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🎧 Seaweed in Everyday Life, the Podcast
The voice of the algae, by those who live with them daily.
Since 2007, At Biovie, we explore, we cook, we transmit around living food... and especially around seaweeds, these treasures of the sea that are still too unknown. With our online training and our book "Seaweed in everyday life" (Gallimard Editions), double award winner at the Gourmand Awards international and by theNational Academy of Cuisine, we are among the pioneers who introduced in France dehydrated algae at low temperature.
You like our blog articles on algae, their benefits, their use in cooking ?
🍀 Good news: the most popular ones come to life here in audio format! 🍀
 | 🎧 To listen to whenever you want: • by car or in public transportation • during sports or a walk • while cooking, while tidying up… • or just for a quiet moment |
✨Aurélie created more than 200 recipes raw and vegan algae-based. | I'm sorry, but there is no text provided to translate. Could you please provide the text you would like translated? | .jpg) |
Each episode is a two-voice conversation., Simple, lively, and warm, which summarizes the essence of an article in less than 8 minutes. Let's get straight to the point, without jargon, with the desire to make you want... and to let you then dive into the written article 📝 if the subject fascinates you.
With this podcast, Biovie continues to guide you towards a more vibrant and plant-based diet... and now, also in your ears.
Enjoy listening ⏯️ !
Éric Viard - ISTOM Engineer
Aurélie Mazerm Viard - Raw chef & creator
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🔸1. Spirulina: The Complete Guide scientifically proven benefits
We consume some spirulina for years at Biovie, and frankly, it is one of the superfoods that accompanies us daily. But beyond our personal experience, what motivated us to create this episode is the impressive number of scientific studies published in recent years on this exceptional microalgae.
The WHO has called it the "best food of the 21st century for humanity." Trend or scientific reality? Let's break it all down together.
↪️ What we cover in this episode:
→ What exactly is spirulina? (Spoiler: it's not really an algae) → The 10 benefits documented by more than 20 scientific studies → Cholesterol: the impressive results of meta-analyses (-46 mg/dL of total cholesterol) → Phycocyanin: this blue pigment found nowhere else → Why it's a valuable ally for women (iron, fatigue, PMS) → The real benefits for athletes: endurance, recovery, muscle protection → Spirulina and dangers: what ANSES really says → How to choose quality spirulina (and avoid the pitfalls) → Dosage, duration of treatment, and the best time to take it
↪️ Key figures:
60-70% complete proteins (3x more than beef)
10x more beta-carotene than carrots
Low glycemic index, ideal for stable energy
↪️ Our advice: Start with 1g/day and gradually increase to 3-4g. Your body will thank you.
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🔸2. Seaweed and microalgae: benefits, nutrients, culinary uses
What if the most promising foods for our health and our planet have existed for billions of years? Algae - whether they are marine like wakame, the dulse or the Sea bean, or microscopic like the spirulina, the Chlorella and the Klamath- are now established as essential superfoods.
↪️ In this episode, we dive into the fascinating world of algae. : their little-known historical role (did you know they could have facilitated the settlement of the Americas?), their positive impact on the environment as carbon sinks, and especially their exceptional nutritional richness — complete proteins, rare trace elements, omega-3, vitamins...
↪️ We decipher the differences between macro and microalgae, we review the main species available in France (mostly wild-harvested in Brittany), and provide you with the keys to easily incorporate them into your cooking. From seaweed tartare to dashi broth, some dulse flakes to the nori sheets for your homemade makis: seaweed is accessible, delicious, and remarkably effective.
With over 25 years of daily seaweed consumption and two published books on the subjectSeaweed in everyday life and Cooking with seaweed), including a twice-awarded best cookbook in the world and best cookbook in France, we share with you our passion for these marine treasures.
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🔸3. Seaweed and Thyroid - Should We Really Worry About Iodine ?
This is THE question that comes up most often when talking about seaweed: "And what about my thyroid?" Between fears of excess iodine and concerns about disrupting this essential gland, seaweed sometimes causes hesitation.
↪️ In this episode, we untangle the true from the false.
