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April 8, 2010 | By Amina Khan
Bacteria in the guts of some Japanese people may have acquired the ability to digest seaweed because of the sushi their human hosts consume, researchers have reported. The evolved trait enables their human hosts to digest carbohydrates found in edible seaweed such as nori, whose tough cell walls the human body cannot process on its own. The finding, published Thursday in the journal Nature, was stumbled upon by biochemists at the National Center for Scientific Research and Pierre and Marie Curie University in France while seeking enzymes that could digest carbohydrates in the walls of certain red algae.
February 19, 2010 | Chris Erskine
I'm watching what I eat up here. First I watch it, then I eat it. Total elapsed time, about 4 seconds -- a new North American record. What's really doing me in are these Japadogs (about $9). Japadogs are basically Japanese hot dogs, served from a couple of simple carts on busy Burrard Street, one of the main Vancouver thoroughfares. Japadogs have seaweed on them and a whole bunch of other stuff that could be good for you -- I'm not sure. But don't let that put you off, because bite for bite, Japadogs might be the best thing you ever barked down.
January 10, 2010 | By Judith Fein
I was sitting on the banks of the Garavogue River in Sligo on a spring day last year when a local woman parked her bike and sat down next to me. We chatted about this and that, and then she asked whether I liked spas. It was like asking Santa whether he liked reindeer. "I find most spas very fussy," she said, "but I think you'd find the Voya seaweed baths in Strandhill really different. It's less than 10 kilometers from here." Because locals are my favorite guidebooks, I jumped into my rental car, and off I went.
December 5, 2009 | By Bob Drogin
Paul Dobbins and Tollef Olson admit they still have a kink in their scheme to use seaweed to revolutionize American eating habits, clean the environment, lower the federal trade deficit and make themselves fabulously rich. Call it the yuck factor. "It tastes better than it looks," said Olson, holding a shimmering frond of brown horsetail kelp he had just plucked from the cold gray waters of Casco Bay. "Really." Dobbins and Olson run what is believed to be America's only commercial kelp farm.
May 28, 2008
  Total time: 1 1/2 hours, plus proofing time Servings: Makes 8 large crackers Note: Dough recipe adapted from Breadbar. Preparation and toppings by chef Noriyuki Sugie. 1 1/8 teaspoons active dry yeast (1/2 envelope) 1/2 teaspoon sugar 1/4 cup plus 1 tablespoon olive oil, divided 1 1/2 generous cups (8 ounces) flour 1 1/4 teaspoon kosher salt 1/4 cup powdered nori (Japanese seaweed) 2 tablespoons shichimi powder (Japanese seven-spice mixture)
May 10, 2008 | Thomas H. Maugh II, Times Staff Writer
Seaweed found at an inland settlement in Chile confirms that the village is one of the oldest inhabited sites in the Americas and demonstrates that residents had extensive contact with the coastline, 50 miles away, researchers said Friday. Radiocarbon dating of the seaweed shows that the samples are 14,100 years old, give or take 120 years.
March 10, 2008 | Susan Bowerman, Special to The Times
A vegetarian restaurant on the Mendocino coast has begun serving a six-course "sea vegetable dinner," featuring sea palm, nori, dulse and wakame -- different forms of seaweed. Though they're not your typical fare in the U.S., fresh sea vegetables are eaten all over the world by those who live close to the source. Asian cuisines feature the most seaweed, but it's also found on the menu in Scandinavia, Scotland and Peru. In Nova Scotia, they dine on sea parsley, or dulse; in northeast Siberia they eat kelp harvested from the Bering Sea. It's a bit of a misnomer to call them vegetables -- seaweeds are algae, and most are not considered members of the plant kingdom.
December 28, 2007 | Kenneth R. Weiss, Times Staff Writer
What was intended as a noble science experiment in the 1970s has turned into a modern-day plague for the delicate coral reefs surrounding the University of Hawaii's research station here. A professor scoured the seas for the heartiest, fastest-growing algae to help Third World nations develop a seaweed crop for carrageenan -- the gelatinous thickener and emulsifier used in such items as toothpaste, shoe polish and nonfat ice cream. The late Maxwell Doty succeeded, in one regard.
October 5, 2006
Congratulations to Ken Levine for a great feedback letter that demonstrated just how mundane, boring really, "My Favorite Weekend" has become [Sept. 28]. I would really like to see his spin on Thursday's report by Leslie Brenner on Sushi Dokoro Ki Ra La ["It's a Big Bite of Life," Sept. 28]. It is very comforting to us ordinary folk that for only $95 and up we can dine on raw monkfish liver, tuna belly, sea urchin, really fresh seaweed and cooked scallop offal. Ancient Romans had a thing for hummingbird tongue to stimulate jaded tastes.
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