater, a can opener, a peeler, measuring cups and spoons, and a pizza cutter.

Some specialty kitchen utensils like a masher as well as a zester.

Determine if You Need a Set Next is for you to determine if you are going to buy in sets or in individual units. For example, measuring spoons and cups are best bought as a set, as do spoons and ladles. For the other essential kitchen utensils, buying them individually might be a good idea. However, there are certain kitchen utensil manufacturers who provide a whole set of these kitchen essentials.

Check the Material of the Utensil Kitchen utensils can be made from a variety of materials. Stainless steel and aluminum utensils are particularly elegant and will be a great addition to a kitchen that has steel or aluminum as its main design element. There are also kitchen utensils made of wood, plastic, and non-stick Teflon. In choosing the right kind of material for your kitchen utensil, you need to consider your pots and pans. If you dont want your pots and pans to get scratches, then you choose utensils that are made of wood or Teflon.

Check the Quality How do you know if the cheese grater that you are considering is of the highest quality? Unfortunately quality is very subjective. However, you can always go for those utensils made by reputable manufacturers, like the SuperEze cheese grater . There are simply quite a lot of them. That brings you to the price. Choose a kitchen utensil that fits your budget but can assure you that it will last for a long time. This makes a brand like SuperEze stand out above most of its competitors, as they offer a lifetime product warranty with their kitchen utensils.

Once you are done with all of these, the next step is for you to start shopping for your next kitchen utensil.      

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