As you make your resolutions to eat healthier this year, make sure you’re adding seaweed to your shopping list. This powerful green food does more than hold your sushi together. Seaweed is a highly nutritious food that can benefit all diets.
While the scent of seaweed may not be the most appetizing aroma, the taste and benefits trump the strong smell. There are several varieties of seaweed, yet according to Livestrong.com, all types contain essential amino acids. This causes seaweed to be a great protein source for meatless diets. Additionally, seaweed has a whole medicine cabinet full of vitamins and minerals packed inside. You can find vitamins A and C, potassium, iron, calcium, iodine, magnesium, and it’s one of the few vegetables with B-12.
Many like to tout seaweed as a weight loss or maintenance food as it’s possible that the food’s properties can help speed metabolism. Britney Spears and Victoria Beckham are a couple of the many celebrities rumored to use seaweed to help keep their Hollywood figures. (more…)
By Abra Pappa for Nutritious America
What is Carrageenan?
Carrageenan is a polysaccharide derived from red seaweed and it has molecular qualities similar to plastic. Seaweed sounds innocent enough; it’s natural right? Absolutely, as a matter of fact, many types of seaweed are commonly used as a medicinal food to support many conditions like thyroid disorder and even cancer. However, not all seaweed is created equal and the process in which carrageenan is extracted from the red seaweed has become the cornerstone of a debate about allowed ingredients in organic products. (more…)
The national survey included nearly 53,000 Japanese women over 14 years. They looked at women aged 40 to 69 and found the group reported 134 thyroid cancer cases and 113 of those cases were papillary carcinoma.
Papillary carcinoma is a relatively common well-differentiated thyroid cancer. According to Medscape.com, these tumors may spread easily to other organs. The life expectancy of patients with this cancer is related to their age. The prognosis is better for younger patients than for patients who are older than 45 years.
According to the study, women who ate seaweed daily were 1.7 times more likely to develop cancer than those who ate it no more than twice a week.
The risk doubled among post-menopausal women, they were 3.8 times more likely to develop cancer than those who limited their intake. (more…)
Seaweed is the ocean’s mineral and vitamin bank surpassing any and every food on the planet for diversity of nutrients. So guess what? That thin dark sheet that holds together your sushi roll has more nutrients than any item inside the roll. If you eat sushi you are consuming some seaweed, but what if seaweed was as much a staple in your diet as salad? (I am assuming of course that salad is a staple in EVERYONE’S diet!) In Japan, seaweed is an everyday food and there is research that suggests that the frequent occurrence of seaweed in the Japanese diet is linked to the low occurrence of cancer and other illness. Let’s break it down:
Nutritious America’s top 5 reasons to make seaweed a staple in your diet are:
1. Seaweed has wonderful natural detoxifying properties. It contains aljinic acid, which binds out toxins in our body and allows for their natural elimination. We are regularly exposed to so many toxins, both environmental and biological, that it is becoming more and more important to increase the body’s natural ability to detoxify. Seaweed is a fantastic detox tool. (more…)
If you’re a sushi fan like I am, you already probably enjoy a roll with seaweed wrapped around it. Well, there’s good reason to enjoy a little of this oceanic algae: new research shows that it has a special kind of fiber that reduces your body’s fat uptake by more than 75 percent.
If you can’t stand the idea of eating seaweed, there will be options, such as bread that will be fortified with the special fiber, which is called alginate.
“This research suggests that if we can add the natural fiber to products commonly eaten daily, such as bread and yogurts, up to three quarters of the fat contained in that meal could simply pass through the body.”