The Claim
Blanching Fucus serratus, Saccharina latissima, and Alaria esculenta at 80°C for 5 minutes reduces iodine content by up to 90% while preserving other nutrients.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Heating certain types of seaweed at 80°C for 5 minutes removes up to 90% of the iodine, without removing other nutrients.
See the scientific wording
Blanching seaweed at 80°C for 5 minutes reduces iodine content by up to 90% in Fucus serratus, Saccharina latissima, and Alaria esculenta, offering a practical processing method to mitigate excessive iodine exposure without eliminating other nutrients.
When seaweed is heated in hot water, the iodine dissolved inside its cells washes out into the water, leaving behind other nutrients like vitamins and minerals that are not easily dissolved or broken down by heat.
What the research says
1 studyBoiling these types of seaweed in hot water for 5 minutes removes about 90% of the iodine, making them safer to eat, while still keeping all the good vitamins and minerals inside.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.