Sea vegetables have been consumed regularly by all coastal people since the first days. Sea vegetables are a excellent source of most minerals, they include potassium, sodium, calcium, magnesium, sulfur, nitrogen, iron, zinc, boron, copper, manganese, chromium, selenium, bromine, vanadium, and nickel. They are also rich in vitamins A, Bs, especially B12, C, D, E and K as well as essential fatty acids. Sea vegetables have been shown to help with the following conditions: respiratory problems, shingles outbreak, erectile dysfunction, tissue repair (from radiation), nervous disorders, cardiac problems and breast cancer. Japan has the highest per capita dietary sea vegetable consumption and, an extremely low incidence of breast cancer. The best seaweeds to consume include: Nori, Dulse, Kombu, Wakame, Sargassum, Sea lettuce and Bladderwrack.
Info provided by: Well Being Journal, Ryan Drum, PhD
In good health,
Shana Burns, CN