How to Buy, Cook And Detoxify With Sea Vegetables

Why would anyone want to eat sea vegetables? Because they have the widest range of minerals of any food, and contain practically all the minerals found in the ocean-the same minerals that are found in human blood. Sea vegetables contain vitamins, minerals, and protein, and they’re low in calories. Also, sea vegetables contain plant compounds with cancer-protective properties.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Sea vegetables

1. Sea vegetables grow in sea water without roots or flowers. There are about 15,000 species of seaweed around the world. They are classified into three main groups according to color: reds, browns and greens. Of the thousands of types of sea vegetables, only a small fraction is used as a human food source.
2. Most of us unknowingly eat processed sea vegetables every day. Food companies use them as thickeners and stabilizers in products like ice cream, instant pudding, salad dressings, and toothpaste. You can usually find dehydrated sea vegetables in plastic bags in health food stores, or in the Asian foods section of most supermarkets.
3. There are many health benefits to eating sea vegetables. There aren't any other type of foods that are more protective against radiation and environmental toxins than sea vegetables. Another benefit of eating sea vegetables is that they help dissolve fat and mucus deposits. They have a diuretic effect on our bodies, which means that sea plants help release excess body fluids and will dissolve fatty wastes through the skin.
4. After rehydrating, chop them up and add them to salads, soups, stews, or stir-fries. Sea vegetables are easy incorporated into foods you already eat and enjoy.
5. You might be familiar with the sea vegetable "nori" if you eat sushi. You can use nori at home if you are brave enough to make your own sushi.
6. Kombu is a dark brown sea vegetable, also known as kelp. Kelp is known for its minerals, vitamins and trace elements. The natural mineral salts in kombu sea vegetables are used to intensify flavors and are a natural tenderizer, especially for cooking dry beans. The kombu will make the beans cook faster, and also more digestible.
7. Karengo is a cousin of Japanese nori and contains plenty of fiber and protein. It can be enjoyed straight from the bag and has a mild flavor. It tastes nutty and slightly salty. Karengo goes very well with whatever you add it to, such as potatoes, eggs, whole grains, salads, soups, vegetables or seafood. It doubles in size when fully rehydrated.
8. Although many people resist trying seaweed, sea vegetable connoisseurs are often made, not born. Many of us have acquired the taste already because of the popularity of Japanese sushi. One does not have to eat great quantities of sea vegetables in order to enjoy their benefits.

Tips & Warnings

• Consider experimenting with sea vegetables, just make sure you buy them organic because they do absorb toxins if the water isn't unpolluted
• There are a lot of great choices of sea vegetables that you can also purchase online
• Buy your sea vegetables in an airtight bag without any visible moisture inside the bag