Superfoods For Dummies® by Brent Agin

Author:Brent Agin
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2010-03-10T16:00:00+00:00

Getting the superfoods of the sea

It’s important to purchase blue-green algae from sources that you can trust. The organisms in blue-green algae are harvested and then freeze-dried so they can be used in powders for supplementation, but the government doesn’t regulate the conditions for harvesting algae. Unscrupulous companies could possibly harvest toxic types of algae. Thus, make sure the company you purchase your supplements from harvests the algae, usually spirulina, from controlled, fresh-water ponds that are checked regularly for toxins.

Kelp can be purchased in Asian markets or retail stores that carry Asian food items. One variety of kelp is kombu, which is used in soups and stews or as a garnish.

You may also use nori, which is dried seaweed paper that can be found in many grocery stores. Nori is dark green and papery with a slight flavor of oily ocean fish. It’s used as a wrapper in a variety of sushi dishes.

Alginate is a carbohydrate extracted from kelp that’s used as a thickener for processed foods and snacks. You may see it on the list of ingredients when you buy ice cream, jams, jellies, soups, and other products.

Peruvian Camu-Camu

The camu-camu bush grows in the rainforests of Peru and Brazil and bears a fruit that resembles a large purplish grape with yellow flesh — one of the richest sources of vitamin C of any food (see Figure 10-2). That alone might make camu-camu a superfood, but the juice also contains anthocyanins (from the pigments), which means it’s an antioxidant with anti-inflammatory properties.

Figure 10-2: Camu-camu.

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