Seaweeds (also known as sea vegetables) can be found growing in marine salt waters as well as in fresh water lakes and seas. They are neither plants nor animals - they are marine macroalgae and are classified into categories by color: brown, red, and green.

Seaweeds are among the most ancient life forms on earth and were harvested and eaten long before land-based agriculture in many parts of the world. They are extremely beneficial because they contain virtually all of the minerals found in the ocean, which are almost the exact same concentration of minerals found in healthy human blood.

They are an excellent source of iodine, magnesium and folate, and a good source of iron, calcium, riboflavin, pantothenic acid and many others. Quite simply, seaweeds offer the richest natural source of minerals of any food. Below are some of its many potential benefits.

Stress Relief:
Riboflavin (B2) and pantothenic acid (B5) are two B-vitamins necessary for energy production. Pantothenic acid in particular helps in the functioning of the adrenal glands and in converting fats and carbohydrates into energy. An insufficient supply of B5 can exhaust the adrenal glands and result in chronic fatigue and a feeling of being overwhelmed.

Anti-Inflammatory Action:
Some brown seaweeds have been shown to be unique sources of fucans, which have anti-inflammatory, anti-ulcer, and antiviral abilities. Additionally, seaweeds are a great source of magnesium, which is a natural muscle relaxant and a great remedy for headaches and asthma.

Menopause Relief:
The magnesium found in seaweed can also help restore normal sleep patterns in women who are experiencing menopausal symptoms. Moreover, seaweeds contain lignans: plant compounds that bear a strong resemblance to estrogen, but are much gentler on the body. When estrogen levels decrease during menopause, the lignans found in seaweed may help to ease the discomfort of hot flashes and other symptoms.

Cancer Protection:
Lignans also have cancer-protective properties. They have been shown to inhibit blood cell growth, the process through which fast-growing tumors gain extra nourishment and spread to other areas of the body. The rate of breast cancer in Japan is about one-fifth of that in the United States, but something strange happens when Japanese women move to the West. Among these women, the rate of breast cancer increases until, by the third generation after immigration, the risk is almost the SAME as American women! Most researchers can only explain this sharp rise in cancer by comparing the low-fat, nutrient-dense diet of the Japanese to the “standard” American diet. Food for thought…

Prevention of Birth Defects and Cardiovascular Disease:
Seaweeds are a great source of the B-vitamin folate. Folate is especially important both before and during the first few weeks of pregnancy because it is necessary for the production and maintenance of new cells. It is also needed to replicate DNA and synthesize RNA. Studies have shown that it helps prevent certain birth defects such as spina bifida. Folate also helps prevent build-up of a substance called homocysteine. Research suggests that high homocysteine levels can increase the risk of cardiovascular disease, dementia, and Alzheimer’s disease. Additionally, the magnesium found in seaweed may help reduce high blood pressure and prevent heart attack.

Healthy Thyroid Function and Protection from Radioactivity:
Iodine is an essential trace mineral that your body needs for synthesis of the thyroid hormones. The thyroid hormones regulate metabolism in every cell of your body, so an iodine deficiency can have devastating effects on your overall health and well-being. Goiters (abnormal enlargement of the thyroid gland) affect an estimated 200 million people worldwide, and over 90% of those cases can be linked to iodine deficiency.

Severe iodine deficiency is also a major cause of hypothyroidism, a serious disease which causes a variety of symptoms including weakness, depression, weight gain, and fatigue. Affected children may suffer from stunted growth and mental retardation. In fact, iodine deficiency is regarded as the world's greatest cause of preventable brain damage.

Fortunately, the ocean is a rich reservoir of iodine, which makes seaweed nature’s richest source of it. Kelp and other seaweeds contain Iodine-127, which is vital to your diet and the only stable form of iodine. But some forms of iodine can be very hazardous: radioactive iodine can easily be inhaled as a gas or ingested in food or water. People are exposed to radioactive Iodine-129 from past testing of nuclear weapons and radioactive Iodine-131 from nuclear power plant emissions. Exposure is very dangerous because your thyroid glands NEED iodine but can’t tell the difference between the “good” kind and the “bad’ kind.

This means if your body is iodine deficient it will readily take in radioactive iodine and deposit it in your thyroid glands, just like it does with the non-radioactive iodine found in seaweeds. However, if your body already has a full supply of Iodine-127, it will not need to absorb the radioactive kind! This is why governments stockpile a large supply of Potassium Iodide pills to give to populations during a nuclear emergency. In the case of such a disaster, you can either wait for your government to dispense these pills (if they have enough to go around), or you can protect yourself NOW by eating seaweed as a part of your daily diet.

There are thousands of types of seaweed, each having a unique shape, taste, and texture. Some of

Dulse: Has a soft, chewy texture and is a well-known snack food in Northern Ireland.

Hijiki: Looks like small strands of black spaghetti and according to Japanese folklore, aids health and beauty.

Kelp: Is nature’s richest source of iodine and contains over 30 minerals and vitamins.

Kombu: A species of kelp widely eaten in Northeast Asia and great for cooking with beans to add nutrients and improve digestibility.

Nori: Well known for its use in making sushi rolls, nori is a dark purple-black color that turns phosphorescent green when toasted.

Wakame: Another species of kelp that is most commonly used in miso soup.