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The Newest Superfood Nov 28, 2017

    Seaweed may be the newest superfood, but as Adriana Barton reports, despite the nutritional benefits of nori and wakame, it's possible to go overboard

   A growing appetite for seaweed such as kombu, nori and wakame is quickly expanding the world's seaweed industry

   Already, global production of seaweed by tonne exceeds that of lemons and limes. Trendcasters from the Atlantic Magazine, Fiscal Times and NPR have declared seaweed "the new kale."

   Seaweed has achieved delicacy status at high-end restaurants such as Sooke Harbour House on Vancouver Island, which serves it raw, deep-fried, pickled, smoked or wrapped around B.C. halibut. Small businesses have caught the wave, too, adding the versatile ingredient to a wide range of specialty items that make the most of seaweed's exotic cachet.

    Seaweed, categorized as red, green or brown algae, are high in vitamins, minerals and many other nutrients. Researchers are studying whether seaweed consumption may protect against health conditions ranging from breast cancer to cardiovascular disease. But as with most foods, it's possible to go overboard on marine algae. Doctors have reported rare but serious cases of excess iodine and heavy metal toxicity in patients who consumed too much seaweed or seaweed supplements.


    If you're keen to add more seaweed to your diet, here's what experts in the nutrition field have to say about how to enjoy it safely.