All About Sea Vegetables

seaweedI have been getting many questions about thyroid health lately and I want to point out that eating more sea vegetables can be a great way to support thyroid function due to the iodine in them.  Sea vegetables also contain high amounts of B vitamins, calcium and many minerals from the ocean. Some are high in protein, too!  Sea vegetables can be a great addition to a healthy and balanced diet.  If possible, look for organic sea vegetables.  Some of the many benefits include:

  • Sea vegetables are excellent for detoxification.
  • Over 75 species of seaweed are eaten around the world. Eight varieties are common in the U.S.
  • Sea vegetables are easy to prepare and store. You can eat them as they are, but soak­ing will improve their digestibility. Save the soaking water to use in soups and grains. It’s great for watering plants, too — it’s a natural fertilizer!
  • Sea vegetables are easy to store, and they last for years.
  • Sea vegetables are a good source of iodine, which is supportive to thyroid function.
  • Sea vegetables have plant compounds in them that may protect against cancer.

Popular Sea Vegetables:

Kombu

  • Excellent for cooking — just add few pieces to soups, grains, beans, stew, etc., and the kombu will tenderize the food and make it more digestible (this especially helps with beans!). The kombu won’t leave your food tasting fishy, but you can remove it be­fore serving if you wish assuming the kombu hasn’t disintegrated.
  • Great source of iodine — supports thyroid function.

Hiziki

  • ¼ cup has about as much calcium as a cup of yogurt!
  • Great in salads.

 

Nori Strips

  • Usually used for sushi and vegetable rolls.
  • Good for wounds since the nori can speed healing time. Cut out a strip and place it on your cuts.

 

Wakame

  • Used in miso soup.
  • Strengthens intestines, purifies the body of toxins, benefits hair and skin and assists re­productive organs.

 

Arame

  • Great all-purpose seasoning.

 

Kuzu

  • A natural thickener – you can use kuzu instead of cornstarch and flour.

 

 

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