Latest news with #superfood
Yahoo
11 hours ago
- Health
- Yahoo
Native Greens Launches Updated Website Section Featuring Daily Superfood Blend for Adult Wellness Support
Updated Product Page Highlights Organic Superfood Powder with 21 Plant-Based Ingredients for Digestive, Immune, and Energy Support San Francisco, June 19, 2025 (GLOBE NEWSWIRE) -- Native Greens, a U.S.-based wellness brand focused on natural daily health support, has announced a new update to its official product website. The revised online section now features detailed product information, ingredient transparency, usage guidance, and direct ordering options for the company's popular superfood supplement blend. The update reflects Native Greens' commitment to making wellness support easier and more accessible for adults seeking convenient, plant-based solutions. The refreshed web experience includes a streamlined layout, expanded FAQs, and clearer purchasing pathways for new and returning customers. Website Update Offers Enhanced Navigation and Education The digital refresh, introduced in June 2025, was developed to help health-conscious consumers quickly access the most relevant product information. Visitors can now explore Native Greens' intended uses, ingredient sourcing, quality standards, and customer satisfaction policies in greater detail. The platform update also highlights the brand's continued emphasis on transparency, providing clear descriptions of what the formula contains and how it's intended to integrate into everyday routines. What Is Native Greens? Native Greens is a daily powdered superfood blend created for adults looking to supplement their diets with nutrient-dense, organic plant compounds. While not intended to diagnose or treat any medical condition, the formula is positioned as a food-based option to support general wellness when used consistently as part of a healthy lifestyle. Each serving mixes easily with water or smoothies, offering a quick and flexible addition to morning or midday routines. Ingredients and Intended Use According to the official product page ( the formula features 21 certified organic ingredients, including: Leafy Greens & Grasses: Spinach, kale, broccoli, wheatgrass, barley grass, alfalfa Algae & Marine Greens: Spirulina, chlorella, kelp Root & Fruit Powders: Beetroot, turmeric, ginger, blueberry, pomegranate, acai, coconut water Botanicals & Herbal Support: Astragalus, parsley, rosemary, spearmint, chia, apple fiber These ingredients were selected to align with common adult wellness goals such as energy maintenance, digestion support, and antioxidant intake. Native Greens is dairy-free, gluten-free, soy-free, non-GMO, and contains no added sugars, artificial sweeteners, or nightshades. Quality Assurance and Customer Satisfaction Native Greens is manufactured in a cGMP-certified facility in the United States and undergoes third-party testing. Each batch is accompanied by a Certificate of Analysis (COA) to validate product integrity and safety. These details are now highlighted on the updated product page to help customers make informed choices. To further support customer confidence, the brand offers a 365-day money-back guarantee. This satisfaction policy allows first-time buyers to try the product risk-free and return it if not satisfied. Purchasing and Availability Native Greens is available for purchase exclusively through the company's official website. The updated storefront now offers: Tiered pricing based on volume Secure checkout and encrypted transactions Clear return instructions and customer support access The supplement is currently available for U.S. customers, with potential expansion based on demand. Wellness Support Made Simple The updated website underscores the company's belief that health-supportive habits should be simple, flexible, and sustainable. Native Greens is designed to fit seamlessly into modern lifestyles, requiring minimal prep time and no restrictive diet changes. Future updates are expected to include additional educational resources on wellness habits and nutrition, building on the company's effort to create an informative and supportive experience for health-conscious adults. About Native Greens Native Greens is a wellness brand based in the United States, focused on providing clean, easy-to-use dietary supplements that promote daily health support. Through simple formulations and transparent product labeling, the company empowers adults to maintain consistent wellness habits backed by ingredient quality and manufacturing integrity. To learn more, visit: Contact Email: info@ Website: Disclaimer This press release is for informational purposes only. It does not constitute medical advice, diagnosis, or treatment. Statements regarding dietary supplements have not been evaluated by the Food and Drug Administration. Native Greens is not intended to diagnose, treat, cure, or prevent any disease. Individual results may vary. Always consult a qualified healthcare provider before starting any new dietary supplement, especially if pregnant, nursing, or taking prescription medications. CONTACT: Email: info@
Health Line
13 hours ago
- Health
- Health Line
6 Benefits of Medjool Dates
