Seaweed Salt Substitute
Wednesday, July 13th, 2011 by # Healthy Food
Excess salt intake can increase the risk often called high blood pressure, heart disease, and stroke. Well, if you want to find a replacement for salt in order to keep your delicious dish of food, the seaweed may be tried. In fact, replace grass with a grain of sea salt in breads and packaged foods capable of preventing these diseases, according to a study from the Food Innovation Project.
Unlike salt, seaweed granules have a very low sodium levels, which is only 3.5 percent. Compared with 40 percent sodium are widely used in food industry. In appearance, both are too similar. Because of the similarity of this with a grain of salt seaweed, many people are unable to distinguish them.
“It was so clear and delicious, which can be useful for a variety of foods,” said Dr. Craig Rose of Seaweed Health Foundation.
After numerous trials and research to ensure that the seaweed granules are safe to use, currently two of the five major supermarkets in England began to consider using these materials for bread production. If successful, food manufacturers can use granular seaweed for food packaging, such as meat, sausage, and cheese. In this way, experts hope it can help to lower high blood pressure cases and 70,000 cases of heart attacks and strokes every year in England.
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