Seaweeds are rocking my kitchen as a freelance copywriter Australia at the moment. After any splurge of indulgence, seaweed superfoods are a good idea. Seaweeds from clean waters are the most nutritionally dense plants on the plant as they have access to all the nutrients in the ocean. Some say they may contain up to 10 times more calcium than milk and eight times more protein than beef. Their most significant health benefit may be regulating and purifying our blood. It is because seaweeds chemical composition is very close to our blood plasma. Seaweeds help to alkalise our blood, neutralising the over-acidic effects of our modern diet and my holiday indulgences. I find seaweeds help with boosting weight loss and deterring cellulite build up. Their high concentration of natural iodine helps to stimulate the thyroid gland. The mineral compounds of seaweed act like electrolytes to break the chemical bond that seals the fat cells allowing trapped wastes to escape. Seaweeds have been part of the Asian diet for thousands of years. Try adding these nourishing seaweed superfoods to your diet and let me know what changes you notice to your wellbeing, vitality and skin.
Has a sweet flavour which I love to sprinkle over my salads and vegetables. It enhances the taste of any savoury dish. Wakame is an excellent source of magnesium, iodine, calcium, iron, folate, vitamins A, B2, C, E & K
We use this to make sushi rolls. We also cut up dried nori into pieces to add a salty flavour to our soups and savoury dishes instead of adding salt.
If you don’t mind the taste you can take kelp in powder form or if you are like me and don't like the taste of kelp have it in capsule form. Kelp is an excellent source of iodine which we need for healthy thyroid and boosting our brain health. Kelps help with weight loss, may prevent diabetes, helps with blood-related disorders and may slow the growth of many types of cancers.
Dulse is a red seaweed, available in flakes. Try it sprinkled over salads, veggies and soups.
This seaweed is a brownish-black and stringy looking plant which doubles in size when cooked. It also requires soaking. It is rich in antioxidants, may protect us against environmental toxins, support immune system, regulate hormones, improve hair, skin and nails, purify the blood and reduce acidity.
Add kombu when cooking legumes to make them more digestible. Add a strip of kombu to your sprouts when soaking them to allow them to soak up the minerals found in kombu.