The health benefits of sea vegetables have been touted by nutritionists with good reason for decades because the benefits of more than a few of these plants were absolutely profound. They are low in calories and high in vitamins and minerals that may not be found in food derived from land, sea vegetables are in a class of their own.
For centuries, sea vegetables have been part of the human diet, especially for those living in coastal areas. Given that the waters of the sea, where there are sea vegetables is remarkably similar to the constitution of human blood.
In China, sea vegetables as a source of nutrition and health were tracked and recorded as early as 800BC. Modern culture with easy access consume fresh seaweed, dried or use it as a condiment, garnish or seasoning.
Sea vegetables can be the sole source of mineral iodine and mineral vanadium. As part of its natural defense mechanisms sea vegetables contain a variety of enzymes called haloperoxidases. These enzymes require all vanadium to function. Although this mineral is not as famous as some other mineral nutrients it seems to play a multifaceted role in the regulation of carbohydrate metabolism and blood sugar levels. Nutrients in sea vegetables appeared to cleanse the colon and improve digestion and absorption.
Sea vegetables can play a role in reducing the risk of estrogen-related cancers, including breast cancer. Since cholesterol is required as a building block for the production of estrogen, cholesterol-lowering effects of sea vegetables may play a role in reducing the risk associated with it. However, the more interesting from the viewpoint of the risk of breast cancer shows the ability of sea vegetables modify aspects of normal menstrual cycle so that the lifetime total cumulative estrogen secretion that occurs during a receiving cycle follicular phase decreased. For women who are at risk of estrogen-sensitive breast cancer, sea vegetables can bring special advantage in this respect.
Sea Vegetables gallery