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HERBS ARE NATURE'S MEDICINE . . . THE SEA FOOD THAT ALMOST PERFECTLY MATCHES THE MINERAL COMPOSITION OF HUMAN BLOOD.
KELP! Our earth is about 60% water (primarily oceans), and our bodies are also about 80% water (the liver is about 86% water, blood 83% water, kidneys 83% water, muscles 76% water, brain 74.5% water, skin 70%, connective tissue 6%, bones 22% and fat 20% water). The mineral content of sea vegetables reflects the mineral profile of the oceans in which they grow, and virtually no other category of food contains as diverse a mineral content as is found in sea vegetables. It's also difficult to find any category of food whose overall mineral composition (elevated concentrations of iodine, iron, potassium, calcium and manganese) better matches that of human blood. A category of carbohydrate-related nutrients, called fucans, have been found to lower inflammatory activities of key human proteins.
Kelp's abundance of vitamins and minerals (it contains over 11 different vitamins, as many as 20 amino acids and about 60 essential minerals) helps regulate the thyroid gland, and promotes
healthy skin and hair. However, kelp is mostly taken for its naturally high iodine content, which helps the functioning of the thyroid gland. Iodine is essential for the formation of thyroid hormones, which regulate the body's energy production, promote growth and development, and helps burn excess fat.
Sea vegetables contain one of the broadest ranges of minerals of any food, containing virtually all the minerals found in the ocean, and many of the same minerals found in human blood. They may play a role in lowering the risk of estrogen-related cancers, including breast cancer. Since cholesterol is required as a building block for production of estrogen, the cholesterol-lowering effects of sea vegetables may reduce that risk.
However, more interesting with respect to breast cancer risk is the apparent ability of sea vegetables to modify aspects of a woman's normal menstrual cycle in such a way that over a lifetime, the total cumulative estrogen secretion that occurs during the follicular phase of the cycle gets decreased. For women who are at risk of estrogen-sensitive breast cancers, sea vegetables may bring a special benefit in this regard.
There are a few kinds of sea vegetables: kelp/kombu, wakame, arame, hijiki, nori, agar-agar and dulse, none of which require cooking. And with the broad range of minerals provided by them make them a great addition to a healthier way of eating, most Americans would not quite know how to include them into our meals. An easy way to introduce the nutritious sea vegetables into your diet is to use kelp flakes instead of table salt for seasoning your foods. You can also easily add the recommended 1 tsp daily of sea vegetables by adding them to vegetable dishes, rice, salads, and soups.
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