It may seem crazy to some in our region, but sea vegetables are used in the Asian community on a daily basis. As a result, diseases are much less common, and increased lifespan is much more common.
Sea vegetables offer one of the broadest ranges of minerals of any food, and actually mimic those found in human blood. You will find minerals in sea vegetables, such as; calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, vanadium, and zinc.
Each of these minerals produce individual benefits, but most importantly to diabetics is 1) vanadium, which increases our cell's sensitivity to insulin, prevents overproduction of glucose by our cells, and takes existing blood sugars and converts them into storagable starches, and 2) iodine, which can help with hypothyroidism.
Sea vegetables contain vitamins, chlorophyll, and polysaccharides (which possess biological activity of potential medicinal value). In other words, they possess anti-inflammatory, anti-depressant, anti-cancer, anticoagulant, antithrombotic, and antiviral properties. Sea vegetables are an excellent source of iodine and vitamin K, magnesium, iron and calcium, riboflavin and pantothenic acid, niacin, folic acid, and vitamins A, C, D, B complex, B12 and E. They are also high in protein, and soluble and insoluble dietary fiber.
Most land vegetables depend mostly on carotenoids (chemicals existing in the pigment which colors fruits and vegetables and have been shown to reduce the damage caused by other molecules, free radicals, and help prevent cell, tissue, and genetic damage) and flavonoids (non-toxic plant nutrients that trigger the production of natural enzymes which fight disease) for their antioxidant benefits; where as sea vegetables also contain many other types of antioxidants, such as alkaloids, which contain oxygen, which is very important for our cells.
Sea vegetables are well-researched as containing a variety of anti-inflammatory and antioxidant compounds, which is likely to lower the risk of cancer types. For example, according to research, sea vegetables appear to be able to modify various aspects of a woman's normal menstrual cycle, in a way that over long periods of time, the total cumulative estrogen secretion that occurs during the follicular phase of the cycle gets reduced. It's also important to note that cholesterol is required in estrogen production, and the intake of sea vegetables has repeatedly been shown to lower blood levels of total cholesterol and LDL-cholesterol.
There are many different kinds of sea vegetables, which are classified by colors, known as brown, red, or green. Japanese names for sea vegetables include; nori, hijiki, wakame, arame, kombu, kelp, kanten, and dulse. You probably are very aware of nori if you consume sushi. And don't worry about affecting the production of sea vegetables because they are known to grow about 2 feet per day
Sea vegetables can be found more commonly online and in health food stores, but they are also gaining reputation in supermarkets. When selecting these from your local store make sure you get those stored in tightly sealed packages and avoid those with excessive moisture. You can find some recipes here.
As you can see, adding sea vegetables to our diets may help with a variety of things, including many more not mentioned here.