Replacing salt with seaweed granules could help to prevent strokes, high blood pressure and early death
Worried about your salt intake? Then try flavouring your chips with seaweed instead.
Replacing salt with seaweed granules in bread and processed food could prevent strokes, high blood pressure and early death, scientists claim.
A study by the Government-funded Food Innovation Project discovered that consumers find it almost impossible to tell when seaweed granules have replaced salt in baked goods.
‘It has a very good and defined taste, which can be a great benefit for various foods,’ says Dr Craig Rose, of the Seaweed Health Foundation.
Two of the UK’s five major supermarkets are considering using it in breads following taste tests and research confirming its safety.
Unlike salt, seaweed granules have a very low sodium level of just 3.5 per cent, compared with the 40 per cent used in products by the food industry.
If successful, the idea is that these granules could be used to replace salt in supermarket ready meals, sausages and even cheese, helping to lower high blood pressure and cut down on the 70,000 heart attacks and strokes each year in the UK.
However, a British study published by The Cochrane Review analysed data from nearly 6,500 people and found there was ‘no clear benefit’ to switching to a reduced salt diet.