Organic Sea Greens: Gifts of Healing From the Sea

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Organic Sea Greens: Gifts of Healing From the Sea JoAnn Guest Jul 29, 2003

09:33 PDT

Organic Sea Greens: Gifts of Healing from the Sea

 

Sea greens known as seaweed, sea vegetables and algae have superior

nutritional content and I believe they are one of God’s greatest gifts

to us. Grown by Mother Ocean, the birthplace and primary nourisher of

life on Earth, sea greens offer us amazing health benefits.

They are the most nutrition-dense plants on the planet. Ounce for

ounce, along with herbs, they are higher in vitamins and

minerals than any other food. I eat delicious organic sea greens every

day.

 

Sea greens are one of nature’s richest sources of vegetable protein;

they provide full-spectrum concentrations of carotenes, chlorophyll,

enzymes, amino acids and fiber.

 

The distinctive salty taste is not just “salt,” but a balanced, chelated

combination of sodium, potassium, calcium, magnesium,

phosphorus, iron and trace minerals. They contain 10 to 20 times the

minerals of land plants and even beyond their mineral quantities, their

mineral balance is a natural stabilizer for building sound nerve

structure and good metabolism.

 

Sea greens are rich in fiber and packed with vitamins, with measurable

amounts of vitamins K, A, D, B, E and C and beta carotene.

 

Sea greens are almost the only non-animal source of vitamin B12

necessary for cell development and nerve function. They are full of

amino acids, contain up to 20 percent protein and

have enzymes and essential fatty acids that rejuvenate us.

 

Sea greens nourish an underactive thyroid and normalize adrenal

functions,

which results in an increased libido.

 

I’ve been teaching about the health benefits of sea greens for years.

They are an excellent weapon against heart disease, helping to dissolve

fatty deposits in the cardiovascular system that lead to heart disease,

and relieving tension

in blood vessels caused by over-consumption of salty foods.

 

Japanese studies from the 1960s show extracts from sea greens control

high blood pressure and atherosclerosis even in animals fed a high

cholesterol diet. The same studies

found sea greens also lowered blood pressure in people.

 

Sea greens have antiviral, antimicrobial, and antifungal activity.

 

They’re anti-inflammatory too, offering a one-two punch against many

infections.

Immune-compromised diseases like chronic fatigue, HIV infection,

arthritis and allergies respond to sea plant treatment.

 

Sea greens are at their best in just this type of role—as balancers for

body chemistry, which is regularly imbalanced in immune-compromised

disease.

The chemical composition of sea greens is so close to human plasma that

perhaps the greatest benefit from seagreens is that they help normalize

our bodies from the effects of a modern diet.

 

They strengthen us against disease and reduce excess stores of fluid

and fat. Many people notice a rapid difference in their weight and an

increase in their calorie burning when they eat sea greens regularly.

 

Modern science is validating many of the traditional benefits of sea

plants,especially their algin, the component thought to be responsible

for the success of seaweeds in the treatment of obesity, asthma,

atherosclerosis and blood purification.

 

Studies done at McGill University reveal that algin binds to

chemical toxins and pollutants in the intestinal tract, allowing them to

be

safely eliminated before they can poison the body.

 

Sea greens can protect us from a wide range of toxic elements in the

environment, including heavy metals (most dental fillings still contain

them)

and radiation byproducts, converting them into harmless salts that we

can eliminate.

 

The natural iodine in sea greens can reduce by almost 80 percent the

radioactive iodine-131 absorbed by the thyroid. It is a key to

controlling and

preventing gland disorders like breast and uterine fibroids, prostate

inflammation, adrenal exhaustion and toxic liver and kidney states.

 

Preventive measures may be taken against iodine deficiency problems or

disease risk by

adding just two tablespoons of chopped, dried sea greens to your daily

diet.

 

Studies from the Harvard School of Public Health show that eating kelp

as about five percent of your diet inhibits cancer growth and even

causes remission of active tumors.

