More and more people are worried about nuclear “Armageddon” and world food shortages as tensions escalate in the Middle East and Europe. One possible answer to these problems might be seaweed, which is full of beneficial minerals, fiber, protein, and lipids.
The first impact of a nuclear war, meteorite, or massive volcanic eruption is undeniably catastrophic, but the aftershocks may wreak havoc for years after the fact. Massive nuclear explosions produce ash clouds that block out the light and bring about a nuclear winter in the event of a nuclear war. The global food supply is in jeopardy because many crops may perish due to a lack of sunshine.
The development of seaweed species Gracilaria tikvahiae, also known as graceful redweed, was employed in a recent study that simulated the effects of a catastrophic global catastrophe, such as nuclear war, using a model developed for this purpose and published in the journal Earth’s Future. The group discovered that these aquatic plants could still photosynthesize in the presence of atmospheric black carbon, which might lead to a 45 percent increase in global food production in as little as nine to fourteen months.
The primary obstacle would be the rate of construction of new seaweed farms in relation to demand. In the case of a sudden decrease in sunlight, investing in establishing seaweed farms would forestall a worldwide famine and save many lives. Seaweed, which avoids habitat destruction on land and absorbs more carbon than trees, provides a sustained and resilient food source even if a worldwide disaster does not occur. An increase in seaweed cultivation beyond what is now possible may help mitigate climate change while also strengthening the food supply in the face of sudden drops in sunshine.
A staple food in countries like Japan, seaweed is rich in nutrients and uses little energy because it does not have the typical plant structures. Minerals such as iodine, magnesium, calcium, vitamins, and vital fatty acids are abundant. Seaweeds have many nutritional benefits, which may improve diets and compensate for inadequacies.
This calls for deeper study into their nutritional worth and incorporation into other cuisines.
