Always rinse the seaweed thoroughly before agarbatti making use. You can rinse in sea water and you

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by Mai Damgaard Rasmussen on June 10, 2014 in Applications, Biology, Finger Tang: Latin Laminaria digitata, Health, Home, Local, Environment, recipes, Sugar Tang: Latin Laminaria saccharina, seaweed as food, Unami, Video Permalink Make your egenTangsafari_ even pick seaweed
Politiken madanmelders, Helle Brønnum Carlsen participated in summer 2013 by herbal and seaweed specialist Søren Espersen's beach safari. There are plenty of unused raw materials in Danish waters and by harvesting and eating seaweed kept the amount of organic matter in the oceans below, so the waters are not smothered agarbatti making in nutrients - that is another good reason to make your own delicious bar arrangement until all begins to bathe in your food! Here are some observations that can be used to make your own seaweed safaris and a delicious seaweed meal. # TANG SAFARI / PICK YOUR OWN ROD:
Bladder Wrack is to find anywhere along the Danish coasts, and it's pretty easy to spot on the smooth vesicles, which you can get to say bang by giving them the right terminal. Tong must be fixed on the stone or the like, so it's fresh. It can easily be loose in the shallows, but preferably with a still jammed stone. Bladder Wrack can be roasted in the oven and eaten as a snack. Or it can be used coarsely chopped mixed into the dough to madbrød or buns and spread out and decorate the top of the bread. Sugar tongs and finger rod is like seaweed to find along a part of the Danish coast and is known for its long, slightly curved shape and its brown color, since it belongs to brown algae and seaweed genus Laminariales or finger forceps and its many long fingers. It is a little further out then either have to swim or be lucky enough to find a washed down with stones agarbatti making on the beach.
Be sure to take a pair of scissors with so you can gently rock the outer 5-10 cm of the isthmus and preferably only on half of the plant. You can use freezer bags and fill a little sea water to keep the seaweed fresh, if it takes a few hours before you get home or using the pliers.
Always rinse the seaweed thoroughly before agarbatti making use. You can rinse in sea water and you can also just rinse the seaweed in running water at home. By rinsing the seaweed in running water, comes much of the salt and get the delicious taste of the seaweed forward.
BIOLOGY AND HEALTH. Tang has a very high protein and contains agarbatti making a variety of minerals, agarbatti making trace elements and vitamins that even belong in the group, the Danes often do not get enough of. For example. there would not be a need to enrich the salt with iodine, if we eat seaweed - and fish - in the food.
Tang taking up heavy metals which may be present in high concentrations in our waters. But the heavy metals bound as solid or hard to tangent indigestible agarbatti making parts that can not be released in our body. They simply can not pass our intestinal wall and get into the body through the blood. On the contrary, the seaweed tie additional heavy metals that may be present in our organism, and lead them out of the body.
Sugar tongs and all the other brown algae have a very high content of iodine, agarbatti making which is essential for metabolism, but also of calcium for our bones and vitamin A to our immune system. There is a reason why alternative health growers have long seen the seaweed as a source of good health, agarbatti making the rod has a generally positive effect on the blood and cardiovascular problems because it acts regulating the cholesterol balance in the blood.
MAD WITH WAND / ROD AS MAD Tangen in the seas around us is very healthy and a source of lots of flavor. Brown seaweed agarbatti making containing iodine - as we Danes said often get too little of - and in the content of free glutamate, has concentrated umamismag. Umamismagen agarbatti making relates agarbatti making primarily to a specific salt, glutamate, which is formed by a protein-building material (amino acid), glutamic acid. When a researcher looks at how much umamismag there is a product that seems to be chiefly on how much free glutamate is in the product. And here boner most types of pliers thoroughly. As the top score of the pliers is umamismagslisten konbu belonging to Laminariales agarbatti making genus. The Danish sugar tongs and finger tongs belong to this genus, which includes what is called the large brown seaweeds.
Konbu seaweed / sugar tongs have 1400-3200 mg of free glutamate per 100 g of seaweed, while an air-dried ham has 337 mg per 100 g. Not even soy reaches as far up on umamismagssøjlen. Tang is therefore a natural s