Foods that Heal: Sea Vegetables

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Foods that Heal: Sea Vegetables
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Why would anyone want to eat seaweed? If you've ever gone to the ocean, done an unintentional body surf into shore and come up with a mouthful of the green stuff, I'll bet your first thought wasn't, 'hmmm, I want more of that." Seaweed is not usually on everyone's top ten favorite things to eat list. But in some parts of the world seaweed is a long-standing dietary staple.
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In Japan seaweed has, for centuries, been used as a main ingredient and records of seaweed farms date back to the 17th century. But Japan reportedly took their cue from China where seaweeds were used as early as 300 B.C. and even earlier. In both Japanese and Chinese cooking, different varieties are frequently served in soups and stir fries, with grains and legumes and as a wrap for grains, vegetables and fish. However the orient is certainly not the only area of the world where seaweed has traditionally been used for human consumption. It was used as herbal medicine in Greek and Roman times and there are records of seaweed being harvested for food in Ireland as far back as the 12th century. On this side of the Atlantic, kelp and dulse were used as food by the natives of North America long before oriental cuisine became popular in the States.
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There are a wide variety of seaweeds, also called sea vegetables. The ones most commonly used today are arame, dulse, hijiki, kelp, kombu, nori and wakame. Seaweed is actually a form of algae that lives in brackish water. Low in fat and calories, it offers a rich source of minerals, specifically iron, calcium and iodine. In fact, with the severely depleted condition of our soil, seaweed offers ten to twenty times the mineral content of most plant or animal foods. Seaweed is an especially good source of trace elements, very often missing from our highly processed diets. Kelp and other seaweeds contain the immune-building mineral, selenium, which has become severely depleted from our soil in many areas of the country. The rich iodine content of seaweeds make them a valuable aid in treating yeast infections and candidiasis. Being high in both calcium and magnesium, it also offers protection against bone diseases such as osteoporosis. Uncooked seaweed is a good source of fluorine, which strengthens the teeth as well as the bones. Agar (also known as agar-agar) is a gelatinous material derived from kelp and other seaweeds. It is a good source of soluble fiber and is used to promote digestion and weight loss. Agar has also been used to remove toxins from the body, including radioactive waste. Because many nutrients, including protein, need certain minerals in order to perform their function in the body, combining seaweed, the most highly mineralized food, with other foods, greatly increases their nutritional value.
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Although you probably won't find seaweed on your grocery store shelf just yet, it may not be long. There are growing numbers of seaweed-growing ventures on the shores of America and Europe. Some varieties can be ordered through mail order outlets.* Of course, you can also obtain a variety of seaweed products at health food and oriental food stores. Since it is a rather unusual taste, it is suggested that seaweed be incorporated into the family diet gradually, but it's well worth the effort. Two dietary plans that make much use of seaweed are the macrobiotic diet and Chinese nutrition. Here's how they do it.
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Arame - Resembling wiry black threads, arame's mild taste makes it one of the more versatile sea vegetables. It should be soaked for 5-15 minutes and can then be chopped and cooked into grains, soups, breads, potato dishes, curries, tofu and vegetables.
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Dulse - is dark red in color. It comes in strips which are thoroughly rinsed and drained. It can be used like spinach or any leafy vegetable, on a sandwich or in a casserole. Dulse can also be dry-roasted and sprinkled onto salads, soups or vegetables, or eaten like potato chips.
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Hijiki or hiziki - This one looks like black pine needles and tastes strongly of the ocean. It is usually sautéed in oil to decrease the fishy taste, then chopped and cooked with grains, soups, vegetables, curries, stuffings or tofu. It can also be sautéed, cooled and served over salads or greens.
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Kombu - comes in dried sheets which are cut up with a scissors. It must be softened and then cooked for one to two hours. Kombu can be used in soups, salads, vegetable, grain, or bean dishes and can be pickled. It is also roasted and ground into a powder to use as a condiment.
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Nori - This one has the highest protein content. Like arame, it is one of the milder tasting seaweeds. It comes in sheets that can be used to wrap steamed vegetables, fish or grains. It can also be lightly roasted and crumbled over salads, stews, soups or casseroles.
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Wakame - also comes in sheets. It is used in much the same way as kombu but requires less cooking time.
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For vegetarians who eat a lot of bean dishes, seaweed offers the added advantage of lessening the noble legume's gas-producing quality. If you need further incentive, consider this. Any member of the kelp family (that includes arame, hijiki and wakame) when eaten on a regular and frequent basis will promote smooth, glossy hair, and soft, unlined skin.
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*To order seaweed:
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Maine Coast Sea Vegetables
Shore Road,
Franklin, ME 04634
(207) 565-2907
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Mendocina Sea Vegetable Co.
Box 372
Navarro, CA 95463
(707) 937-2050
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This article is intended for informational purposes only. Nothing in this publication is intended or implied to be a substitute for professional medical diagnosis and advice. Always seek the advice of your physician or health-care provider before starting any new diet or procedure involving your health. Prompt professional medical guidance is recommended for any health problem.