Iodine is indeed essential for the thyroid to produce its hormones, and seaweed is an exceptional natural source of it. But does consuming seaweed pose a risk? Scientific studies are reassuring: moderate consumption (one serving per week according to the WHO) poses no problem, even for people with thyroid disorders.
We also discuss goitrogenic foods (cabbage, soy, turnips...) that can hinder iodine absorption, and how cooking neutralizes these effects.
↪️ On the practical side, we share ideas for iodine-rich meals. - omnivores as well as vegans - for integrate the algae calmly in your diet.
The key message: Diversify, moderate, and enjoy the benefits of seaweed without fear to support your thyroid.
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🔸4. Algae, a solution for the climate and food of tomorrow
Faced with the dual challenge of feeding a growing global population while combating climate change, algae are emerging as a remarkable solution. These "sea vegetables" offer a complete and sustainable food alternative - without the need for agricultural land, fresh water, or pesticides.
↪️ In this episode, we explore the two superpowers of algae.
- On the nutrition side: complete proteins comparable to eggs (up to 47% for certain red algae), 93 elements from the periodic table, and exceptional bioavailability.
- On the climate side: true blue carbon sinks that absorb CO₂, mitigate ocean acidification, and create "underwater forests" that promote biodiversity.
↪️ We also put the numbers into perspective. Producing 100g of beef protein generates 35 kg of CO₂, whereas algae have a negative footprint. In Brittany, regulated wild harvesting, particularly around Roscoff, represents an exemplary model of marine exploitation, with more than 700 species identified in the Iroise Sea.
Algae are not just a food of the future: they are a Concrete solution, available today, for our health and that of the planet.
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🔸5. Okinawa diet and seaweed: the longevity secret of Japanese centenarians
Japan has 95,000 centenarians in 2024, and the Okinawa archipelago has a record density of people over 100 years old.
Their secret? A diet where algaeOccupy a central place, consumed every day in small quantities for generations.
↪️ In this episode, we present to you what articles about the Okinawa diet often overlook: the six specific algae of this tradition - Kombu, , wakame, , Nori, mozuku, umibudo, and hijiki — and their unique properties.
We specifically decode the fucoidan, this polysaccharide from brown algae that is the subject of over 900 scientific studies.
We also explore the fundamental principles of this dietary model : the famous "hara hachi bu" (stop eating at 80% fullness), a plate composed of 60% plants, and less than 1% red meat.
Above all, you are given concrete keys to integrate these practices into your Western daily life - from miso soup with wakame in the morning to broths with kombu.
What is striking in Okinawa is not only that they live longer: it is that they age in better health.
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🔸 6. Plant-based iron: why algae outperforms red meat
25% of French women suffer from iron deficiency. Persistent fatigue, feeling cold, shortness of breath, mental fog. What if the solution was not in a steak, but in a spoonful of algae ?
↪️ In this episode, we debunk a persistent myth: no, animal iron is not better absorbed than plant iron. Spirulina has a bioavailability of 40%, compared to 15-25% for red meat. Specifically, 8 grams of spirulina provide as much absorbable iron as 100 grams of steak - without the saturated fats or environmental impact.
↪️ We review the best sources of iron among algae. (spirulina, , Chlorella, , dulse, , wakame), it explains why their unique cellular structure facilitates absorption, and shares the protocol that works: dosages, duration of the treatment, winning combination with vitamin C, mistakes to avoid (tea, coffee, calcium at the same time...).
Whether you are vegetarian, an athlete, pregnant, or simply tired of the side effects of traditional supplements, This episode gives you the keys to naturally regain your energy.
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🔸7. How brown algae activate the longevity enzyme (+13% lifespan)
A study of theUniversity of Rochester published in 2025 has just made history: fucoidan, a polysaccharide from brown algae, activates SIRT6 - the key DNA repair enzyme - and increases the lifespan of mice by 13%. A discovery that sheds new light on the exceptional longevity of the Japanese and Koreans, the world's largest consumers of seaweed.
