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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

Funeral Catering In Seattle: Sending Your Loved One To Memory

We all know that funeral catering in Seattle is a tough option for everyone. Unfortunately, being faced with arrangements regarding a funeral or wake is something that breaks everyone's heart - however - something that nearly all of us face during their lifetime.

In the midst of the grief and sorrow, thinking about catering for a loved one's departure is probably the last thing you are able to do. In the same time though, you definitely want to give your loved one a proper send-off. For that manner, you should always consider reliable and professional Seattle funeral catering services.

Giving Your Loved One The Best Send-Off Possible

Thinking about the food and drink you may like to service is something that many people do in the initial planning phase. However, professional funeral catering services in Seattle can ease this up for you and tell you the most common choices for food options.

Basically, the common choices include cold buffets, hot-fork buffets etc. Generally speaking, buffets allow some flexibility for the numbers of guests to change slightly and are the perfect choice as to how much they feel like eating.

A lot of guests appreciate funeral catering options that come in variety of food choices and buffet offers. Yet in the same time, guests at a funeral are feeling a bit fragile and will appreciate comfort food and sweet things. And that is why you should always choose a professional funeral catering service to accommodate you with food of all sorts and types.

What About The Favorite Foods Of Your Loved One?

Another thing you should always look forward to when booking a Seattle funeral catering service is the favorite food of your loved one. You can even create a theme such as the colors of their favorite football team and trigger happy memories that the guests will appreciate.

Drinks are another part of the choices - and hot tea, coffee, water and fruit juices are always the best option for funeral catering. However, there are also times when it is also common to serve alcohol in limited quantities.

As you can see, there is a lot to think about when it comes to funeral catering in Seattle. The best way to set the bar higher and eliminate the problems and potential issues regarding food and drinks is obvious - to choose a reliable Seattle funeral catering service that relieves you of the stress of having to think about everything.

The Food Packaging And Branding Experts.

Food Packaging Marketing and Branding

Companies need to hireFood packaging is a process where your product will be stored and protected right from the time of production to the time they arrive at the local grocery store or safely in your house. To be able to enter into the ranks of the key players in the food industry, you have to be sure that food products are right packaging by professionals like pencilworks. In this article I will give you some basic requirements that must be met in order to enjoy the benefits of food packaging.



Food packaging is the most important link between food and consumers, so it must contain all the information on the labels so that the consumer knows exactly what he or she consumes. The nutritional values must be added to the labels so that consumers have a basic picture of the content of the food and how they might affect their well-being. I am strictly referring to people who are on diets or are restricted to consume certain substances, and whether they have all the necessary information, they can stay away from illegal substance that could hurt. As a percentage of the daily value should be added to the labels because your body consume only a certain amount of nutrients every day and this way you can reach your doses of ration this daily value.

Also, food packaging should be made to last as the products will be on the road for a while to reach on their travel supermarkets all over the country. Food packaging must be designed to withstand shocks, vibrations and impacts that may occur during transportation, to prevent damage that could affect the integrity of the product. At the same time, food packaging must be protected from external influences such as dust, water vapor which may accelerate aging process. You do not want to reach your groceries with bad products.

Last but not least, food packaging has comfort to offer to you and your customers. They can solve the agglomeration problems for their food by creating a design that cuts or parts of their products and can also help consumers to ration their food to what you want.

What will make a unique difference between your products and someone elses products is the type of packaging and branding given to it. At Pencilworks we have created a 7 Steps Stand-Out packaging system that uses a proven process that has already benefitted other business owners. In fact, it has been so successful that one of our clients sells a package every 45 seconds and another has now become the leader in their category.

Raise Your Glass: 10 Envigorating Beer Information



Beer Fundamentals

If America had a leading alcoholic beverage, it would most likely be beer. Inning accordance with the Makers Association, the general U.S. beer market deserved $101 billion in 2009. Over 205 million barrels of beer were sold (1 barrel equates to 31 gallons of beer). In the very same year, there were 1,595 breweries in the United States fermenting everything from light lagers to chocolaty stouts.

