Seaweeds, the Richness from Water
There are great possibilities when it comes to preparing and eating seaweeds. they are a good way of getting the daily intake of several nutrients.
The consumption of seaweeds has been traditionally associated to the East, only and exclusively. Nothing could be further from the truth. The ancient Romans and Greeks, American Natives, the inhabitants of the British Isles and South Africa, as well as those of China and Hawaii highly prized kelps. The reason was that the most remote traditions gave the sea the role of the Mother of all Life, and therefore everything coming from it was much appreciated.
From an evolutionary perspective, algae are the most ancient plants. They are like the ones growing on-shore, with the same life cycle. Their color depends on the depth of the sea where they live and the light radiation they receive. They’re almost as diverse as land plants and the ones visible are just a small fraction of the infinite array that exists. However, not all seaweeds can be used in cuisine.
Delicious and nutritious
Seaweeds are highly nutritious foods, noted for their high content of minerals and vitamins. They are counted among nature’s richest products in calcium, phosphorus and iron. Iodine stimulates the thyroid and helps lose weight. They also have important quantities of enzymes, magnesium, sulfur, chlorine, manganese and silicon, as well as trace elements (iron, copper, zinc, nickel, molybdenum, silver, chrome, etc.) Moreover, most seaweeds (especially wakame and kombu) contain a high percentage of all types of Vitamin B, with positive effects on the nervous system and good for mainly vegetarian diets.
Several trace elements are present on seaweeds. Among them we can stress the importance of zinc, necessary for a correct secretion and assimilation of insulin; iron and cobalt, responsible for avoiding anemia; or silicon and calcium that strengthen bones, nails, skin and hair.
A complement for a healthy diet
Seaweeds are also an ideal complement for slimming diets. Since their volume increases as they come into contact with water, they have a filling effect that helps satisfy hunger. Also, their high iodine content helps regulate the functioning of the thyroid gland, responsible for burning carbohydrates. Lastly, seaweeds contain mucilage, a type of fiber that stimulates the functions of the large intestine and enables daily bowel movements.
In short, seaweeds have three common specific properties:
1. Eliminate purines from animal products thanks to alginic acid, an essential component of seaweeds
2. Strengthen the skeleton.
3. Blood circulation regulation action.