algae bread and lose weight

algae bread and lose weight

 There has been recent talk about the relationship of algae bread with weight loss, in addition to some other health benefits, and based on the information in this article, the nutritional value of bread made from algae, or whose ingredients are mixed with it, will depend on the proportions of the elements in it, 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, because 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 a few calories a Secondly, thermal in most of its types
 As for algae to be used for weight loss, a study conducted at Harvard University indicated 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 of ciprolina did not show any result in weight loss, but was published in Menus not recommended.
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 that was conducted at the universities of Kyoto and Shijonawate Gakuen University, and published in the Journal of Nutrition, indicates that the effect of siphonacanthin has Inhibitor of adipocytes in mice, and no such study has yet been done in humans.

Algae

 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 sugar, as well as unsaturated fats. They also contain several types of vitamins, inorganic elements, antioxidants and minerals.
Man 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, scholars have found that the origin of the name May may be traced back to the time of the Tsimshiyans who inhabited America in the past, where they took this name from the time of harvest One of the species of algae, which has become a global economic resource. The profits of the global algae harvest in 2013 are estimated at about $ 6.7 billion.
 In addition to the areas in which algae were used in the past, they are now used in food additives as coagulants.
In beverages, and as a nutritional medium for bacterial growth, in addition to nutritional supplements, this may explain the global trend in algae products as a health alternative in several areas.

Nutrients

 Algae is a good alternative to vegetarians and a food source that humans have used since ancient times, due to the fact that they contain a number of important elements. They are as follows: Protein The percentage of protein in algae varies according to several factors: such as type, harvest season, and color. In microscopic types, protein makes up 70% of The dry ingredients of algae, which is close to the ratio of protein in eggs, and this percentage varies so that it increases in algae harvested in winter and decreases in summer, and in general the human body digests the protein present in algae more efficiently than protein from animal sources.

Fats

 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 feature of algae fat is that it is unsaturated fat, which the body benefits from in forming 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 Journal of Applied Physiology 2006.

 Diabetes

 Algae contain simple and complex sugars, and their ratio varies according to the type of algae, and several other factors differ according to the different types of major diabetes in algae. For example, alginate is a major component in brown algae, while there are few quantities in other types and colors, but as for fibers, they contain Edible algae of large size over 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 proportion of fibers ranges from 23.5% in the type of rhodium to 64.0% in n P Gracilaria spp, meaning that the contents of the contents of the superiority of fiber wheat bran, according to a study published in the European Journal of Food Research and Technology for the year 2001.

Vitamins

 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. Also, the percentage of Vitamin A in some types of algae exceeds the percentage found in carrots,
Also, algae contain the most effective form of vitamin E found in vegetable oils, as well as vitamin C in a quantity equal to vegetables: 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, in a study conducted by the Journal of Applied Physiology in 2009 Through it, I found that the concentration of vitamins C, B2, and B2 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 the percentage of vitamin A also increased. In November.

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 due to the accurate change of seasons and harvest times, but one of the recent studies published by the Journal of Applied Physiology in 2016 indicated that Algae that grows in hot tropical regions contains less concentration of minerals than it does in areas of higher latitudes.

iodine

 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.

Iron

 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.

Allergy and toxicity

 Despite the many benefits that characterize algae, they are vulnerable to pollution, especially those of large sizes, as algae can be contaminated with heavy metals such as arsenic, or bromine, and it can also grow in water in which some strains of bacteria that cause toxins in the nerves and liver live. 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 artificial,
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 kinic acid, and such incidents may not have the same effect in the Arab world, but with an increase in the proportion of tourists in countries facing this The type of problem, as international organizations and institutions have begun to advocate the establishment of global standards that guarantee the consumer safety of algae, whether it is a visitor or a resident.