Seaweed exists in oceans all over the world, and there are many possibilities for using it in both the kitchen and in the food industry. However, since we don’t know enough about how to make seaweed taste good, we rarely eat it. Here, three scientists present how seaweed can be used. 

As no one would probably argue against the fact that the copyists and editors of these holy texts were themselves very much human, how can we be so sure they picked the “right” ones? Perhaps we are missing out on some important thoughts?