It is very good for you. It is known to destroy levels of radiation that is found in our bodies over a period of time by our use of mobile phones, computers, Wi-Fi environments, microwave ovens etc.
Seaweed is a rich source of antioxidants.
Helps to promote Thyroid function, helps people with depression, low energy, dry skin, tingling in the hands and feet, forgetfulness. It can even help to stabilize blood sugar levels. Strengthens your immune system. Also helps to improve Gut health, which can prevent constipation and ensure smooth digestion, because it contains agars, carrageenans and fucoidans, which are thought to act as prebiotics.
Can also reduce the risk of Cancer, such as breast, colon and thyroid cancers.
Can help reduce the risk of developing bone and inflammatory disease such as rheumatoid arthritis and osteoporosis. Skin damage caused by UVB rays from the sun.
Seaweed is a common ingredient in Asian cuisine that’s rapidly gaining popularity among health-conscious Westerners.
Eating seaweed is a super healthy and nutritious way to add extra vitamins and minerals to your diet.
Eating it regularly will boost your health and protect you from certain diseases.
Seaweed is a general term used to describe many different species of algae and marine plants.
Edible seaweed is classified by colour. The most commonly eaten types are red, green, blue-green and brown.
There are many varieties of edible seaweed in the world, here are a few of the most common:
Nori: A red algae commonly sold in dried sheets and used to roll sushi.
Sea Lettuce: A type of green nori that looks like lettuce leaves. Eaten raw in salads or cooked soups.
Kelp: A brown algae usually dried into sheets and added to dishes during cooking. Can also be used as a gluten-free alternative to noodles.
Kombu: A type of kelp with a strong flavour. It’s often picked or used to make soup stock.
Arame: A different type of kelp with a mild, sweet flavour and firm texture.
Wakame: A brown algae commonly used to make fresh seaweed salad. It can also be cooked in stews and soups.
Dulse: A red algae with a softer, chewier texture. It is used to add flavour to a variety of dishes and may be eaten as a dried snack.
Chlorella: A green, edible freshwater algae often sold as a supplement in a powdered form.
Agar and Carrageenan: These jelly-like substances obtained from algae are used as plant-based binding and thickening agents in a variety of commercially sold food products.
It is high in Nutrients
Seaweed is rich in various minerals and trace elements. In fact, it often contains higher levels of these nutrients than most other foods.
For this reason, many consider seaweed to be vegetables of the sea.
Generally, 3.5 ounces (100 grams) of seaweed provides you with :
Carbs: 10 grams
Protein: 2 grams
Fat: 1 gram
Fibre: 14-35% of the RDI (Recommended Daily Intake)
Magnesium 27-180 of the RDI
Vitamin K: 7-80% of the RDI
Manganese: 10-70% of the RDI
Iodine: 1-65% of the RDI
Sodium: 10-70 of the RDI
Calcium: 15-60% of the RDI
Folate: 45-50% of the RDI
Iron: 3-20% of the RDI
Copper: 6-15% of the RDI
Also small amounts of other nutrients such as Omega-3 and 6 fatty acids, vitamins A,C,E, phosphorus, B vitamins and choline.
Dried algae is more concentrated in nutrients. One tablespoon (8grams) is sufficient to provide most of the nutrients amounts listed above.
I would try to eat 1 dried sheet of seaweed each day.
I hope this as helped you. See you in 2 weeks.