Sea vegetables are wild ocean plants, or marine algae, enjoyed daily as a pantry staple and concentrated healing 'Superfood' in many coastal parts of the world. As our air and water become more acidified through pollution, minerals are leached and depleted from our land fields, and they wash down to the sea, where the wild seaweeds incorporate them. When we eat seaweeds, we take these minerals back into our bodies, and these minerals help us maintain an alkaline condition in our bloodstream, which is a healthy condition, resistant to fatigue and stress. Popular American East Coast sea vegetables include Dulse, Kelp, Alaria, Laver/Nori. (Asian varieties are Nori, Hiziki, Arame, Kombu and Wakame.) Sea vegetables contain essential nutrients, minerals and trace elements in a bio-available optimally balanced form. Small amounts of nutrient power-packed sea veggies add a rich flavor and enhance the nutritional value of every recipe.
Seaweeds have admirable qualities: they are flexible, they are tenacious, sustainable, prolific, and they are the oldest family of plants on earth. These plants link us to the primitive vitality of the sea. The earth's sea-blood within seaweed strengthens our own salinity that we carry within us. Our "inner ocean" - the saline fluids around and in our cells and organs - recreates the primal ocean environment, with a similar range and balance of minerals. Sea vegetables concentrate this mineral matrix into a power-packed 'SuperFood'. When you eat sea veggies, your cells recognize this natural, harmonious, health giving balance.
Seaweeds and Sea vegetables are rich in minerals and trace elements, including calcium, magnesium, iron, potassium, iodine, manganese, chromium and more, at levels much greater than those found in land vegetables and surpassing the US RDA. Sea veggies also provide fiber, and enzymes - a veritable medicine chest of proteins, complex carbohydrates and all 54 trace minerals and elements (which act as magnets in the blood to bind