Kelp is a quintessential source of flavors in Japanese cuisine. “Dashi” stock is used in almost every Japanese dish, which is made with kelp and other ingredients such as cured bonito. Kelp is highly nutritious as well. For instance, it contains an extremely high level of iodine, which helps to support healthy thyroid function. Kelp is effective for weight loss too.
Kelp’s positive impact on environments can be enormous. Roughly 25% of CO2 in the atmosphere is being absorbed into oceans, which leads to an increase of acidity in the water. As a result, many marine species are unable to build their skeletons and shells in the harsh environment. A solution may be kelp that takes up CO2 and pump out oxygen into the water, just as plants do on land. Kelp grows from tiny spores to 15 - 20 feet in several months, and does not require any fertilizer.
Stonington’s customers include Amigos Taqueria and Grey Sail Brewery in Westerly RI, Kula Project in Mystic CT, Birch in Providence RI, Forage in Cambridge MA and Back 40 Kitchen in Greenwich CT. The clients use the kelp creatively, e.g. smoothies, slaw on tacos, kelp-infused tequila and kelp and cherry beer.
Seaweed and kelp before crickets and worms.
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