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Digital Subscriptions > PlantBased > July/August 2017 > Nutritionist’s Notebook: Seaweed

Nutritionist’s Notebook: Seaweed

Most of us don’t know much about seaweed, apart from popping the little bubbles in stuff we find on the seashore (spiral wrack).

And although you can eat that, we’re most likely to come across edible seaweed when it’s wrapped around sushi, floating in miso soup or ground up in superfood supplements. Some seaweed is also cultivated purely for the extraction of alginate, agar and carrageenan - gelatinous substances used in food production for their gelling or thickening properties.

That one simple word — seaweed — covers a multitude of algae, from the tiniest ones to those spanning several metres and varying in colour from green to brown to red. Not all seaweed is edible – the majority of edible types come from the sea (marine algae) while most freshwater algae are toxic. Unless you’re an expert, it’s best to buy only seaweed that’s clearly labelled so you can be sure what you’re eating. With one exception - ‘crispy seaweed’ served in Chinese restaurants is not usually seaweed at all but dried, fried and seasoned cabbage.

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About PlantBased

To encourage you to make the most of the outdoors we decided to explore Alfresco Dining. From big vegan Mediterranean hot pots, Mexican sharing platters, canapes, BBQ food, dips and desserts- you’ll have plenty of food inspiration to plan a great garden party. We’ve even thought about the best delicious drinks to quench thirst too. This month’s Essential Guide to Classic Cocktails will have you shaking, rolling and blending all kinds of fruit-infused alcoholic (or non-alcoholic) creations for your guests. But, if you’re not a fan of cocktails, rest assured as this issue’s Cook Like A Pro will teach you how to brew your own vegan beer. In between all the BBQ and cocktails you are going to consume — we’ve added in some clean-eating foods for those still on the Bikini body bandwagon. We’ve delved into the on-going health food trend of Buddha bowls, while this month’s Special Report explores probiotics. And there’s more — our Nutritionist Notebook looks at seaweed. Will you dare to try it? Speaking of new things- we have brought you some fresh features. Our first Cookery School feature discovers Demuths, whilst our first Foodtale tells the story of an incredible vegan cook/blogger travelling Europe. We also thought it was important to fuel our foodie inspiration beyond the kitchen — our first Food for Thought feature looks at how pro surfer Tia Blanco fuels her sport with plant-based food. On top of all of that, we have our round up of the latest vegan products, news, cook book reviews, a handy little guide to leftovers and Jacqueline’s round up of the summer veggie box. One last thing, this is the season where social gatherings and opportunities to try new things are all around us. Go at it full steam. Experiment in the kitchen. Taste new foods. Dine in the unordinary mise en scenes. But, most of importantly, make memories. Here’s to the good times and the good food.
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