Seaweed: Radiation-Fighting Powerfood
The oldest plant on earth protects you from modern dangers.
The radiation plume drifting onto North America from the Japanese quake disaster is not considered a serious health risk by authorities; but many people want extra protection — particularly if the situation becomes worse.
Why not use this situation to add a powerfood to your diet that not only helps prevent radiation poisoning, but many other serious health problems as well.
- When the body is saturated with natural iodine from seaweed, it will more readily excrete radioactive iodine taken in from the air, water or food. This prevents radiation poisoning of the thyroid. (see other radiation benefits below)
- Seaweeds contain 14 times more calcium by weight than milk.
- Seaweed is high in protein, low in fat and contains little or no carbs.
- Seaweed has components which lower blood pressure, prevent arteriosclerosis, and combat tumors.
- Seaweed has been on earth at least 500 million years longer than man.
Seaweed tastes great when prepared well. Although not so common in our modern western diet, it is enjoyed daily in countries like Japan and Ireland. Even land lubbers like Randy get used to its unique flavor.
Listen to Randy Fritz’s opinion of seaweed below:
For maximum nutritional value, eat seaweed fresh.
Next: 5 most popular seaweeds & more health benefits
The 5 most popular seaweeds:
- Kombu is a sea vegetable which grows in deep sea waters around Hokkaido. It is sold dry in hard sheets or in powder form. It is mostly used in soups as a stock.
- Wakame is a sea vegetable, which grows in cool to cold sea waters. It can be used in soups, salads, with other dishes and as seasoning.
- Dulse is a red color and has a delicious fresh crisp flavor. It comes in soft sheets in a packages or dried granules that can be sprinkled on food either during cooking or at the table.
- Nori is thin and its oily iridescence reflects the colors of the rainbow. This is the most popular seaweed for eating, both historically and today. We mostly know it from eating Maki Sushi. It comes in sheets in a package or dried granules that can be sprinkled on food either during cooking or at the table.
- Arame is a dark brown sea vegetable when fresh and blackish when dried. As all other dried seaweed, it is very rich in minerals, particularly calcium and protein (7.5 percent). Arame can be used as a substitute for wakame or hijiki in many applications.
Also, there is kelp which is the most nutritious; it is very high in iodine, contains iron, sodium, phosphorus, calcium, magnesium and potassium and vitamins A, B1, B2, C, D and E, plus amino acids. It is a very strong tasting seaweed which over powers most foods so not often cooked with. Kelp is often taken in capsules or tablets.
More Amazing Benefits of Seaweed
- Seaweed has important antibacterial and antiviral effects.
- Seaweed reduces cholesterol levels in the blood, high blood pressure and arteriosclerosis. Laboratory experiments in Japan have shown that this is due to improved metabolism which reduces the accumulation of fats.
Seaweed helps discharge other radioactive elements. Studies starting in 1964 at McGill University in Canada show that a substance in kelp and other common seaweeds could reduce the amount of radioactive strontium absorbed through the intestine by 50 to 80 percent.
- Macrobiotic doctors and patients in Nagasaki survived the atomic bombing on August 9, 1945. They protected themselves against lethal doses of radiation on a diet of brown rice, miso soup, seaweed and sea salt.
- Seaweed contains B12 (rarely found in vegetables).
- Seaweed is rich in iron, potassium, magnesium, zinc, manganese and 60 trace minerals.
- A substance called aliginic acid, found in seaweed, helps the body to eliminate toxins and harmful substances from the body. (Study at McGill University in Montreal)
Now we know why many of us love seaweed so much! It is soooo good for us.
Check out other powerfoods at this link: Powerfoods
Question: When was the last time YOU ate seaweed? Answer below.