The benefits of seaweed in your diet

Written by Rachel

As someone whom is interested in becoming healthier, or maintaining already good health, you have no doubt taken the time to examine supplements.

As we already know NZ soils, and therefore our foods are low in key minerals that are vital to our wellbeing.  Supplements help ensure we are getting all the essential vitamins and minerals our body requires to operate efficiently.

But there is something that we can do to add more of these nutrients to our diets without popping pills.  These products have been found to contain 10 – 20 times the micronutrient values of our standard vegetables, and still contain those essential elements that are no longer found in our depleted soils.  They are also very adept at removing toxins (their job in their natural environment, is to clean and purify).  Other published benefits include promoting glandular health, aiding the release of excess body fluids, helping to dissolve fatty waste and alkalising our often overly acidic Western diet.  When combined with natural sea salt they provide the required iodine.  

A typical Japanese diet contains approximately 15% of this food family, and there are a number of different ways of incorporating them into our diet.  However, the Kiwi experience of these gems usually amounts to the odd Sushi roll – yes, I am talking about Sea Vegetables – aka Seaweed to everyday folk.

There are a number of different varieties, readily available in many health food shops and organic stores, which compliment a typical Western style of cooking.  

Depending on your gastronomic preferences, seaweed can be used as a binder in meals such as fritters, soups and in gravy.  Toasted, ground up and sprinkled onto or used in cereal, pasta, vegetables and meats, they add a range of flavours and textures depending on the variety of seaweed used.  For example, Nori (the sushi seaweed), can be toasted and eaten as a snack, and Agar is a wonderful thickening agent and great for making childrens (and adults) jellies – without the need for sugar.  

Having not long discovered the benefits of seaweed myself, I cannot give expert opinion or recipes on cooking with this exciting food.  I would therefore recommend a trip to your local health food shop, where you will find plenty of information as to the types of seaweed available, and the varying ways in which it may be utilised in your cooking.

 

 

 

 

Rachael Corcoran is the director of leading Health Coaching company kHiSSt Health Coaching. For more information on what Health Coaching is about, or if you wish to become a coach please visit www.healthcoaching.co.nz