The population average daily intake of common salt is about 9g, which is almost three times as much as doctors say is safe against coronary and kidney problems and strokes. Most reaches us through manufactured foods.

But we can reduce our intake by at least a third if we use less salt at the table and in cooking. Unlike salt, Seagreens® Culinary Ingredient brings out the flavour as well as enhacing the nutritional value of other food.

Fiollowing Seagreens ground-breaking oiginal research to replace salt in manufactured foods in 2007-2008, sponsored by the British Government, it is now the recommended salt replacement on the table and in manufactured foods.

Seagreens® wild wrack seaweed typically contains 3.5% sodium compared to 40% in salt (sodium chloride) and at least 13% in artificial ‘low-sodium’ salts like Solo and Lo-Salt.

The ‘low-sodium’ salts often have vastly increased amounts of compensating mineral salts like potassium, which can be just as imbalancing for the body as too much sodium, and may contain a range of additives and flowing agents.

Like the sea, the complete balance of mineral salts in Seagreens® resembles human plasma. Seagreens® is 100% wild seaweed with no additives of any kind.

Seagreens® compared with leading salt brands:

Trade and professional users

This product is available to the catering trade and food manufacturers users from our Certified Ingredients division.

“Being concerned about the amount of salt I put in when making a loaf, I discovered ‘seaweed Culinary Ingredient’ at my local health food store. Using the same amount of this instead of salt, I find that the loaf rises as well if not better.

As well as containing all the minerals, trace elements and amino acids our bodies need, it contains 3.5% sodium, against 40% in salt. Beside the broad and rolls I make, I use it regularly in cooking and have it on the table instead of salt”
Elizabeth Hale, Gloucester, unsolicited letter to The Independent, March 5, 2007