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sea vegetables / seaweed

Sea Vegetables provide not only culinary adventure, but hope of rounded and thorough nourishment. They contain a spectrum of nutrients including calcium, iron, potassium, zinc, vitamins A, B complex, C, D, E, K, and a rare, valuable trace mineral profile.

One of the most important discoveries about sea vegetables is their ability to cleanse the body. This action is linked to alginic acid, a polysaccharide that is abundant in sea vegetables that are classified as brown algae, including kombu, arame, hiziki, and wakame. In Nature, alginic acid protects the plant from bacteria and fungi. In this industrial age heavy metals present in our intestines usually include barium, mercury, lead, cadmium, and even radioactive strontium. Researchers headed by Dr. Tanaka at McGill University have demonstrated that alginic acid binds with heavy metals found in the intestines, renders them indigestible, and causes their elimination.

In addition to cleansing properties, brown algae sea vegetables are high in glutamic acid, a naturally sweet amino acid that softens and enhances flavor of the other food it’s cooked with, especially beans and root vegetables. For many Westerners sea vegetables are an acquired taste (one worth the effort). If the idea is challenging to you, start with the mildest tasting sea vegetables, from agar agar (which has no taste at all) to sweet Nori and Wakame. Add Eden Instant Wakame Flakes to miso soup; tear pre-toasted Eden Sushi Nori into strips and add to noodles and green salad. Use Kombu in cooking beans and grain, and progress to Arame and Hiziki in salads, soups, and as a side dish. Soon you’ll appreciate and benefit from why they’ve been popular for so long.

Sea vegetables can be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and quality of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden Sea Vegetables are from where we say. The vast majority of Japanese sea vegetables found in North America are cheap imitations and not from there.

~ mirrored from eden foods

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