Seaweed salt alternative hailed
A seaweed is being hailed for its beneficial impact on medical conditions linked to eating too much salt.
Sheffield Hallam University researcher are working with Seagreens to develop the use of wild Arctic wrack granules as an alternative to salt in processed food.
Too much salt can lead to high blood pressure, which triples the chances of a heart attack or stroke. Around 75% of our daily salt intake comes from processed foods, with the average adult eating 50% more than the recommended limit.
Experts predict that if all adults cut their salt intake down to recommended levels, 70,000 heart attacks and strokes would be prevented each year in the UK.
Seagreens granules contain an ideal balance of all the mineral salts including sodium at around 3.5%, instead of 40% typically found in salt.
Lead researcher Dr Andrew Fairclough said: "As well as maintaining the taste of the food, the seaweed reduces certain micro-organisms and helps lengthen shelf life in a similar way to salt."
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