There are five seaweed species in the Philippines: Guso (Eucheuma), Lato (Caulerpa), Sargassum, Gelidiella and Gracilaria of which the first two are the most popular. They're now cultivated in shore communities and exported raw or processed with a little salt. It's just unusual that Tutubi was able to sample lato on his second trip to Cebu (yeah, that whirlwind backpacking tour that took him around Cebu, Bohol, CDO, Camiguin and Bukidnon in 9 days of 2003) The seaweed salad now quite common in Metro Manila restaurants and known as lato. However, talking to your doctor before adding seaweed to your pregnancy diet is strictly recommended.Lato resembles small green grapes, translucent with smooth texture and bursts with mild salty flavor once eaten then glides down your mouth. Thus you may not be required to limit your green or red seaweed consumption to one serving per week. However, this may be true in case of brown seaweed but it has higher amounts of iodine in comparison to green or red varieties. The daily recommended dosage of seaweed is 220 micrograms approximately and you should limit the intake to one serving per week. It may cause various medical complications during pregnancy and it may even harm your unborn baby. This is because seaweed has high amounts of iodine in it and more amount of iodine in the body may hamper the proper functioning of the thyroid. If it is consumed in more than required amounts it may lead to possible complications during pregnancy. Seaweed is power-packed with many important nutrients but it is important that you limit its intake or consume it in moderation. Health Risks Associated With Eating Seaweed while Pregnant It is said to enhance female fertility and reduce the symptoms of PMS.It is helpful in the development of sexual organs, and it is also beneficial in reducing the chances of breast cancer.The abundance of vitamin C in seaweed helps in aiding the absorption of iron present in these seaweeds. ![]() ![]()
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