Sea Weeds
Sea weeds are found throughout the oceans and seas and none is known to be poisonous. Many are actually nice to eat. Seaweeds (kaiso) have been an important part of the Japanese diet for many centuries. Today, various types of seaweed are used extensively as soup stock, seasonings and other forms in daily Japanese cooking. The following are the three most commonly used types of seaweed: Kombu,Wakame and Nori.
Studies show sea weed cause weight lose. Seaweed has special properties that draw out and transmute toxins. Seaweed can transform toxic metals into harmless salts. Edible seaweed is often used in weight loss programs to reduce cholesterol and fat in the blood. It is helpful in alleviating high blood pressure, building strong bones and regulating thyroid imbalances. These marine plants are packed with nutrients including some key minerals that are hard to find from any other source. All of the trace elements required by the human body are found in edible seaweed. They also contain protein, vitamins, minerals, and fiber. All sea vegetables are excellent sources of iodine, calcium and iron. According to Paul Pitchford in Healing with Whole Foods, “hijiki, arame, and wakame each contain more than ten times the calcium of milk.
Two specific environmental requirements dominate seaweed ecology. These are the presence of seawater (or at least brackish water) and the presence of light sufficient to drive photosynthesis. Another common requirement is a firm attachment point. As a result, seaweeds most commonly inhabit the littoral zone and within that zone more frequently on rocky shores than on sand or shingle. Seaweeds occupy a wide range of ecological niches. The highest elevation is only wetted by the tops of sea spray, the lowest is several meters deep. In some areas, littoral seaweeds can extend several miles out to sea. The limiting factor in such cases is sunlight availability. The deepest living seaweeds are some species of red algae.
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