In that spirit, LiveScience proposes a toast to beer, that sudsy drink that humans have brewed for centuries.

Exactly what's in a glass?

Water, primarily. But likewise flowers, fungus and grains.

Beer gets much of its taste from hops, which are vine-grown flowers that look more like mini-pinecones than daisies. The alcohol in beer originates from grain, commonly barley, which is malted (or allowed to sprout) and after that soaked in water to extract its sugars. Those sugars become a feast for yeast, the small, unicellular fungi that thrive on sugars and excrete alcohol.

Yeasts typically get removed of business beers before they're bottled. However, they leave traces (and tastes) behind. A study released in August 2010 in the Journal of Proteome Research study discovered that beers consist of an astonishing range of proteins: at least 62, 40 which come from the yeast. These proteins are typed in supporting beer's foamy head; the scientists kept in mind.

Top to it!

The hops that provide beer both its bitter taste and fruity scent are also powerful cancer-fighters. Hops are a better source of cell-damage-fighting antioxidants than red wine, green tea and soy items, inning accordance with a 2000 research study in the Journal of Agricultural and Food Chemistry. The source is xanthohumol, a tongue tornado of a substance found just in hops.

The bad news is that you 'd have to drink about 118 gallons (450 liters) of beer a day to see a health gain from the anti-oxidants in hops. Ultimately, scientists wish to boil down that hoppy, anti-cancer goodness to a pill to help avoid cancer.

Who drank it then ...

Human beings and yeast have been working together for centuries to develop delicious brews. As early as the 6th millennium B.C., ancient Sumerians had found the art of fermentation. By the 19th century B.C., they were inscribing beer dishes into tablets in the form of a Hymn to Ninkasi, their female divine being of beer.

Other cultures around the globe established beer independently, but the job of brewing typically went to women. Tenenit, the Egyptian divine being of beer, was female, as was the Zulu beer goddess Mbaba Mwana Waresa. A 2005 research study found that among the Wari individuals of ancient Peru, elite women brewed the beer. Centuries later, females controlled the developing European scene, inning accordance with a 1993 article in Yankee Brew News by late beer anthropologist Alan Eames. According to Eames, it wasn't up until the end of the 1700s that beer ended up being a male-dominated beverage.

Today, beer is the favored beverage of males, inning accordance with data from a July 2010 Gallup survey. Of the 67 percent of U.S. adults who drink alcohol, 54 percent of men called beer as their leading liquor compared to 27 percent of females. (Liquor was similarly preferred by both genders, while women heavily preferred wine, a trend mainly owned by females over 50.).

Beer is more popular amongst youths, with half of 18- to 34-year-olds noting it as their top intoxicating drink. Midwesterners are the top beer-drinkers in the United States, but not by much. Forty-six percent of Midwesterners stated beer was their favorite drink, compared with 42 percent of Easterners, 40 percent of Westerners and 37 percent of Southerners.

6 of 12. Alternative uses for beerCredit: Stephanie Pappas. Alternative uses for beer.

Beer isn't only pleasurable to drink. Cooks utilize beer to flavor barbecue sauce, season bread and moisten grilled chicken.

But that's absolutely nothing compared with the usage John Milkovisch, a retired railway upholsterer, put beer (or at least beer cans), Starting in 1968, Milkovisch invested 18 years lining the beyond his modest Houston house with flattened beer cans. He strung the lids from the eaves and turned them into chain-link fences.

Milkovisch died in 1988, and his house is now a museum. Inning accordance with the Beer Can Home website, the motivation for the project was simple.

" Well, I believe it might have been the great Lord states 'Nut, it's time for you to construct this crazy stuff,'" Milkovisch is quoted as stating. "So here I did, I constructed it.".

