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Three Simple Rules for Eating Seafood

And other efficient biological filters also exist. Ocean farmers are finding that edible kelp grows miraculously fast, can be high in omega-3s and extracts huge amounts of excess nutrients from the water column. Grown together with mussels and other bivalves, kelp represents a real bright spot for making a better American seafood supply.

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Kelp farming is cropping up as a new industry

Ocean Approved of Maine, which claims to be America’s first and only commercial kelp farm, launched a line of kelp cubes this month at the Boston Seafood Show. The cubes are aimed at the popular smoothie market, which has expanded the use of the green veggie in its juices. The company also sells kelp “sea slaw,” “sea rounds” and “wraps.” Ocean Approved began in 2009 and has been seeded with a half million dollars in grants from NOAA Fisheries and the Maine Technology Institute. The company produces 33,000 pounds per acre on five acres annually and business has increased 400 percent in two years, according to the Casco Times.

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Top chefs join forum to help support Maine fishing industry

In keeping with the mantra “sell the dish, not the fish,” he laid out smoked lobster on seaweed salad and sauteed kelp with blood orange and onion.

“I was using lobster to introduce them to kelp,” said Seaver. “It’s restorative and an opportunity for the working waterfront. It’s healthy and nutritious, a huge economic opportunity in Maine.”

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Study: Antioxidant Properties of Kelp

Recently many phytochemical researches including
seaweeds have tried to find natural antioxidants strongly
scavenging these free radicals that are powerful oxidants
and contain unpaired electrons. Free radicalsmediated
modification of DNA, proteins, lipids, and
small cellular molecules is associated with a number of
pathological processes, including atherosclerosis, arthritis,
diabetes, pulmonary dysfunction, ischemia-reperfusion
tissue damage and neurological disorders such as
Alzheimer’s disease (Steinberg et al. 1989; Frlich and
Riederer 1995).

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First it was wheatgrass, then Kale and now it's KELP: Why seaweed is now at the top of the superfood table

'Kelp contains a huge array of vitamins and minerals - 46 minerals, 16 amino acids (protein building blocks) and 11 micro-nutrients – and there is a lot of research into its numerous health benefits.

'Many nutritionists prescribe kelp supplements to aid thyroid function, hydration and weight management due to its high iodine content.

'Kelp is also extremely high in antioxidants and has anti-inflammatory properties which can help fight free radical damage and even cancers.

'There are in fact now studies looking into ovarian cancer and reduced rates of the cancer in Japanese women who have high intakes of kelp in their diet,' she continued.

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Antioxidant activities of enzymatic extracts from brown seaweeds.

Moreover the two enzymatic extracts strongly inhibited DNA damage (approximately 50%). Those extracts showed significantly (p<0.05) remarkable scavenging effects in DPPH free radical scavenging assay and the activity indicated a marked correlation with phenolic contents. From the results, enzymatic extracts of the brown seaweeds might be valuable antioxidative sources.

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Seaweed: ‘Adventurous' food's a $6.4 billion industry

"We saw the level of consumption of seaweed globally and realized it was only a matter of time before it started to be reintroduced into our country," he says. "Seaweed was eaten by our indigenous population before the colonists came along. When my great-grandmother in Newfoundland was a little girl, they would eat seaweed in the winter as a way to get your green nutrition at a time when there weren't any green plants available."

Dobbins says he holds a significant share of the seaweed market in high schools and colleges, as demand for healthier dietary options continues to grow.

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