↪️ In this episode, we decipher the scientific mechanisms: how fucoidan simultaneously activates the two functions of SIRT6 (a unique effect among the natural compounds tested), why this enzyme is crucial for the stability of our DNA, and how it represses the "jumping genes" LINE1 whose reactivation contributes to aging.
↪️ Reviewing the algae richest in fucoidan - from Japanese mozuku (15-20%) to wakame and Kombu Bretons - and we make the connection with the centenarians of Okinawa, who have been consuming these seaweeds daily for generations.
Can these results be transposed to humans? Science is advancing, and the epidemiological data is encouraging. While waiting for clinical trials, one thing is certain: these foods have been safely consumed for millennia.
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🔸 8. Wakame: the slimming seaweed that contains 13 times more calcium than milk
You may already know it: it's the tender green seaweed found in miso soup. But did you know that the wakame is an exceptional nutritional concentrate? With 13 times more calcium than milk, remarkable richness in iodine for the thyroid, and a unique pigment - fucoxanthin - studied for its action on fat metabolism.
↪️ In this episode, we decode the 7 proven benefits of wakame: thyroid support, bone remineralization, cardiovascular health, antioxidant power, digestion, natural detox... We also focus on what science really says about weight loss : A study from Hokkaido University observed a 12% reduction in visceral fat mass among regular consumers of brown seaweed rich in fucoxanthin.
↪️ On the practical side, we explain how to choose your wakame. (dried or fresh?), how to rehydrate it in 5 minutes, and we share two quick recipes to get started: the classic wakame-cucumber-sesame salad and a raw miso soup.
An algae consumed for 1,300 years in Japan and cultivated in Brittany since the 1980s. To try it is to adopt it.
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🔸 9. Dulse, an algae rich in trace elements: copper, gold, and silver
Consumed for centuries by the Celts and the Vikings, the dulse is a red algae with exceptional nutritional properties. Its particularity? A remarkable richness in rare trace elements, notably copper, gold, and silver - elements often overlooked but essential for the proper functioning of our body.
↪️ In this episode, we explore the benefits of these trace elements: copper for the formation of red blood cells and collagen synthesis, gold for its documented anti-inflammatory properties in alternative medicine, and silver for its antimicrobial action recognized since antiquity. Dulse provides them in a bioavailable form, directly assimilable by the body.
Beyond these treasures, the dulse is also rich in vitamins A, B (including B12), C, E, and K, as well as iron, magnesium, and potassium. Scientific research is increasingly interested in it for its bioactive compounds with antioxidant and anti-inflammatory properties.
↪️ On the culinary side, we give you simple ideas to incorporate it: fresh in your Seaweed tartares, in glitter on your salads, in powder form in your smoothies, or as a topping for raw soups. One teaspoon per day is enough to enjoy its benefits.
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🔸10. What are the 7 benefits of nori seaweed ?
You definitely know it: it's that dark green sheet that wraps around your makis. But nori seaweed is much more than just sushi packaging. It is a true nutritional powerhouse, rich in proteins, vitamins, and essential minerals, consumed in Japan for centuries.
↪️ In this episode, we review the 7 health benefits of nori seaweed: its exceptional nutritional richness (vitamins A, B, C, D, E), its high content in proteins ideal for plant-based diets, its cardiovascular support thanks to the omega-3, its effect on the immune system, its fibers beneficial for digestion, its contribution in iodine for the thyroid, and its benefits for the skin and hair.
↪️ We also address a quality criterion often overlooked : the drying temperature. Most commercial nori sheets are dried at high temperatures, which leads to nutrient loss. Favor drying at a low temperature, it is to preserve all the potential of this algae, like nori sheetsThat we offer you in our store ! !
↪️ Kitchen side, we guide you step by step to achieve raw and vegan makis at home - a tasty and nutritious alternative to classic makis, with vegetable pâté, sprouted seeds and crunchy vegetables.
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🔸11. . WhatWings What are the benefits of chlorella ?
Often compared to her sister the spirulina, the Chlorella nevertheless possesses a unique superpower: its ability to chelate heavy metals. Like a sponge, it absorbs mercury, lead, and other toxins, then helps the body naturally eliminate them. It is the ultimate detox algae.