You can eat Medjool dates raw, dried, or as a sugar alternative in recipes. They contain fiber and other beneficial nutrients, including iron and potassium. Medjool dates are a variety of dates enjoyed for their natural sweetness. They're larger, darker, and more caramel-like in taste than other common types like Deglet Noor. As tropical stone fruits, they have a single pit surrounded by edible flesh. Native to Morocco, Medjool dates come from the date palm tree (Phoenix dactylifera) and are now grown in warm regions of the United States, the Middle East, South Asia, and Africa. They're often sold dried but not dehydrated, making them soft and sticky. Their sugars become more concentrated as they dry, increasing their sweetness. This article explains the nutritional content, benefits, and uses of Medjool dates. Medjool date nutrition facts Medjool dates are a concentrated source of healthy nutrients. Just 2 dates (48 grams) provide: Calories: 133 Carbs: 36 grams Fiber: 3.2 grams Protein: 0.8 grams Sugar: 32 grams Fat: 0 grams Calcium: 2% of the Daily Value (DV) Iron: 2% of the DV Potassium: 7% of the DV Copper: 19% of the DV Vitamin B6: 7% of the DV Magnesium: 6% of the DV Dates offer a significant amount of fiber and a variety of vitamins and minerals, including iron, potassium, B vitamins, copper, and magnesium. Medjool dates contain significantly more calcium than other common varieties like Deglet Noor. Calorie and sugar content Dates are a concentrated source of natural sugars. While people who monitor their blood sugar may need to moderate their intake of dates, one 2016 clinical trial found that this stone fruit has a glycemic index (GI) of 55.3, which is considered low. A recent study also found that eating dates did not negatively impact blood sugar management in people with type 2 diabetes. Nevertheless, Medjool dates pack many calories in a small serving, so you may want to limit your intake. Dried fruits, such as raisins, dried apricots, and prunes, contain more calories per serving than their fresh counterparts because they contain less water. Most of the calories in Medjool dates come from their sugars. Potential health benefits Medjool dates offer several health benefits. May protect your heart The fiber and antioxidants in Medjool dates may help protect your heart. Fiber can help lower your LDL (bad) cholesterol and keep your arteries clean, reducing your risk of heart disease. Just two dates (48 grams) contain over three grams of fiber. One 2013 test-tube study found that Medjool and other date varieties stimulated cholesterol removal from blood cells and prevented the oxidation of LDL (bad) cholesterol, which can lead to the buildup of plaque in arteries. Plaque accumulation can eventually block blood flow, leading to a heart attack or stroke. Further research is needed to confirm this. More recent reviews and analyses of human studies show mixed results. A 2024 study concluded that dates may lower total cholesterol and triglycerides and improve HDL (good) cholesterol, but found no consistent reduction in LDL. Another study in 2025 found that dates reduced total cholesterol but had no effect on LDL, HDL, or triglycerides. Medjool dates are also a rich source of antioxidants, which help fight damage caused by unstable molecules called free radicals. Their carotenoid and phenolic acid antioxidants have both been studied for their beneficial effects on heart health. Supports healthy digestion Fiber is essential to promoting healthy digestion and bowel regularity. Sufficient fiber in your daily diet helps form stool and prevent constipation. Eating enough fiber may also reduce your risk of digestive diseases like colorectal cancer. In a 3-week study, 21 people ate 7 dates (50 grams) daily, significantly improving their bowel movement frequency compared to when they didn't eat dates. High in antioxidants Medjool dates boast several antioxidants, which can protect your cells from oxidative damage that can lead to diseases like cancer, heart disease, and brain ailments. The antioxidants in Medjool dates include flavonoids, carotenoids, and phenolic acids, which have been studied for their anti-inflammatory, anticancer, and brain-protective properties. Other potential health benefits Natural fuel for your body. Medjool dates offer a high number of carbs in a small serving. Carbs are your body's primary source of energy. May support bone health. Medjool dates contain a small amount of calcium and are a decent source of potassium, manganese, and copper, all of which are important nutrients for bone health. May protect brain health. Animal studies link dates' antioxidants to lower levels of inflammatory markers and reduced brain plaques associated with conditions like Alzheimer's disease. Bear in mind that more research is needed on these benefits. How to add Medjool dates to your diet Medjool dates are available year-round at most grocery stores. They're often sold along with other dried or raw foods. Some Medjool dates are pitted, but if you purchase ones with pits, you must remove them before eating. Simply slice the date open lengthwise and pull out the pit. These dried fruits make a great sugar alternative due to their sweetness, which comes from fructose, a natural sugar. To substitute Medjool dates for sugar, make a date paste by blending 2 cups (480 grams) of pitted dates with 1 1/4 cups (300 ml) of water. Then, use this paste instead of sugar in your recipes at a 1:1 ratio. You can also add these sweet fruits to smoothies, sauces, and dressings, or chop them in a food processor and use them for no-bake desserts like pie crusts, energy balls, and fruit-and-chocolate bars. What's more, you can fill raw Medjool dates with peanut butter, cheese, nuts, or even cooked grains like rice.
