Vi­ta­min sea, protein pac­ing and carb prac­tice

Packed with good­ness, sea­weed is the nu­tri­tional wave of the fu­ture

Runner's World (UK) - - In This Issue -

WASHING UP at high-end restau­rants, health-food stores and even su­per­mar­kets, sea­weed is one of the year’s hottest food trends. Served fresh, like a veg­etable, or in guises as di­verse as pasta, soup and savoury snacks, and even as an in­gre­di­ent in bread, it’s noth­ing if not ver­sa­tile – and re­search shows it’s good for you, too. A Dan­ish study pub­lished last year showed that cer­tain com­pounds in sea­weed could help re­duce car­dio­vas­cu­lar-dis­ease risk, while sci­en­tists from New­cas­tle Univer­sity found that al­gi­nate, abun­dant in brown sea­weed, helps to for­tify the gut wall. Most sea­weed va­ri­eties are high in fi­bre, low in calo­ries and rich in mi­cronu­tri­ents, in­clud­ing vi­ta­mins A and B, cal­cium and io­dine. Here’s how to go green (or brown, or red)…

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