Jamie Oliver is a well known chef in the UK who is a strong advocate for cooking with seaweeds. Recently an article in Magenta reported that Jamie owed his own weight loss to eating more seaweed.
The science of which goes back to a study published in the journal of Food Chemistry (2014). The study found that alginate, a sugar derived from brown seaweeds, inhibited pancreatic lipase by a maximum of 72.2% (±4.1) with synthetic substrate (DGGR) and 58.0% (±9.7) with natural substrate. Concluding that eating brown seaweeds could potentially reduce the uptake of dietary triacylglycerol aiding in weight management.
Weight loss is just one more reason why more chefs are starting to use seaweeds in their dishes. Jamie lists a few seaweed incorporated recipes on his website that are free to use.
Below is a video featuring Jamie on the Daily Mail explaining why he believes seaweeds are such a good superfood.