What practical step is suggested to significantly leach out iodine content when preparing seaweeds?
Answer
Boiling
A straightforward, practical intervention recommended for consumers concerned about excessive iodine intake from regular seaweed consumption involves applying heat treatment, specifically boiling. The process of boiling seaweeds has been scientifically demonstrated to cause a substantial leaching effect, thereby reducing the overall iodine content present in the vegetable material. For instance, research focusing on *Alaria esculenta* showed that boiling effectively reduced its iodine concentration significantly. This technique offers a method to maintain the nutritional benefits of the seaweed while minimizing the risk associated with high iodine exposure, provided controlled portions are still used.
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