The Benefits of Sea Vegetables

Sea Vegetables (seaweeds) are classified by colors: red, brown, green, blue green and yellow green. The colors, light exposure, depth, temperature, tides and seashores in which they grow correspond to the distribution of nutrients and variety.

Sea plants contain ten to twenty times the minerals of land plants and an abundance of vitamins and other elements necessary for our metabolism. They are an excellent source of food and medicine. Certain sea vegetables actually remove radioactive and toxic metal wastes from the body. In addition, they are a wealth of iodine, calcium and iron.

For instance, kelp moistens dryness, softens hardened areas and masses in the body, benefits kidneys, is a diuretic, anti-coagulant, natural fungicide, and relieves hormone imbalances and more. Kelp greatly increases nutritional values of all food prepared with it as it is considered the most completely mineralized food. It is excellent added to beans since the minerals help to balance protein and oils and increase digestibility.

Find out about more beneficial foods ...