History

Seaweeds were used in China as long ago as 300 BC as recorded by a book by Chi Han. Additionally, some reports describe usage as early as 2700 BC.  In the ancient Orient, seaweed was revered, offered to the gods and adorned 10,000 year old Japanese burial grounds.

In addition to China and Japan, seaweed has been a part of the traditional diet of all coastal cultures including the people of Korea, Iceland, Denmark, Wales, Scotland, Ireland, Hawaii and the South Pacific Islands, not to mention all of those people who had trading contracts with coastal cultures.

From the beginning, seaweed has been used to treat and heal almost all body systems including the respiratory, circulatory and digestive systems.  This nourishing “weed” has been used to increase longevity, enhance immune function, and revitalize the nervous system.

Nutrition

All seaweeds are high in fiber and contain a wide range of essential nutrients.  They provide enzymes, nucleic acids, amino acids, minerals, trace elements, and vitamins A, B, C, D, E and K.  In this country, sea vegetables may be best known as nature’s richest source of iodine.  Their distinctive salty taste comes from a balanced combination of not only sodium, but potassium, calcium, magnesium, phosphorus, iron and trace minerals.

Unlike land plants which are becoming trace-mineral depleted growing in our chemically fertilized, damaged soils, seaweeds grow in the infinitely mineral-rich sea.  In his report, “Herbal Therapy from the Sea,” Paul Schulick reports that seaweeds “possess every possible macro and trace element known to human nutrition.  No other class of food on earth possesses such a rich and wide variety of strengthening nutrients.”

For example, Schulick states,  “what earthly herb possess 10 times the iron of spinach, as much beta carotene as the sweet potato, the vitamin C level of an apple and more B vitamins than virtually any fresh fruit or garden vegetable.?”

Because seaweeds are nutritionally dense plants they can be used to treat a variety of conditions.  Here are some of the things seaweeds can do for you:

Seaweeds and Cancer

In her book, “Healthy Healing,” Linda Page, Ph.D. says, “Sea greens carry powerful antioxidant and anti-cancer activity, to arrest the proliferation of cancer cells.  Some experts consider them more potent than the drugs used to treat breast and prostate cancer, especially as interceptive measures.  Over 47 different varieties of sea greens are known to possess anti-cancer activity.  Japanese studies show that a diet with as little as 5 percent sea greens inhibits cancer growth, even causing remission of some active tumors.  Green laver, a sea lettuce, in particular, contains oligosaccharides which may prevent cancer cell replication.”

Sea vegetables also contain lignans which are associated with a reduced incidence of cancer.  Over 20 animal studies of brown seaweeds like Laminaria and Sargassum species have shown their anti-cancer effect.  Jane Teas, the author of many published studies, suggests that binding to pollutants, improving both immune and digestive response, normalizing hormonal metabolism and adding important trace minerals could be the crucial preventative components behind seaweeds’ anti-cancer effects.

Seaweeds and Detoxification

Alginates are polysaccharides found in sea vegetables have been shown to protect cells from environmental toxins and radiation.  Pollutants such as heavy metals bind to the alginate (which is not digested by the GI tract) and are then excreted from the body.  Alginates are particularly useful in binding mercury, cadmium and radioactive strontium.  Canadian researchers at McGill University studied a particular polysaccharide found largely in kelp and kombu, sodium alginate, and found up to 80 percent reduction of radioactive material in bone. Sea vegetables are also known to cleanse the intestinal tract as well as the lymphatic system.

Seaweeds and Heart Health

Studies show that seaweed can help to lower cholesterol and reduce platelet aggregation.  According to Susan S. Weed, author of, “Seaweed is an Everyday Miracle,“ seaweed strengthens circulation, balances blood pressure, lowers cholesterol, helps to build healthy blood, increases vein and heart contractile force, restores cardiac efficiency, and nourishes the heart muscle.”

Seaweeds are a rich source of organic sodium and some people reading nutrition labels may worry (unnecessarily) about the sodium found in seaweeds.  Sodium has many important functions in the body and is necessary to maintain blood mineral solubility, regulate water balance, facilitate muscle contraction and nerve stimulation.  Our modern diets provide us with an over abundance of sodium.  Unfortunately, it is mostly in the form of sodium chloride, not the organic protein-bound sodium found in seaweeds.

