The Healthiest Cultures in the World, Eat Seaweed Everyday.
Everyone wants to be healthy and most people know that that in addition to living a healthy lifestyle and getting regular exercise, the key to maintaining optimal health is getting proper nutrition through a healthy diet and a sensible supplementation protocol.
The healthiest cultures in the world, eat seaweed on a daily basis. This practice is very prevalent in the eastern cultures, but not so much in the western world. The health of westerners often pales in comparison to that of their eastern culture counterparts, who consume seaweed and take whole food supplements daily.
What is Seaweed?
Seaweed comprises a diverse group of organisms (known as macroalgae), that grow in the sea. These sea plants appear similar to land plants, however they lack the complex reproductive structure (flowers) and functional tissues (roots, stems and leaves) that land plants have.
In general, seaweeds are divided into three groups based on their color:
- Brown Seaweed (Phaeophyta):
- Brown seaweed (also known as Kelp) contains approximately 1,500 species, and comprises the largest and most complex body structure of any other algae.
- Most species are marine and benthic (attach to the ocean floor or other hard surface). The stem-like stipe on each side is lined with large leaf-like structures (blades); the stipe and blades are collectively known as the frond. Gas-filled bladders cause the upper end of the stipe to float on the ocean surface.
- Kelp grows in underwater "forests" (kelp forests) in shallow oceans, and is thought to have appeared in the Miocene, 23 to 5 million years ago. The organisms require nutrient-rich water with temperatures between 6 and 14°C (43 and 57 °F). They are known for their high growth rate, with some varieties growing as much as a half a meter a day, ultimately reaching 30 to 80 meters (100 to 260 ft).
- Kelp is a rich source of both fucoidan and organically bound iodine.
- Green Seaweed (Chlorophyta):
- Green seaweed comprises over 7,000 species. While most are marine, many can be found in fresh water, along both rocky and sandy beaches. Some green seaweeds tolerate low-salinity colonizing areas where rivers meet the sea. Green algae range from the single-celled to moderately complex structures.
- Red Seaweed (Rhodophyta):
- Red Seaweed Consists of more than 4,000 species and grow in marine environments. Not as large as brown algae, the red seaweed body (thallus) is built of complex, branched filaments. Red are benthic, but their distinctive combination of photosynthetic pigments allows them to survive in deeper water. Some species secrete calcium carbonate, which significantly contributes to coral reefs.
Seaweed has been used since 2700 BC in China. In 600 BC, Sze Teu wrote that in China seaweed was made for special guests or kings. In 300 BC, Chi Han wrote a book about seaweed. Kelp was used in the 5th century for food, and Laminara japonica was imported from Japan in the 5th century.
The Japanese have used seaweed for many years. For over 2000 years, seaweed has been used as a supportive food in the Japanese diet. Six types of seaweeds were used in 800 A.D. in everyday cooking in Japan. In 794, Japanese people used seaweed to make nori, which is a dried sheet of seaweed.
Europeans used Mediterranean seaweed as an herbal medicine. As early as 100 BC, the Greeks collected seaweed. All along the Mediterranean coast, red algae were used as sources of dying agents and as a medicine to treat parasitic worms since pre-Christian times.
Hawaiians and other Polynesian societies grew kelp farms. They used 60-70 species of seaweed for food, medicinal purposes, and ceremonies.Read Less
One of the Earth's greatest treasures lies beneath the seas and lakes of the world. Research has proven that the waters of our oceans contain some of the richest known sources of mineral elements. The moving forces of nature, through rain, erosion and rivers, has brought all the valuable vitamins of the earth to the sea floor.
These vast sources of nutrition may become much more important than any of us now realize. Land degradation, pollution and over farming has had a drastic affect on the soil. Most commonly, it is from the soil that we derive our minerals and vitamins from the fruits and vegetables we eat. If this food grown on land can no longer give us all the nutrients we require, we must turn to the rich vegetation of the sea, seaweed.
Sea Vegetation, the keystone of the food chain, offers us the nutrients we can no longer gain from land grown crops.
Not all Sea Vegetable Sources are Equal.
There are other sea vegetable supplement products on the market, some which boast of how many different species of seaweed they contain. While there is something to be said for consuming a diverse selection of seaweed species . . . Much more important than HOW MANY species a product contains, is WHERE the species come from. In today's post Fukushima world, WHERE the raw materials are sourced from could not be more important! What good is having a diverse selection of species, if they are tainted with radiation or other contaminants?