Associated Press
2 days ago
- Health
- Associated Press
Relive Greens from The Root Brands: The Key to Gut Health and Digestion in 2025
Franklin, Tennessee--(Newsfile Corp. - June 17, 2025) - As gut health and digestion take center stage in 2025's health and wellness trends, The Root Brands proudly presents Relive Greens as the ultimate solution to support a healthy digestive system. With 83% of Americans recognizing the critical role of gut health in overall well-being, Relive Greens is expertly formulated to meet this growing demand. Why Gut Health Matters Recent studies reveal that 22% of Americans are prioritizing gut health and digestion as part of their wellness journey. Despite this focus, many remain unaware of how probiotics and nutrient-dense foods can dramatically enhance their digestive health. Poor gut health is linked to numerous issues, including low energy, weakened immunity, and mental health challenges, emphasizing the importance of effective solutions. Relive Greens: A Comprehensive Solution Relive Greens stands out as a premium superfood blend designed to nourish and balance the digestive system. By combining the power of: Relive Greens helps address common gut health challenges and empowers individuals to feel their best. 'Gut health is foundational to overall health,' said Dr. Christina Rahm, Chief Science Formulator of The Root Brands. 'With Relive Greens, we provide an easy and effective way for people to support their digestion, boost their immunity, and enhance their vitality.' Backed by Science Relive Greens is a scientifically crafted blend tailored to improve gut health from the root. The formula's unique combination of probiotics and detoxifying greens works synergistically to: Availability Relive Greens is available through The Root Brands' website. It's vegan, non-GMO, and free from artificial additives, ensuring that anyone can enjoy its benefits as part of their daily wellness routine. About ROOT Wellness: ROOT Wellness is a social sharing community committed to helping people achieve optimal health through detoxification, supplementation, and lifestyle changes. Founded by Clayton Thomas, the company empowers individuals to take control of their well-being through education, innovative products, and a supportive network. #therahmeffect The most important environment is YOURS! R Public Relations [email protected] 518-321-3906 We do not claim or imply our products prevent, treat, or cure any illness, disorder, or disease. We focus on the ROOT cause to support your pathway to create view the source version of this press release, please visit
Yahoo
6 days ago
- Health
- Yahoo
4 grocery store items colon cancer doctors avoid — and 3 they love
Diet isn't the only factor that contributes to colon cancer, but it often plays a role. Some of the clearest links have been drawn to sugar and red meat. Experts love coffee and cruciferous greens with anti-inflammatory properties. One of the most common questions that doctors treating colon cancer get is: "What else can I do?" Since colon cancer starts in the digestive tract, the food we put in our bodies is — rightly or wrongly — one of the first places people look, wondering: Is there some food I can eat that will help fight cancer, or some cancer-causing thing I should eliminate from my diet, stat? The truth is that how cancer emerges inside a body is quite complex. There isn't usually one single thing a person can do to stop it. While attending the world's biggest cancer conference earlier this month, I figured I'd cut through some of the noise out there and ask top colon cancer doctors directly what they generally recommend. Dr. Paul Oberstein, a medical oncologist at NYU Langone who specializes in gastrointestinal cancers, says his patients are often hunting for a winning superfood that can combat colon cancer. He fields questions routinely about the merits of avocados, pine nuts, and other items. Could adding those single items to the grocery cart help? While he says he's "doubtful" any single food can really make the difference in cancer recurrence, there are a few well-trodden truths doctors live by. These are backed by reams of study data from around the world. We still can't say for sure whether there's one specific diet that is best to combat cancer, and especially one diet that's best for you in particular. Plus, people with seemingly "clean" diets do get digestive cancers, even in their 30s and 40s. That being said, these four foods are consistently included in diets that seem to lead to cancer diagnoses later on, so oncologists warn against them. Sorry to everyone firing up the grill this summer! Study after study suggests that there really is something about red meat (and especially processed meats like hot dogs and deli cuts) that does the kind of DNA damage that can lead to colon cancer. Oberstein says patients often want to get prescriptive about it: Can I have red meat once a week? Twice a