Information: Health Benefits of Sea Vegetables

May 31, 2004

information came from:

http://www.whfoods.com/genpage.php?tname=foodspice & dbid=135

, " Jim " <jdsears669> wrote:

> Why would anyone want to eat seaweed? Because sea vegetables offer the

> broadest range of minerals of any food, containing virtually all the

> minerals found in the ocean--the same minerals that are found in human

> blood. Sea vegetables are a very good source of the B-vitamin folate,

> and magnesium, and a good source of iron, calcium, and the B-vitamins

> riboflavin and pantothenic acid. In addition, seaweeds contain good

> amounts of lignans, plant compounds with cancer-protective properties.

>

> Cancer Protection

>

> Lignans have been shown to inhibit angiogenesis, or blood cell growth,

> the process through which fast-growing tumors not only gain extra

> nourishment, but send cancer cells out in the bloodstream to establish

> secondary tumors or metastases in other areas of the body. In

> addition, lignans have been credited with inhibiting estrogen

> synthesis in fat cells as effectively as some of the drugs used in

> cancer chemotherapy. In postmenopausal women, fat tissue is a primary

> site where estrogen is synthesized, and high levels of certain

> estrogen metabolites (the 4OH and 16OH metabolites) are considered a

> significant risk factor for breast cancer.

> In addition to lignans, seaweeds are a very good source of the

> B-vitamin folic acid. Studies have shown that diets high in

> folate-rich foods are associated with a significantly reduced risk for

> colon cancer.

>

> Promote Healthy Thyroid Function

>

> Sea vegetables, especially kelp, are nature's richest sources of

> iodine, which as a component of the thyroid hormones thyroxine (T4)

> and triiodothyronine (T3), is essential to human life. The thyroid

> gland adds iodine to the amino acid tyrosine to create these hormones.

> Without sufficient iodine, your body cannot synthesize them. Because

> these thyroid hormones regulate metabolism in every cell of the body

> and play a role in virtually all physiological functions, an iodine

> deficiency can have a devastating impact on your health and

> well-being. A common sign of thyroid deficiency is an enlarged thyroid

> gland, commonly called a goiter. Goiters are estimated to affect 200

> million people worldwide, and in all but 4% of these cases, the cause

> is iodine deficiency.

>

> Nutrient Prevention of Birth Defects and Cardiovascular Disease

>

> The folic acid so abundant in sea vegetables plays a number of other

> very important protective roles. Studies have demonstrated that

> adequate levels of folic acid in the diet are needed to prevent

> certain birth defects, including spina bifida. Folic acid is also

> needed to break down an intermediate dangerous chemical produced

> during the methylation cycle called homocysteine. (Methylation is one

> of the most important cellular cycles through which a wide variety of

> important chemicals are produced.) Homocysteine can directly damage

> blood vessel walls, and high levels of this chemical are associated

> with a significantly increased risk of cardiovascular disease and

> stroke. Flavoring soups and stews with seaweeds or using seaweed in

> salads is a smart strategy, especially for those dealing with

> atherosclerosis or diabetic heart disease.Sea vegetables pack a double

> punch against heart disease. In addition to their folic acid, sea

> vegetables are a very good source of magnesium, which has also been

> shown to reduce high blood pressure and prevent heart attack.

>

> Anti-Inflammatory Action

>

> Some sea vegetables have been shown to be unique sources of

> carbohydrate-like substances called fucans, that can reduce the body's

> inflammatory response. Plus, as noted above, seaweeds are a very good

> source of magnesium, the mineral that, by acting as a natural

> relaxant, has been shown to help prevent migraine headaches and to

> reduce the severity of asthma symptoms.

>

> Relief for Menopausal Symptoms

>

> Seaweeds' supply of relaxing magnesium may also help restore normal

> sleep patterns in women who are experiencing symptoms of menopause.

> And the lignans in sea vegetables can act as very weak versions of

> estrogen, one of the hormones whose levels decrease during the

> menopausal period. For women suffering from symptoms such as hot

> flashes, seaweeds' lignans may be just strong enough to ease their

> discomfort.

>

> Stress Relief

>

> Seaweeds support us through stressful situations by supplying not only

> magnesium, but pantothenic acid and riboflavin--two B-vitamins

> necessary for energy production. Pantothenic acid is especially

> important for the health of the adrenal glands. The adrenals control

> many body functions and play a critical role in resistance to stress.

