Sea vegetables are not, botanically speaking, really vegetables. But they can be eaten as or with vegetables, they are green and leafy, and "sea vegetable" somehow sounds more palatable than "seaweed"! Sea vegetables are amazing foods. In Japan, they are a staple food that is fried, steamed, boiled, toasted, etc.
Sea vegetables are eaten by coastal-dwelling people all over the world. Practitioners of a macrobiotic diet - a Japanese-based, vegetarian diet and overall lifestyle that has been reported to alleviate cancer - incorporate large amounts of sea vegetables into their dishes, often serving them in some form for every meal.
What makes these ocean-dwelling plants so healthful?
* Iodine - All types of sea vegetables contain iodine, although some contain more than others. Iodine is an essential nutrient that supports thyroid function. In fact, people who experience a sluggish thyroid often find the problem corrected when they ingest kelp tablets. Kelp is a kind of sea vegetable that is especially high in iodine. Arame is also high in iodine.
* Calcium - Japanese women, who eat very few dairy products, do not suffer osteoporosis any more frequently than dairy-consuming westerners do. The secret may lie in the calcium-rich sea vegetables so common in the ...
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