Algae and Protein Plants

Algae and Protein Plants
Algae In ancient algae were also increasingly consumed by the peoples of the Mediterranean, Europe and Japan for millennia , however, the algae have always been a key ingredient of their cuisine, and felt for these sea vegetables gratitude and appreciation.
Algae that are today in health food stores are many and are now also grown in Europe but, as in Italy are DOC wines , in Japan there are particular areas recognized as optimal for all types of algae , the type of environment they are born ( ocean currents , rocks, climate, humidity ... ) . Also important are the processing and drying techniques because it can alter the taste and properties but there are still companies craft the following methods in natural environment and their quality are mainly rich in minerals , vitamins and their good help for many health problems .
Vegetable Protein
Vegetable protein derived from legumes, and have a high biological value as those animals:
are always accompanied by saturated fats , harmful for the body because they activate inflammatory processes in blood vessels and because they interfere with the metabolism of fatty acids
are more acidifying than plant
nitrogenous waste are more harmful than vegetable overload the liver and kidneys