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Controversy about Carrageen (also called carrageenan gum)

There have been health concerns with the food additive called “carrageenan gum” which is derived from Irish moss and other types of red seaweeds.  This additive is found in many commercially, highly processed foods. Carrageenan extract is an emulsifier, thickener & stabiliser that has been used in the commercial food industry for decades in foods […]

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AGAR & IRISH MOSS as egg replacers

Agar & Irish Moss are mostly used to replace egg whites in baking recipes or custards-like mousses. Using AGAR: Ingredients: for each egg white, use 1 tsp agar powder and dissolve it in 1 tbsp water Method: Using a whisk, whip the mixture well to help dissolve (keeping the mixture warm would help dissolving) then […]

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Nori and Karengo, What is The Difference ?

Nori is the Japanese word that refers to a group of red seaweed traditionally classified as ‘Porphyra’. In New Zealand, Nori is called Karengo or Parengo and to date, NIWA scientists have identified about 35 species growing along our coasts.For much of the year Karengo cannot be seen easily, it may only be a speck on the rocks. Like other plants, the main growing period is spring. At maturity and from a distance, it may look like a torn black plastic bag melted on the rock.

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Kombu and Kelp – Are They The Same ?

Kombu is the Japanese word for dried (sea) kelp; in China it is called Haidai.
Kombu is known to us from its important role in the Japanese cuisine and is also eaten in other parts of Asia as well. The exact type of kelp used in kombu varies, in Japan the ‘Saccharina japonica’ kelp is the most plentiful . Kombu/Kelp is highly prized not only for its abundance of essential minerals, vitamins, and trace elements but also for its natural glutamic salts: a naturally sweet, superior flavor enhancer which creates the famous savory “fifth taste” (umami) in Japanese cuisine. Many different types of kelp could be used to make Kombu and its preparation is very uncomplicated. In Japan, the whole seaweed is washed thoroughly with seawater, cut into 1 m lengths, folded and dried. The same process is used in new Zealand to prepare our kelp, only it is then milled into granules to be used as a seasoning.

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Can seaweed offer hope for Cancer ?

While medical researchers have made advances in cancer prevention and treatment, they continue to look for new cancer drugs. Research has shown that seaweed, in particular brown seaweeds, have compounds that may have preventative and curative effect on cancers and promote antitumor activity. Many possible mechanisms have been proposed to explain that promising effect and most include the stimulation of the immune system, supports of normal cellular health, supports of blood circulation to native body cells and positive effects on the regeneration of healthy tissue.

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Seaweed products: Are They Created Equal ?

Like for any other food, you need to be vigilant when shopping for seaweed. All products are not the same…for maximum nutrition you would want the raw, largely un-processed seaweed. Many products have been toasted and flavoured, you will recognise this by the shiny appearance and the salty flavour. Explanations on some differences in this article.

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