month? He's not really comfortable getting that granular with his advice, based on the data available. "We just don't have the quantification and the confidence to say it's either for sure going to help, or you can't have it ever," he told Business Insider. Dietician Lindsey Wohlford from MD Anderson Cancer Center created a chart in 2016 that recommends eating no more than two softballs' worth (18 oz.) of red meat per week. It's common knowledge in the medical community that over-consumption of sugar-sweetened beverages — including fruit juices, flavored coffees, and soda — can sharply up a person's risk of all kinds of diseases, from diabetes to colon cancer. Sugary drinks are more potent than sweet foods because liquid sugar is absorbed very fast — sometimes too fast. It can saturate the small intestine, spilling excess sugar into the colon. There's also evidence from animal studies that excess fructose — abundant in sugar and high fructose corn syrup — can escalate tumor growth. The latest research on young colon cancer also suggests that young people who report eating more sugary foods tend to have a higher risk of developing late-stage colon cancer. Dr. Andrea Cercek, co-director of the Center for Young Onset Colorectal Cancer at Memorial Sloan Kettering, is leading this research. She said it's not exactly a new idea that sugar can drive cancer growth. "There's even data in animal models that fructose can lead to polyps," Cercek told BI. Her latest find opens up new questions about what might be prompting more aggressive cases of young colon cancer. "Is sugar maybe somehow driving and accelerating this process?" Cercek asked. In a very basic sense, alcohol is just fermented sugar, and it seems to carry a lot of the same cancer risks. Additionally, our liver breaks down alcohol into acetaldehyde, a known cancer-causing chemical that can damage DNA. Finally, alcohol dampens nutrient absorption and can kill off good bacteria in your gut. In study after study, alcohol consumption is linked to more colon cancer diagnoses, and in general the more you drink, the greater your risk. Evidence suggests there might be something especially harmful about binge drinking or drinking on an empty stomach, when it comes to colon cancer. Most cancer doctors are not going to insist you can't enjoy a glass of wine or beer now and then, but they would probably say it's best to have it with a meal. If you're feeling hopeless now, buck up! There are a few tried-and-true items cancer doctors recommend adding to your shopping cart. Leafy salad greens are rich in all kinds of nutrients that are great at fighting off cancer, like folate and fiber. A special shout-out should go to the cruciferous green veggies like broccoli, Brussels sprouts, and kale, which are called "brassicas." They harbor bioactive compounds which are released when we chew them that have anti-inflammatory and anti-cancer effects. Fiber has a reputation for being great at keeping folks full and regular. But that's not all that it does. It also picks up debris in your gut, helping clear out the junk, and dropping off good guy bacteria. That's why Dr. Pashtoon Kasi, a medical oncologist at City of Hope who specializes in GI cancers, said it's "not just fiber for fiber's sake." He says it's underappreciated how fiber is "ameliorating or modulating the microbiome" in ways that may help prevent cancer in the long run. "Coffee comes up in every study," Oberstein said. This is great news for him personally, because he runs on the stuff. (But he says you don't need to feel pressured to start drinking coffee if you don't enjoy it.) There seems to be something deeply beneficial about the anti-inflammatory properties of coffee. Studies show that coffee isn't just good at preventing colon cancer (in one study, coffee drinkers had roughly 26% lower odds of contracting colon cancer) — people with colon cancer diagnoses who drink several cups of coffee a day also lower their odds of death. If you're looking for more widespread dietary advice, the National Comprehensive Cancer Care network guidelines for colon cancer patients recommend sticking to a "low glycemic load" diet, which means choosing more foods that are slow to digest and pack a fiber-rich punch. Low-glycemic foods include all kinds of fruits, veggies, nuts, beans, and whole grains. Dr. Kimmie Ng, a medical oncologist at Dana-Farber, where she is the founding director of the young-onset colorectal cancer center, says her recommendations fit this basic framework: "A diet less in red meat and processed foods and more in healthy proteins and fruits and vegetables is generally what we recommend," she told BI. "We know that that's typically anti-inflammatory and just healthier overall for a variety of chronic diseases, including cancer." Read the original article on Business Insider
Irish Times
08-06-2025
- Health
- Irish Times
From Famine to feast: the Irish seaweed revival
