Ice Cream From Seaweed To Help Fight Warming

Cookies baked from extracts of local seaweed abundant in the Sundarbans mangroves have 17% higher protein content than those available commercially, says a team of scientists who harnessed the marine plant like organisms for local climate change adaptations in the central part of the archipelago. Rising sea levels that led to the ingress of saline water into the interiors of the Sundarbans – impacting agriculture and nutrition quality – forced oceanographer to turn to seaweeds. They used steamed extracts of seaweed for making cookies, ice cream and bread. The ice creams had 11% higher anti-oxidants than ordinary ones. Scientists have also made bread with it.