> When supplies of necessary nutrients like pantothenic acids are

> inadequate, stressful times can exhaust the adrenal glands resulting

> in chronic fatigue, reduced resistance to allergies and infection, and

> a feeling of being overwhelmed or overly anxious.

>

> Description

>

> Sea vegetables, often called seaweed, are one of the Neptune's

> beautiful jewels, adorning the waters with life and providing us with

> a food that can enhance our diets, from both a culinary and

> nutritional perspective. Sea vegetables can be found growing both in

> the marine salt waters as well as in fresh water lakes and seas. They

> commonly grow on coral reefs or in rocky landscapes, and can grow at

> great depths provided that sunlight can penetrate through the water to

> where they reside since, like plants, they need light for their

> survival. Yet sea vegetables are not plants nor animals - they are

> actually known as algae.

>

> There are thousands of types of sea vegetables that are classified

> into categories by color, known either as brown, red or green sea

> vegetables. Each is unique, having a distinct shape, taste and

> texture. Although not all sea vegetables that exist are presently

> consumed, a wide range of sea vegetables are enjoyed as foods. The

> following are some of the most popular types: Nori: dark purple-black

> color that turns phosphorescent green when toasted, famous for its

> role in making sushi rolls. Kelp: light brown to dark green in color,

> oftentimes available in flake form. Hijiki: looks like small strands

> of black wiry pasta, has a strong flavor. Kombu: very dark in color

> and generally sold in strips or sheets, oftentimes used as a flavoring

> for soups. Wakame: similar to kombu, most commonly used to make

> Japanese miso soup. Arame: this lacy, wiry sea vegetable is sweeter

> and milder in taste than many others Dulse: soft, chewy texture and a

> reddish-brown color.

>

> History

>

> The consumption of sea vegetables enjoys a long history throughout the

> world. Archaeological evidence suggests that Japanese cultures have

> been consuming sea vegetables for more than 10,000 years. In ancient

> Chinese cultures, sea vegetables were a noted delicacy, suitable

> especially for honored guests and royalty. Yet, sea vegetables were

> not just limited to being a featured part of Asian cuisines. In fact,

> most regions and countries located by waters, including Scotland,

> Ireland, Norway, Iceland, New Zealand, the Pacific Islands and coastal

> South American countries have been consuming sea vegetables since

> ancient times.

>

> Presently, Japan is the largest producer and exporter of sea

> vegetables. This may explain why many of these precious foods are

> often called by their Japanese names.

>

> Jim

May 31, 2004

Why would anyone want to eat seaweed? Because sea vegetables offer the

broadest range of minerals of any food, containing virtually all the

minerals found in the ocean--the same minerals that are found in human

blood. Sea vegetables are a very good source of the B-vitamin folate,

and magnesium, and a good source of iron, calcium, and the B-vitamins

riboflavin and pantothenic acid. In addition, seaweeds contain good

amounts of lignans, plant compounds with cancer-protective properties.

Cancer Protection

Lignans have been shown to inhibit angiogenesis, or blood cell growth,

the process through which fast-growing tumors not only gain extra

nourishment, but send cancer cells out in the bloodstream to establish

secondary tumors or metastases in other areas of the body. In

addition, lignans have been credited with inhibiting estrogen

synthesis in fat cells as effectively as some of the drugs used in

cancer chemotherapy. In postmenopausal women, fat tissue is a primary

site where estrogen is synthesized, and high levels of certain

estrogen metabolites (the 4OH and 16OH metabolites) are considered a

significant risk factor for breast cancer.

In addition to lignans, seaweeds are a very good source of the

B-vitamin folic acid. Studies have shown that diets high in

folate-rich foods are associated with a significantly reduced risk for

colon cancer.

Promote Healthy Thyroid Function

Sea vegetables, especially kelp, are nature's richest sources of

iodine, which as a component of the thyroid hormones thyroxine (T4)

and triiodothyronine (T3), is essential to human life. The thyroid

gland adds iodine to the amino acid tyrosine to create these hormones.

Without sufficient iodine, your body cannot synthesize them. Because

these thyroid hormones regulate metabolism in every cell of the body

and play a role in virtually all physiological functions, an iodine

deficiency can have a devastating impact on your health and

well-being. A common sign of thyroid deficiency is an enlarged thyroid

gland, commonly called a goiter. Goiters are estimated to affect 200

million people worldwide, and in all but 4% of these cases, the cause

is iodine deficiency.