My 10-year-old niece, born and raised in Shanghai, snacks on grilled seaweed rolls the way I munched on Sam Spudz smoky bacon crisps when I was her age. My Chinese sister-in-law was raised on the marine vegetable, consuming it daily in soups, sushi and as a light bite between meals. But my brother, despite living in Shanghai for almost 25 years and embracing traditional dishes from hot pot to dim sum, still views seaweed as particularly Asian fare. In Ireland we have struggled to equate the dark, leathery-looking straps of seaweed on our local shorelines with a mineral-rich superfood. And for good reason. It was a Famine food, harvested and hauled from rock pools by starving peasants to boil or dry, then eat. Seaweeds replaced soil vegetables at one of the most catastrophic points in Ireland's history, and that association with desperation and deprivation has been difficult to shake. Prannie Rhatigan, a GP and the author of Irish Seaweed Kitchen, who has been giving seaweed walks, talks and workshops in Sligo for the past 26 years, agrees. She vividly remembers as a child the side eyes and sympathetic looks her father received while harvesting the edible seaweed sleabhac (similar to Japanese Nori) for his family from the local shoreline. Dr Prannie Rhatigan 'People would say to my father: 'I saw you on the shore yesterday ... Times must be tough.' They thought if you were looking for seaweed you couldn't afford to buy a white sliced pan, that you were making do. But at the back of it, they'd be dying for a bit themselves to simmer and eat with onions and potatoes. They wouldn't want to be seen on the beach looking for it, though. My father thought this was hilarious.' READ MORE Rhatigan says Asian people consider seaweed the most nutritious form of vegetation on the planet. 'That's a big reputation for seaweed to live up to, but in my opinion it does.' She eats seaweed every day – sea lettuce, nori, sea spaghetti, dillisk and truffle seaweed – and says she couldn't live without it. [ Seaweed burgers: a new product aims to reduce the meat in burgers while improving their taste Opens in new window ] 'It's like a magic wand in the kitchen. I mix it with some olive oil and a touch of garlic and have it for my 11 o'clock snack, or I pile it on to a rice cracker. I'm making cakes for my daughter's birthday this weekend: chocolate cake and nori is a magic pairing. But I've met plenty of people with packets of seaweed in their larders and great intentions, but they don't know what to do with it; I tell them to snip it into stews.' Despite being a 'powerhouse of nutrients', we're still some way off viewing seaweed as a store-cupboard ingredient, yet mindsets are changing, and harvesting seaweed for culinary and cosmetic use is a burgeoning business in Ireland. Anne O'Hagan founded her seaweed pestos and sprinkles company Ebb & Flow four years ago, and has noticed an enormous spike in interest since. 'Seaweed has gone from a novelty product to mainstream,' she says, adding that this is, in part, thanks to TikTok. 'Young people are hugely interested in seaweed, especially sea moss, since it started trending online.' Ebb & Flow seaweed pesto To date the #seamoss hashtag has more than a billion views on the social media platform, as celebrities and wellness influencers eulogise it as a cure-all for everything from gut health and acne to high cholesterol and lethargy. Rhatigan says that although research into the benefits of seaweed 'isn't really at the races', seaweed is medically proven to be antiviral and to shift phlegm from the chest. Ten years ago, O'Hagan was suffering from serious kidney problems and high blood pressure. She was told to cut out salt entirely from her diet and that's when she became involved in 'the wonderful world of seaweed'. Today she describes herself as a healthy, energetic, curious 60-year-old and her goal is to 'introduce people to this extraordinary superfood'. O'Hagan, who is based in the coastal suburb of Dún Laoghaire, Co Dublin, buys bags of dried seaweed hand-harvested from the Quilty shoreline in Co Clare, where the waters are deeper and colder than on the south Co Dublin coastline, then rehydrates it to make her sprinkles, hummus and dairy-free pestos, which have won two Great Taste Awards from the Guild of Fine Food. Ebb & Flow is stocked in several local fine-food outlets in Dublin such as Cavistons in Glasthule and Robbie's in Goatstown, but O'Hagan still sets up at farmer's markets in Dún Laoghaire and Killruddery House in Co Wicklow because 'there's nothing better than having your customer right in front of you ... When they taste the product, their reaction is extraordinary.' [ Irish seaweed explodes with that undefinable savoury flavour the cool kids call umami Opens in new window ] O'Hagan feels there's a strong enough market here for a more diverse range of seaweed products, and she travelled to Japan in January to investigate how she might broaden her range. 