SEA VEGETABLES
Sea vegetables are high in its contents of carbohydrates, proteins,
vitamins and specially minerals (30% per volume). Compared to dairy products
seaweed's have up to 10% more calcium and iron per weight and also have other
important trace minerals. During thousands of years oriental civilisations
have recognised the importance of seaweed's in the daily diet and they have
consumed it traditionally to strengthen the blood, heart and circulatory system.
Recent medical studies have proved this practice, and have found out that
sea vegetables have important antibacterial effects, antivirial and anticancerous.
In laboratory experiments in Japan, kombu, wakame, nori, hiziki and other
common sea vegetables have shown to reduce cholesterol levels in the blood,
avoided high blood pressure and arteriosclerosis and improved the metabolism
by reducing the accumulation of fats.
It has also been discovered that different varieties of seaweed's contain
anticoagulants. In Japan areas where the incidence of longevity is longer
is closely related to their consumption of seaweed.
Several medical studies and case-history reports indicate that sea vegetables
help discharge radioactive elements and other heavy particles from the body.
For instance, studies beginning in 1964 at McGill University in Canada showed
that a substance in kelp and other common sea vegetables could reduce by 50
to 80% the amount of radioactive strontium absorbed through the intestine.
At St. Luke´s Hospital in Nagasaki, a group of macrobiotic doctors and
patients who had survived the atomic bombing on August 9, 1945 subsequently
protected themselves against potentially lethal doses of radiation on a diet
of brown rice, miso soup, sea vegetables, and sea salt. Nuclear energy and
nuclear weapons testing pose a serious health hazard today to almost everyone.
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