If you’re looking for a functional food that could help lower your risk for diabetes and heart disease and prevent obesity, read on! Algae, contrary to the belief of many who regard them as nothing more than green slimy stuff at the bottom of lakes and oceans, are actually extremely nutritious—a true superfood that could turn you into “superman” when it comes to your health.
But what about taste? It doesn’t matter how good algae are for you—if they have the taste and texture of shoe leather, you’re not going to eat it. Well, rest assured that you can add algae to your diet and enjoy the taste. Most people simply add algae to their weekly diet in the powdered form. In this way, it makes a delicious addition to drinks and shakes.
Now—back to the health benefits of this amazing food.
• It’s got a lot of beta-carotene—a potent antioxidant that fights cancer growth.
• It’s full of enzymes that can keep your digestive system working like a well-oiled machine. These enzymes help you get the nutrients you need from the food you eat and then they help break down everything you don’t need more efficiently.
• Believe it or not, algae are a complete source of protein. That’s right—just like a steak, except better.
• Algae are full of minerals, vitamins and amino acids—all of which stave off disease.
• Algae contain a very special fatty acid called GLA found only in mother’s milk and spirulina, a blue-green form of algae. GLA is an omega-6 fatty acid.
• Because of their unique ingredients, algae are considered “brain food.”
It’s not as difficult as you think to add algae to your diet. Just grab a bottle of powdered algae from the local health food store and put a teaspoonful into a blender with some yogurt and fresh fruit. That’s it—you’re ready to enjoy all the health benefits this superfood has to offer.
Read more about algae and incorporating them into your diet.
Sources for Today’s Articles:
Sea Vegetable Deserves Superfood Status
Cifuentes, A., et al., “Benefits of using algae as natural sources of functional ingredients,” J. Sci. Food Agric., December 3, 2012.