Sticking with the water theme, let’s look to the water: sea vegetables. Sea vegetables are neither plant nor animal, they are classified as algae. Pound for pound they are the most nutrient dense food there is. They provide all 56 minerals that the body needs for optimal function. They’re a great source for :
- vitamin K
- B-vitamin folate
- B-vitamins riboflavin
- pantothenic acid
It is one of the only non-meat sources of B12 (July 1). One factor, lignans are important for cancer. They inhibit blood cell growth (process by which tumors gain nourishment and sends cancer cells out into the bloodstream to create more tumors). The iodine found in sea vegetables (especially in kelp) is a key component for thyroid hormones, essential to human life. They also are great for the heart! The magnesium reduces blood pressure and helps prevent heart attacks. Also, the folic acid (also important in preventing birth defects like spina bifida) breaks down homocysteine that damages blood vessel walls and increases risk for cardiovascular disease and stroke. Sea vegetables provide funcans, that reduce inflammatory responses. They are affordable and delicious as well. You can find a variety: kelp, wakame, kombu, arame, alaria, and of course nori (which is what most people have heard of- sushi) are just some that you can find. They come in a variety of ways (roasted and dried probably the most common ways). They are great to add to soups or salads. Replace your salt shaker with kelp flakes. Better yet improvise and make some sushi! Load up on omega-3 by grabbing some wild salmon fill with veggies or try cauliflower rice (June 15 recipe), roll and enjoy sea vegetables and all their mineral goodness.