If you aren't already using Sea Vegetables I suggest you start now. These power-house Sea veggies are rich with nutrients and fiber! They contain a wide variety of minerals in a well balanced form which makes it easy for the body to utilize. Yep, once again the sea is providing us wonderful nourishment!
My favorite benefits of Sea Vegetables:
Iodine - supports thyroid function and can reduce goiter occurrences
Sodium alginate - which protects the body from heavy metals and environmental toxins, can reduce the risk of bone cancer
Glutamine - an essential amino acid which promotes gut health, used for athletic performance, aids in muscle use and recovery, used to reduce sugar & alcohol cravings
Arame - is a brown sea kelp referred to as sea oak. It is predominantly harvested around Japan and South Korea. It has a mild sweet taste, cabbage-like texture and is used in a large variety of dishes in Japanese cuisine. It contains calcium, iron, magnesium, vitamin A, anti-oxidents and is a source of protein and fiber.
Agar Agar- is a red sea algae predominantly found Asia. It aids in detoxification and supports healthy GI tract. Because of its high fiber content it has been used as an appetite suppressant and laxative. Agar is often used in vegan kitchens in a powder form as a gelatin alternative and thickening agent. It contains iodine, phosphorus, iron and is rich in fiber.
Dulse - is part of the red algae family (also referred to as the name Rhodymenia palmata) it grows on rocks and shells in the sea. It is commonly called sea lettuce and is harvested for its mineral and fiber content. Is rich in a variety of vitamins and minerals including, iron and potassium and contains vitamin B6, and vitamin B12. It also contain Omega 3/ Omega 6 fatty acids and protein! It’s used in East Asian & Icelandic culinary cuisine and is growing popular in wellness recipes as a seasoning.
Wakame - is a brown sea kelp popular in Japanese, Korean and Chinese cuisines. If you’ve had seaweed salad before you have probably tasted wakame. It is a quality source of magnesium, iodine, calcium, iron and vitamins A, E, D, K,etc. It also contains the carotenoid Fucoxanthin which has been connected to weight loss and cancer prevention.
Kombu - is a brown sea kelp (large seaweed) that grows in the shallow ocean. Kelp is used in traditional Japanese cuisine not only for its rich flavor but also its nutrient density. Kombu is a primary ingredient in the traditional Japanese broth, dashi. Kombu is rich in calcium, iodine, vitamin A and C, digestive enzymes, etc.
We are officially in soup season.. so I encourage you to try adding these super-food sea vegetables to your next soup broth! It can be a great bone broth alternative for vegetarians. If you are experimenting with sea vegetables for the first time I suggest starting with the milder taste of arame, dulse or kombu.
Sea vegetables can be a nourishing food for anyone! However these healing vegetables are harvested in our wonderful ocean -- and sadly our ocean is in a very compromised state. Just like we need to take caution in purchasing fish, we need to take caution in purchasing sea vegetables - please look at country of origin and additives when making your selection. I have recommended these sea vegetables to clients for their healing powers for athletes, vegetarian/vegans, and occasionally to clients with thyroid disorder, recovery from a stomach flu, detoxification process.