BigNBAfan
07-17-2015, 05:07 PM
Scientists discover seaweed that tastes like bacon but is better for you than kale
http://www.sciencealert.com/images/Dulse.jpg
[QUOTE]
In a week that's been jam-packed with incredible science news (New Horizons! New class of particles discovered at CERN!) this might just be the best thing we've heard so far: researchers in the US have discovered a strain of seaweed that apparently tastes just like bacon when it's fried, and has twice the nutritional value of kale.
Yes, you heard that right. The next superfood will be bacon-flavoured, and we can't wait to add it to our well-balanced diet.
The miracle seaweed is a fast-growing strain of red marine algae called dulse (Palmaria sp.), which grows wild along the Atlantic and Pacific coastlines and looks a lot like translucent red lettuce.
Scientists already knew that it was packed with antioxidants and vitamins, and contains up to 16 percent protein in dry weight, but usually it's harvested and sold dry as a cooking ingredient or nutritional supplement in Europe. But over the past 15 years, scientists at Oregon State University in the US have created a new strain that can be farmed, and they've found that it also has some unique taste benefits.
"There hasn
http://www.sciencealert.com/images/Dulse.jpg
[QUOTE]
In a week that's been jam-packed with incredible science news (New Horizons! New class of particles discovered at CERN!) this might just be the best thing we've heard so far: researchers in the US have discovered a strain of seaweed that apparently tastes just like bacon when it's fried, and has twice the nutritional value of kale.
Yes, you heard that right. The next superfood will be bacon-flavoured, and we can't wait to add it to our well-balanced diet.
The miracle seaweed is a fast-growing strain of red marine algae called dulse (Palmaria sp.), which grows wild along the Atlantic and Pacific coastlines and looks a lot like translucent red lettuce.
Scientists already knew that it was packed with antioxidants and vitamins, and contains up to 16 percent protein in dry weight, but usually it's harvested and sold dry as a cooking ingredient or nutritional supplement in Europe. But over the past 15 years, scientists at Oregon State University in the US have created a new strain that can be farmed, and they've found that it also has some unique taste benefits.
"There hasn