Fermentation makes ocean greens more palatable
Phys.org • 12/8/2025 • Last cited 12/14/2025
Summary
A study from the University of Copenhagen suggests that fermentation with lactic acid bacteria can enhance the palatability of seaweed, which is often deterred by its "fishy" flavor. This finding could help increase the acceptance of seaweed as a sustainable superfood among Western consumers, according to Phys.org.
Lindy Score Breakdown
35
Age (0-35)
38 days
4
Velocity (0-40)
1 source (low traction)
6
Tier (0-10)
Phys.org
0
Breadth (0-15)
1 unique
Total Score45/100
Score BreakdownRisk 50
Source Reputation: Low-trust source (6/20 pts)
Consensus: Single source - no independent confirmation yet
Age: 38 days - proven survivor
Stories gain Lindy status through source reputation, network consensus, and time survival.
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