Seaweed properties for Heart Health-World Food and Drink ~ World Food and Drink

Friday, May 4, 2012

Seaweed properties for Heart Health-World Food and Drink

Seaweed properties for Heart Health-World Food and Drink

For most people the seaweed is not a preferred food species, and western societies tend to be ignored.
But slipped on the seaweed at dinner may help prevent heart attacks, researchers said.
Researchers have found the key ingredients in seaweed which helps lower blood pressure, similar to the drugs commonly prescribed by doctors.

According to a major study, seaweed is a rich source of proteins known as bioactive peptides that are also found in milk. These chemicals have effects similar to ACE inhibitor drugs, which are widely prescribed to help lower blood pressure and prevent heart attacks and strokes.

Known, are very rarely consumed seaweed and western European societies, but various types of seaweed have been a staple in the Japanese diet for centuries.

Popular varieties of seaweed is Wakame, is used in miso soup, Kombu and Nori, a dried and used to wrap sushi.

Dr. Mary Hayes, of Teagasc Food Research Centre in Dublin, said that seaweed is a source of healthy food that has not been utilized.

Seaweed is very low in calories, and some scientists claim that menkonsumsinya can help in weight loss by preventing the absorption of fat.

In fact, Japanese researchers recently found that rats fed a certain type of seaweed lost 10 percent of their body weight.

Seaweed has a fairly complete nutrition. Seaweed chemically composed of water (27.8%), protein (5.4%), carbohydrates (33.3%), fat (8.6%) crude fiber (3%) and ash (22.25% ). In addition to carbohydrates, protein, fat and fiber, seaweed also contain enzymes, nucleic acids, amino acids, vitamins (A, B, C, D, E and K) and macro minerals such as nitrogen, oxygen, calcium and micro-minerals such as selenium and iron, magnesium and sodium. The content of amino acids, vitamins and minerals of seaweed reached 10 -20 times higher than land plants.

Results Processed Seaweed

Nori: Nori is made from seaweed is smoothed. seaweed slurry is then spread with a very thin thickness. The process then dried so that its shape resembles a sheet of paper. Nori is widely used in Japanese cuisine, from sushi wrappers, fried shrimp rolls or rollade. Select a pliable nori, dry and shiny black color.

Kombu and wakame seaweed is dried kind. Kombu is a basic ingredient in Japanese cuisine made broth. After boiling broth to the broth and used to fill kombunya soup, salad or stir. Meanwhile, wakame, kombu is almost like the shape, usually used to mix the salad, mix the contents of soup or noodles. Do not boil the wakame is more than a minute to get the maximum flavor.

Seaweed candied Retrieved from fresh seaweed, then washed, boiled and mixed with sugar solution as preserved. Refreshing flavor and chewy texture is also crisp, very suitable for a mixture of ice, pudding and dessert variety.

The process of making agar agar very long. The first stage of the selection of seaweed to be used, the type of Gracilaria or Gelidium sp sp. Slanjutnya cell wall breakdown process, ripening (extraction) to the drying. Market, many found the gelatin in various forms, both the bars and powders.

Many studies show that seaweed is a nutritious food:
Anticancer Research Harvard School of Public Health in the United States revealed that premenopausal women in Japan three times less likely to develop breast cancer than American women. This is due to the diet of Japanese women are always adding seaweed in their menu.

Chlorophyll Antioxidants in green sea gangang can function as an antioxidant. It helps cleanse the body from free radical reactions are very harmful to the body.

Preventing Cardiovascular Japanese Scientists uncover, seaweed extract can lower blood pressure in hypertensive patients. For people with stroke, eating seaweed is also highly recommended because it can absorb the excess salt in the body.

Dietary fiber content of food (dietary fiber) on the sea grass is very high. This fiber is filling and smooth the body's metabolic processes so it is best eaten the obese. Carbohydrates are also difficult to digest so you'll feel full longer without fear of fatness.


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