It's true that compared to land plants, we have little control over the growing conditions of our wild marine plants. But we do have choices about how, when, where, and how much we harvest, as well as how the seaweed are transported, dried, stored and packaged.
- Sea of Greens® contains seaweed harvested from the pristine waters of the Northern Atlantic Ocean.
- Sea of Greens®is untainted by radiation, heavy metals, herbicides, pesticides, and microbiological contaminants.
- Sea of Greens® contains fresh harvested sea vegetables, which are low-temperature dried and hand packed with minimal processing.
- Sea of Greens® is certified organic, gluten-free, soy-free, dairy-free and GMO-free by Organic Crop Improvement Association (OCIA)
Sea of Greens® is a unique, 100% natural,
Whole-Superfood supplement, containing
an optimal blend of seaweed and freshwater algae.
- Sea of Greens® contains five species of seaweed, representing all three colors:
- Bladderwrack, Wakame and Rockweed (brown)
- Sea Lettuce (green)
- Dulse (red)
- Sea of Greens® also contains two species of freshwater algae:
- Spirulina (blue-green)
- Chlorella (green)
Sea of Greens® is more potent and nutritionally dense than any land plant food source and contains hundreds of organic phytonutrients, many of which our bodies require to maintain optimal health, but are missing from our normal diets.
Sea of Greens® contains a full spectrum of organic vitamins, trace minerals, lipids, plant sterols, amino acids, omega 3's and 6's, anti-oxidants, growth hormones, polyphenols, flavenoids, and much more. It also contains powerful Fucoidan, Laminarin and Alginate compounds, which are not found in land plants.Read Less
Wakame has long been known to be a delicious, healthy food. In Korea, it is given to mothers after they give birth to replenish the nutrients lost during the gestation and delivery. In Japan, the people of Okinawa have the highest per capita consumption of seaweed, the lowest rates of cancer, and a higher life expectancy of all Japanese prefectures. And Japan itself has the some of the highest life expectancy amongst all countries. There are over 100 medical studies that link seaweed, and Wakame in particular, to better health - and all this without any synthetic or toxic chemicals.
Wakame has traditionally been cultivated by growing it on ropes tied to offshore rafts. It's mainly the seaweed "leaves" or blades that are harvested. However, all parts of the plant, except the root, are used. These can be eaten raw or cooked and can be added to soups and salads to give them that extra "umami" or savory taste. Yet it's only about 13 calories per 30 g of raw seaweed.
That tiny calorie content in Wakame is due to its low levels of fat and carbohydrates. It's also rich in vitamins and minerals. The USDA National Nutrient Database gives a complete nutritional profile of Wakame; the list of nutritional benefits includes vitamin A, vitamin C, vitamin E, vitamin K, niacin, pantothenic acid, phosphorus, riboflavin, folate, calcium, iron, magnesium, manganese and copper. One note of caution is that Wakame also contains a high amount of sodium. It is important to soak the wakame thoroughly to reduce the amount of salt used to preserve it during storage and transportation.
Wakame is a an exceptional source of the following nutrients:
- Critical in the contraction and relaxation of muscles
- Controls the function of certain enzymes in the body
- Involved in the production & transport of energy and the production of protein.
- Needed for metabolism of cells - the process of converting food into energy
- maintains the balance of the thyroid gland and is needed for the production of thyroid hormones.
- Most people (as many as 80%) in the developed world suffer from mild iodine deficiency. This deficiency is often undiagnosed and leads to a variety of systemic diseases.
- Iodine deficiency gives rise to hypothyroidism, symptoms of which are extreme fatigue, goiter, mental slowing, depression, weight gain, and low basal body temperatures.
- Wakame is a very bioavaiable source for of calcium. Each 100 grams of raw wakame contains 150 milligrams of calcium, which is needed for strong healthy bones.
- Wakame is very rich in iron, a mineral which is essential for the production of red blood cells
- Vitamins A, C, E, and K. These vitamins are all amazing for skin health and repair as well as immunology.
- Vitamin D. Promotes the absorption of calcium for healthy bones and enhances the nerve, muscle, and immune systems.
- Riboflavin (Vitamin B2). We need riboflavin to use the carbohydrates, fats, and proteins in the foods we eat. Riboflavin helps us use these nutrients for energy in our bodies for growth and is also necessary for red blood cell production. Riboflavin functions as an antioxidant and works in the body with other vitamins such as niacin, folate, and vitamin B6.
- Folate (Vitamin B9). Helps the body make new cells and is especially important for pregnant women. Wakame contains 200 mcg in a 100mg serving - which is 50% of our daily requirements.
