Ocean/Sea Vegetable Basics

Ocean Vegetables (you may also find them called sea vegetables) are really algae colonies or single-cell organisms. They’re red, blue, green, and black. They thrive only in clean water and are harvested just like land vegetables, at certain times of the year; then they are sun-dried, packaged and stored. They grow on rocks or other surfaces.

Ocean Vegetables are important to restoring your body ecology. They are one of the most important new foods you will encounter in your lifetime.

Some potential benefits:

  • Naturally control the growth of pathogenic bacteria, fungi, and viruses
  • Rich in minerals and the trace elements lacking in our diets and soils today.
  • Digest and assimilate them well
  • Restores and maintains proper acid/alkaline balance in the body.
  • Strengthens the nervous system and immune systems
  • Have the ability the remove carcinogens, and even environmental pollutants
  • Provide calcium
  • Offer large amounts of chlorophyll
  • Have a medicinal and regulating effect upon the thyroid
    • A weak thyroid causes weak digestion because of its influence on the liver, pancreas, bile ducts, and colon.
  • They have a toning effect on the colon
  • Within two or three weeks of eating ocean vegetables every day, you will notice calmness in both mind and body.
    • Reduce tension
    • Help us cope with stress
    • Enable our bodies to store vitality and energy
  • Contain more protein and amino acids (the building blocks of protein) than beans

Most Common Ocean Vegetables

  • Dulse
  • Nori
  • Laver 
  • Kombu
  • Kelp 
  • Agar
  • Hijiki
  • Arame
  • Alaria 
  • Wakama

Cleaning Waters offers a variety of sea vegetables. They will be dried and packages. CW also offers classes on the benefits and preparation of sea vegetables. You can check the sea vegetables out here if your interested!

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