↪️ In this episode, we explore the multiple benefits of this freshwater microalgae discovered in 1890. : deep detoxification thanks to its record concentration in chlorophyll, strengthening of the system Immune, boost ofEnergy and vitality, digestive support, eye protection thanks to lutein, and even cosmetic applications for more radiant skin. With more than 55% protein, it contains twice as much as beef.
↪️ We also address practical questions: how to choose it (open cell wall, essential for assimilation), how to consume it (3 to 5 g per day in powder or capsules), and in which situations it is particularly recommended - removal of dental amalgams, smoking cessation, exposure to pollutants, regular consumption of large fish.
↪️ We finally take stock of the Spirulina-chlorella complementarity : the spirulina long-term for energy, the Chlorella in detox treatment. The two together make the winning duo.
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🔸 12. How to consume spirulina? (6 uses)
The spirulina is one of the most complete superfoods on the planet - rich in proteins, vitamins, minerals, and antioxidants. But concretely, how to consume it to get the most out of it ?
↪️ In this episode, we review the 6 ways to incorporate spirulina into your diet: in powder in your smoothies and pestos, in tablet form as a dietary supplement, in flakes sprinkled on your dishes, in twigs to nibble on, as an ingredient in your desserts, and even in cosmetics for skin and hair. We also introduce you to frozen fresh spirulina, with a neutral taste and a fresh cheese texture - ideal for those who find the powder too strong.
↪️ We address the essential practical questions: what Dosage (1 to 3 g per day for prevention), how to gradually increase, the duration of the treatment (3 weeks to 3 months with regular breaks), and especially the winning combination with vitamin C to maximize iron absorption. On the other hand, avoid: tea and coffee near the intake, as they reduce absorption.
↪️ We also review the contraindications to be aware of: Allergies, autoimmune disorders, thyroid, and precautions during pregnancy.
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🔸 13. Preventing muscle loss with algae: what science says
After 50 years, our muscles silently waste away. The sarcopenia - this progressive loss of muscle mass and strength - affects nearly 2 million French people and directly threatens our autonomy. Starting at age 30, we lose 3 to 8% of muscle per decade, and this phenomenon accelerates after age 60.
↪️ In this episode, we focus on a striking observation. : the centenarians from Okinawa, who consume 5 to 7 grams of seaweed per day, have much lower rates of sarcopenia compared to Western populations. At 80 years old, many continue to garden, walk for miles, and live fully independently. Their grip strength is 20% higher than that of their American counterparts.
↪️ Science is beginning to understand why. A 2024 clinical study published in Vieillissement et maladie shows that after 12 weeks of supplementation with brown seaweed extract, the adults over 60 have improved their muscle strength. The key mechanism: the fucoidan and phlorotannins support the mitochondria, these small energy factories of our muscle cells.
Algae are not a miracle solution - Physical activity remains essential.. But they provide unique compounds that cannot be found anywhere else, and that intelligently complement an active lifestyle.
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🔸 14. Dulse and iron: the secret seaweed for women against anemia
25% of French women are iron deficient. Fatigue upon waking, hair falling out, shortness of breath on the stairs... And the classic supplements? Up to 70% of women give up because of the digestive side effects. However, there exists a remarkable natural alternative: The dulse.
↪️ In this episode, we explain why this Breton red algae stands out from all other sources of Plant-based iron. Its unique asset: it naturally contains Vitamin C, the cofactor that multiplies iron absorption by 2 to 6 times. No other algae combines these two elements. Specifically, 5 grams of dried dulse provide as much absorbable iron as 100 grams of ground beef - without the side effects of pharmacy supplements. A hand-harvested seaweed from Brittany, dried at low temperature to preserve its vitamin C, as we offer it to you on our Biovie shop.
↪️ Detailing the often overlooked symptoms of iron deficiency (including restless legs syndrome and strange cravings to chew ice), we compare dulse to other plant sources, and we share our practical guide: dosages according to your goals, three simple ways to consume it daily, and the pitfalls to avoid - like tea or coffee, which reduce absorption by 60%.