- Lignans, a phytonutirent rich in antioxidants and thought to help regulate hormone levels and support the immune system.
Rockweed (Ascophyllum nodosum) is common large brown seaweed, dominant on sheltered rocky shores. The species has long strap like fronds with large egg-shaped air bladders at regular intervals. The fronds of Ascophyllum nodosum are typically between 0.5 and 2m in length.
The inflated bulbs at the end of the blades along with a midrib in the blade are major distinguishing characteristics of rockweed. The bulbs are filled with air and mucilage that allows the blades to float exposing them to sunlight and allowing water to move through the branches.
The bumps on the bulbs are reproductive structures called pits or conceptacles. Special cells within the pits produce eggs and sperm which are released into the water column and fuse producing a baby plant. The new plant then grows directly into an adult. Reproduction occurs through the year. Other seaweeds have a more complicated reproduction cycle where one form produces eggs and sperm while another form produces spores.
The plants drift in large, spherical masses in sheltered waters, grow slowly and can live to be several decades old. Individual fronds can become up to 15 years old before breakage.Read Less
Sea lettuce (Ulva lactuca) is a bright green algae composed of lobed, ruffle-edged leaves with a broad translucent frond that is just 2 cell layers thick. It has a rather "crumpled" appearance and is reminiscent of a lettuce leaf, hence the common name. Its leaves are often perforated with holes of various sizes. Almost no stalk exists at the point of attachment, and no true roots are present.
Despite looking flimsy sea lettuce is quite strong for leaves only two cells thick and can easily be harvested, in or out of the water. Sea lettuce is the greenest seaweed you will ever see. When dried by the sun, its color can range from white to black.
The sea lettuces are widely distributed along the cool water coasts of the world's oceans and are eaten by a number of different sea animals, including manatees and the sea slugs. Sea lettuce may be found attached to rocks and shells by a holdfast, but it is also commonly found free floating. Among the most common of the shallow water seaweeds, sea lettuce is often found in areas of exposed rocks and in stagnant tide pools. Sea lettuce has also been recorded at depths of 75 feet or more. Sea lettuce grows in both high and low intertidal zones and marshes throughout the year.
There are ten species of sea lettuce, all of which are edible and and a good food source for humans. Sea lettuce is high in protein, soluble dietary fiber, and a variety of vitamins and minerals, especially iron and calcium. It is usually eaten raw in salads and cooked in soups. It can also be used as a substitute for nori, a seaweed used in sushi.
Nutritionally Sea lettuce is very high in iron and protein (similar to dulse), and is high in iodine, aluminum, manganese and nickel as well. Like most of our sea veggies, sea lettuce provides considerable amounts of dietary fiber (31%). Since our sea veggies are low temp dried in the sun, sea lettuce enzymes are still active.Read Less
Spirulina (Arthrospira platensis) is a simple, one-celled, blue-green algae, that belongs to the cyanobacteria family of bacteria. It gets it's name from the Latin word for "helix" or "spira", because of its spring-like physical characteristic.
There are two species of spirulina . . . Arthrospira platensis and Arthrospira maxima, both of which are consumable by humans and other animals. Spirulina is cultivated worldwide; used as a dietary supplement as well as a whole food; and is available in tablet, flake and powder form. It is also used as a feed supplement in the aquaculture, aquarium and poultry industries.
Spirulina occur naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate. Most cultivated spirulina is produced in open channel raceway ponds, with paddle-wheels used to agitate the water. The largest commercial producers of spirulina are located in the United States, Thailand, India, Taiwan, China, Bangladesh, Pakistan, Burma (a.k.a. Myanmar), Greece and Chile.
Dried spirulina contains about 60% protein. It is a complete protein containing all essential amino acids, though with reduced amounts of methionine, cysteine and lysine when compared to the proteins of meat, eggs and milk. It is, however, superior to typical plant protein, such as that from legumes.
Spirulina's lipid content is about 7% by weight, and is rich in gamma-linolenic acid (GLA), and also provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acid (AA). Spirulina contains vitamins B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), vitamin C, vitamin A and vitamin E. It is also a source of potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc. Spirulina contains many pigments which may be beneficial and bioavailable, including beta-carotene, zeaxanthin, chlorophyll-a, xanthophyll, echinenone, myxoxanthophyll, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxanthin and oscillaxanthin, plus the phycobiliproteins c-phycocyanin and allophycocyanin.Read Less
Organically Bound Iodine
The single most important element provided by seaweeds is iodine, which is more abundant in seaweeds, than in any land based plants or animals.
