What and How to Eat It



Seaweed is high in potassium which is a plus for cancer patients. Calcium rich which has been shown in studies to help figh off colon cancer Seaweed/vegetables are natural detoxifiers too.

Here is information on a variety of seaweeds from GreatLife Magazine, September 1999

Arame: mild, sweet flavor. Black and thin like angel hair pasta, high in calcium, iron and alginic acid. Use in soups, sautes and stews. Soak for 5 minutes before marinating in salads or mixing into noodle dishes. Longer soaking draws out the minerals and waterlogs the arame.

Hijiki: looks like black linguine, high in calcium, iron, potassium and phosphorus. Delicious sauteed with vegetables like carrots, squash, cabbage and onions (all excellent for cancer patients). Can be served with tofu. Soak for 5 minutes, will triple in size from soaking.

Dulse: Soft, leafy, reddish-brown. High in calcium, iron, protein, vitamin C, potassium and phosphorus. Has the most fat of all seaweeds (healthy fat though). It has a nutty flavor and melts in your mouth. Rinse and add to a salad. Or simmer for a few minutes and add to stock or fish chowder. Can be sauteed on its own for a crunchier texture. Or cook with beans, oatmeal or stews. Dry roast, grind with sesame seeds or spices like cayenne and garlic for a condiment in place of salt. Then sprinkle on popcorn, salads, soups, fish, eggs or potatoes.

Kelp and Kombu: Rich in iodine and iron, calcium, phosphorus and potassium. Use in stews, well-cooked beans and soups. Beans are more digestible when combined with sea vegetables.

Nori: This is available as laber, black soft leaves and as toasted sheets. It has the most protein, iron and Vitamin A and B or all seaweeds and is sodium free (unlike the others). Used in sushi as wrappers, it makes a great snack or can be crushed into powder as a condiment. Ann's NOTE: Nori alone, is delicious but it sticks to the roof of your mouth. Be prepared.

From an email March 2006:

"Your webpage is very interesting. Just thought I’d let you know, however, that Nori does contain 16mcg Iodine per sheet…making it the lowest iodine seaweed product, but also ideal for those who want to make sure that they are getting enough iodine per day, if they are on a no-salt diet. I am on a no salt diet and eat 5-7 sheets of Nori per day for health.

When you mentioned that Nori “has no sodium”, I thought you may be referring to the iodine content, so thought I should tell you it does have minimum amount of iodine.

Eat Nori for your health!!

Robin"

In January 2009 we received an email challenging the above statement on levels of iodine. We just looked it up online and found the following amount from the website of a company that sells sea vegetables. This is about an untoasted Nori sheet.

Iodine 105 mcg

Alaria and Wakame: mild flavored, dark green-black, long leaf. Alaria is 16% protein and rich in calcium. Wakame has iron, vitamin C, potassium and phosphorus. Alaria is thinner and more delivate than Wakame. This is the classic seaweed for miso soup, delicious marinated or cookedin stews, soups, grain or bean dishes. For basic seaweed salad, soak for 15 minutes in water to cover. Drain and place in a pot with fresh water. Bring to a boil and simmer for 15 minutes. Drain and cool. Season and toss with rice vinegar and tamari.

Agar Agar: tasteless, odorless and white. used for gelling custards, confections, puddings, parfaits, pie fillings, salad molds and fruit juices. Add 1 Tbsp. of agar agar flakes to a cup of juice, soy milk or stock. Bring to a boil, then simmer for 5 minutes, or until dissolved. Add spices, fruit or vegetables, chill and serve.

Sample recipe: Hijiki with red peppers and lime, a side dish with broiled or baked tofu. 1 1.75 to 2.1 oz. pkge dried hijiki 1 cup water 1 Tbsp. sesame oil 1 large organic red pepper, sliced 1/2 lb. organic snow peas, sliced diagonally 1 bunch organic cilantro, stemmed and chopped 1/3 cup fresh squeezed lime juice (1 lime) tamari (optional for seasoning) 1 bunch organic scallions or chives, chopped for optional garnish

Soak the hijiki in water for 5 to 10 minutes until tripled in size. Heat a wok or skillet, add sesame oil, hijiki and any extra soaking water. Saute for 15 mnutes or until hijiki tastes tender. Add 1/3 cup water if the wok gets too dry. Add peppers and snow peas and saute for 2 more minutes. Stir in the cilantro. Turn off heat. Stir in lime juice. Taste and season with tamari if desired. Garnish with chopped scallions or chives. Calories -96. Total fat 4 grams, Sat fat 1 gram, Chol, o mg Protein 4 mg, Carb 14 grms, Sodium 81 mg adn Fiber 7 grms.

Brown seaweed is being explored as a cancer treatment - Fucoidan.


Here is Aliss T's Take on Seaweed

Find these at Healthfood stores, Japanese,Korean food markets

Antioxidant & Hepatoprotective potential agaro-oligosaccharides in vitro/ in vivo

Nutr J, 12/06

Kelp Reduces Levels of Estradiol  (rats)

J Nutrition, 2/05

Intracellular Signaling, Cell Death Mekabu (Seaweed) Extract

Int J Clin Oncol, 4/05

Anti-tumorigenice Components of Seaweed - Eeteromorpha clathrata

Biofactors, 2004

Nutritional  & Medicianl content of seaweed used in Chinese Med

LINK

Fucoidan-Vitamin C complex suppresses tumor invasion

Int J Oncol. 2009 Nov;35(5):1183-9.


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