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🔸 15. The sea bean: when a Breton seaweed overshadows the orange
When we think of vitamin C, we think of citrus fruits. It's normal, as we've been told this since childhood. And yet, there is an algae in our Breton oceans that contains up to 4 to 10 times more vitamin C than an orange : sea bean, also called sea spaghetti.
↪️ In this episode, we explore this brown algae with remarkable properties.. The analyses by CEVA reveal levels of 28 to 120 mg of vitamin C per 100 g dehydrated product, compared to 53 mg for the orange. But that's not all: sea beans also contain 59 mg of iron per 100 g - that is to say 9 times more than the lentils. And that's where it gets really interesting.
Vitamin C increases the absorption of plant-based iron by 2 to 6 times. The sea bean thus offers this natural synergy in a single food: iron AND its absorption cofactor. A rare combination in the plant kingdom, particularly valuable for vegetarian diets.
We also address its appeal to people sensitive to citrus fruits: with a PRAL index of -167.9, it is one of the most alkalizing foods that exist. And on the practical side, it is the simplest algae to incorporate into daily life - fresh in salad or dehydratedTo sprinkle.
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🔸 16. The virtues of edible seaweed: health, taste, and sustainability
Kombu, , wakame, , dulse, , Nori, , sea lettuce, , Sea bean... Edible seaweeds are marine treasures that are still too little known in the West.
↪️ In this episode, we offer you a comprehensive overview of these superfoods. which combine nutritional richness, unique flavors, and a positive environmental impact.
We review the main varieties of algae and their specificities: the Kombu for its umami notes and its ability to tenderize legumes, the Nori rich in protein and B12 for your makis, the wakame tender and slightly sweet for soups, the dulse with a subtly spicy taste, the sea lettuce rich in iron, and the Sea bean with a crunchy texture.
↪️ In terms of nutrition, algae contain 10 to 20 times more minerals than terrestrial plants. - iodine, calcium, iron, magnesium, potassium - as well as some vitamins (A, C, E, K, B group including B12), of the proteins complete, of fibers and of the antioxidants. Their specific polysaccharides, such as fucoidan, are the subject of numerous studies for their benefits on immunity and cardiovascular health.
↪️ We also address sustainable harvesting methods, preservation techniques (drying, salting, freezing), and practical tips for easily incorporating them into cooking. An episode to discover - or rediscover - these foods of the future.
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🔸 17. The secrets of algae for radiant skin
Algae are not only superfoods for our plate - they are also true treasures for our skin. For centuries, various cultures have integrated them into their beauty rituals. Today, science confirms their exceptional benefits.
↪️ In this episode, we explore the properties of different families of algae for the skin. The algae brown (wakame, , Kombu, (Fucus) offer deep hydration thanks to their polysaccharides that form a protective barrier and retain water. The green algae (sea lettuce) purify and detoxify, ideal for skins grasses. The algae blue (spirulina) stimulate the Cellular regeneration thanks to their exceptional concentration of phycocyanin, a powerful anti-inflammatory. The red algae (dulse, , Nori) provide antioxidants that protect against free radicals.
↪️ We address the practical applications: treatment of acne through anti-inflammatory properties, prevention of aging by the stimulation of the collagen, and hydration of skins dried. We also share some recipes Easy DIY projects to do at home : repairing face mask with spirulina, body scrub with wakame and sea lettuce, relaxing bath with dulse.
A natural, effective, and eco-friendly beauty approach !
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🔸18. Fucoxanthin: Can this brown algae really help with weight loss ?
The Japanese consume 4 to 7 grams of seaweed per day, compared to less than one gram in France. And their rate of'obesity ?Only? 4%, compared to 17% with us. Correlation is not causation, but the researchers wanted to understand. Their discovery: fucoxanthin, the brown-orange pigment found in marine algae.
↪️ In this episode, we decipher the mechanisms of action of this fascinating molecule. Its major asset: it stimulates the conversion of white storage fat into brown fat, which is capable of burning calories through thermogenesis. It also acts on the lipid metabolism and improve insulin sensitivity - two essential levers for those who want to lose weight, particularly in the abdominal area.
