Scientists have claimed that high blood pressure, strokes and early deaths could be prevented by replacing salt with seaweed granules in bread and processed foods.

The granules deliver a strong flavour but are low in salt, which is blamed for thousands of early deaths every year.

It also contains a vast array of vital micronutrients, while consumption is said to make consumers feel full, which means it could be useful in reducing obesity levels.

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The study by the Government-funded Food Innovation Project discovered that consumers find it almost impossible to tell when seaweed granules replaced salt in baked goods.

The granules are healthier because their sodium level is just 3.5 per cent compared with the 40 per cent in salt used by the food industry.

`It has a very good and defined taste, which can be a great benefit for various foods,` the Daily Mail quoted Dr Craig Rose, of the Seaweed Health Foundation, as saying.

Source: ANI
Image: Flickr/creativecommons whologwhy