Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > September 2018 > Should we all be eating seaweed?

Should we all be eating seaweed?

It’s turning coffee blue, has been hailed as a weight-loss cure and is touted as a potential cancer treatment. So is seaweed – basically the stuff most us are at pains to avoid at the seaside – a nutritional powerhouse? Sue Quinn wades into the debate

Your Health.

THE SANE VIEW

It seems a vocal band of people in the UK are beginning to think sea vegetables ought to be appearing on more menus. Consumer research company Mintel reports the number of new seaweed products on the market has doubled over the past two years. Supermarkets and online food retailers now stock everything from seaweed-spiked salt and pasta to oaten biscuits and ready-meals, while spirulina, a type of bluegreen algae, is being added to various products to lend colour and nutrients. Algae lattes – bright blue caffeine drinks pimped with seaweed – are even popping up in hipster coffee shops, however unpalatable they might sound.

Celebrities, as ever, are leading the trend. Jamie Oliver has called seaweed “the most nutritious vegetable in the world”, claiming he shed two stone by incorporating it into a healthy diet. And Heston Blumenthal says the NHS should be using seaweed to season patients’ meals instead of salt. The claims are big. So what’s the truth?

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - September 2018
If you own the issue, Login to read the full article now.
Single Issue - September 2018
€4.49
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
SAVE
37%
€33.99
Or 3399 points
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
33%
€17.99
Or 1799 points

View Issues

About delicious. Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.