↪️ Clinical studies show encouraging results: 5 to 7 kg lost in 16 weeks with 2.4 mg of fucoxanthin per day. But you are also told the limitations: small samples, short durations, and above all - it is not a miracle pill.
↪️ Our recommendation: prioritize the whole wakame rather than capsules. 5 grams per day in salad or in your soups provide you with fucoxanthin along with all the other treasures of the algae. We also share with you a quick recipe and the precautions to be aware of, especially for the thyroid.
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🔸19. Algae Proteins: The Complete Alternative to Meat Decoded
"But where are you going to find your proteins?" This is THE question you hear as soon as you reduce meat consumption. Yet, the spirulina contains up to 70% protein - that is to say 3 times more than beef - with all the essential amino acids. Information that changes everything.
↪️ In this episode, we break down the numbers: spirulina (55-70% protein), Chlorella (55-60%), Nori (30-50%), dulse (17-47%). We compare it with meat, and the results are surprising. Iron ? Spirulina contains 10 times more than beef. Digestibility ? 83-90%, higher than meat. And a study from 2023 published in The Journal of Nutrition confirms that algae proteins support muscle strengthening in a manner comparable to animal proteins.
↪️ We guide you concretely: which algae to choose according to your needs, how to start gradually (1g per day for the first few weeks), of simple recipes, and the Tips for taming the taste. For athletes, we detail the benefits of BCAAs naturally present in spirulina.
↪️ On the environmental side, the numbers speak for themselves: 35 kg of CO₂ to produce 1 kg of beef, almost none for spirulina. And 98% less water. As chef Olivier Roellinger says: "In 2050, feeding from the sea will primarily mean eating algae."
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🔸20. The 8 benefits of kombu
The Kombu, it is this thick brown seaweed that gives Japanese dashi its umami flavor so characteristic. But beyond its taste qualities, it is a true mine of nutrients: iodine, calcium, magnesium, iron, B vitamins, fiber, omega-3, and unique compounds such as fucoidans and alginates.
↪️ In this episode, we review the 8 proven benefits of kombu.. First, its effect on the thyroid due to its exceptional richness in iodine. Then, his/her/its support for digestion : its prebiotic fibers nourish the microbiota, and its enzymes break down the complex carbohydrates in legumes - no more bloating! Kombu also has a detoxifying effect: its alginates bind to heavy metals and facilitate their elimination.
We also explore its action on immunity (fucoidans stimulate macrophages), on the cardiovascular health (omega-3 and cholesterol reduction), on the weight control (satiety and reduction of fat absorption), on the bone health (calcium and magnesium), and on theGlycemic balance.
↪️ On the culinary side, we explain the different ways to use it: fresh in your broths, with your legumes, in powder as a condiment, in salad, or simply whole and dehydrated in the rice cooking water. A versatile ingredient that deserves a place in your kitchen.
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🔸21. Nori and Vitamin B12: The 2024 Study That Changes Everything for Vegans
For years, French vegan associations advised against relying on algae for B12. The reason: it was thought that the B12 from algae consisted of inactive analogs, unusable by the body. And then came the Huang study, published in October 2024 in The European Journal of Nutrition. A clap of thunder.
↪️ In this episode, we decode this clinical study. - the first of its kind on humans. The protocol: 30 vegetarians, 4 weeks, three groups (control, 5g of Nori, 8g of nori). The results of the 5g per day group are remarkable. : +59 pmol/L of serum B12, +28 pmol/L of holotranscobalamin (the active form), and -3.7 µmol/L of homocysteine. Statistically very robust results.
Specifically, 5 grams of nori - which is about 4 nori sheets - provide 1.9 µg of bioavailable B12. Not an inactive analogue: a real vitamin that our body can use.
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🔸 22. Frozen Klamath Algae: Freshness and Nutrients Preserved
There is a the unique lake in the world, nestled in the mountains of Oregon: Klamath Lake. This is where a blue-green microalgae with exceptional properties for the brain grows. Aphanizomenon Flos Aquae - its scientific name - is now considered one of the most powerful superfoods for cognitive health.
