Experts talked about the benefits and dangers of algae
'21.05.2019'
Source: Columnist
Seaweed is becoming increasingly popular in the world as an addition to the meal and even as an independent dish, but it is worth remembering the important nuances about them.
This was told by a nutritionist from Japan Miho Hatanaka, as well as her colleague Nancy Oliveira, reports Columnist with reference to Time.
It is noted that seaweed is often used in Asian cuisine and is becoming more popular all over the world, with three main types of them - brown, green and red, nori, which are most often used to make sushi.
With algae associated with improving the health of hair, skin, as well as the whole body.
Algae are rich in proteins, amino acids, fiber, nutrients, which can help support the heart, the digestive system and reduce the amount of salt consumed (because they seem to have more salty taste than can be judged by the amount of sodium in the composition, because of which make snacks that can be eaten as an alternative to chips).
On the subject: 5 reasons to add sea kale to the diet
Algae oil can be used as a substitute for fish oil.
However, the water contains heavy metals such as arsenic, aluminum, cadmium, lead, rubidium, silicon, strontium and tin - some types of algae can absorb them, for example, thin hijiki algae.
Other algae may contain too much iodine or vitamin K, which can worsen the condition of people with thyroid, heart and kidney diseases.
So, nutritionists say that if you use seaweed periodically as a seasoning, then nothing bad will happen, however, you need to remember that they are not a daily food in any culture and should be consumed moderately.