7 of 12. Brewers are unwitting yeast geneticistsCredit: National Institutes of Health. Makers are unwitting yeast geneticists.

Like lager? Thank Bavarian brewers from the Middle Ages. Without their unexpected hereditary tinkering, light, crisp lagers may not exist.

Inning accordance with a 2008 study in the journal Genome Research study, lager beer came about when makers began fermenting ale in the winter season. The ale yeast, S. cerevisiae, couldn't ferment well in cold temperature levels, so it survived by hybridizing with another yeast, S. bayanus, which grows finest in nippy weather. The resulting strain of yeast was S. Pastorius, now utilized in lagers worldwide.

Beer drinkers really need the best breathalyzer because it hard to know how many beers it takes to before too many.

8 of 12. Light makes beer spoil.

A beer that goes bad can ruin a celebration. Luckily, science can assist you to avoid such disasters.

Though many people blame age or extended refrigeration for a bad beer's "skunked" taste, it's light that spoils the brew. A 2001 research study released in Chemistry-- A European Journal traced the breakdown of beer to light-sensitive hop compounds called isohumulones. Extended direct exposure to light triggers a response where isohumulones end up being "skunky thiol," so dubbed because it resembles a compound discovered in skunk glands. Not so rejuvenating-- which is why beer is generally stored in protective brown or green bottles.

9 of 12. Beer is good for the bones ... Credit: Dreamstime. Beer is good for the bones ...

While beer is not most likely to qualify as a natural food anytime soon, it does contain at least one component that's right for you: silicon.

A study launched in February 2010 in the Journal of the Science of Food and Agriculture exposed that a couple of beers can provide a healthy day-to-day level of silicon, which is necessary for bone health. Beers high in malted barley and hops had the most silicon, with Pale Ales topping the list. Wheat beers and lagers have less silicon-rich content.

10 of 10. ... However bad for the head Credit: Stockxpert. ... But bad for the head.

Obviously, beer has its disadvantages too, the most immediate which is the feared hangover. Alcohol has all sorts of nasty impacts on the body-- from disrupted sleep to dehydration-- that can make you feel horrible the next day.

Hangovers might be nature's way of implementing moderation in drinking, considered that sufficient alcohol can be lethal. Long-term repercussions of drinking excessive include liver disease and an increased risk of cancer. Inning accordance with a 2009 research study published in the journal Cancer Detection and Avoidance, the more alcohol you drink, the higher your danger of cancer. Heavy drinkers have a risk of esophageal cancer seven times that of teetotalers. Drinking daily also increased the threat of stomach, colon, rectal, liver, pancreas, lung and prostate cancer.

What floats down ... Credit: CSIRO. What drifts down ...

Observant beer drinkers might observe that when the beer is poured into a glass, the bubbles seem to defy the laws of physics, floating down instead the of up.

It turns out those individuals haven't had excessive to drink. Beer bubbles honestly do float downward sometimes, inning accordance with a 2004 analysis by Stanford scientists. Because of the drag from the walls of the glass, they found, the beer bubbles drift up more quickly in the center of the glass. As those bubbles go up, they pull the surrounding liquid to the surface. When the bubbles sign up with the froth or 'head' of the beer, the liquid starts to put pull back the sides of the glass, dragging smaller sized bubbles down with it.

The researchers used a super-slow-motion cam to capture the bubbles' descent and figure out the secret. That's one method to win a bar bet.

Raise Your Glass: 10 Envigorating Beer Information



Beer Fundamentals

If America had a leading alcoholic beverage, it would most likely be beer. Inning accordance with the Makers Association, the general U.S. beer market deserved $101 billion in 2009. Over 205 million barrels of beer were sold (1 barrel equates to 31 gallons of beer). In the very same year, there were 1,595 breweries in the United States fermenting everything from light lagers to chocolaty stouts.

In that spirit, LiveScience proposes a toast to beer, that sudsy drink that humans have brewed for centuries.