↪️ In this episode, we explore why the frozen form of this wild algae is particularly interesting. Rapid freezing after harvest preserves fragile molecules intact: the Phycocyanin (a powerful antioxidant that neutralizes free radicals), the omega-3 fatty acids essential for neuronal development, and the B vitamins crucial for the production of neurotransmitters.
Scientific studies are promising. : improvement of memory and concentration, protection against brain aging, and even a potential role in the prevention of neurodegenerative diseases like Alzheimer's or Parkinson's. The omega-3s from Klamath are believed to stimulate the regeneration of neural stem cells and enhance neuroplasticity.
↪️ On the practical side, we explain how to integrate it easily: in your green smoothies, or directly by the spoon. A wild superfood, 100% natural, vegan and organic compatible.
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🔸 23. Fucoxanthin and longevity: this brown algae pigment activates your enzymes
Why do centenarians in Okinawa age so well ? A part of the answer lies in a orange-brown pigment that science is finally beginning to decipher: the Fucoxanthin. This unique carotenoid from brown algae activates two crucial enzymes for healthy aging - AMPK and SIRT1 - the same ones stimulated by caloric restriction.
↪️ In this episode, we dive into the fascinating mechanisms of this molecule. Fucoxanthin has an extraordinary characteristic: it is the only carotenoid capable of crossing the blood-brain barrier. It can therefore directly protect your neurons where cognitive aging takes place.
Recent studies are promising. In 2024, a clinical trial involving 43 adults with an average age of 64 showed significant improvements in attention, working memory, and alertness after just 12 weeks with 8.8 mg of fucoxanthin per day. There was also a 24% increase in resting energy expenditure and a 12% reduction in visceral fat.
↪️ Practical side: the wakame is the reference source. 5 to 10 grams per day are sufficient. And a crucial point - Fucoxanthin is fat-soluble. : always consume your algae with a source of fat to optimize absorption.
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🔸 24. Dulse and Omega-3 EPA: Why This Breton Seaweed Replaces Fish
↪️ In this episode, we tackle a persistent misconception: Is it really necessary to eat fish to get omega-3s? Let's uncover the hidden issues behind fish - mercury, heavy metals, overfishing - with the enlightening story of Anthony Robbins, who was poisoned by mercury from eating "healthy" fish.
We explain it to you simply the difference between the three types of omega-3 (ALA, EPA, DHA) and why your body can only convert 5% of plant-based ALA into EPA.
↪️ Then we present to you the solution that excites us: the dulse, a Breton red algae that directly produces EPA - because these are the algae, and not the fish, that produce the omega-3 at the base of the food chain.
↪️ We also talk about everything that the dulse brings as a bonus - complete proteins, iron, vitamin B12 - and why we prefer a whole food to a capsule. At the end of the episode, practical tips for incorporating 2 to 5 g of dulse per day in your meals, with recipe ideas very simple.
Algae are the original source of marine omega-3s. By eating dulse, you go directly to the source, without mercury or impact on the oceans.
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🔸 25. Nori and Proteins: Why This Seaweed with 40% Protein Surpasses Beef
↪️ In this episode, we tackle a number that surprises everyone: the nori contains on average 40% protein, that is to say twice as much as beef. And no, it is not a mistake - scientific studies have been confirming it for years.
Let's decipher together what makes this algae so exceptional: an amino acid profile as complete as that of an egg, a content of Vitamin B12 extremely rare in the plant world, iron in quantities five times greater than meat, and even some omega-3 EPA directly assimilable. All with a carbon footprint 50 times lower than that of beef and without using land, fresh water, or pesticides.
We honestly compare the Nori beef, with spirulina and to other sources of protein, without miracle promises.
↪️ And we share concrete ways to integrate it into daily life - well beyond the sushi: in flakes in salads, in soups, as a snack, and even in smoothies.
Nori is not intended to completely replace meat, but with 40% complete proteins and an almost negligible environmental impact, it is a significant ally for diversifying protein sources - and The Japanese have understood it for over a thousand years.
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