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The principal use of seaweeds as a source of human food.
Seaweed has been part of the traditional diet of all coastal cultures,
including the people of Japan, Korea, China, Iceland, Denmark, Wales,
Scotland, Hawaii, and the South Pacific Islands. Sold as organic salt and spice  to the people who had trading contacts with the coastal cultures. At that stage more important than the role Vitamins play now.
All seaweeds are high in fibre. Each seaweed contains a wide range of essential nutrients,
including enzymes, nucleic acids, amino acids, minerals, trace elements, and
A, B, C, D, E, and K vitamin complexes 

Brown algae (including the commonly eaten sea vegetables kombu/kelp, wakame, and arame are unique among the sea vegetables in their iodine content. Some species from the brown algae genus Laminaria are able to accumulate iodine in up to 30,000 times of the concentrated in sea water!

Sea vegetables are a unique food source, mineral iodine and the mineral vanadium, contain a variety of enzymes called halo peroxidases. These enzymes all require vanadium in order to function. Although this mineral is not as well known as some of the other mineral nutrients, it appears to play a multi-faceted role in regulation of carbohydrate metabolism and blood sugar. Vanadium may help to increase our body's sensitivity to insulin by inhibiting a group of enzymes called protein tyrosine phosphatases. It may also help us decrease our body's production of glucose and help us increase our body's ability to store starch in the form of glycogen.

Unlike some other types of vegetables, sea vegetables do not depend solely on common polyphenol antioxidants (like flavonoids) or terpenoid antioxidants (like carotenoids) for their total antioxidant capacity. Recent research from India has made it clear that a variety of non-flavonoid and non-carotenoid antioxidant compounds are present, including several different types of antioxidant alkaloids.

Several of the health benefits from sea vegetables can be explained by their fucoidans content.

Fiber

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

Contain much more starch (polysaccharides) and less cellulose than land plants.  High-fiber vegetable foods including sea vegetables are the healthiest choices for human nutrition, and intake of these foods is associated with lowered incidences of hypertension, cancer, arthritis, diabetes, etc. While it is true that fiber is an important part of your diet, even

necessary to protect you from some diseases, carbohydrates themselves are not necessary. Complex carbohydrates are hundreds or thousands of sugar units linked together. Some of the Polysaccharides and cellulose are indigestible by humans.According to John Van der Veen, director of the division of nutrition at FDA's Center for Food Safety and Applied Nutrition, complex carbohydrates should make up about 55 percent of the calories in our daily diet, with fat making up 30 percent or less and protein the remainder.

Minerals 

The 1997 edition of Food Composition Handbook ( UN ) shows a 25–50% decline in the vitamin and mineral content of foods since the last survey done in 1975. Land degenerates in time and minerals get washed out and flow towards the sea. Your body cannot produce any minerals. If you get not enough in your food you have to look for another source. The more the air becomes polluted, the higher the content of acid, the faster it will happen. Most of the soil has deteriorated so much that without fertilizer, weed killers and insecticides nothing will grow properly. Another aspect is the fact that most specialist agree that a healthy nutrition is the best and most powerful mean of preventing disease. Seaweed contain high amounts of calcium and phosphorous and are extremely high in magnesium, iron, iodine and sodium.

The mineral content of sea vegetables is that high, it might be at the root of most of their healing properties.

 

Demographic studies ( Japan)

Have shown that people who regularly incorporate edible seaweed’s into their diets have fewer problems from mineral depletion and live longer than other peoples.

 

Seaweeds (kaiso) have been an important part of the Japanese diet for many centuries. Today, various types of seaweed are used extensively as soup stock, seasonings and other forms in daily Japanese cooking. They use in average one gram dried seaweed a person/day. The understanding how dietary habits of different groups of people related to their degree of health becoming very important. Cancer death among vegetarians is 39 % lower than among those who eat meat on a regular basis.

            

We dry and mill the different seaweed for easy use, storage and to increase shell life.

 

 

Milled seaweed to be used as: Salt replacement, add to cold entrees, salads, cocktails. Hot entrees, stew, chowders, soup stock, omelet’s etc. Use for Fish and seafood dishes, preparing meat products, sauce, sandwich, dessert, drinks.

 

The four most commonly used types of seaweed here are Kombu or Kelp, Nori, Dulse of Dillisk and Irish Moss.

In Japan Nori (Porphyra species), Kombu (Laminaria species), and Wakame (Undaria pinnatifida) highly popular.

 

 Nori  Kelp  Irish Moss  Dulse and Nori  Sea Grass

 

 

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