The Healing Power
Of Sea Vegetables

by Susan Smith Jones

A Piece of Sea Weed serves for a Barometer;
It gets wet and dry as the weather gets so.

William Blake

Even though sea plants have no roots, as land plants do, nor do they have branches and stalks, they deserve to be extolled for their medicinal properties are voluminous. Our river of life – the body’s blood system – contains all one hundred or so minerals and trace elements in the ocean. Since seaweeds contain these elements in 10 to 20 times the quantities as in land plants and in a highly assimilable form, it would behoove you to make these salubrious foods a staple in your diet. Over 435 varieties have been discovered so far and these are generally grouped into three kinds, based on color – brown, red and green. The particular color is related to the spectrum of light available to the plants for photosynthesis. And while seaweeds were originally confined mostly to Asia, they are now becoming better known and accepted in the western hemisphere.

Ounce for ounce, sea vegetables are a valuable treatment for many disorders. In my private holistic health practice, I’ve recommended seaweeds for Candida albicans, as well as other immune-compromised diseases such as chronic fatigue, HIV infection, arthritis and allergies. In addition, they also work well to help reduce blood cholesterol and disorders of the genito-urinary and reproductive systems. Because seaweeds are also credited with anti-aging properties and have long been acclaimed as beauty aids, believed to help maintain beautiful, healthy skin and lustrous hair, I am fastidious about incorporating them in my daily nutrition program. What’s more, these gems from the ocean have antibiotic properties known to be effective against penicillin-resistant bacteria. They hold considerable water when passing through the digestive tract, forming a gel that increases the bulk and speed of the stools and, thus, are immensely beneficial for keeping the digestive system in tip-top shape. In fact, kelp and other seaweeds are used by the Chinese to soften and reduce hardened masses in the body. The iodine content of seaweed helps prevent goiter and is indispensable to thyroid function; the thyroid influences digestive and metabolic efficiency and a deficiency of iodine can result in a lack of energy, an inability to metabolize foods and weight gain.

Recipe-Friendly

Sea vegetables are highly versatile foods that I incorporate into many dishes. My healthy food preparation class, “Heal Your Body with Sea Vegetables,” is one of the most popular and participants are always amazed by how seaweeds enhance and complement the flavors and textures of dishes. Depending on the variety, they can be grilled, broiled, stir-fried or chopped and added to soups, stews and salads or used in the form of seasonings. For example, an easy way to add seaweeds into the diet is by shaking a little of the dried flakes (explained below) of any variety into salads, soups or vegetable juices. This will provide flavor in addition to a whole range of beneficial nutrients.

Most dried seaweeds expand considerably when soaked and since their flavor goes a long way, only a small amount is needed. Many of you probably eat a large quantity of seaweed daily without knowing it – it appears as a binder and thickener in foods such as ice creams, candies, jams, soups and sauces and can also be found in toothpaste, cosmetics and certain medications.

While you may have heard of or even eaten, the seaweeds Arame, Hijiki, Kombu and Wakame, my favorites and the ones I use most often are nori, dulse and kelp.

Nori, Dulse and Kelp

Nori (Porphyra Tenera) has the highest protein content of all the seaweeds – higher than soybeans, milk, meat, fish or poultry – and is the most easily digested. It is very high in vitamins A (more than carrots), B (B1 and niacin), C and D and the minerals calcium, iodine, iron, potassium, phosphorous and many trace elements. It’s also low in calories (only 10 calories per sheet), high in fiber and contains an enzyme that helps break down cholesterol deposits. Some of the healing properties of nori include the following: may help treat painful urination, goiter, edema, high blood pressure, cough with green or yellow mucus, fatty cysts under the skin and warts; it also aids in digestion, especially with fried foods. It’s a diuretic and all-around terrific health food.

Also referred to as laver, when cultivated, nori has one of the sweeter flavors of the seaweeds. You’re probably familiar with the sheets of nori used to wrap and hold rice, vegetables and raw or cooked fish in small rolls (sushi). I put my salad ingredients in the nori sheets and wrap them up like a burrito. I also cut out smaller nori squares (about 4-inch squares) and put a dollop of hummus or other spreads in the center along with some julienned vegetables (such as carrots, cucumbers and bell peppers) and sprouts and eat three or four of these for a meal for snack. Nori also can be crumbled, chopped, broken or cut with a scissor and added to soups, salads, dressings, spreads, stews or desserts. It’s even a frequent ingredient in my vegetable smoothies.

Dulse (Palmaria palmata) is an especially rich source of potassium, iron, iodine, vitamin B6, riboflavin and dietary fiber and provides a complete array of minerals, trace elements, enzymes and phytochemicals, as well as some high-quality vegetable protein. My favorite way to incorporate dulse into my food program is in a granule (seasoning) form that I get at my local health food store. Whether you buy it loose or packaged, by itself or mixed with garlic and other herbs, it is a great way to spice up your diet and detoxify at the same time. It is delicious sprinkled over spinach, popcorn and brown rice or other grains. I also use it in soups, salads, dressings, dips, causes, tabouli, potatoes, beans and more. It is a supremely balanced nutrient with 300 times more iodine and 50 times for iron than wheat. Research indicates it may fight the herpes virus. It has purifying and tonic effects on the body, yet its natural, balanced salts nourish as a mineral, without inducing thirst.
Kelp (Laminaria) is a stellar, nutrient-dense sea vegetable that is especially rich in potassium, iron, iodine, riboflavin, dietary fiber and vitamins A, B, C, D, E and K. It also contains natural substances that enhance flavor and tenderize and sodium alginate (algin), an element that helps remove radioactive particles and heavy metals from the body. Algin, carrageenan and agar are kelp gels that rejuvenate gastrointestinal health and aid digestion. Kelp works as a blood purifier, relieves the stiffness of arthritis and promotes adrenal, pituitary and thyroid health. Its natural iodine can normalize thyroid-related disorders such as abnormal weight gain and lymph system congestion. As a demulcent, it soothes and protects mucous membranes and, like dulse, may even help eliminate herpes outbreaks.

Simple Recipe Suggestions

Here’s one of the easiest and most delicious, ways to add sea vegetables into your diet from the Sea Tangle Noodle Company, (www. kelpnoodles.com, (760) 749-7575). Their Kelp Noodles are one of my favorite health foods that I enjoy eating often and highly recommend in my nutrition lectures, use in my culinary classes and give as health-promoting gifts to my friends and clients. They also create quite a conversation topic at my dinner parties and catering events. Kelp Noodles are a sea vegetable in the form of an easy-to-eat noodle and are made of only kelp, sodium alginate (sodium salt extracted from the brown seaweed) and water. Kelp Noodles are fat-free, gluten-free and very low in carbohydrates and calories. In fact, one serving of these Kelp Noodles has only six (6) calories and no fat! Their noodle form and neutral taste allow for a variety of uses, including salads, stir-fries, hot broths and casseroles while their healthful content provides a rich source of trace minerals, including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!

© Susan Smith Jones, MS, PhD, is an internationally renowned motivational speaker, frequent radio/TV talk show guest, culinary instructor, holistic lifestyle coach and author of hundreds of magazine articles and 17 books, including her latest, “Unleash the Power of NatureFoods: 50 Revitalizing Foods & Lifestyle Choices to Promote Radiant Health.” To order NatureFoods (autographed copies available upon request ) call (888) 606-4599, ext. 0 (M-F, 9-4 MT) or visit: www.SusanSmithJones.com