Historical usage of seaweed
Seaweed's historical usage is a tale of remarkable resourcefulness. In ancient East Asia, particularly in China, Korea, Vietnam, and Japan, seaweed was not only consumed but deeply integrated into the cultures. These coastal societies recognized the potential of seaweed early on, using it not only as a food source but also as a form of medicine and agricultural fertilizer. Seaweed transcended political boundaries and was revered for its versatility in the East Asian culinary tradition.
Scientific exploration of the edible seaweed
A closer look at the history of algae consumption brings us to Dutch microbiologist Martinus Bijerink's studies on Chlorella algae in 1890. The significance of seaweeds began to be recognized when German scientists observed their high protein content. Otto Heinrich Warburg’s photosynthesis studies on Chlorella played a key role in shedding light on the importance of seaweeds. These early scientific investigations helped set the stage for understanding the potential of seaweeds.
While we frequently refer to them collectively as "seaweeds," they encompass a wide range of species, including single-cell algae. Even there are macro-algaes too. The diversity within the world of seaweeds is immense, with various species offering unique properties and benefits. Exploring this diversity reveals the hidden gems within the oceans.
Relations seaweed with World War
Similar to lobster during World War I, seaweed was used to feed German population because of its rich protein content. Notably, Chlorella played a significant role in this context. However, interest in single-celled algae diminished between the two world wars, potentially due to factors like abundance, access to other food sources, and integration into dietary habits. The historical context of seaweed consumption during periods of scarcity highlights its nutritional significance.
Chlorella's role in radiation poisoning
Chlorella's potential in combating radiation poisoning is linked to its antioxidant content, particularly astaxanthin. This pigment, also found in Chlorella vulgaris, aids in absorbing and assimilating radiation, making it a valuable tool in treating radiation poisoning. Understanding how Chlorella can contribute to human health, especially in adverse circumstances, is a testament to its remarkable properties.
The resurgence of algae
By the early 1950s, the nutritional value of consumable algae gained attention in the United States. As the need for protein grew, algae emerged as a source, addressing the protein supply issues of the era. This resurgence marks a pivotal point in recognizing the potential of seaweeds as a sustainable and nutrient-rich food source.
Understanding protein and its structual importance
Protein is a fundamental building block of our bodies, composed of amino acids. While many of these amino acids are synthesized within the body through the breakdown of the proteins we consume, some are only available from external sources, and these are known as essential amino acids. Proteins play a vital role in various bodily mechanisms, particularly in the muscles.
The digestibility of proteins can vary significantly. Proteins originate from both plants and animals, and animal proteins tend to be more easily broken down than plant-based ones. This is why we often seek protein sources that are highly digestible, as they offer greater benefits. However, it's important to note that there are certain proteins humans cannot digest, and these are referred to as anti-nutrients. For example, soy contains a substance called lectin, which can hinder the digestion of proteins. Surprisingly, despite soy's high protein content, its digestibility is lower than one might expect. Furthermore, egg whites and the digestibility of certain legumes, including soy, can be lower than commonly perceived.
Now, let's return to our discussion of single-celled algae.
Next stop: Space?
Like many things, the algae, championed by America, began to be researched by NASA for potential growth in space, almost as if it was a miracle that had fallen from a meteorite passing close to Earth. It was suggested that algae could be the solution to America's nutrition crisis, and thus, the first steps were taken towards mass-producing algae. However, since the principles of large-scale algae culture were not yet clear, the initial facilities were closed rather quickly.
The rise of Japan at algae
The success of seaweed production in Japan during the 1950s was a remarkable turning point in the history of seaweed cultivation. The Rockefeller Foundation's support provided much-needed aid to Japan's post-war recovery and the reestablishment of various organizations. The dedication and unwavering work ethic of the Japanese people were instrumental in seizing this opportunity to build a thriving seaweed industry, laying the foundation for Japan to become one of the world's most prominent seaweed producers and at the 1960s, Japan had made its mark on seaweed cultivation. Even today, Japan remains one of the world's leading producers.
Algae's environmental benefits
The environmental benefits of single-celled algae are substantial. With their high nutritional content and minimal water usage, they represent a sustainable food source for an ever-growing global population. This eco-friendly characteristic has not gone unnoticed, as more individuals worldwide turn to seaweeds to meet their nutritional needs while maintaining a small ecological footprint. This trend mirrors the increasing global awareness of environmental sustainability and its importance in the food industry.
