Sea Kelp

Algae
Nutritive, to Enhance Health, Boost Immunity, Detoxify.

Kelp Seaweed, past and present .

Seaweed has been part of the traditional diet of all coastal cultures.From Japan and China to Hawaii, Wales, Scotland, Iceland and Ireland.

Seen as a valuable product, nutritive, source of salt, for seasoning/fermenting or as medicine.

Two wholesome brown kelps that are most popular among Japanese diners are kombu and arame. Kombu (sometimes konbu) is typically sun-dried and used as a flavoring in soups and rice or it may be pickled and used as a condiment.

It can also be boiled and added to vegetable dishes, and it is a necessary component in a popular Japanese soup stock called dashi. Similarly, arame—known for its mild, almost sweet flavor—can be added to soups and salads, or it can be steamed or boiled and eaten plain Like arame, brown algae called hijiki are used as an ingredient in soups or other slowly cooked or simmered dishes, although it is characterized by a slightly bitter flavor.

Seaweed used to replace salt. Average consumption in Japan is 2 gram (1DR)/day.

The main differences between land plants and seaweed is that  Land plants require a rigid structure cable of withstanding the constant pull of  gravity, which marine plants do not need. Instead they do need a flexible structure to accommodate the varying stresses as result of current and wave motion.

Another important fact ,that al life started at the oceans (water), our common origin and one of the reasons for the fact that seawater has almost the same proportion of minerals as the human blood.  Because the mineral content of sea vegetables is that high, it might be at the root of  most of their healing properties. Several theories have been put forth to explain the ability of seaweed to reduce heart disease and hypertension but the high mineral content of seaweed, particularly potassium, calcium, sodium, and chloride could be the answer. The minerals in seaweeds are in colloidal form, meaning they retain themolecular identity while remaining in liquid suspension. Colloids are very small in size and are easily absorbed by the body’s cells.

Kelp contain the full spectrum of organic (photo-synthetic) vitamins, trace minerals, lipids, plant sterols, amino acids. Omega 3’s and 6’s, anti-oxidants, growth hormones, polyphenols etc. An void in the American diet is the extensive use of  foods of animal origin and saturated fat as found in milk and red meat.

Starchy foods, once avoided by dieters as fattening, are actually a good source of energy for those who want to lose weight. Many people think that starchy foods such as bread, potatoes and pasta are high in calories. They aren't - until the bread is thickly buttered, the potatoes generously topped with sour cream, and the macaroni mixed with cream and cheese sauce. Starches (and proteins) provide only four calories per gram, while fat provides nine calories per gram. Without the toppings, or with only moderate amounts, complex carbohydrate foods can be less fattening than animal-protein foods that naturally contain fat.

Diabetics also may benefit from a diet high in complex carbohydrates and low in fat and sugar, according to the American Dietetic Association. Some researchers believe that dietary fiber improves the ability of diabetics to process blood sugar.All together those dieters, athletes, and other health-conscious people have made complex carbohydrates - once a simple staple for the poor - into a new-found "in" food.

Kelp is rich in Dietary fiber which is generally accepted as having protective effects against a range of diseases. The term ‘dietary fiber’ is defined as plant material that resists digestion by the secreted enzymes of the human alimentary tract . However they may be  fermented by micro flora in the colon. Most hydrocolloids can be listed as fiber. Increased fiber consumption has been associated with lowering total serum cholesterol and LDL cholesterol, modifying the glycemic and insulinemic response and protecting the large intestine from disease.

Increase of fiber to assist against including colorectal cancer, coronary heart disease, diabetes, obesity, and diverticular disease. Lack of fiber a problem of Western society. Non-digestible oligosaccharides have aroused significant interest in recent years due to their ability to stimulate growth of potentially beneficial bacteria such as Bifidobacteria in the gut.

 Your lifestyle and dietary choices can make an enormous difference to your lifespan and to your quality of life in later years.