Why would anyone want to eat sea vegetables? Because they offer one of the broadest ranges of minerals of any food, containing virtually all the minerals found in the ocean—and not surprisingly, many of same minerals found in human blood. They are anti-cancer, anticoagulant, antithrombotic, and antivirals.
Sea vegetables are an excellent source of iodine, vitamin C, manganese, and vitamin B2. They are also a very good source of vitamin A (in the form of carotenoids) and copper as well as a good source of protein, pantothenic acid, potassium, iron, zinc, vitamin B6, niacin, phosphorus, and vitamin B1.
While the broad range of minerals provided by sea vegetables make them a great addition to your diet, Westerners are often not quite sure how to add more of these nutrient-rich foods to their meals. One easy way is to keep a container of kelp flakes on the dinner table and use it instead of table salt for seasoning foods. You can also experiment with adding your favorite sea vegetable to vegetable dishes, salads, and miso soups. They are easy to add to dishes as they require no cooking.
Tips for Preparing Sea VegetablesMany types of sea vegetables require soaking for 5-10 minutes before adding to your dish. It is best to follow the directions on the package. The soaking water can be used for soups or to Healthy Sautéeing vegetables. Other types of sea vegetables such as nori and kelp flakes can be used without soaking.
Reprinted from whfoods.org.
Named the DIRTY DOZEN by the Environmental Working Group (a body which conducted tests on conventional produce and rated the various fruit and vegetable groups according to the amount of pesticides found present), the foods that exhibit the highest levels of pesticide residues are (in order of contamination):
In addition, two further foods have been shown to contain traces of pesticides that are highly toxic to human health (more so than usual). These are the DIRTY DOZEN PLUS, aka:
In fact, a whopping two-thirds of produce samples have been shown to have pesticide residues. Shocking, isn’t it?
It is therefore highly recommended that you shop organically for the above items where possible. At least this way, you know you are reducing your exposure to the MOST affected items.
Along with identifying the foods to avoid in the grocery store aisle, the Environmental Working Group have also named the foods that show the LEAST amount of pesticide residue. These are the CLEAN FIFTEEN:
Therefore, if you don’t wish to go organic completely (or can’t), the above conventional produce will not prove to be as harmful.
Some 77,000 chemicals are produced in North America, with 1,000 new ones introduced each year. Over 3,000 chemicals are added to our food supply, and more than 10,000 chemical solvents, emulsifiers and preservatives are used in food processing
Where do all of these chemicals end up? They are absorbed into our groundwater, rivers, lakes and oceans, spewed into our air, and added, quite intentionally, to our food supply. Estimates show most Americans have somewhere between 400 and 800 chemicals stored in their bodies, typically in fat cells. S
What does that mean for us?
Let’s look at toxins
The take home message is Pay attention to what you put in and on your body