Seaweed/Algae
Algae are the most nutrient-physiologically rich plants on the planet as they have access to all nutrients in the sea. They can contain up to 10 times more calcium than milk and eight times as much as beef. The chemical composition of algae is so close to the human blood plasma that it is perhaps the greatest advantage of the regulation and purification of our blood circulation. They help to alkalize our blood, neutralize the over-acidification of our modern diet and protect us from a wide range of toxic elements in the environment, including heavy metals, pollutants and radiation. As a side effect, they convert these into harmless salts that the body can eliminate.
But the most remarkable results deliver algae in reducing weight and preventing cellulite. The high concentration of natural iodine helps the thyroid gland, so that nutrients are used before they are turned into fat deposits. At the same time, the minerals act as electrolytes for breaking open chemical compounds to seal the fetal cells and to dispose of them as wastes. Both the consumption of algae and bathing in them helps to reduce cellulite and stimulate the lymphatic drainage.
Nori is known as algae for the preparation of sushi rolls. You can make your own Nori at home. Please use the non-roasted Nori leaves for maximum nutrient content.
Kelp is the term for large sea tuna, which belong to the brown algae. They are also available in powder or capsule form, for those who eat it as too unpleasant to eat algae. Kelp grows in forests under water (kelp forests) in the clear, shallow sea and needs nutritious, cold water at a temperature of below 20 ° C. It is often also found on the sea shore. Due to their thick leaves they are perfect for a hot algae bath.
Dulse is a red algae, available in flakes. There is no need to cook dulse. It is very good to use as a spice for salads, vegetables and soups.
Arame consists of brown stalked seaweed. Immerse them for five minutes in hot water and it is immediately ready for use.
Kombu has been used in Japan for centuries as a mineral rich flavor enhancer. Add a trefoil from Kombu to your shoots when you water them so that they can absorb their minerals.
Very interesting we eat nori all da time with rice very tasty n good