Seaweeds - Multicellular Algae

Seaweeds are a source of sustainable food, growing in all the oceans and do not need fresh water, soil, fertilizer or fossil fuels to produce them. Alginate is a natural fibre found in some types of seaweed, such as kelp. It is a jelly-like carbohydrate and is used for its water holding, gelling, emulsifying and stabilising properties. These properties are desirable in a wide range of applications in the food industry. They are said to aid digestion and reduce fat absorption. Seaweed is much more nutrient dense than any land vegetable. It is a unique combination of all 56 vitamins, minerals, electrolytes and trace elements essential for human health, absorbed directly from sunlight and the ocean, including folate, calcium, magnesium, zinc, iron, and selenium. More importantly, seaweed is a source of iodine. Seaweeds can be sprinkled on salads, rice and soups or used as an ingredient in soup. Healthy plants are hand-harvested from pristine waters and dried at low temperatures, concentrating the nutrients so that a teaspoon a day (2g) will deliver health benefits. They are also low in sugar, fat and calories, suitable for vegans and gluten free. Seaweeds are more easily digested and contain more vitamins, nutrients and minerals weight for weight than land plants.