How seaweed extract is finding its way into our food

Seaweed, or more correctly an extract of seaweed called alginate, is going to be the next stumbling block to affect every member of the dieting community.  That includes you, your partner, kids, parents, but especially those who are not aware of what really is going on in the world of man-made nutrition

In the US, UK, Australia and most northern European countries, 75% or more of the food consumed is prepared food, instant food or otherwise known as processed food.  That means that less than 25% of the food consumed by most people is not made from natural ingredients.  If we then take account of the raw ingredients that are GM, forced grown, de mineralised and otherwise not as nature intended, we could be lucky to get maybe as much as 10% that is in some way healthy.

The Sea Weed - Laminaria

That doesn't mean to say that 10 percent of what you eat is good for you.

Its just an average.  We are all somewhere on a scale consisting of people who on extreme  eat only great food, grown at home or locally using no chemicals  or fertilisers etc., while at the other end of the scale you have those who only eat micro-waved, heat in the box, processed junk.

So what's that got to do with seaweed?  Well, scientists at Newcastle-upon-Tyne University in England have made what they claim is a breakthrough in a very noble battle to get people to eat better.  Let me just quote the leading sentence from the universities own publication on the matter.

 
“Junk food could be made healthier by adding an extract of an exotic type of seaweed, say British scientists”

The extract they are talking about is a  highly-fibrous extract of  seaweed.  They say it could be used to increase the fibre content of cakes, burgers and other types of food which usually contain large amounts of fat and a low degree of healthy nutrients, say the team. ( Italics mine. Ed)

Scientists at the University published their findings in the academic journal Critical Reviews in Food Science and Nutrition.  They spoke in detail about  alginate's many benefits to the body.  From their findings, they believe it will be a valuable weapon in the international battle against obesity, diabetes and heart disease and diseases such as bowel cancer

The research paper examines the properties of a brown-coloured seaweed called Lessonia and Laminaria, which can be found in the Far East, South America, Norway and Scotland.  Processing produces  the extract, alginate. This is a carbohydrate compound which is a tasteless, odourless, off-white coloured powder. 

According to the scientist, alginate has been shown to strengthen mucus, the body's natural protection of the gut wall, can slow digestion down, and can slow the uptake of nutrients in the body.

Prof Jeff Pearson said "We believe it's hard to change people's habits and that the most practical solution is to improve the food they do eat.  With a burger, for example, you would simply remove some of the fat and replace it with the seaweed extract, which is an entirely natural product from a sustainable resource.  You'd have a healthier burger and it's unlikely to taste any different.”

I can’t disagree with that but there are a number of worrying issues that I’ll cover a bit later.

First, I have to say that the use of Alginate is nothing new.  It has been used for many years (almost a century in fact) in a number of industries such as textile and paper manufacturing to stop dyes and inks running.  In paint production to ensure water based paints have an even distribution of pigments molecules.  It’s used by the water treatments companies to purify water draining from dairies.  It’s even used to coat welding rods. 

You’ll find it in cough syrups to improve consistence.

You will already have eaten it too.

For a number of years it has been used in all kinds of foods and drink - as a texture improver in salad dressings, cake mixtures, margarine, jam and ice creams.  Imitation shark fins are made from it for shark fin soup and you'll find it in the dough used to make noodles.

Its in beer and fruit juice, too. 

Now don’t get me wrong, it may have its place, even in therapeutic medicine.

So, why the concern? 

Even though alginate is on government’s GRAS (generally recognized as safe) List, all that means is that it has been around a long time and has not killed enough people to be considered as a danger. It is a fact that, like many additives, little long term testing has been carried out on alginate.  Thankfully though, the consensus is that alginate does not accumulate in the body. 

The real concern is that it is now being promoted as an ingredient that can miraculously make junk food  more healthy.

This worrying claim is possible due to the way in which Alginate acts on the body. 

That in itself should act as a warning.. 

The evidence is that it reduces the amount of nutrients absorbed by the body.  Also it is high in fibre. So ostensibly, according to the scientists you could just lower the amount of fat in your burger and replace it with alginate.

Fibre is good in the right quantity.  But just eating more does not balance up an already poor diet consisting of poor quality food.

In effect, adding this would mean that you get even less useful nutrition out of your junk food - not more.

(Isn't that a bit like trying to squeeze water out of a dry sponge? Ed)

 All of this means that you would need to consume more, not less, food in order to be satisfied.  It will be the junk food producers and the alginate manufactures that will be the ones who get the most out of this type of product, by selling more at greater profit.  The only gains for the consumer will be layers of fat. 

Of course the manufactures will make it seem like its good for you, by playing on things like “reduced fat”, “low fat” etc.  It’s a shame that honesty does not compel them to say “low in nutritional value” or ‘Unsatisfying’ and “This product may cause heart disease” 

Honestly, the easiest way to make junk food more healthy is to throw it away and prepares something simple and nutritious instead. 

This type of ingredient could well turn out to be the next scam to come onto the diet market – low carb and otherwise.  It’s up to us to remain wise to the ways of the marketers, and shysters.  

 First appeared in LCA Newsletter Nov 05

References

Oil and Food: A Rising Security Challenge
May 2005 Earth Policy Institute
AAAS Public release  26 sept 2005
Alginate as a dietary fibre 2005
review; food science and nutrition