Whole seaweed as food

 

Whole food

 

The problem with artificial produced food products is that or Commercial fertilizers provide only three elements to the soils and crops, being nitrogen, potassium and phosphorus. Farmers can grow something that looks like food, but they're only putting three elements or minerals back into the ground. The health consequences of mineral depletion of crop soils are severe, two billion people out of the six billion inhabitants of the planet are suffering from micronutrient malnutrition and it is not without reason that the ancient people going back to Summer did advice that no diet is complete without adding some products of the sea or water including fish or seaweed.

 

 At the basis is the fact that when life did move form the sea, lakes and drivers to occupy land the access to minerals became limited. You can argue that not 2 but at least six billion people are suffering from malnutrition; some eat to much and are at the same time undernourished.

Apart from functional nutritive characteristics, seaweed do have physicochemical properties relevant and able to effect health and well being. Different seaweed species contain a variety of polysaccharides that may contribute to human and animal health. Several of these polysaccharides may create a better intestinal environment by stimulation of the micro biota population, production of fermentation products, protection of the gut wall, etc.

 

Most of the recently published seaweed studies focus on the functional components that might stimulate immune functions and increase gut health. Although many of the published studies were based on the use of seaweed extracts, it is likely that intact dried and ground seaweed may beneficially influence the intestinal tract as well. The precise affects on health of the mixture of polysaccharides, as present within the seaweed, the different characteristics, on intestinal health in different animal species is now being researched.

Different diets lead to different diseases and have effects on vitality and ageing.  The understanding how dietary habits of different groups of people related to their degree of health available and are important.  Both clinical research and epidemiological studies, which compare the rates of diseases in populations with different dietary habits, point to Japanís low rate of hart failure, obesity, breast cancer and healthy ageing ...compared with the West. It is not the nutritional value what is important but improved health and well-being. Most of the health related properties associated with the high mineral content, polysaccharides and other bioactive substances like fucoidans and other, which cannot be found in plants. During the last 8 thousand years people were advised to use small amount of seaweed to their diet. Large amounts do no good because our digestive tract cannot cope with is and without substantial adaptation like in Japan, not digestible.
 

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