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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

Follow The Right Way Of Ice Machine Cleaning Process - Undercounter Ice Maker Reviews

Before purchasing undercounter ice maker machine, buyers should aware of cleaning process of this machine because most of the undercounter ice maker reviews make it clear that the durability of this machine depends on the way it is being used. So, users, as well as potential buyers, should have known the right way of the cleaning process. What is an ice maker machine?

It is an ice cube manufacturing machine that does required some installation; after that put water inside the machine, plug in and wait hardly six minutes for outcomes. As it is a portable device, it can easily be place under the counter in the kitchen, etc. Most interestingly if you want instant ice cube, it is the better way to get instant fresh ice cubes. The amount of the ice depends on the ice maker machine's production capacity. Some of the machines are able to form 26 ponds ice per day and some 27 pounds; so depending on size and capability of the machine, ice production varies. A through market research needs to be conducted before going to buy this device.

Get familiar with right way of ice making machine cleaning process:

1. Unplug the machine:

At first the machine has to be unplugged then users should start machine cleaning process; otherwise, it causes electrical hazards; so it is better after having unplugged, take out the ice tray and ice cubes (if there is).

2. Start wiping off:

Take a soft and small piece of cloth and wipe off inside area of ice maker machine; you should also gently rub internal parts to make it dirt free. But if the machine is too dirty to clean, users are suggested to use vinegar. Take two tablespoon vinegar in a bowl, soak the cloth and wipe off the inside dirt or stain. Ice maker reviews always are highlighting the importance of internal cleaning of ice maker machine.

3. How to clean ice tray: To get clean and clear ice, properly scrub the ice tray.

4. Rebuild the machine: Once its done, rebuild the machine by placing ice try. And switch on the power button.

5. Start cleaning cycle using vinegar: Instead of vinegar users can also lemon water to operate ice maker machine in two cleaning cycles so that build up dirt washes out.

6. Start normal cleaning cycle: Having done cleaning with vinegar/lemon water, pour plain water and start the normal cleaning cycle.

7. Finally wipe off internal and external parts: At last wipe off external and internal parts of the ice maker machine;

Conclusion:

Ice maker reviews say at least in a week users must attempt cleaning process- it is mandatory.