Exactly what's in a glass?

Water, primarily. But likewise flowers, fungus and grains.

Beer gets much of its taste from hops, which are vine-grown flowers that look more like mini-pinecones than daisies. The alcohol in beer originates from grain, commonly barley, which is malted (or allowed to sprout) and after that soaked in water to extract its sugars. Those sugars become a feast for yeast, the small, unicellular fungi that thrive on sugars and excrete alcohol.

Yeasts typically get removed of business beers before they're bottled. However, they leave traces (and tastes) behind. A study released in August 2010 in the Journal of Proteome Research study discovered that beers consist of an astonishing range of proteins: at least 62, 40 which come from the yeast. These proteins are typed in supporting beer's foamy head; the scientists kept in mind.

Top to it!

The hops that provide beer both its bitter taste and fruity scent are also powerful cancer-fighters. Hops are a better source of cell-damage-fighting antioxidants than red wine, green tea and soy items, inning accordance with a 2000 research study in the Journal of Agricultural and Food Chemistry. The source is xanthohumol, a tongue tornado of a substance found just in hops.

The bad news is that you 'd have to drink about 118 gallons (450 liters) of beer a day to see a health gain from the anti-oxidants in hops. Ultimately, scientists wish to boil down that hoppy, anti-cancer goodness to a pill to help avoid cancer.

Who drank it then ...

Human beings and yeast have been working together for centuries to develop delicious brews. As early as the 6th millennium B.C., ancient Sumerians had found the art of fermentation. By the 19th century B.C., they were inscribing beer dishes into tablets in the form of a Hymn to Ninkasi, their female divine being of beer.

Other cultures around the globe established beer independently, but the job of brewing typically went to women. Tenenit, the Egyptian divine being of beer, was female, as was the Zulu beer goddess Mbaba Mwana Waresa. A 2005 research study found that among the Wari individuals of ancient Peru, elite women brewed the beer. Centuries later, females controlled the developing European scene, inning accordance with a 1993 article in Yankee Brew News by late beer anthropologist Alan Eames. According to Eames, it wasn't up until the end of the 1700s that beer ended up being a male-dominated beverage.

Today, beer is the favored beverage of males, inning accordance with data from a July 2010 Gallup survey. Of the 67 percent of U.S. adults who drink alcohol, 54 percent of men called beer as their leading liquor compared to 27 percent of females. (Liquor was similarly preferred by both genders, while women heavily preferred wine, a trend mainly owned by females over 50.).

Beer is more popular amongst youths, with half of 18- to 34-year-olds noting it as their top intoxicating drink. Midwesterners are the top beer-drinkers in the United States, but not by much. Forty-six percent of Midwesterners stated beer was their favorite drink, compared with 42 percent of Easterners, 40 percent of Westerners and 37 percent of Southerners.

6 of 12. Alternative uses for beerCredit: Stephanie Pappas. Alternative uses for beer.

Beer isn't only pleasurable to drink. Cooks utilize beer to flavor barbecue sauce, season bread and moisten grilled chicken.

But that's absolutely nothing compared with the usage John Milkovisch, a retired railway upholsterer, put beer (or at least beer cans), Starting in 1968, Milkovisch invested 18 years lining the beyond his modest Houston house with flattened beer cans. He strung the lids from the eaves and turned them into chain-link fences.

Milkovisch died in 1988, and his house is now a museum. Inning accordance with the Beer Can Home website, the motivation for the project was simple.

" Well, I believe it might have been the great Lord states 'Nut, it's time for you to construct this crazy stuff,'" Milkovisch is quoted as stating. "So here I did, I constructed it.".

7 of 12. Brewers are unwitting yeast geneticistsCredit: National Institutes of Health. Makers are unwitting yeast geneticists.

Like lager? Thank Bavarian brewers from the Middle Ages. Without their unexpected hereditary tinkering, light, crisp lagers may not exist.