According to a remarkable study by Dr. Deborah Ahern of the University of Maine, “it is clear that the organic protein-bound sodium naturally occurring in foods—particularly in sea vegetables---has been unfairly criticized. “ What has been previously overlooked is that the key to sodium’s effect on the body has to do with its form.  This means that sodium citrate, for example, will act differently in the body than sodium chloride, also known as common table salt.  When the hypertensive subjects in Dr. Ahern’s study were given sodium in the form of sodium citrate their blood pressure was normal.  When sodium chloride was added to their diets, however, “it induced a significant increase” in blood pressure.  Inorganic sodium, such as sodium chloride (table salt) which is prevalent in processed foods, does not exist as isolates in seaweeds.

Paul Schulick explains, “Sodium in seaweeds is always in numerous protein-bound multi-mineral complexes which can actually protect against hypertension.”  It is clear that there is no reason to fear the many minerals found in seaweeds, even the sodium is safe.

Seaweeds and Endocrine Health

Iodine is important for thyroid health and is needed to make thyroid hormones along with the amino acid tyrosine.  As noted, seaweeds are an excellent source of balanced iodine and are able to nourish an under-active thyroid.  Dr. Edward Bauman, founder and director of the Institute for Educational Therapy, suggests thyroid patients consider adding seaweeds to their diet.  In particular, Dr. Bauman recommends dulse for hypothyroidism, rather than kelp.  According to Dr. Bauman, dulse has a far better flavor than kelp, and a mineral composition that seems nutritionally better suited for thyroid patients.

Dr. Mercola also suggests the use of seaweeds.  Dr. Mercola says, “The best source of organically bound iodine that I know of is non-commercially harvested seaweeds.”

In addition to thyroid support, seaweeds support lymphatic drainage. Minerals from seaweeds help to detoxify fat cells, allowing waste from those cells to escape into the lymph system and be eliminated by the kidneys.

Seaweed for Skin and Hair

Many of us are familiar with the expensive seaweed wraps offered by many spas.  Seaweed’s detoxifying and nutritive benefits can be utilized topically as well as internally.  Our skin is our largest organ, and an integral one in eliminating toxins.  It’s not only the cleansing benefits, but the mineral content in sea vegetables that are supportive to our skin.  Many skincare lines are beginning to include sea vegetables as key ingredients in their products.

Minerals are essential for proper hair growth and it is claimed that seaweed contributes to a lustrous full head of hair.

Recipes:

Hijiki Salad

• 2 cups hijiki, soaked and sliced
• 1 cup onions cut in half-moons
• 1/2 cup carrots cut into matchsticks
• 1/2 cup celery, thinly sliced on a diagonal
• 1/4 cup roasted sunflower seeds
• Water
• Tamari

Place about 1/2 inch of water in a sauce pan and bring to a boil.  Add hijiki and several drops of tamari.  Cover saucepan, reduce flame to medium-low, and simmer for 15 to 20 minutes.  Remove, drain, and place hijiki in a serving bowl.

Place 1 inch of water in a pot and bring to a boil.  Add onions and boil for 1 minute.  Use a slotted spoon to remove onions, leaving the cooking water in the pot.  Drain onions in a colander before placing in bowl with hijiki.  Boil carrots in the same water for 1-2 minutes.  Remove, drain and place in bowl with hijiki and onions.  Next boil celery in the same water for 1 minute.  Remove, drain and place in bowl with hijiki and vegetables.  Mix thoroughly; add roasted sunflower seeds and mix again.  Serve plain or with tofu or Umeboshi dressing.

Hijiki-Vegetable Party Salad
From “The Macrobiotic Way,” by Michio Kushi, Avery Publishing Group, Inc., 1985.

