sea vegetables
Sea Vegetables
Sea vegetables – or seaweeds - have been harvested for centuries by world cultures.
Sea vegetables are an excellent source of iron, calcium, iodine, as well as vitamins A, B12 and C. They contain important trace elements often lacking in land vegetables (due to poor soil quality), such as sodium, magnesium, potassium, and zinc.
In Chinese medicine, sea vegetables are said to benefit general well-being, especially the endocrine (hormonal) and nervous systems.
They can help to eliminate dangerous toxins from the body (alginic acid, a polysaccharide abundant in sea vegetables, binds with and then neutralizes heavy metals in the gut).
Sea vegetables are also a source of organic sodium which helps to normalize mineral balance in the body; to dissolve calcium solidification around joints and arteries; to aid gastric secretions; and to dissolve excess fat and cholesterol deposits.
Sea vegetables reduce the risk of some conditions, such as high blood pressure and high blood cholesterol and have also been associated with a lower risk for both colon and rectal cancers.