The algae they are a food relatively modern, since they have recently arrived in gastronomy. However, many people gradually introduced it to their diet because it is low in calories and bring a different flavor to meals. But can he be treated as a superfood?
One of the great advocates of seaweed consumption is Chef Ángel León, commonly referred to as the “Chef of the Sea” for his incredible discoveries of marine gastronomy. Seaweed is a recurring element in its preparations.
In this sense, many people talk about algae as a food that tastes good, slimming, detoxifying and even considered a super food.
Positive aspects of algae
It is true that seaweed is an exotic looking super food with a special flavor for your dishes. In addition, they are rich in micronutrients essential for health, such as vitamin A, vitamin D, vitamin E and other vitamins of group B.
However, these are vitamins that can also be found in other foods. That is, it cannot be considered a super food because it contains exceptional nutritional elements.
Another nutritional aspect to emphasize about seaweed is that it provides a lot of fiber and therefore provides a feeling of fullness. In this sense, it is true that it can be an ideal food to include in diets intended for weight loss.
In short, the colleagues of ‘Nova Life’ conclude that seaweed is a good food to consume in moderation and that in no case should they be treated in the category of superfoods.
Why aren’t they a superfood?
Seaweed is a young food in Europe. However, in Asia its consumption is common and it is also used in the preparation of many dishes. Thus, in Asian countries, the digestive system of people is already more accustomed to the consumption of this type of food and its effects on the body.
One of the negative aspects of seaweed is its high iodine content. Humans need this nutrient for the development of metabolic processes, synthesis of hormones and other body mechanisms.
However, too much iodine in the body could be a risk factor for developing different diseases. In this sense, an overdose of iodine can be harmful for people with high blood pressure.
There are different types of algae depending on their properties and the amount of iodine they provide. That same year, the Food Safety and Nutrition Agency (AESAN) recommended limited consumption of “kiziki” seaweed because it contains high doses of inorganic arsenic.
In short, seaweed should not be treated as a health superfood, as excessive consumption can be harmful. However, among its composition we find great advantages.
Thus, moderate consumption of seaweed helps improve bone health, has anti-inflammatory properties, is good for maintaining cardiovascular health, prevents anemia, aids digestion and is diuretic.
In addition, seaweed provides few calories, has satiating effects and offers certain benefits for the skin.
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