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