SEAWEED has traditionally been part of the diet of Koreans, Chinese, Japanese and Europeans.
According to NOAA’s National Ocean Service, seaweed is “chock-full of vitamins, minerals, and fiber, and can be tasty.”
For at least 1,500 years, it added, “the Japanese have enrobed a mixture of raw fish, sticky rice, and other ingredients in a seaweed called nori. The delectable result is a sushi roll.”
But wait. There’s more!
“Many seaweeds contain anti-inflammatory and anti-microbial agents. Their known medicinal effects have been legion for thousands of years; the ancient Romans used them to treat wounds, burns, and rashes. Anecdotal evidence also suggests that the ancient Egyptians may have used them as a treatment for breast cancer.”
In a Healthline article, Sharon O’Brien, MS PGDip, listed “7 Surprising Health Benefits of Eating Seaweed.” She said seaweed
1) Contains iodine and tyrosine, which support thyroid function;
2) is a good source of vitamins and minerals;
3) contains a variety of protective antioxidants;
4) provides fiber and polysaccharides that can support your gut health;
5) may help you lose weight by delaying hunger and reducing weight;
6) may reduce heart disease risk; and,
7) may help reduce your risk of type 2 diabetes by improving blood sugar control.
However, O’Brien added, too much iodine from seaweed could harm your thyroid function. So for “optimum health benefits, enjoy this ancient ingredient in regular but small amounts.”
Better yet, consult your doctor first.
