Seaweed: The food of the future

In the book Healthy Food for the XXI century, written by Laura Kohan, are the most important food of the future, and one of them is seaweed. While the properties of these marine plants are becoming increasingly popular among the diets of those who seek quality in the food, the algae are a common food used for some time now in many parts of the world. We can distinguish seaweed from other marine plants because algae lack of stems, leaves, roots and true vascular systems. There are many sizes of marine algae species in the Pacific Ocean that reach 65 meters in length. The color and size as vary because of water types.

Algae properties

Algae are extraordinary food with high nutrition, curative and preventive properties, with applications in health and in cosmetics. There are many types and varieties of seaweed, in tropical areas are those that contain more properties and qualities, but in general, their main qualities listed below:

• They are an excellent stimulus to boost the immune system.
• Rich in minerals, contain about 30 of them among which iodine, potassium, magnesium, manganese, phosphorus, bismuth, sulfur, chlorine, cobalt, gallium, tin and zirconium are.
• Laura Kohan explains in her book that "Depending on the type of algae we choose, we can benefit twice iron than lentils, up to 10 times more calcium than milk or more iodine than many fish."
• Rich in vitamins C, D, E, K and B complex
• They also contain vitamin E and provitamin K, the latter to prevent bleeding properties.
• Have as much vitamin A as cabbage and much vitamin C as oranges.
• They are helpful for balancing the endocrine glands, helping to improve the function of the thyroid, adrenal and pituitary.
• Provide vital life to the nervous system.
• Include phenolic compounds, algin, glycosyl ester diglycerides and polar lipids.
• It contains proteins, carbohydrates, essential fatty acids, about 30 minerals and many vitamins.
• They are rich in chlorophyll, an excellent debugger for blood and guts.
• Have antimicrobial properties.
• Help strengthen your nails and hair, preventing hair loss, regenerates and nourishes the hair.

Uses and applications in health

• Seaweed is used to treat thyroid problems, fluid retention, joint problems, glandular disorders, rheumatism, colon problems, constipation, colds, hypertension, colitis, eczema, goiter, anorexia, cholesterol, obesity, lack of energy, poor digestion, from nervous disorders and menstrual irregularities.
• Helps to shrink enlarged prostate in men.
• Very useful in helping children with rickets and / or needing more calcium binding.
• Due to its antimicrobial properties, it helps to fight fungi and viruses.
• Very useful in all kinds of anemia, and to treat anorexia.
• Helps protect against intestinal parasites.
• They are diuretic and urinary tract decongestant.
• Are recommended in the treatment of gastritis, gastric ulcer, colitis and constipation.
• Has an anti-radioactivity factor.
• They are useful in weight loss diets and combat or prevent obesity because, among other things, help to moderate the appetite, because their high content of iodine, so active metabolism and the burning of calories.
• We advise on treatments for arteriosclerosis and circulatory problems.
• Laura Kohan says in her book that there are 10 good reasons for inclusion in the diet, among which is to help you lose weight and reduce bad cholesterol, control diabetes, purge the gut and improve eyesight.

Uses and applications in cosmetics

• Masks of seaweed are excellent remedy to combat skin problems like acne, dermatitis, pimples, blackheads, etc.
• Seaweed combined with the application of clay is found to be an excellent combination to exfoliate and nourish the foot, keeping it fresh and youthful. With the algae people produce creams, oils, shampoos, soaps, etc.
• The application of seaweed and sea water is an effective remedy to combat skin fungus.
• Using algae in canker sores in the mouth helps prevent drying and proliferate.

Types of Algae

• Brown algae
• Red algae
• Green algae and blue: found primarily in freshwater, but also found in salt water.

The most important algae

Wakame: Soft, this alga has a slight fishy taste, contains plenty of calcium and is recommended in diets for children, pregnant women, athletes and vegetarians for its rich iron content. Very useful for soups and broths.

Nori: a red alga with unusual properties, the basic ingredient for sushi, has all of the above properties, as well noted for being rich in fiber, beta carotene, protein and micronutrients, helps stop the mutation of cancer cells and has curative action in cancer cells. Ideal in all kinds of diets.

Spirulina Algae: an algae filled with properties that benefit especially the immune system, have more than 70% complete protein, rich in vitamin B12 which is necessary in vegetarian diets. It has a very high percentage of vitamin A.

Instructions for use

Algae can be taken in salads, soups, stews, rice, etc. They are the indispensable ingredient for sushi and other oriental dishes. Beware of adding salt when using the algae. You can also take the form of capsules or tablets two or three times a day as directed by package.

In addition to the above algae, there are others like Cochayuyo, kombu seaweed, Agar, etc. To learn more about the algae, please buy the book by Laura Kohan.

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