Researchers claim that risks of high blood pressure, stroke and early death could be avoided by swapping salt with seaweed granules in processed food and bread. The seaweed granules bring strong flavor but at the same time they are low in salt. The benefit of seaweed as an alternative of salt is only the one factor of its potential.
The seaweed granules contain wide range of essential micro-nutrients and its consumption makes the users feel full. It could be useful tool in diminishing obesity levels. The granules could destroy or inhibit the growth of food poisoning bacteria in meat products, suggests a new research.
The seaweed granules are healthier substitute because their sodium level is just three and half percent in comparison to forty percent in salt generally used by the food industry. It could be provided theoretically as a precious new food source for a world struggling to feed increasing populations.
The consumers come across it nearly impossible to inform when seaweed granules swapped salt in baked goods , discovered a study by the Government-funded Food Innovation Project. The research team from Sheffield Hallam University has been working with commercial dealers to produce granules from Arctic wrack seaweed, found on the coast of UK and Norway.
Their plan is that these could be used to swap salt from ready meals, sausages and even cheese in supermarket. Two major supermarkets in UK are thinking to use it in breads subsequent to taste tests and study confirms its safety.
According to Dr Craig Rose from the Seaweed Health Foundation, it has a very good and defined taste, which can be a great benefit for various foods. The maximum daily salt consumption recommended is six gram a day. Experts claim that if the nation cut to this level it would prevent high blood pressure and heart attacks and strokes.