A solution has at last come to the high consumption of Portuguese salt intake.
According to the World Health Organisation, the average Portuguese person consumes twice the recommended amount of salt. This has resulted in many Portuguese suffering from high blood pressure.
Now, the Marine Resources Research Group has developed a new bread which is part of their latest project. Instead of using salt in the bread, they have replaced it with sea algae.
The project has now gained the support of the Mais Centro programme and the borough council of Peniche.
“The idea came when we decided to find new ways to use sea algae,” said Susana Mendes, who is the coordinator of the project.
The bread offers a healthier alternative to those who are seeking to cut down on their salt intake. It has also proven to be just as tasty as regular bread and is rich in antioxidants.
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