Baking algae and lose weight


  • 1 algae bread and lose weight
  • 2 algae
  • 3 nutrients
    • 3.1 Protein
    • 3.2 Fat
    • 3.3 Diabetes
    • 3.4 Vitamins
    • 3.5 Minerals and inorganic elements
      • 3.5.1 iodine
      • 3.5.2 Iron
  • 4 Allergy and toxicity
  • 5 References

Baking algae and lose weight

Spread talk recently about the relationship of bread algae to ease weight, in addition to some other health benefits, and based on the information contained in this article, the nutritional value of bread made from algae, or which are mixed components out, will depend on the proportions of the elements in them, which It is determined by the type of algae , the time of harvest, and several other factors, and this applies to its use in weight loss , since if it is used as a substitute for white bread for example, this will have a beneficial effect if it is used in a balanced diet, for the richness of algae bread in fiber first And for less calories Secondly, most of its types are thermal [1] . As for algae to be used for weight loss, a study conducted at Harvard University indicatedOn several common products for weight loss and was published in the Journal of the American family doctor in the 2004 issue of the fact that algae ciprolina did not show any result in weight loss, but was published in the lists that are not recommended. [2] In contrast, a recent study found a type of carotenoids found in green algae (Codium fragile, Caulerpalentillifera and Umbraulva japonica), which is siphonaxanthin, as the study conducted at the University of Kyoto and Shijonawate Gak University It was published in the Journal of Nutrition to the effect that siphonaxanthin has an inhibitory effect of adipocytes in mice, and no such study has yet been done in humans. [3]


They are living organisms belonging to the kingdom of primitives and resemble plants in being self-feeding. They are found in nature in microscopic size and large sizes. Algae contain protein and sugars as well as unsaturated fats. They also contain several types of vitamins , inorganic elements and antioxidants. And minerals. [1]

Man has used algae as food for thousands of years, and ancient civilizations defined a large number of algae in terms of their medical, nutritional, and even industrial uses. Indeed, scientists have found that the origin of the name May may be traced back to the time of the Tsimichians who inhabited America in the past, where they consumed This name is from the time of the harvest of one of the types of algae peropia (in English: Pyropia), but recently it has become a global economic resource, as it is estimated the profits of the global harvest of algae in 2013 at about $ 6.7 billion, [1] and in addition to the areas in which algae were used in the past I was hurt It is currently used in food additives as coagulants. [4]
And in drinks, and as a nutritional medium for bacterial growth, in addition to nutritional supplements , and this may explain the global trend in algae products as a health alternative in several areas. [1]


Algae is a good alternative for vegetarians and a food source that humans have used since ancient times, due to the fact that they contain a number of important elements, as follows:


The percentage of protein in algae varies according to several factors: such as type, harvest season, and color. In microscopic species, protein makes up 70% of the dry ingredients of algae, which is close to the protein in eggs , and this percentage varies so that it increases in algae that is harvested in winter and less in summer In general, the human body digests the protein in algae less efficiently than the animal source. [1]


The percentage of fats in algae is affected by several factors, such as protein . For example, omega 3 is affected by the type of harvest, such as if it is wild or artificial, and its concentration in winter is higher than summer, and perhaps the most important characteristic of algae fat is that it is unsaturated fat, which the body uses to form membranes Cells, energy storage and formation of cell receptor molecules, but relying on algae as a single source of energy cannot cover the needs of the body, according to a study published in the 2006 Journal of Applied Physiology. [1]


Algae contain simple and complex sugars, and their percentage varies according to the type of algae, and several other factors differ according to the different types of major diabetes in algae. As for fiber, edible algae of large size contain a large amount of them, which makes them a healthy choice in many diets, whether for weight reduction or constipation treatment , or health systems in general, as the fiber ratio ranges from 23.5% in the Cody type Codium reediae to 64.0% in Gracilaria spp, meaning that its fiber content exceeds the content of wheat bran , according to a study published in the European Journal of Food and Technology Research 2001.[1]


Algae is rich in a group of B vitamins , as it contains Vitamin B1, B2, B6, and Vitamin B12, which are found in very small quantities in plants. Vitamin A in some types of algae exceeds the percentage found in carrots, [1] and also algae contain the most combination Efficacy of vitamin E found in vegetable oils, as well as vitamin C in a quantity equal to vegetables: such as tomatoes and lettuce, and on the other hand it applies to the levels of vitamins of the above, as they differ according to the months of the year. (C, b1, and b2) it was little In the summer months (June, July, and August) compared to September and April, as the concentrations of vitamin C, B2, and B2 increased, and vitamin A increased in November. [1]

Minerals and inorganic elements

To date, there are not enough detailed studies on the nutritional efficacy of minerals that are supported by algae, and sufficient information is also not available on the influence of minerals on the change of seasons and harvest times accurately, but one of the recent studies published by the Journal of Applied Physiology in 2016 indicated that Algae growing in hot tropical regions contains less concentration of minerals than those in higher latitude regions. [1]


The long history that linked the consumption of seaweed and the prevention of thyroid- related diseases has led scientists to establish a relationship between iodine and thyroid diseases , as seaweed is a good source of iodine, and the amount of iodine in common algae is not affected by the drying processes that follow the harvest of algae, But it is affected by the process of cooking and storage later, and this is what makes the quantities shown in the food tables of iodine in meals and products containing algae inaccurate. [1]


It is possible that large-sized algae are rich in iron , but many studies are done to find out the extent of the influence of iron in algae due to the change in the place of growth, type, and harvest season, and therefore there are no absolute values ​​that indicate the percentage of iron in algae. [1]

Allergy and toxicity

Despite the many benefits that characterize algae, they are vulnerable to contamination, especially those of large sizes. It is possible for algae to be contaminated with heavy metals such as arsenic or bromine, and it can also grow in waters where some strains of bacteria live that cause toxins in the nerves and liver. There is a study published in 2014 in the Journal of Food and Chemical Toxicology that indicated an allergic situation after eating one of the common types of algae, which is Spirulina algae, but the circumstances of this case were not clear as it is believed that the source of these algae was wild and not Shut up Hey, [1]There are other cases that have been poisoned by the mixing of the type on the people who collected it, as it was a toxic type that contains a large percentage of Quinic acid, and such incidents may not have the same effect in the Arab world, but with an increase in the proportion Tourists in countries facing this type of problem, global organizations and institutions have begun to call for the establishment of global standards that guarantee the consumer safety of algae, whether it is a visitor or a resident. [1]

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