Sea vegetables
Seaweeds are an important source of minerals and vitamins, especially when choosing not to eat meat.
They are high in iron, calcium, iodine, as well as vitamins A, B12, and C.
In the Far East, they are traditionally used to strengthen kidneys and the digestive system.
Scientific studies in Japan have shown that seaweeds help to clean out toxic substances from the body, such as radiation.
Seaweeds can be prepared in soups, stews, and colorful side dishes.
Seaweeds are a source of organic sodium, as are high quality miso, shoyu, and unrefined white sea salt.
Organic sodium helps to normalize mineral balance in the body; helps to dissolve calcium solidification around joints and arteries; helps aid gastric secretions; and helps to dissolve excess fat and cholesterol deposits.