By Eugenia M. Jarrett
Great News!
Seaweed That Tastes Like Bacon and is More Nutritious Than Kale
(view video below)
Reports are flooding the news waves about seaweed that tastes like bacon when cooked and is even more nutritious than Kale!
Researchers at Oregon State were working on finding new and good sources for edible abalone or sea snails, a very popular food in various parts of the globe, when they ran across this new strain of red algae.
Now, Oregon State has patented this new strain of seaweed, a form of red marine algae. It looks like a translucent red lettuce, tastes like bacon when cooked, is high in protein (reports are: "up to 15% protein"), minerals and apparently scientific studies have shown that it has twice the nutritional value of kale.
Now, Oregon State has patented this new strain of seaweed, a form of red marine algae. It looks like a translucent red lettuce, tastes like bacon when cooked, is high in protein (reports are: "up to 15% protein"), minerals and apparently scientific studies have shown that it has twice the nutritional value of kale.
Professor Chuck Toombs has been working with scientists at Oregon State University (OSU) to engineer and harvest a unique variety of dulse that, when fried, tastes just like the fatty, delicious meaty bacon but with greater health benefits.
This new discovery of red marine algae, called 'dulse' grows on the Pacific and Atlantic coastlines. Iceland has been producing and consuming dulse for centuries. It is high in fiber and laden with vitamins, minerals and antioxidants.
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| Chris Langdon - OSU |
Dulse itself is available in a dried form as a superfood in health food stores around the nation. However, this new discovery claims to be much tastier and probably more affordable than the standard dulse.
The New "Bacon Seaweed" should be easily affordable and available in the future. According to Oregon State Researcher Chris Langdon, "given the right conditions and resources, he could grow this particular strain of bacon-flavored seaweed at a rate of 45 kilograms (100 pounds) per week in his laboratory."
View the video: Keri Lumm (@thekerilumm) has the story.
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