Algae on the plate: healthy or dangerous for health?

Algae on the plate: healthy or dangerous for health?

algae, the youngest stars on our plates, show themselves as a real nutrient miracle while focusing on as environmentally friendly foods. These aquatic plants that do not need arable land not only offer a tasteful enrichment in Asian cuisine such as Nori and Wakame, but also microalgae such as Spirulina and Chlorella are increasingly being considered as a dietary supplement. You are known for your high protein content and vitamin B12, as orf.at reported.

health risks and recommendations

But be careful! According to the nutritionist Marlies Gruber, Spirulina can deliver B12, but it is only a pseudo-vitamin that is not usable for the human body. This can even block real vitamin B12. In addition, the content of B12 in chlorella is very variable, which is why the coverage of the need on algae is not recommended. Insert too high can cause side effects such as nausea or diarrhea, which questions the health benefits of the algae.

Last but not least, it is also pointed out to the iodine recording, which fluctuates strongly in algae. Gruber advises to check the iodine content because daily use of over 200 micrograms can be of a health. Similarly, your-gesundheitswelt.de emphasizes the importance of the origin of the algae: When buying, consumers should pay attention to organic cultivation and water quality in order to avoid the possible influence of pollutants such as heavy metals or pesticides.

For pregnant women, the elderly and people with existing health problems, it is advisable to have the algae consumption clarified by a doctor. The German Nutrition Society recommends limiting the iodine intake to a maximum of one gram every day. As Gruber recommends, you should also do without salt when cooking with algae in order to optimally exploit the health benefits.