Seaweed may be one of the oldest staples of the human diet. It has been consumed by the inhabitants of coastal regions in Northwestern Europe, South America, Hawaii, South Pacific Islands and Asia for thousands of years. Evidence suggests that in Japan, seaweed has been consumed for over 10,00 years. Around 300 BC, Chi Lan wrote a book about seaweed and in China, around 600 BC, Sze Teu wrote that seaweed was a delicacy and fit for the most honored guests and even the king. Although seaweed is abundantly spread throughout the world’s oceans and seas, none have been found to be poisonous.
Seaweed, or sometimes referred to as algae, can be separated into three categories including brown, green and red. There are 1750 different species of brown and this variety is most commonly consumed. It appears brown because the chlorophyll is masked by the yellow and orange pigments contained within the seaweed. Species included in this category are: Arame, hijiki, kelp, kombu and wakame. 2. Green- There are 1200 species and this variety retains its vibrant green color because there are no other pigments that cover its chlorophyll. Sea lettuce is included in this category. 3. Red- There are 6,000 species and it gets its color from the red pigment phycoerythrin, which masks the chlorophyll. Varieties include dulse and carrageen (Irish Moss)..jpg)
Why is seaweed a valuable addition to the diet? It is extremely rich in vitamins (being the highest plant source of calcium) and contains all 56 minerals and trace elements that have been identified as requirements for human health. Our bodies are able to assimilate the vitamins and minerals contained in seaweed easily because they come in a natural chelated form, where synthetic versions are not. Seaweed also contains many other elements that are known to protect the body from harmful chemicals, industrial pollutants and radiation. It is high in algenic acid, which binds to heavy metals and radioactive materials allowing the body to flush out the toxins found in our digestive tract, blood and bone marrow. The sodium alginate contained within kelp binds to any toxic strontium 90, cesium 137, and numerous heavy metals contained within our digestive tract. Kelp aids us in excreting radioactive waste. It also helps us replace toxic materials with non-toxic versions. For example there is a radioactive version of Iodine called Iodine 131. It is released into the atmosphere due to weapons facilities and nuclear power plant activity. Kelp, on the other hand, has iodine 127. When you eat kelp, your body replaces the radioactive 131 with the essential 127. Seaweed has an alkalizing effect on the body, which is important since most people’s diets are filled with acid forming substances like meat, bread and white sugar. An alkaline state is needed to achieve health and ward off disease, seaweed helps to maintain the acid/alkaline balance of the body. Studies also show that humans (and animals) have increased hair growth, an increased resistance to disease, an increased resistance to infection and recover from injury faster when sea vegetation is consumed. Another great benefit gained from eating seaweed is it has the ability to dissolve fatty tissue. Many times, our body stores environmental pollution in fat molecules to protect us. When seaweed pulls out the contaminants from the body, the fatty tissue can be dissolved because it is no longer needed for protection.
Seaweed is virtually fat free, low in calories, high in protein with an array of amino acids, packed with a high concentration of necessary nutrients like nucleic acids, carotenoids (which are antioxidants) and it is high in dietary fiber, which differs chemically and physically from the fiber in land plants. The fiber contained in seaweed has been shown to be anti-mutagenic, antioxidant, it has anti-tumor effects and is an important aspect in the lipid metabolism of the body.
There are lots of ways to include seaweed in the diet. Sushi is rolled in nori and is a good dose of seaweed. I buy nori from the grocery store and tear it up and mix it into my salad. There are powdered seaweeds you can sprinkle on any meal. There is a great kelp noodle product from Sea Tangle (request it from your grocer if they don’t carry it). This product has changed my life, I eat at least twice a week. It is a raw food, tasteless and comes in the form of noodles that look exactly like spaghetti. You can do almost anything with it to make a delicious and nutritious meal. Add raw marinara, alfredo sauce or drizzle olive oil, add olives, a dash of sea salt and some sun dried tomatoes to create a great pasta dish. I buy them at my local Whole Foods but they can also be purchased here Kelp Noodles. Other dried seaweeds can be found at local grocery stores, health food stores or Asian grocery stores or you can purchase them online here Sunfood Nutrition.
Ancient wisdom tells an extraordinary story about seaweed and modern science validates all of the hype. This food is truly buried treasure. It was good enough for the kings of the past so it’s good enough for me.
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