Sea vegetables are a group of plants that grow in the ocean. You may hear them referred to as seaweed.
Sea veggies have been part of the diet of many native cultures in
Asia and the Americas for thousands of years. These awesome veggies
contain molecules that slow cancer growth, encourage cancer cell death
and protect cells against radiation damage. They also stimulate the
immune system, including the powerful natural killer (NK) cells, a type
of white blood cell that is essential in rejecting tumors and virally
infected cells.Seaweed offers a broad range of minerals including
all of the 56 essential and trace minerals so important for our health.
It also is a good source of folic acid, iodine, magnesium, calcium and
some of the B vitamins. Eating too many processed foods or foods grown
in mineral-depleted soil can result in a lack of minerals in the body,
leading to cravings for salty or sugary foods. Adding sea vegetables to
your diet can help balance your energy levels and alleviate cravings.
The most common sea vegetables used in the kitchen are nori (laver),
kombu (kelp), wakame (alleria), arame, hijiki, agar-agar and dulse. Sea
veggies can be used in soups and salads, to make sushi, shaken onto
grains and beans in granulated form, and turned into delicious side
dishes. Add a piece of kombu to beans or grains when cooking to up the
mineral content and aid in digestibility. You’ll learn more about sea
veggies and can try out some recipes in
Kicking Cancer in the Kitchen!
Photo: Norwichnuts, flckr.com
Read more: http://thekickingkitchen.com/sea-veggies/
No comments:
Post a Comment