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Kelp ( brown type seaweeds) contain the full spectrum of organic (photo-synthetic)vitamins, trace minerals, lipids, plant sterols, amino acids. Omega 3's and 6's, anti-oxidants, growth hormones, poly-phenols etc.
The brown type marine plant like kelpcontains in addition sodium alginate (algin), an element that helps remove radioactiveparticles and heavy metals from the body.
Kelp aids digestion, works as a blood purifier, relieves arthritis stiffness, and promotesadrenal, pituitary and thyroid health. It's natural iodine can normalize thyroid-related disorders like overweight and lymph system congestions. It is a demulcent that helps eliminate herpes outbreaks.
Our bodies can not produce any minerals/trace elements and is dependent on food (external source) for it. Minerals in general and iodine especially. The well knownThyroid hormones are very old molecules which are synthesized by almost allmulticellular and even unicellar organisms like the algae and at the basis of our body chemistry. No life without Iodine.
The decline in the minerals content of many plants is the result of Environmental changes that have lead to a increase in depletion of minerals and other organic compounds fromour food with a steady deterioration in soil, air, and water quality.
Kelp/kombu or Sea kelp.
The official name for kelp/kombu is laminaria digitata (a brown type of kelp) and has along tradition in Japanese cuisine. It is a decongestant for excess mucous, and helps lowerblood pressure. Rich in iodine, carotenes, vitamins B, C, D, and E, minerals like calcium,magnesium, potassium , iron, zinc, selenium and the skin healing nutrient germanium.
Seaweeds in general is the natural source for minerals and iodine, Iodine is essential for life/ health. In the U.S. people consume an average 240 micrograms (µg) of iodine a day.
However in contrast, people in Japan consume more than 12 milligrams (mg) of iodine aday (12,000 µg), 50-times more than the US. They eat seaweed, which include brownalgae (kelp), red algae (nori sheets, with sushi), and green algae (chlorella). Kelp utilizes iodine and can concentrate up to hundreds of times within, in addition the most common and used seaweed.
Kelp Seaweed, past and present.
Seaweed has been part of the traditional diet of all coastal cultures.From Japan and China to Hawaii, Wales, Scotland, Iceland and Ireland.
Seen as a valuable product, nutritive, source of salt, for seasoning/fermenting or as medicine.
The two wholesome brown kelps that are most popular among Japanese diners are kombu and arame. Kombu (sometimes konbu) is typically sun-dried and used as a flavoring in soups and rice or it may be pickled and used as a condiment.
It can also be boiled and added to vegetable dishes, and it is a necessary component in a popular Japanese soup stock called dashi. Similarly, arame—known for its mild, almost sweet flavor—can be added to soups and salads, or it can be steamed or boiled and eaten plain Like arame, brown algae called hijiki are used as an ingredient in soups or other slowly cooked or simmered dishes, although it is characterized by a slightly bitter flavor.
Seaweed used to replace salt. Average consumption in Japan is 4.5 gram (2 DR)/day.
The main
differences between land plants and seaweed is that Land plants
require a rigid structure cable of withstanding the
constant pull of gravity, which marine
plants do not need. Instead they do need a flexible structure to
accommodate
the varying stresses as result of current and wave motion.
Another important fact ,that al life started at the oceans (water), our common origin and one of the reasons for the fact that seawater has almost the same proportion of minerals as the human blood. Because the mineral content of sea vegetables is that high, it might be at the root of most of their healing properties. Several theories have been put forth to explain the ability of seaweed to reduce heart disease and hypertension but the high mineral content of seaweed, particularly potassium, calcium, sodium, and chloride could be the answer. The minerals in seaweeds are in colloidal form, meaning they retain themolecular identity while remaining in liquid suspension. Colloids are very small in size and are easily absorbed by the body’s cells.
Starchy foods, once avoided by dieters as fattening, are actually a good source of energy for those who want to lose weight. Many people think that starchy foods such as bread, potatoes and pasta are high in calories. They aren't - until the bread is thickly buttered, the potatoes generously topped with sour cream, and the macaroni mixed with cream and cheese sauce. Starches (and proteins) provide only four calories per gram, while fat provides nine calories per gram. Without the toppings, or with only moderate amounts, complex carbohydrate foods can be less fattening than animal-protein foods that naturally contain fat.
Diabetics also may benefit from a diet high in complex carbohydrates and low in fat and sugar, according to the American Dietetic Association. Some researchers believe that dietary fiber improves the ability of diabetics to process blood sugar.All together those dieters, athletes, and other health-conscious people have made complex carbohydrates - once a simple staple for the poor - into a new-found "in" food.
Kelp is rich in Dietary fiber which is generally accepted as having protective effects against a range of diseases. The term ‘dietary fiber’ is defined as plant material that resists digestion by the secreted enzymes of the human alimentary tract . However they may be fermented by micro flora in the colon. Most hydrocolloids can be listed as fiber. Increased fiber consumption has been associated with lowering total serum cholesterol and LDL cholesterol, modifying the glycemic and insulinemic response and protecting the large intestine from disease.
Increase of fiber to assist against including colorectal cancer, coronary heart disease, diabetes, obesity, and diverticular disease. Lack of fiber a problem of Western society. Non-digestible oligosaccharides have aroused significant interest in recent years due to their ability to stimulate growth of potentially beneficial bacteria such as Bifidobacteria in the gut.
Your lifestyle and dietary choices can make an enormous difference to your lifespan and to the quality of life in later years.