Inning accordance with a 2008 study in the journal Genome Research study, lager beer came about when makers began fermenting ale in the winter season. The ale yeast, S. cerevisiae, couldn't ferment well in cold temperature levels, so it survived by hybridizing with another yeast, S. bayanus, which grows finest in nippy weather. The resulting strain of yeast was S. Pastorius, now utilized in lagers worldwide.

Beer drinkers really need the best breathalyzer because it hard to know how many beers it takes to before too many.

8 of 12. Light makes beer spoil.

A beer that goes bad can ruin a celebration. Luckily, science can assist you to avoid such disasters.

Though many people blame age or extended refrigeration for a bad beer's "skunked" taste, it's light that spoils the brew. A 2001 research study released in Chemistry-- A European Journal traced the breakdown of beer to light-sensitive hop compounds called isohumulones. Extended direct exposure to light triggers a response where isohumulones end up being "skunky thiol," so dubbed because it resembles a compound discovered in skunk glands. Not so rejuvenating-- which is why beer is generally stored in protective brown or green bottles.

9 of 12. Beer is good for the bones ... Credit: Dreamstime. Beer is good for the bones ...

While beer is not most likely to qualify as a natural food anytime soon, it does contain at least one component that's right for you: silicon.

A study launched in February 2010 in the Journal of the Science of Food and Agriculture exposed that a couple of beers can provide a healthy day-to-day level of silicon, which is necessary for bone health. Beers high in malted barley and hops had the most silicon, with Pale Ales topping the list. Wheat beers and lagers have less silicon-rich content.

10 of 10. ... However bad for the head Credit: Stockxpert. ... But bad for the head.

Obviously, beer has its disadvantages too, the most immediate which is the feared hangover. Alcohol has all sorts of nasty impacts on the body-- from disrupted sleep to dehydration-- that can make you feel horrible the next day.

Hangovers might be nature's way of implementing moderation in drinking, considered that sufficient alcohol can be lethal. Long-term repercussions of drinking excessive include liver disease and an increased risk of cancer. Inning accordance with a 2009 research study published in the journal Cancer Detection and Avoidance, the more alcohol you drink, the higher your danger of cancer. Heavy drinkers have a risk of esophageal cancer seven times that of teetotalers. Drinking daily also increased the threat of stomach, colon, rectal, liver, pancreas, lung and prostate cancer.

What floats down ... Credit: CSIRO. What drifts down ...

Observant beer drinkers might observe that when the beer is poured into a glass, the bubbles seem to defy the laws of physics, floating down instead the of up.

It turns out those individuals haven't had excessive to drink. Beer bubbles honestly do float downward sometimes, inning accordance with a 2004 analysis by Stanford scientists. Because of the drag from the walls of the glass, they found, the beer bubbles drift up more quickly in the center of the glass. As those bubbles go up, they pull the surrounding liquid to the surface. When the bubbles sign up with the froth or 'head' of the beer, the liquid starts to put pull back the sides of the glass, dragging smaller sized bubbles down with it.

The researchers used a super-slow-motion cam to capture the bubbles' descent and figure out the secret. That's one method to win a bar bet.

5 Awesome Vegan Meat Alternatives

Giving up meat and becoming vegan is not something easy to do. No matter how confident you (think you) are, you will see that if you are used to eating meat, you probably love it too much - more than you even realize. The world is used to eating meat at least once per day every day, which is why our bodies get used to it. Becoming a vegetarian or vegan, therefore, causes some serious initial meat cravings which is something you will have to learn to live with. Or, try replacing meat with a few alternatives. Wait, are there any vegan meat alternatives out there?

