271–280 of 320 posts
Seaweed is a staple ingredient in Korea. We eat it in all sorts of ways. I remember being shocked by the smell of rotting seaweeds on a Welsh beach. Never saw it happening in Korea. We eat those!
We already eat various forms of algae. Some are quite nutritious, some give us tummy troubles, some at excellent sinks for CO2. I'm very curious if we could mass manufacture something like algae and then pyrolize it to get fuel and solid carbon to sequester. If we find some good ideas for kelp, there's whole coastlines whose kelp forests have been decimated. We could start propagating and sustainably harvesting it an…
That coastal habitat could also be used to support stocks of fish that people will actually want to eat.
We already eat various forms of algae. Some are quite nutritious, some give us tummy troubles, some at excellent sinks for CO2. I'm very curious if we could mass manufacture something like algae and then pyrolize it to get fuel and solid carbon to sequester. If we find some good ideas for kelp, there's whole coastlines whose kelp forests have been decimated. We could start propagating and sustainably harvesting it an…
I have seen some youtubers make kelp pickles. They seem to find it delicious. https://youtu.be/SXhXK2CcCic
Earlier quoted context omitted.
It's a dramatic way of stating that lobster and crab are members of the phylum Arthropoda , which also includes scorpions, centipedes, and butterflies.
Additionally lobster were at one point in history seen as vermin, to the point where there were laws about how often they could be fed to prisoners because it was seen as inhumane to feed them such low quality food. But now lobster is seen as high cuisine.
Algae has what I sometimes call the "hempseed problem": it tastes awful. Hempseeds are highly productive, nutritious, and smash almost every other whole plant food on the crucial protein:fiber ratio, coming in at 12:1. The only problem is, you have to eat them. Japan pretty much identified every kind of seaweed that you can eat without puking a thousand years ago and the list is not long. A tablespoon of spirulina is…
I've read that one of the reasons that thyroid cancer is so prevalent in east Asia is due to seaweed consumption. Seaweed has 10,000x times the iodine of other food products, and a percentage of that iodine is potentially radioactive. I don't have a source so take this with a grain of (uniodized) salt. Edit: since, I'm getting downvoted, here's a study: https://www.jstor.org/stable/48504137
All of the people who are saying they'd never eat it and will stick with their beef/chicken/pork are the same kind that said hell no to EVs. They'll die out and the world will adapt to a changing food economy just as we did with the changing fuel economy.
Eh, not really. A ten year old Tesla Model S is superior to my car in every way except for cost and range. It's literally a better product. There is nothing that even comes close to the nutrition and taste of chicken/beef/pork/lamb etc in the plant world.
I was looking into algea/spirulina for B12, but found some sources indicating it is not a bioavailable form of B12, and also prevents real B12 from being absorbed. I'd be interested to know any counter research to this. > almost all algae revealed vitamin B12 analogues instead of the real thing. Analogues are not only ineffective, but also potentially dangerous. Most researchers have consequently dismissed algae as a…
The same group tested Chlorella in another paper, same result.
Seaweed is a staple ingredient in Korea. We eat it in all sorts of ways. I remember being shocked by the smell of rotting seaweeds on a Welsh beach. Never saw it happening in Korea. We eat those!