All vertebrates require iodine, which the thyroid gland uses to produce the thyroid hormone, triiodothyronine (T3) and its pro-hormone, thyroxine (T4). The thyroid hormones are primarily responsible for regulation of metabolism. This function is vital for life, thus iodine is critical for maintaining good health.
When vertebrates lived in the sea, even at about 60 ppb, there was a constant reliable source of iodine. Since some vertebrates left the sea, obtaining enough iodine has been a challenge to their descendants, including ourselves.
Since no land plants require iodine, their taking it in from roots or leaves may be just incidental. That has meant that few land plants are reliable or even adequate iodine sources, unless consumed in large quantities. Eating 3-5 grams of most dried, unrinsed seaweeds will however provide the RDA of 100-150 micrograms.
In adult humans, chronic low iodine consumption often results in first, goiter, an enlargement of the thyroid gland, deliberately generated by TSH (thyroid-stimulating Hormone) to increase thyroid gland cell surface area and more "iodine traps", and secondly, various manifestations of hypothyroidism. The treatment is often simply more dietary iodine for both conditions, which can be easily accomplished by consuming dietary seaweeds.
Since the dawn of the nuclear age, iodine has taken on even more importance. When Uranium is used in nuclear fission, one of the decay products is Iodine 131. That means not only nuclear weapons and bombs, but also, all of the controlled nuclear events with nuclear reactor fuel rods, release radioactive Iodine 131 into the atmosphere. We are all continually and erratically dusted with Iodine 131 every day of every year.
Additionally, nuclear disasters such as Three-mile Island in USA, Chernobyl in Ukraine and Fukushima in Japan all released enormous quantities of Iodine 131 into the atmosphere. Since then, millions of iodine 131-induced thyroid diseases have been reported worldwide, starting shortly after each event and continuing through today.
Relatively rare 20 years ago, and unknown prior to 1945, thyroid cancer is now the number one cancer in children. The prevalence of thyroid cancers in both adult men and women is increasing at an alarming rate.
Iodine 127 is the only natural isotope of iodine and it is very stable, unlike Iodine 131 which is very unstable and decays with the release of a high energy Beta particles, which wreak havoc on any tissue it comes in contact with. The reason Iodine 131 is so hazardous is because our bodies will happily take it in if we need iodine. Furthermore, Since prior to the human atomic age there was no iodine 131, we have not evolved to the point of developing any natural defense against it.
If we have sufficient Iodine 127 in our bodies, our bodies will not take in the heavier iodine 131, but if we are deficient, our thyroids will take it up and will likely develop cancers.
Potassium Iodide (KI) and Potassium Iodate (KIO3) are good sources for iodine 127, should a nuclear emergency arise. However, neither is recommended to take on a daily basis. Both can have side effects, could be overdosed on and could potentially be dangerous in general.
It is far better to take an organic source of iodine. There is no better organic source than seaweed, which contains organically bound iodine. The organically bound iodine in seaweed is far more bioavailable than KI or KIO3, and it can be consumed everyday with no problem. if we continually take in 150 micrograms of iodine 127 daily (accomplished by consuming 3-5 grams of seaweeds daily), we will most likely be protected from iodine-deficiency. and thus protected from iodine 131.Read Less
Sea of Greens ® Packages
180 capsules per bottle (30 day supply)
As a dietary supplement for adults, take six capsules per day
(preferably three capsules, twice per day).
- 1 bottle
- 2 bottles $38.95 each
- 3 bottles $37.95 each
- 6 bottles $36.95 each
Sea of Greens® Supplement Facts
|Serving Size: 3 Capsules
Servings per container: 60
|Amount per 2 Servings (suggested daily usage)||% Daily Value|
|Bladderwrack (Fucus Vesiculosis)||750 mg||*|
|Wakame (Alaria Esculenta)||675 mg||*|
|Rockweed (Ascophyllum Nodosum)||200 mg||*|
|Sea Lettuce (Ulva Lactuca)||35 mg||*|
|Dulse (Palmaria Palmata)||35 mg||*|
|Spirulina (Arthrospira Platensis)||1,050 mg||*|
|Chlorella (Chlorella Vulgaris)||1,050 mg||*|
Other ingredients: 100% Vegetable capsule, L-Leucine
As a dietary supplement for adults, take six capsules per day
(preferably three capsules, twice per day).
Statements contained herein have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication.
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