Seaweed – “The Other Green Superfood”
Until recently, seaweed has played a very limited role in Australian cuisine. Apart from incorporating into novel dishes by more adventurous gourmet chefs, the culinary use of seaweed has typically been confined to mainstream fare like sushi, seaweed salads and Japanese-style soups like dashi. With increasing awareness of the health benefits of consuming seaweed, the market for gourmet seaweed products in Australia is now starting to flourish. Reflecting the increasing popularity of seaweed products at the consumer level, The Sydney Morning Herald recently ran a feature article titled “How to introduce seaweed, ‘the other green superfood’, into your diet”. The article highlighted the many advantages of a diet rich in seaweed and included contributions from Marinova’s Chief Scientist, Dr Helen Fitton, on the benefits that seaweed-derived compounds like fucoidan can make to human health.
The full article from The Sydney Morning Herald can be read here.