What Are Sea Vegetables?

There are many reasons why I recommend sea vegetables as part of my Healthy Healing programs -- weight loss, cellulite control, detoxification, beautiful hair and skin, and more. Sea vegetables can transform your health! I believe that when we eat sea vegetables, and when we take seaweed baths, we are tapping into the ancestral and restorative source of all life -- the ocean. Include sea vegetables into your diet every day and you 'll see a difference. I do! Sea plants -- gifts from the sea! Sea vegetables come in green, brown, red and blue-green algae. A quick profile:

Kelp (laminaria) contains vitamins A, B, E, D and K, is a main source of vitamin C, and rich in minerals. Kelp proteins are comparable in quality to animal proteins. A brown marine plant, kelp contains sodium alginate (algin), an element that helps remove radioactive particles and heavy metals from the body. Algin, carrageenan and ager are kelp gels that rejuvenate gastrointestinal health and aid digestion. Kelp works as a blood purifier, relieves arthritis stiffness, and promotes adrenal, pituitary and thyroid health. Kelp's natural iodine can normalize thyroid-related disorders like overweight and lymph system congestion. It is a demulcent that helps eliminate herpes outbreaks. Kelp is rich -- a little goes a long way.

Kombu (laminaria digitata, setchelli, horsetail kelp), has a long tradition as a Japanese delicacy with great nutritional healing value. It is a decongestant for excess mucous, and helps normalize blood pressure. Kombu has abundant iodine, carotenes, B, C, D and E vitamins, minerals like calcium, magnesium, potassium, silica, iron and zinc, and the powerful skin healing nutrient germanium. Kombu is a meaty, high-protein seaweed. It is higher in natural mineral salts than most other seaweeds. Add a strip of kombu to your bean pot to reduce gas.

Hijiki is a mineral-rich, high-fiber seaweed, with 20% protein, vitamin A, carotenes and calcium. Hijiki has the most calcium of any sea green, 1400mg per 100gr. of dry weight.

Nori (porphyra, laver) is a red sea plant with a sweet, meaty taste when dried. It contains nearly 50% balanced, assimilable protein, higher than any other sea plant. Nori's fiber makes it a perfect sushi wrapper. Nori is rich in all the carotenes, calcium, iodine, iron, and phosphorus.

Arame (Eisenia bycyclis), is one of the ocean's richest sources of iodine. Herbalists use arame to help reduce breast and uterine fibroids, adhesions, and through its fat soluble vitamins and phytohormones, to normalize menopausal symptoms. Arame promotes soft, wrinkle-free skin, enhances glossy hair and prevents its loss.

Sea Palm (Postelsia Palmaeformis), American arame, grows only on the Pacific Coast of North America. One of my favorites, it has a sweet, salty taste that goes especially well as a vegetable, rice or salad topping.

Bladderwrack is packed with vitamin K -- an excellent adrenal stimulant. It is still used today by native Americans in steam baths for arthritis, gout and illness recovery.

Wakame (alaria, undaria) is a high-protein, high calcium seaweed, with carotenes, iron and vitamin C. Widely used in the Orient for hair growth and luster, and for skin tone.

Dulse (palmaria palmata), a red sea plant, is rich in iron, protein, and vitamin A. It is a supremely balanced nutrient, with 300 times more iodine and 50 times more iron than wheat. Tests on dulse show activity against the herpes virus. It can be a valuable herb for sexuallity for men. It has purifying and tonic effects on the body, yet its natural, balanced salts nourish as a mineral, without inducing thirst.

Irish Moss (chondrus crispus, carrageen) is full of electrolyte minerals -- calcium, magnesium, sodium and potassium. Its mucilaginous compounds help you detoxify, boost metabolism and strengthen hair, skin and nails. Traditionally used for a low sex drive.

Preventive measures may be taken against iodine deficiency problems or disease risk by adding just 2 tablespoons of chopped, dried sea greens to your daily diet.

Sea vegetables are tasty! Crush, chop or crumble any mix of dry sea greens you like into soups and sauces, pizzas or focaccias, casseroles, rice and salads. Roast them into anything you cook. If you add sea veggies, no other salt is needed, an advantage for a low salt diet. Sundried, they are convenient to buy, store, and use as needed. Store them in a moisture proof container and they keep indefinitely.

To Life-long health,

Linda Page

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