• 1/2 package (1ounce) hijiki
• 4 teaspoons soy sauce
• 2 Tablespoons rice wine vinegar
• Sesame oil to taste
• 2 cups broccoli flowerettes
• 1 large carrot
• 1/2 yellow pepper
• 3 scallions
• 6 red radishes

Rinse hijiki and soak in water and cover for about 10 minutes.  Thinly slice scallions, radishes, bell pepper, and carrot.  Simmer hijiki for 10 minutes, pour off remaining liquid.  Parboil broccoli and carrots separately, just until colors brighten.  Toss all veggies with hijiki, soy sauce, and rice wine vinegar and sesame oil.  Garnish with toasted sesame seeds.

Resources
Healthy Healing by Linda Page, Ph.D., Healthy Healing, Inc. 2004.
Prescription for Dietary Wellness by Phyllis A. Balch, CNC, the Penguin Group, 1992.
Herbal Therapy from the Sea, by Paul Schulick, Schulick, 1993.
The Metabolic Detective:  A Look at Nutrition for Your Thyroid, an Interview with Dr. Edward Bauman by Mary Shannon, Copyright Mary Shannon, 1997-2003.
Seaweed Is an Everyday Miracle, by Susan S. Weed, Self Improvement Online, Inc., 1999.
The Macrobiotic Way---The Complete Macrobiotic Diet and Exercise Book, by Michio Kushi, Avery Publishing Group, Inc. 1985,

BIOLOGY

more than 160 species
less complex than land plants, no roots-absorb nutrients through h2o—sea  water has mineral make up similar to our blood - form root like parts to  attach to rocks

Three groups of sea vegetables, 
brown - kelp, kombu, wakame grow in cooler h2o near 30ft deep, kelp can be found as deep as    1500 ft, longest living and largest of the sea veggies
red - dulse, ability to gel foods, Ireland and Scotland
Green - nori, closest to land plants, store more starch, can grow in fresh h2o

NUTRITION
1/2 cup hijiki has as much calcium as 1 cup of milk and more iron than 2 eggs
natural iodine can decrease amount of radioactive iodine uptake by thyroid as much as 80%
nori has more vit c than raw oranges, vit A content comparable to spinach high in arginine, taurine (good for liver and adrenals)

CANCER
Canadian researcher, Zoltan Rona MD  claims connection b/t breast cancer and low thyroid function, relating to insufficient iodine and trace minerals to nourish thyroid - one square inch of of seaweed provides sufficient amount of iodine for adults per day
in Japan 10% diet from seaweed - contribute this to decrease cancer 

CARDIO
Japanese folk cultures use kombu for lowering blood pressure, treating thyroid disease

ENDOCRINE
kombu is 44% slow release carb –aid in stabilizing blood sugar, good for diabetes,  fiber content good for weight loss, digestive disturbances such as IBS,
mannitol extracted from Kombu and used as sweetener for diabetics
mineral content provides a more alkaline environment, helps purify blood, calm nerves
 
VARIETIES

Milder flavors to start with:  wakame, nori, arame, agar, dulse

Stronger flavors:  hijiki, Kombu, sea lettuce, 

Carrageenan - used to thicken foods like ice cream 

Agar agar- usually light grey powder or flakes
used to thicken, replace gelatin, make jellies, puddings
can set at room temp
has mild laxative properties

Nori
most widely consumed, lacks cellulose in cell wall, so easy to digest
can reduce phlegm,
use in sushi, salads, soups, toasted eaten alone

Dulse
highest iron content in food—great for anemia, helps with seasickness,   great salt substitute
quickly dissolves in soups, adding flavor
try in casseroles, rice dishes, veggie dishes,
dulse and potatoes made for each other, sprinkle on potatoes,    salad, and pizza

Bladderwrack - mostly in supp. form, most effective for thyroid, reputation to reduce weight, aid in rhem. Arthritis, excellent for kidneys.

Kombu
suck on raw pieces to sooth sore throat,
rub on skin and bath with it
add to beans to prevent gas

Spirulina and chlorella- algae superfoods, added to green juices, supp. energy, antioxidant, chelate out heavy metals

Wakame - suppressed reabsorbtion of cholest in liver and intestine-1972 Japanese study

How to prepare
soak in h2o for 15 minutes to rehydrate
try soaking in apple juice or cider
crumble dried over foods
add kombu sticks to soups, rice, crock pots
use nori sheets as wraps with tuna salad, egg salad, veggies, and deli meats