 

Sea greens contain powerful antioxidant and anticancer

properties, working to stop the proliferation of cancer cells. Some

experts consider them more potent than the drugs now used to treat

breast and prostate cancer, especially as interceptive measures.

 

The latest research from Japan reveals a seaweed extract from kombu,

fucoidan, actually causes cancer cells to self-destruct (a process

technically referred to as cancer cell apoptosis).

 

Stomach cancer, colon cancer and leukemia all responded positively to

fucoidan treatment in animal tests and in vitro (test tube) studies.

 

Sea greens have high magnesium, essential for the absorption of calcium.

 

Magnesium stimulates production of calcitonin, the hormone which

increases calcium in the bones. Sea greens are a good source of natural

vitamin D, too,essential for calcium absorption, bone health and muscle

function.

 

So, what are Sea Greens?

 

Kelp (Laminaria), the most prolific sea plant on America’s shores,

contains vitamins A, B, E, D and K, is a main source of vitamin C and

rich in minerals.

 

Kelp proteins are comparable in quality to animal proteins.

 

Kelp contains sodium alginate (algin), an element that helps remove

radioactive particles and heavy metals from the body. Algin, carrageenan

and agar are kelp gels that rejuvenate gastrointestinal health and aid

digestion.

 

Kelp works as a blood purifier, relieves arthritis stiffness and

promotes adrenal, pituitary and thyroid health.

 

Its natural iodine can normalize thyroid-related disorders like

overweight and lymph system congestion. It is a demulcent that helps

eliminate

herpes outbreaks. Kelp is rich—a little goes a long way.

 

Kombu (Laminaria digitata, setchelli, horsetail kelp) is a meaty,

high-proteinseaweed. It is a decongestant for excess mucous and helps

lower blood pressure.

 

Kombu contains abundant iodine, carotenes, B, C, D and E vitamins,

minerals like calcium, magnesium, potassium, silica, iron, zinc and the

powerful skin-healing nutrient germanium. It is higher in natural

mineral salts than most other seaweeds.

 

Hijiki is a mineral-rich, high-fiber seaweed, with 20 percent protein,

vitamin A, carotenes and calcium. Hijiki has the most calcium of any sea

green, 1400 mg per 100 gr. of dry weight.

 

Nori (Porphyra, laver) is a red sea plant with a sweet, meaty taste when

dried. It contains nearly 50 percent balanced, assimilable protein,

higher than any other sea plant.

 

Nori’s elastic fiber makes it a perfect sushi wrapper.

Nori is rich in all the carotenes, high in calcium, iodine, iron and

phosphorus.

 

Arame (Eisenia bycyclis) is one of the ocean’s richest sources of

iodine.

 

Herbalists use arame to help reduce breast and uterine fibroids and

through its fat-soluble vitamins and phytohormones, to normalize

menopausal symptoms. Arame promotes soft, wrinkle-free skin, enhances

glossy hair and prevents hair loss.

 

Sea palm (Postelsia palmaeformis), American arame, grows only on the

Pacific coast of North America. It has a sweet, salty taste that goes

especially well as a vegetable, rice or salad topping.

 

Bladderwrack is packed with vitamin K, an excellent adrenal stimulant.

It is

still used today by native Americans in steam baths for arthritis, gout

and illness recovery.

 

Wakame (Alaria, undaria) is a high-protein, high-calcium seaweed,

withcarotenes, iron and vitamin C and is widely used in the Orient for

hair growth and luster and for skin tone.

 

Dulse (Palmaria palmata), rich in iron, protein, and vitamin A, is

deliciouswith walnuts, spinach and rice.

 

It is a supremely balanced nutrient with 300 times more iodine and 50

times more iron than wheat.

 

Tests on dulse show activity against the herpes virus. It has purifying

and tonic effects on the body, yet its natural, balanced salts nourish

as a mineral, without inducing thirst.

 

Irish moss (Chondrus crispus, carrageen) is full of electrolyte

minerals—calcium, magnesium, sodium and potassium.

