I hadn’t given much thought to SEA VEGEGABLES until a couple of weeks ago when my teacher suggested that they should be eaten regularly. In a 100 words, here is why you might want to consider making sea veggies part of your diet.
The fiber that binds sea vegetables together contains a compound called algin. What’s cool about algin is that once it’s inside the body it attracts certain toxic substances to it (like lead and mercury) and once you eliminate the algin from your body through your stool, you’ve also eliminated the toxins.
Sea vegetables also contain iodine (good for your thyroid), calcium, potassium, iron, and can also be high in protein.
An easy way to include these into your diet is by throwing them into your soups and salads. Here are some tasty sea veggies to consider:
Arame: looks long, thin, and is normally brown
Dulse: red/purple and leafy looking…nice in salads.
Hijiki: usually looks “shredded” – and is very high in fiber
Kelp: green flat leaf normally used in smaller amounts because of it’s strong taste
Kombu: is a type of Japanese kelp. A great one for soups
Nori: it’s what you find in sushi rolls but is nice crumbled in a salad as well
Wakame: they put this in soups a lot in Japan. It’s a nice green colour and tastes a bit sweet
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