Brie Goldman. Food Stylist: Annie Probst
25.07.2023 - 13:01 / bhg.com
As health and sustainability continue to take precedence for consumers across the globe, the popularity of edible aquatic plants has shot up like never before. Enter sea moss, a sea green that addresses these concerns—and then some. Here’s what to know about its health benefits, eco-friendliness, and how to use it cooking and in all of its forms.
Sea moss is a type of seaweed that’s most commonly found growing naturally in coastal regions of the Atlantic Ocean, from North America to Europe, with evidence of human use dating back nearly 14,000 years. Often referred to as Irish moss or red seaweed, this plant was used for its medicinal properties in China starting around 600 BC and as a food source in the British Isles in 400 BC. It was even beneficial to the Irish in the 1800s, helping to address nutritional deficiencies during the Irish Potato famine.
Fast forward to today, and this plant is harvested globally by fisherman or seaweed farmers who handpick it from the seafloor. You’ll find sea moss in red (the most common), yellow, brown, and black varieties. You’ll also often find a component of this plant, carrageenan, added to food products as a thickening agent.
BHG / Zoe Hansen
Although sea moss is commonly added to processed foods, it still brings an abundance of health benefits to any meal. Here are some of its most impressive features.
Sea moss is rich in both soluble and prebiotic fiber. It works so effectively as a thickening agent in food because this fiber helps to create a gel when it comes into contact with water (or fluids found in the gastrointestinal tract). This gel promotes digestive regularity and motility. The prebiotics found in sea moss serve as food for the gut microbiome, a key player in overall
Brie Goldman. Food Stylist: Annie Probst
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