Algae: properties, benefits, use

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Louise Hay
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Algae, foods rich in iodine, vitamins and proteins, are a valid plant alternative to nourish yourself in a healthy and complete way. Useful against cholesterol and cardiovascular diseases, each variety has particular characteristics. Let's find out better.

> 1. Different types of algae

> 2. Properties of algae

> 3. Algae, allies of

> 4. Curiosities about algae

> 5. A recipe up your sleeve



 

Different types of algae

Of uncertain etymology, "alga" is probably the popular evolution of the term "Aliga", a word widespread in spoken Latin and already used to indicate a type of lower plant made up of one or more cells and generally living in water.

Among the names of seaweed best known that we are learning to know thanks to Japanese cuisine: Nori, Kombu, Wakame, Dulse, Klamath, Spirulina.

An in-depth alga Nori good quality it will be not very crumbly and will have a uniform grain against the light.

L'alga Dulse, due to its high salt content, is considered an excellent natural supplement to be taken after sports for hydrosaline rebalancing.

The Chinese have used thealga Kombu as a natural remedy to cure endemic goiter.

 

Properties of algae

Rich in vitamins, proteins, minerals, algae are a valid plant alternative to nourish oneself in a healthy and complete way. Algae are the most naturally rich foods iodine, essential for the development of the organism, as it helps the production of thyroid hormones.


Le Nori seaweed they help lower cholesterol, prevent cardiovascular diseases; the Kombu seaweed they protect the brain and defend the body from chronic degenerative diseases; L'alga Wakame it is valuable for hair, nails and skin, as rich in calcium, vitamin C and B vitamins, as well as magnesium and iron.


L'alga Dulse is a good supplement to overcome fatigue; the microalghe Klamath they are rich in vitamins, Omega 3 and amino acids.

La Spirulina, tiny spiral-shaped green alga, it was discovered by nutrition scholars about 30 years ago: the interesting aspect of spirulina is its supply in terms of fundamental nutrients for the proper functioning of the body, such as beta carotene, vegetable proteins, essential fatty acids , chlorophyll, phycocyanin, iron.

At about anticancer properties of algae there has been a long-standing debate. In some traditional healing systems, such as traditional Chinese or Ayurvedic medicine, brown algae such as Kombu or kelp, are used in the treatment of cancer.

However, this is a rather unexplored line of research: some observations have been found with respect to the incidence of breast cancer that attribute the role of protective factor to the regular consumption of algae. Hypothesizing a systematic use of algae for cancer prevention is however still premature.

 

Algae, allies of

Intestine, skin, brain, heart, liver, red blood cells, arteries. 

 

Algae are among the foods richest in omega 3: discover the others

 


Curiosities about algae

  • Un del paese, Guido Bordignon, researcher at the Ca 'Foscari University, received the prestigious Antarctic Service Medal, recognition for those who spend more than 30 days south of the 60th parallel. Bordignon carried out research on algae as sources of energy of the future, a research that engaged him in Antarctica from January 18 to March 20, 2010, in an expedition coordinated by the Scripps Institute of San Diego. 
  • It seems there are "anti-grease" algae: a team of researchers from theOkkaido University, in Japan, administered the fucoxatina, pigment contained in alucne brown algae used in cooking, to a population of rats. Guinea pigs have lost about 10% of the fat mass deposited in the abdominal area.
  • Many types of seaweed were used by English sailors in the XNUMXth century as a kind of chewing tobacco, as it helped to decrease the incidence of scurvy.

 



A recipe up your sleeve

Seaweed is particularly versatile and lends itself to many culinary experiments. We advise you on how to prepare for an excellent one Kombu chickpea and seaweed soup.


Get 200 grams of dried chickpeas, 1 onion, 10 cm of Kombu seaweed, 3 bay leaves, salt. Wash and leave the chickpeas to soak overnight. Wash and soak the Kombu in the same water as the chickpeas for 10 minutes. Peel and cut the onion into half moons. In a pressure cooker, arrange the seaweeds on the bottom, then put the onion and finally the chickpeas, pour the soaking water of legumes and Kombu, add the bay leaf and a pinch of salt.

Close and cook with the flame retina for about 40 minutes, then serve accompanying with toasted wholemeal bread.

 

You can learn more about all the properties, uses and benefits of algae

 

Other articles on algae:

> Algae, a valuable aid for weight loss

> 3 recipes for using seaweed in the kitchen

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