- Education and Science»
- Geography, Nature & Weather
Vegetables From the Sea We Need
Sea Vegetables and their vital Role
Sea vegetables are some of the greatest sources of vitamins and nutrients needed by our bodies in metabolism and in prevention of diseases, such as cancer and its large scope of varieties. They are said to be a better source of bioavailable iron and vitamin C. Sea veggies are also an important source of iodine and vanadium, which play a vital part in metabolism and the role it has in regulation of carbohydrates and blood sugar, It is said to have a new and exciting increase of benefits in health that are found in the sea vegetables. Their fucoidom content is said to be very beneficial. These are strand-like molecules who are unique in structure and for their sulfar content. They have been seen useful in being used as anti-inflammatory in their content. Osteoarthritus research has been interested in sea vegetables and also anti-virus studies have had an interest, and about their properties that seem to have a benefit. Their importance as a valuable source of anti-coagulants and anti-thrombotic properties has been under much research and attention.The field of study about the body's circulatory system and heart are very interested in using sea vegetables as a way of prevention of the causes of problems, such as high blood pressure and the forming of clots in the body. Estrogen-related cancers such as breast cancer and the conditions that lead to the development are said to be of great benefit in the prevention by use of sea vegetables. The cholesterol reduction is said to be the good effect in this study.
Many cardiovascular benefits have been associated with the intake of sea vegetables. It has been seen to decrease the capacity of the blood platelet cells to coagulate and form clots in the blood. A blood clot is called a thrombosis and this leads to the definition of being labeled an anti-thrombotic. It has been seen to lower the levels of LDL or bad levels in the blood and help prevent heart problems .The prevention of Colon cancer has been investigated in using sea vegetables. It apparently has the ability to inhibit cancer growth. The use as anti-inflammatory and anti-oxidants has been under research, as well in using the sea vegetables in various forms.
The minerals found in sea vegetables are: calcium, copper, iodine, iron, magnesium, manganese, molybdennom, phosphorus, potassium, selenium, vanadium, and zinc.
One easy way to include sea vegetables in the diet is to place a container of kelp flakes on the dinner table. This will insure that the sea kelp will be included in your diet and be of benefit to your health. It can be used as a form of flavoring instead of table salt and its high sodium content. Vegetable dishes , salads and soups can be flavored and enhanced in their beneficial properties for the body's health needs. sea vegetables offer the broadest range of mineral content of foods needed by the human body.Sea vegetables are the most mineral rich source known on this planet. It has also been discovered that the vegetables are a way to increase the body's sensitivity to insulin and help prevent over production of glucose in the body processes.They may help take existing blood sugars and store them as starches. There is a great quantity of iron found in sea vegetables.
Sea vegetables are found growing in the waters containing marine salt and in fresh water as well.They need sunlight for survival and grow on reefs and in fresh water lakes and rocky landscapes also. There are thousands of varieties of sea vegetables around the world. They are classified into categories according to colors.These are red, green, or brown vegetables. Each kind has a unique taste, shape, and form. Japan has been innovative in the use of sea vegetable over the centuries and have used them as food supplements over the years. Japan has been one of the world's greatest producers of sea vegetables and the industry there is extensive. The most commonly used forms are found in stores and include: Non, Hijiki, Wakome, Kombu, and Arome. These are the Japanese names for the sea veggies. Kelp is light brown to dark green in color and found in flake form on store shelves. It is in the Hijiki and widely used. Some are in the form of pasta, granular, or flake forms.Some may be in small sheets.Consumption of sea vegetables has been traced back to more than 10,000 years in Japan. it has been used in China and said to be heralded as a delicacy there. It has been consumed in many Asian cultures for many centuries and includes Malaysia, Korea, and Vietnam. Other countries include Scotland, Ireland, Norway, Iceland, and New Zealand, as well as the Pacific Island peoples of the world. South American coastal countries also have used sea vegetables over the centuries.
Sea vegetables are found on grocery store shelves in airtight packaging and usually very dry and in flake or granular form. The preparation usually requires that the flakes are soaked for 5-6 minutes before using some varieties. They may also used as seasoning and used just like salt in seasoning foods about to be consumed. Directions are usually included on their packaging. They can be sprinkled on salads, put in bean dishes and soups, to name a few of the many ways to include this healthful ingredient. Sea vegetables, although unknown in some Western Cultures to a great extent, are an important and potentially great form of natural food that can be utilized in our diets and in medicine that may well save peoples lives in our futures. The use and development of sea vegetables is still a work in progress and the wonderful benefits are yet to be explored to their greatest potential.