 

Its mucilaginous compounds help detoxify, boost metabolism and

strengthen hair, skin and nails.

 

 

Sea greens are tasty. Crush, chop, snip or crumble any mix of dry sea

veggies you like into soups and sauces, pizzas or focaccias, casseroles

and salads.

 

Roast them into anything you cook. If you add sea vegetables, no other

salt is needed, an advantage for a low salt diet.

 

Sun dried, they are convenient to buy, store, and use as needed. Store

them in a moisture proof container and they keep indefinitely.

A wide variety of sea greens is available today.

 

Here are a few of my favorite recipes.

 

Sea Veggie Crunch

 

This blend is a flavor enhancer and a nutritional part of any recipe.

Crumble into a bowl then just barely blend in the blender, so that there

are still sizeable chunks of the sea vegetables. They expand in any

recipe with liquid and when heated, return to the beautiful green color

they had in the ocean. Use freely as a seasoning in salads, soups and

rice.

 

Heat in a dry pan, 3/4 cup chopped dried dulse, 1/2 cup dried chopped

nori or sea palm, 1/4 cup chopped dried wakame, 1/4 cup chopped dried

kombu, 1/4 cup chopped toasted walnuts, and 1/2 cup toasted sesame

seeds.

 

Kelp and Honey Bits Snack

 

Soak dried kelp or kombu pieces in water until soft.

Drain and snip into bite size pieces to fill 1/2 cup.

Bring 1/4 cup honey and 1/2 cup water to a boil. Reduce heat, add sea

vegetables and simmer until liquid is evaporated, about an hour.

 

Spread 1 cup sesame seeds or ground almonds on a baking sheet and

arrangesea vegetables on top, turning with tongs to coat.

Bake in a 300ºF oven for 30 minutes.

 

Brown rice, dulse and tofu

The protein complementarity of brown rice, dulse and tofu is good for a

healing diet.

 

For 8 servings:

 

Soak 8 dried Shiitake mushrooms and a small handful dried dulse in water

to cover. Sliver both when soft and set aside. Reserve soaking water.

Dry roast 113 cups brown rice in a pan; then cook in 212 cups water (4

cups cooked).

 

Saute 2 cubed cakes tofu in 2 TBS. sesame oil in a skillet, and add to

rice.

 

Add 1 TBS. sesame oil to skillet and saute 2 minced cloves garlic and 1

chopped onion until translucent.

 

Add 1 tsp. Brewers yeast flakes, 1 tsp. cumin powder, 1 tsp. sesame

seeds,and 14 tsp. lemon pepper until spices are fragrant.

Mix into rice.

 

Add and saute until color changes: 2 carrots, 2 stalks celery and 2

zucchini, chopped, 1 green bell pepper in matchsticks, the mushrooms and

dulse.

 

Add mushroom soaking water and steam-braise for five minutes.

Vegetables should be just tender crisp, not completely cooked.

Add to rice and tofu. Season with herb salt.

 

Marinated Sea Palm with roasted red peppers

A perfect topper for salads, vegetables, grains, grilled salmon and

swordfish.

 

Soak 1-oz. dry sea palm fronds until tender. Drain.

Mix 4 TBS. balsamic vinegar, 2 roasted red bell peppers, thin-sliced

(bottled okay), 2 tsp. lemon pepper, 4 cloves garlic minced, 12 cup

sesame oil,

2 TBS. fresh minced mixed herbs (like rosemary, basil and thyme), 3 TBS.

honey,

and 2 TBS. crystallized ginger root, minced.

Pour over sea palm and let marinate for about four hours before serving.

 

 

All sea greens and recipes are available at:

 

www.healthyhealing.com

 

References upon request from totalhealth.

 

http://totalhealthmagazine.com/cgi-bin/thm?XwsSrvID=XTothm01,[a=01[b=31[c=01[d=a\

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JoAnn Guest

mrsjo-

DietaryTi-

http://www.topica.com/lists/Melanoma

http://www.geocities.com/mrsjoguest/Magnesium.html

 

 

 

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