Oh, bacon. It’s the food of the devil: so tempting, so delicious, so crispy… so bad. There’s the sodium content, not to mention the majority of bacon is fat — and not the good kind. So scarfing down several strips of scrumptious pig can lead to the scarfer developing heart disease, a higher risk of stroke and maybe even cancer.
It doesn’t matter how bad it is for you, because you’re going to eat it anyway. But what if we told you there was a way for you to get all the taste of bacon without all the bad health stuff that goes along with it?
After 15 years of development, researcher Chris Langdon and his colleagues at Oregon State University have patented a form of seaweed, reports the Daily Mail. Saddled with the rather unsexy moniker “dulse,” it’s packed with protein and antioxidants, low in calories and when fried and supposedly (and arguably, most importantly) tastes exactly like bacon. (We haven’t been one of the fortunate individuals who’ve tried it.)
“The original goal was to create a superfood for abalone, because high-quality abalone is treasured, especially in Asia,” said Langdon. “We were able to grow dulse-fed abalone at rates that exceeded those previously reported in the literature.”
That all changed once researcher Chuck Toombs figured out it could be consumed by humans. Their most promising concoctions to date are a dulse-based rice cracker and a salad dressing. With a superfood that tastes like bacon, the market is huge: vegetarians, those suffering or at risk from heart disease and really, the entire general public. It might not be as good as the real thing but it’s pretty darn close. Why wouldn’t you try it?