By Linda Howard
Sea vegetables are algae that grow in or near the sea. There are over 20 different types of known edible sea vegetables or seaweeds. Common types of edible sea vegetables are Agar Agar, Arame, Dulse, Hijiki, Irish Moss (sometimes called Sea Moss), Kombu (sometimes called Kelp), Laver Nori, Sushi Nori, Sea Palm, Seabean, Spirulina and Wakame.
Humans have eaten sea vegetables for thousands of years.
Sea vegetables contain anywhere from ten to twenty times the minerals and vitamins of land vegetables and gram for gram; they are higher in vitamins and minerals than any other food group. Sea vegetables are high in chlorophyll and dietary fiber and are low in fats. Some of them have more calcium than milk, higher amounts of iron than red meat, and more protein than eggs.
All sea vegetables contain significant amounts of protein. Some of them contain as much as 50% protein. They are also a great source of essential soluble and insoluble dietary fibers. Both types of dietary fibers are equally important to our health. Fibers aid in digestion and in preventing heart disease, diabetes, obesity, diverticulitis and constipation.
Vitamins
Seaweeds contain vitamins A, B, C, D, E and K. Plus they contain vitamin B-12 (or something that resembles B-12). B-12 is a vitamin normally found only in animal products. Some experts question whether B-12 from sea vegetables can be used by the body, while others advocate that it is a reliable source of B-12 for vegans and vegetarian, who are sometimes challenged to find good sources of B-12.
Minerals
The mineral content of sea vegetables is extraordinary, which is not surprising since they bask in all of the minerals of the sea. The high mineral content is believed to be at the root of most of their healing properties. The minerals found in sea vegetables are colloids and easily absorbed by the body. Sea vegetables are an extremely nutrient-rich source of calcium, phosphorous, magnesium, sodium iron, iodine/potassium iodide (KI) and chlorophyll.
Beans and grains contain phytic acid. Phytic acid blocks the absorption of minerals. Soaking beans and grains before cooking activates the seed embryo, which neutralizes the phytic acid. Adding seaweed to grain or beans in the cooking process can also help to neutralize the phytic acid. Plus the use of seaweeds makes more minerals available and therefore helps guarantee that more minerals will be absorbed.
Sea vegetables are widely known for certain healing properties; as mentioned above, the healing properties are largely attributed to the high mineral content. Sea vegetables have been used to treat heart disease, hypertension, cancer, and thyroid problems, lower cholesterol, shrink goiters, dissolve tumors and cysts, detoxify heavy metals, reduced water retention, aid in weight loss, rebuild a compromised immune system, help prevent cardiovascular disease, protect against birth defects, balance the body’s pH levels to a healthy alkaline state, improve the quality of sleep, restore mental clarity, heal depression, reduce the negative effects of stress, and maintain and restore eye health.
Most seaweed contains iodine and can be used as preventive measures against iodine deficiency. However, amounts of iodine in seaweed vary widely, and getting too much of iodine can cause thyroid and skin problems for some people. Bladderwrack seaweed is high in vitamin K and used as an adrenal stimulant. It is also used in steam baths for arthritis, gout and illness recovery. Herbalists use Arame to help reduce breast and uterine fibroids, adhesions, and to normalize menopausal symptoms. And, Wakame is commonly used in Asia for hair growth and luster, and for radiant skin tone. Learn more about specific uses in the Alturnative Fitness blog entitled, Glossary of Common Sea Vegetables.
Sea vegetables are algae that grow in or near the sea. There are over 20 different types of known edible sea vegetables or seaweeds. Common types of edible sea vegetables are Agar Agar, Arame, Dulse, Hijiki, Irish Moss (sometimes called Sea Moss), Kombu (sometimes called Kelp), Laver Nori, Sushi Nori, Sea Palm, Seabean, Spirulina and Wakame.
Humans have eaten sea vegetables for thousands of years.
Sea vegetables contain anywhere from ten to twenty times the minerals and vitamins of land vegetables and gram for gram; they are higher in vitamins and minerals than any other food group. Sea vegetables are high in chlorophyll and dietary fiber and are low in fats. Some of them have more calcium than milk, higher amounts of iron than red meat, and more protein than eggs.
All sea vegetables contain significant amounts of protein. Some of them contain as much as 50% protein. They are also a great source of essential soluble and insoluble dietary fibers. Both types of dietary fibers are equally important to our health. Fibers aid in digestion and in preventing heart disease, diabetes, obesity, diverticulitis and constipation.
Vitamins
Seaweeds contain vitamins A, B, C, D, E and K. Plus they contain vitamin B-12 (or something that resembles B-12). B-12 is a vitamin normally found only in animal products. Some experts question whether B-12 from sea vegetables can be used by the body, while others advocate that it is a reliable source of B-12 for vegans and vegetarian, who are sometimes challenged to find good sources of B-12.
Minerals
The mineral content of sea vegetables is extraordinary, which is not surprising since they bask in all of the minerals of the sea. The high mineral content is believed to be at the root of most of their healing properties. The minerals found in sea vegetables are colloids and easily absorbed by the body. Sea vegetables are an extremely nutrient-rich source of calcium, phosphorous, magnesium, sodium iron, iodine/potassium iodide (KI) and chlorophyll.
Beans and grains contain phytic acid. Phytic acid blocks the absorption of minerals. Soaking beans and grains before cooking activates the seed embryo, which neutralizes the phytic acid. Adding seaweed to grain or beans in the cooking process can also help to neutralize the phytic acid. Plus the use of seaweeds makes more minerals available and therefore helps guarantee that more minerals will be absorbed.
Sea vegetables are widely known for certain healing properties; as mentioned above, the healing properties are largely attributed to the high mineral content. Sea vegetables have been used to treat heart disease, hypertension, cancer, and thyroid problems, lower cholesterol, shrink goiters, dissolve tumors and cysts, detoxify heavy metals, reduced water retention, aid in weight loss, rebuild a compromised immune system, help prevent cardiovascular disease, protect against birth defects, balance the body’s pH levels to a healthy alkaline state, improve the quality of sleep, restore mental clarity, heal depression, reduce the negative effects of stress, and maintain and restore eye health.
Most seaweed contains iodine and can be used as preventive measures against iodine deficiency. However, amounts of iodine in seaweed vary widely, and getting too much of iodine can cause thyroid and skin problems for some people. Bladderwrack seaweed is high in vitamin K and used as an adrenal stimulant. It is also used in steam baths for arthritis, gout and illness recovery. Herbalists use Arame to help reduce breast and uterine fibroids, adhesions, and to normalize menopausal symptoms. And, Wakame is commonly used in Asia for hair growth and luster, and for radiant skin tone. Learn more about specific uses in the Alturnative Fitness blog entitled, Glossary of Common Sea Vegetables.
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