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Seaweed the new Superfood?

May 31, 2015

Is seaweed set to become the next superfood? With many newspaper reports boasting about just how good seaweed is, we thought we'd do a quick round up of all of the most recent reports. 

At the end of May the Guardian reported that seaweed is touted as being 'the new kale' and highlighted the wide use of 'sea spaghetti' (their term not ours!) in home cooking and in top restaurants. 

In The Times in early May, they listed the 'delicious and nutritious' attributes of seaweed: 

  • Seaweed contains more iodine (vital for maintaining a healthy thyroid) than any other food substance
  • Seaweed is a potent source of antioxidants - important for rectifying naturally-occurring cell damage
  • Some varieties of seaweed contain iron - with boosts the immune system
  • Seaweed can help to regulate oestrogen hormone levels
  • Seaweed is high in calcium, helps maintain healthy bones and teeth
  • Seaweed helps purify and regulate blood
  • Being rich in chlorophyll, green seaweed is a detoxifier meaning it can draw out waste products
And The Telegraph has run a fantastic article entitled: "Slimy but nutritious: why we need to eat more seaweed".
 
At Stag Bakeries, we launched our range of seaweed biscuits a couple of years ago, a little ahead of the mass interest that seaweed is now enjoying. Perhaps our trail-blazing products set people thinking ....
 
Enjoy the seaweed everyone!



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