Top 3 Reasons to Eat Seaweed

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. This is really important information, there is no lack of health complaints that can't be helped or prevented by this!

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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 thermal nature which, for example, helps with yellow/green phlegm and cough 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 it's 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) , 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
  1. soak the seaweed in water for at least 5 minutes. It will swell up. Cut it into pieces 2-3 long.
  2. Heat a medium pot over medium heat, add beef, garlic, sesame oil, black pepper to taste and stir fry till beef is browned.
  3. Add water, soy sauce, & seaweed and bring to a boil. Reduce heat and let simmer for 10-15 mins.
  4. Taste your creation and add salt if necessary.
  5. Try eating it with rice and kimchi

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Posted in Home Improvement Post Date 11/08/2016






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