Because edible seaweeds and algae are unique , tasty and are a highly medicinal food group! Western cultures are only recently beginning to enjoy and appreciate seaweed, which has been a staple of the Japanese diet for a very long time indeed.
Seaweed is very clever and acts as a powerful ‘sponge’ which absorbs heavy metals in the ocean and environment. This means they’re susceptible to containing heavy metals – especially arsenic, lead and cadmium. Now, before you panic, the levels have been found to be relatively low, and these heavy metals can be avoided by purchasing certified organic sea vegetables when possible. In my humble opinion, the benefits out way the risks…. but be aware of this, and choose certified organic seaweeds when you can.
There are many different kinds of seaweeds, some are chewy, some are soft, some are salty and some are mild. Commonly consumed seaweeds include nori, wakame, kelp, arame, kombu, and dulse. You can get a range of seaweeds from most health-food shops and/or Asian grocers. Spirulina and chlorella are also an algae’s, so many of the benefits listed above also apply to these.
To get some sea vegetables in your diet…pop some Nori into stir-fries, scrambled eggs or miso soup; always opt for a seaweed salad with sushi; and sprinkle some seaweed salt over your salads. Seaweeds can not only add variety to soups, salad and stir-fry’s; but also a massive nutritional boost!