Nutrient Prevention of Birth Defects and Cardiovascular Disease

The folic acid so abundant in sea vegetables plays a number of other

very important protective roles. Studies have demonstrated that

adequate levels of folic acid in the diet are needed to prevent

certain birth defects, including spina bifida. Folic acid is also

needed to break down an intermediate dangerous chemical produced

during the methylation cycle called homocysteine. (Methylation is one

of the most important cellular cycles through which a wide variety of

important chemicals are produced.) Homocysteine can directly damage

blood vessel walls, and high levels of this chemical are associated

with a significantly increased risk of cardiovascular disease and

stroke. Flavoring soups and stews with seaweeds or using seaweed in

salads is a smart strategy, especially for those dealing with

atherosclerosis or diabetic heart disease.Sea vegetables pack a double

punch against heart disease. In addition to their folic acid, sea

vegetables are a very good source of magnesium, which has also been

shown to reduce high blood pressure and prevent heart attack.

Anti-Inflammatory Action

Some sea vegetables have been shown to be unique sources of

carbohydrate-like substances called fucans, that can reduce the body's

inflammatory response. Plus, as noted above, seaweeds are a very good

source of magnesium, the mineral that, by acting as a natural

relaxant, has been shown to help prevent migraine headaches and to

reduce the severity of asthma symptoms.

Relief for Menopausal Symptoms

Seaweeds' supply of relaxing magnesium may also help restore normal

sleep patterns in women who are experiencing symptoms of menopause.

And the lignans in sea vegetables can act as very weak versions of

estrogen, one of the hormones whose levels decrease during the

menopausal period. For women suffering from symptoms such as hot

flashes, seaweeds' lignans may be just strong enough to ease their

discomfort.

Stress Relief

Seaweeds support us through stressful situations by supplying not only

magnesium, but pantothenic acid and riboflavin--two B-vitamins

necessary for energy production. Pantothenic acid is especially

important for the health of the adrenal glands. The adrenals control

many body functions and play a critical role in resistance to stress.

When supplies of necessary nutrients like pantothenic acids are

inadequate, stressful times can exhaust the adrenal glands resulting

in chronic fatigue, reduced resistance to allergies and infection, and

a feeling of being overwhelmed or overly anxious.

Description

Sea vegetables, often called seaweed, are one of the Neptune's

beautiful jewels, adorning the waters with life and providing us with

a food that can enhance our diets, from both a culinary and

nutritional perspective. Sea vegetables can be found growing both in

the marine salt waters as well as in fresh water lakes and seas. They

commonly grow on coral reefs or in rocky landscapes, and can grow at

great depths provided that sunlight can penetrate through the water to

where they reside since, like plants, they need light for their

survival. Yet sea vegetables are not plants nor animals - they are

actually known as algae.

There are thousands of types of sea vegetables that are classified

into categories by color, known either as brown, red or green sea

vegetables. Each is unique, having a distinct shape, taste and

texture. Although not all sea vegetables that exist are presently

consumed, a wide range of sea vegetables are enjoyed as foods. The

following are some of the most popular types: Nori: dark purple-black

color that turns phosphorescent green when toasted, famous for its

role in making sushi rolls. Kelp: light brown to dark green in color,

oftentimes available in flake form. Hijiki: looks like small strands

of black wiry pasta, has a strong flavor. Kombu: very dark in color

and generally sold in strips or sheets, oftentimes used as a flavoring

for soups. Wakame: similar to kombu, most commonly used to make

Japanese miso soup. Arame: this lacy, wiry sea vegetable is sweeter

and milder in taste than many others Dulse: soft, chewy texture and a

reddish-brown color.

History

The consumption of sea vegetables enjoys a long history throughout the

world. Archaeological evidence suggests that Japanese cultures have

been consuming sea vegetables for more than 10,000 years. In ancient

Chinese cultures, sea vegetables were a noted delicacy, suitable

especially for honored guests and royalty. Yet, sea vegetables were

not just limited to being a featured part of Asian cuisines. In fact,

most regions and countries located by waters, including Scotland,

Ireland, Norway, Iceland, New Zealand, the Pacific Islands and coastal

South American countries have been consuming sea vegetables since

ancient times.

Presently, Japan is the largest producer and exporter of sea

vegetables. This may explain why many of these precious foods are

often called by their Japanese names.

Jim

May 31, 2004

This information came from: