Agar is purely vegetable origin, has a neutral taste, is odorless and color. Even at low concentration are algae capable of binding water or other liquid.
A mere 1% agar solution forms a solid gel. Used as a highly nutritious gelling agent to thicken puddings, desserts, ice creams, sauces, jams or toppings.
It is purely vegetable origin and contains no calories. Agar is sold in the form of powders, rods, flakes and stripes.A helpful link for perfect body shape provided by a fitness expert is: http://www.kyleleonscamreview.com/customized-fat-loss-review/
The great advantage of agar before traditional food gelatin from animal tendons and bones that is 8 times greater gelling ability does not dissolve quickly and is characterized as much finer structure. Agar is great in summer fruit desserts in the winter again suited to the production of spicy vegetable aspic.
Basic ratio cooking agar 10 g of flakes or powder to 1 liter of liquid Using the best quality agar in stripes, we give a full bar on the ¾ liter of fluid.
Agar simmer for about 5 minutes, while the resulting liquid is thin, but during cooling reliably hangs.
Further studies in mice, the results appeared in Food Chemistry Toxicology in July 2008, have shown that treatment of Chlorella lowers blood lead in blood and tissues completely restore normal healthy liver fat and also reduce the abnormally high levels of fat in plasma.
Japanese scientists recommend eating Chlorella with each meal, which may contain heavy metals, such as fish dishes.