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The Properties of Seaweed

For thousands of years seaweed has been used by mankind as a food product. The Chinese, the Irish, the Icelanders, Japanese, American Indians, Koreans, Eskimos and the residents of South Africa - this is only a partial list of the nations who traditionally consume seaweed as part of their diet.

Many years ago red seaweed was sold by street vendors in the city of Boston. In the coastal provinces of England and Scotland, thin, crispy chips made from purple seaweed were sold. In Russia a mixture of preserved seaweed called “sea cabbage” is produced. The Japanese, who routinely eat more seaweed than any other nation, categorize it according to its nutritional attributes.

Because of its profusion of minerals, seaweed is an important ingredient in the pro - biotic diet. Compared with garden vegetables, ‘kelp’ (brown seaweed) has a higher quantity of iodine (times 150!) and magnesium (times 80). Red seaweed contains thirty times more potassium than bananas, and 200 times more iron than beetroot. The Nori seaweed, which is sold as square, thin sheets, can compete with carrots in everything connected with the content of Vitamin A, and it contains twice as much protein when compared with certain kinds of meat. The Hijiki seaweed (blue-black in color and shaped like spaghetti) contains twice as much calcium as full-cream milk. The Combo seaweed, has an identical quantity of phosphorus as corn. 

By creating an alkaline environment in the blood, seaweed lessens the quantities of fat and mucous cells. In their natural environment seaweed changes its non-organic materials in the seawater into seawater salt minerals. Together with amino acids they constitute a wonderful combination that provides protection to the muscles of the heart.