Algae's global popularity
The global popularity of seaweeds extends far beyond Asia. As word spreads about their remarkable nutritional properties, an increasing number of people worldwide are integrating seaweeds into their daily diets. This surge in popularity is not limited by borders or cultural differences, highlighting the universal appeal of seaweeds. Their acceptance and widespread use underscore the global need for sustainable and nutritious food sources.
The well-known algae: Chlorella and Spirulina
Chlorella and Spirulina, two well-known single-celled algae among consumable algae, are examined in detail, highlighting their unique properties, including high protein content and nutritional benefits.
Exploring their distinct attributes sheds light on the diverse applications of different seaweed species.
Chlorella belongs to the Chlorellaceae family. It's essential to clarify that it has nothing to do with the chlorine in bleach.
Chlorella is one of the highest-quality sources of chlorophyll found in nature. This is where its name originates. Chlorophyll is the organelle that enables plants to perform photosynthesis and typically gives plants their green color. In contrast to other chlorophyll sources like wheatgrass, barley, and alfalfa often promoted on social media as dietary supplements, I recommend Chlorella. Chlorella contains five times more chlorophyll than wheatgrass, twelve times more than barley, and nearly ten times more than alfalfa. If you're looking to include greens in your diet, Chlorella is an excellent choice.
When this single-celled marine alga is dried, almost half of its remaining mass consists of protein. One-fifth of it is fat, particularly beneficial unsaturated fat. The rest is composed of carbohydrates, vitamins, and minerals
Chlorella behaves like a 'survival' machine; its mass can almost quadruple in as little as twenty hours. This hints at the potential for a productive Chlorella cultivation business. Notably, Chlorella has a high RNA and DNA content, which may help slow down the aging process and prevent the onset of many chronic, degenerative diseases associated with aging. Additionally, Chlorella plays a crucial role in removing heavy metals from the body due to its cellulose, which remains indigestible by humans.
Chlorophyll, abundant in Chlorella, is sometimes likened to vegetal blood, with a structure similar to hemoglobin in human blood. When consumed, it can potentially increase the body's oxygen-carrying capacity. Moreover, there is research showing that the combination of chlorophyll and sunlight has the ability to produce energy even without consuming calories. This mechanism directly celebrates the process of 'producing food' through photosynthesis.
I may have gone on a bit long, but now, let's turn our attention to Spirulina. We mentioned that Chlorella is an excellent source of protein and beneficial unsaturated fatty acids, but Spirulina surpasses Chlorella in some aspects. Although it currently contains slightly less of the methionine, cysteine, and lysine proteins found in land-based meats, it contains higher amounts compared to land-based legumes and grains.
Spirulina is a rich source of vitamin B (except B12), vitamin C, vitamin D, vitamin E, and various minerals and vitamins such as potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc. As you can see, it offers an incredibly beneficial nutritional cocktail and boasts the highest antioxidant levels among all groups classified as "plants" in the world. It's also the richest source of omega-three (3) fatty acids after breast milk.
The protein in Spirulina is referred to as complete protein. What does that mean? It contains all 8 of the 20 amino acids, including the 8 essential amino acids that our bodies cannot produce. Additionally, it contains more beta carotene than carrots and more iron than spinach.
I admit, that section may have sounded like a tribute to Chlorella and Spirulina. Before closing, I should brief you on what to consider when consuming these single-celled algae, which we can liken to seafood.
When selecting algae products, purity and quality are paramount. It is essential to opt for certified strains that are shielded from potential contaminants and fillers. Some suppliers may introduce fillers into their products, necessitating the consumption of significantly larger quantities to achieve the same effect.
Knowing the source of the product is key, as subpar products can emerge in various regions. Currently, the highest-quality Spirulina is sourced from Hawaii, where strict quality standards are upheld.
To harness the full benefits of single-celled algae, they must undergo a process known as fracturing. While newer methods use sound waves for this, an older technique employs glass beads. The sound wave-fractured algae seem to offer superior results, as the lead in glass beads can risk contamination. It is also advisable to choose air-dried algae over heat-dried ones to preserve their active enzymes and maintain the integrity of this "raw" food.
When storing seaweeds, it is important to keep them in a dry, moisture-free environment, away from sunlight. Exposure to sunlight may activate the chlorophyll in seaweed, leading to a gradual loss of its nutritional significance. If you purchase a product that comes in a transparent package, consider returning it and reaching out to the seller to request a sunlight-proof packaging solution.
