The mineral content of blood and the mineral content of the sea are almost identical, making vegetables which grow in the ocean a storehouse of minerals to nourish our bodies!  In fact, sea vegetables surpass most other foods in their ability to deliver a diversity of nutrients. 

 

Sea vegetables are especially high in the minerals: calcium, iron, potassium, magnesium, and iodine.  They also contain an impressive array of trace minerals, including: selenium, zinc, copper, rubidium, and molybdenum.  Besides minerals, sea vegetables contain significant amounts of Vitamin A and the B vitamins (including B-12).  This is very important today as our soil has been depleted of its nutrients and is almost void of trace minerals.

 

Sea vegetables nourish the thyroid gland, therefore is found in many of the formulas designed to nourish this vital gland.  Sea vegetables (such as kelp and dulse) are also found in many formulas to strengthen hair, skin, and nails. 

 

Sea vegetables help to alkalinize and balance over acid blood conditions.  This wonderful vegetable also assists the body to eliminate mucous.

 

Sea vegetables from the brown algae family (Kombu, wakame, arame, and hijiki) contain alginic acid, which binds with and expels radioactive substances and toxic heavy metals from the body. Sea plants do not generally absorb pollutants as fish do.

 

Excellent for the cardiovascular system, benefits include: strengthens blood pressure, lowers cholesterol, builds healthy blood, restores cardiac efficiency, and prolongs the life of the heart muscle.

 

How to use Sea Vegetables:

 

Wakame is the mildest of the seaweeds.  It adds well to soups, stews, and casseroles.  This seaweed is traditionally used in Oriental medicine to purify the blood.  It is beneficial for the reproductive organs and helps regulate women’s cycles. 

 

Arame is a smaller and more delicate strand which adds a sweet briny flavor to your soups and casseroles, Because of its delicate texture; it can be added to muffins, noodles, or pilaf. 

 

Hijiki is a larger twig-like strand with a firm texture which adds a more robust flavor to your meals and side dishes.  Hijiki is the richest of all the seaweeds in calcium and iron.  

 

Kombu (Kelp)has broad fronds which greatly expand when soaked.  High in glutamic acid, it acts as a food tenderizer and flavor enhancer and can be added to beans to tenderize them.  These thick sheets, while mellow in flavor, can be easily removed before serving for the more finicky eater. 

 

Dulse is a wonderful treat eaten right out of the bag and can be considered a delicious “sea jerky”. 

 

Nori, a paper thin sheet of pressed seaweed is high in protein and Vitamin A.  It is makes delicious wrappings for hors d’oeuvre or wrappers for sushi. 

 

Agar Agar is a natural gelatin.  It has no taste or aroma and can be used to make jello,

puddings, or vegetable aspics. 

 

Sea vegetables can be soaked over night and added to your fresh green drink.  Or add sea vegetable broth which has been refrigerated to your green drink.  The most common use for sea vegetables is to add it to your Get Well Soup.  This provides an abundance of needed vitamins, minerals, and protein in an easy to assimilate form for healing and recovery.