In the 1980's, in the film The Breakfast Club, a character played by Molly Ringwald opens up her lunch and explains that it's sushi, raw fish with rice and seaweed. Another character expresses disgust at the idea that anyone would put such a thing in their mouths. At the time, sushi was exotic, not something you could get made fresh at your local supermarket. Still, the idea of eating seaweed in America is relegated to something done only by health nuts and weird, raw food hippies. Perhaps this is because in the 80's, no one had really done studies on fucoxanthin.
Fucoxanthin is a pigment in edible brown seaweeds. It is responsible for filtering blue green light and has been the subject of a number of studies to explore what potential health benefits it might have. The results of those studies have peeked the interest of many people wish to live healthier lives.
The seaweed from which fucoxanthin comes is already known for the nutrients it contains. One example is wakame, which is used primarily in miso soup but also in salads. Another example is kombu, which is used to make soup stocks, eaten as a snack or even made into tea. These seaweeds contain vitamins, fiber, iodine, calcium and other nutrients, enough to make them attractive on their own. With the additional research into fucoxanthin, the addition of edible seaweed is looking even better.
Of course, fucoxanthin is also being offered by a number of distributors in a supplement form. Depending on the supplement, it may be concentrated fucoxanthin or simply dried and crushed seaweed. These supplements offer convenience and accessibility to those not looking to alter their diet greatly.
For anyone who has been to a sushi restaurant, an aversion to seaweed probably seems as strange as an aversion to lettuce. It's easy to forget how recently Asian influences have really impacted the American palate. As time goes on and more discoveries are made through research, little doubt will remain that those influences were and are for the better.
