As recently told in The New Yorker, Ben Smith grows "sea vegetables" which he likes to call his produce on a three-acre patch of sea off Stony Creek, Connecticut. Seaweed can be abundant in protein, Vitamin B12, and trace minerals. It is likewise the main source of Iodine and omega-3 fatty acids which are essential for brain development. Seaweeds require neither fresh water nor fertilizer and so are considered as "world's most sustainable and nutritious crops."
What is more interesting about this sea vegetable is its ability to absorb excess nitrogen and phosphorous on the water from agricultural runoff and wastewater, and eliminates carbon dioxide from combusted fossil fuels. Too much carbon leads to ocean acidification, which dissolves coral reefs and damages shell-forming creatures on which large portions of the fish we eat depend. Also, seaweeds' cell walls are rich in sugars to help them bend rather than break. These sugars-known as alginates, carrageenans, and agars-thicken, bind, and emulsify toothpaste, shampoo, skin cream, and countless industrial foods, including most ice cream.
A recent study from the University of Newcastle found that the alginates in brown seaweed blocks fat. Recently, the British chef Jamie Oliver lost almost thirty pounds by eating seaweed.
The slimy texture of seaweed might not be appealing to most consumers so researchers from Oregon State University have thought that bacon-flavored seaweed might be a good idea. Chris Langdon, a researcher at OSU's Hatfield Marine Science Center, has along with colleagues created and patented a new strain of dulse, a red seaweed which boasts amazing nutritional benefits.
"When you fry it, which I have done, it tastes like bacon, not seaweed. And it's a pretty strong bacon flavor," Langdon told the University newspaper.
Seaweed business looks promising too. Oregon State's business school instructor, Chuck Toombs got excited upon learning that dried seaweed is sold for sixty dollars a pound at Whole Foods. "I kept thinking about it, driving home to Portland," he said. "Sixty dollars a pound! How much can we grow, and what can we make of this stuff? I want to sell bales to Costco."
* This is a contributed article and this content does not necessarily represent the views of foodworldnews.com
