The Canadian Health Food Association (CHFA) predicts that seaweed will take the stage in 2016 as a new superfood.
Seaweeds, also called sea vegetables, can be high in protein, B vitamins including B12, iodine and omega 3 fatty acids. They also contain a whole host of plant phytochemicals which give them their bold colors. So there is no question that this extensive species of plants are nutritious.
Where sea vegetables really shine are in their potential to save our planet and feed our populations.
Some interesting facts:
The ocean covers 70% of the earth and produces less than 2% of our food.
Farming occupies 40% of the earth’s land surface and uses almost 75% of our fresh water.
Sea vegetables absorb dissolved nitrogen, phosphorous and carbon dioxide making its footprint negative! Increasing the amount of seaweed under cultivation could reverse water acidification, caused by fertilizer run off, which is destroying marine wild life. It could also reduce atmospheric carbon and hopefully reverse climate change
Seaweed, such as kelp, grows at an astronomical rate. This could be the most sustainable and helpful crop ever.
So sea vegetables are highly nutritious and environmentally helpful but the real question is how to make them appeal to the North American palate?
I hear that some dulce varieties taste like bacon…