'Seaweed crisps are huge over there, and I'd love to get into the snack market, but I'm not sure the Irish palate is ready for that yet.' Maybe not. Bantry-based Claire O'Sullivan, founder of Wasi, swapped seaweed pesto for seaweed skincare because she felt food was a harder sell. 'I started off making seaweed pesto, but it's more difficult to get it on shelves. People are much happier using seaweed on their skin and hair.' Sligo brand Voya, based in Strandhill, has had enormous success in the wellness arena with its seaweed baths and skincare products; last year it collaborated with luxury airline Emirates on a bespoke fragrance for the airline's first and business class passengers. Claire O'Sullivan and her mother, Margaret O'Sullivan. Photograph: Andy Gibson O'Sullivan grew up harvesting seaweed with her mother and grandmother for their own domestic use as a cough medicine, fertiliser and horse feed. She attributes her lineage of centenarians – her great-grandmother lived to be 103, her grandmother 100, and her mother is healthy and strong and still helps out with the harvesting – in part to their simple diet, which included spring water and seaweed. She trained as a holistic therapist in her 20s, working in spas and on cruise ships all over the world, performing seaweed treatments while making her own body oils. She later qualified as an architect, but coming from a farming background, she found the office 9-5 anathema to her personality. 'I just needed to be outdoors.' Now, instead of fighting traffic, the 45-year-old works in tandem with the tides, harvesting from September to April and taking her cues from the fullness of the moon. 'When there's a full moon or a new moon, the tide goes out a very long way,' she says. 'Sometimes you're up at the crack of dawn and out on the water while everybody else is still asleep. It's a beautiful way to live; it feels so natural.' At a time when storytelling has never been so important to a brand's ability to capture the imagination of consumers, this narrative of saltwater, sea air and moonlit forages is seductive and evocative, which O'Sullivan says is resonating with customers. 'People love the heritage of it all, especially Americans. Many of them remember their own parents talking about Irish seaweed and how great it was.' Wasi began as a cottage industry at the kitchen table, but now O'Sullivan has a dedicated workshop to keep up with demand. She infuses seaweed into barrels of sweet almond oil and jojoba oil, where it absorbs all of the vitamins, minerals and trace elements seaweed is rich in. Wasi sells online and is stocked in Avoca and Meadows & Byrne, and there is interest from Germany, the UK (from the prestigious Royal Botanic Gardens in Kew) and the United States. But O'Sullivan says interest is growing among Irish consumers, too. 'They're specifically looking for Irish seaweed because it's considered a premium product.' Claire O'Sullivan in Bantry. Photograph: Andy Gibson Evan Talty, founder of Wild Irish Seaweeds – one of the country's biggest seaweed success stories, exporting its food, skincare and wholesale products all over the world – agrees. 'There's a demand right now for high-grade seaweed and Ireland is seen as having clean, green, pristine waters,' says the fourth-generation Co Clare harvester. 'The Atlantic is nutrient-dense with untapped waters that are naturally better quality, plus not every country producing seaweed is governed by the same standards and regulations as we are. Our seaweed is seen a bit like our exports of beef and dairy.' Talty believes the demographic of people who love to cook and eat seaweed is still quite niche, so the company is transitioning from food into food ingredients and nutraceuticals such as electrolyte drinks and nutritious gummies. 'We're moving away from selling packets of seaweed and saying to people, 'See what you can do', to creating an everyday product that everybody uses.' Sea moss capsules and seaweed smoothie blends are already available on the website. The company is expanding its facilities too – the difficulty it faces is not demand but labour. 'Hand-harvesting is hard work and our average worker is mid-40s to early-50s. West Clare isn't a hotspot for attracting young talent and we're competing against local industry and tourism.' To encourage the next generation of harvesters and entrepreneurs, Rhatigan says education is key. She also believes seaweed should be among the gifts given to foreign dignitaries along with the Aran jumper and pint of Guinness. 'We're an island, for goodness sake. We should be promoting the amazing biodiversity of rich seaweeds and their fabulous-tasting profiles,' she says. We may not be there yet, but seaweed has become the beating heart of businesses up and down the country and at a time when quality, authenticity, sustainability and traceability are culinary and cosmetic buzzwords. The future looks bright for Irish seaweed, despite its dark past.