Yes! Lets show you our list of the best options for meat alternatives

Unless you are living under a rock, there is no chance you haven't heard about tofu as the ultimate substitute for meats like chicken, beef, pork and even seafood recipes. Made from soybeans, tofu is high in protein and calcium which also makes it the perfect choice for weight loss and building muscle mass. Although it is a food that is getting a bad rap about its tasteless and spongy feel, if you know how to season it right you can create a delicious and nutritious meal full of flavor!

2. Seitan

If you think you are addicted to the meat-like texture of meat, seitan is for you. In a nutshell, it is a processed wheat gluten and a great source of protein. The best thing is that it is chewy, dense and can be flavored with a taste very similar to chicken, beef or pork. Trust us, you won't even notice you are chewing wheat.

TVP is just another one of the vegan products that are affordable and easy to use for a meat-like experience. This textured vegetable protein comes in granules or chunks, which can be perfectly used for cutlets, delicious burgers or even meatloaves. There are tons of recipes with TVP as the main ingredient in vegan meat alternatives out there.

4. Gluten-Free Vegan Meat

If you are a gluten-free vegan, you should ditch all of the gluten based vegan meat alternatives such as seitan. However, the good news is, you can still treat yourself to a gluten-free meat substitute which is known as V-Chicken, V-Turkey or V-Sausage. The main catch behind the V-named meats is the vegetarian approach. For that, these vegan meats are known as the ultimate gluten-free version of seitan and can be flavored multiple ways for versatility.

5. Jackfruit

Although it's a fruit, its texture will remind you of meat. And if you want it to be even chewier, just roast the jackfruit on a baking sheet for 15 minutes and it will have the best texture for throwing it in between two buns.

No matter how much you think you are addicted to meat, these vegan alternatives will prove you wrong. So, ready to use them in your next recipe?

What Sets The Oxo Mandolin Apart From The Rest?

Buying something like a mandolin slicer isnt something that you should take as a joke. This kitchen tool should be seen as an investment, and the decision to buy one should involve a lot of thinking and careful consideration. With so many brands to choose from, how can you be sure that the one youve chosen is truly the best one for you? The OXO Mandolin is among the best options when it comes to buying mandolin slicers and offers users a wide array of functions and features that many others fail to provide.



The OXO Mandolin Slicer Versatility and Safety

When slicing vegetables and fruits, its important that we observe the proper handling and cutting techniques in order to optimize the nutritional value of our ingredients. All too often, cooks and kitchen personnel who are in a hurry to get the job done botch up the slicing process leaving consumers with poorly prepared meals that have been sapped of all their vitamins and nutrients. With an OXO Mandolin Slicer, you can be sure that you get consistent and optimal slices each and every time, sealing in the flavour, texture, and nutritional value of your food no matter how thinly you might slice them. You also have the option to replace your blade with 3 others that come with the package, thus making it possible to come up with a huge variety of different slices guaranteed to spice up your kitchen cooking experience.

The OXO Mandolin Slicer also comes with a safety guard which you can use to protect your hand from the sharp blades. The guard latches on to your ingredients in the smartest way possible allow you to make the most cuts and slices without leaving too much of your vegetable behind. You can also adjust the slope to fit your personal comfort for utmost safety and a seamless cutting experience.

Other Features of the OXO Mandolin Slicer

The OXO Mandolin Slicer is a compact, sleek, and aesthetically appealing kitchen tool that wont take up too much of your counter space. You can even disassemble the item to set it aside in your storage cabinet for a less cluttered look. The OXO Mandolin features a seamless look and a sleek body that will make it the ideal addition to your kitchen, perhaps even adding a decorative touch to your counter top. The OXO Mandolin is also a light weight product, allowing users to lift and transport the item without a hitch. The OXO Mandolin is made from high grade materials that wont only ensure the safety of your vegetables and other ingredients, but also guarantee that the slicer will be in top condition for years to come. Cleaning the OXO Mandolin is as simple as taking apart the blades and other components and rinsing it down with a warm tap. The OXO Mandolin is ideal for those who want to cut back their meal prep time and serve up delicious food each and every time.