Seaweeds and sea plants are good for a whole host of conditions from coughs to eczema, to weight loss. In many ways their nutritional profile cannot be matched. In this article I’ll tell you about the important benefits of incorporating vegetables from the sea into your diet.
Seaweeds have a lot going for them. Here are the top 3 reasons you want to be eating seaweed regularly:
Reason #1 : In general, they can treat lumps, edema, swellings, nodules, tumors and swollen lymph glands. They soften hardened areas and masses in the body. This is the main property that Chinese medicine uses seaweeds for.
They help remove residue, detoxify, and moisten. Acting as a diuretic and lymphatic cleanser, they help make the blood more alkaline.
Reason #2: Seaweeds are a top source of minerals. Nutritionally, they contain ten to twenty times the minerals of land plants, and these minerals are in the most assimilable form because they are integrated into living plant tissue.
Reason #3: Seaweeds are excellent sources of iodine, calcium, and iron! Wakame, hijiki, and arame (available in your local sushi restaurants and Asian supermarkets) each contain more than ten times the calcium of milk! They also contain at least 4 times as much iron.
From the Chinese medicine perspective seaweeds have a “cooling” nature which, for example, helps in cases of say an infection with yellow/green phlegm which are “heat” signs. We also say it helps the liver move the qi, and builds the yin fluids of the body. How we can interpret this in modern terms is that it helps with circulation, lubricates and moistens because of its mucilaginous nature. In this way it can lower cholesterol and fat in the blood, help with weight loss, and rejuvenate the lungs and gastrointestinal tract.
If you’ve followed the article this far I’m sure you’re ready to feast on seaweed now. I don’t blame you, but work it in your diet gradually if you’re not accustomed to eating them.
There’s a variety of kinds. Probably the most commonly encountered seaweed is Nori, the thin strips that they use to wrap sushi with. You can snack on nori like potato chips, it can be addicting!
Many of the other kinds of seaweed are thicker and chewier. Some can be very salty. If so, soak them first, and then throw out the water. The longer they soak, the easier they are to digest.
The dosage of seaweeds is about 5 to 15 grams a day, which is around 1/6th to 1/2 ounces.
The best source of recipes for sea-veggies and weeds is of course Asian cuisine. Here is a great seaweed soup recipe from the Korean tradition:
Ingredients for Korean Seaweed soup (miyeok guk 미역국) , makes 2-3 servings
- 1 oz dried seaweed (wakame)
- 4 oz beef brisket or shank, sliced (can substitute little oysters or clams, mussels, or other shellfish unless you have eczema)
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- Fresh ground black pepper
- about 4 cups water
- 1 tablespoon soy sauce
- salt to taste
- soak the seaweed in water for at least 5 minutes. It will swell up. Cut it into pieces 2-3” long.
- Heat a medium pot over medium heat, add beef, garlic, sesame oil, black pepper to taste and stir fry till beef is browned.
- Add water, soy sauce, & seaweed and bring to a boil. Reduce heat and let simmer for 10-15 mins.
- Taste your creation and add salt if necessary.
- Try eating it with rice and kimchi
Who is seaweed not good for? Those with weak digestive strength as can be witnessed in individuals with loose stools and chronic fatigue. These people need to be careful with their seaweed intake since seaweed is energetically cold (and digestion is a warm process).
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What can I say, you’ve convinced me.
In light of the disaster in Japan, this is the best time to eat sea-greens.
Adding sea veggies to your diet will help protect your thyroid and reduce your risk of cancer if you are exposed to radiation. This includes seaweeds such as kelp, wakame, dulse, sea lettuce, kombu, bladderwack, hijiki, and nori which are high in naturally occurring iodine.
Eating seaweeds may be better than supplementing with Potassium Iodide because the organic form of iodine found in seaweeds matches the way the element is stored in thyroid hormones, and also you get all the rest of the complimentary nutrients.
Keep in mind that increasing your iodine intake will only protect your thyroid, the rest of your body is still at risk from the radiation. Also keep in mind that if you aren’t used to eating seaweed, eating too much might lead to nausea, … One source mentions about 1000 micrograms a day.
An extra note: avoid those bright green pre-made seaweed salads that you find at Whole Foods and many sushi places. They usually contain artificial food colorants, as well as high fructose corn syrup.