Many of us, when sea vegetables are mentioned, first think of those frills that stick to our ankles while swimming or diving in the sea. But sea plants as food are one of the most important parts of a healthy diet. In the macrobiotic way of eating, sea vegetables take up 5% of the daily food intake. It has been used in food for thousands of years. It represents an inexhaustible source of valuable nutrients, provides us with high levels of minerals and trace minerals. Some of these plants have 8-10 times more calcium than dairy products. They are rich in iron, calcium, iodine, vitamins A, B and C, proteins and carbohydrates. In this way, they provide us with strong and well-balanced blood.
Sea vegetables have the task of cleaning the water in which they are found from poisons, providing a healthy environment for life in the seas. Like some large filters, they use their rich minerals for the task. Where they live in the seas, the water is clean and full of living organisms. Of course, the sea vegetables we eat are also harvested in those clean waters. Remember that sea vegetables are also used in spa treatments, for face and body care, etc., whenever the body needs to be cleansed, strengthened and made more beautiful and healthy.
Sea vegetables - wakame, kombu, kelp help to soften the fibers in the food in which they are cooked. By adding sea vegetables to our diet, we cleanse our system of toxins that threaten it on a daily basis, from exhaust fumes to fast food.
Sea vegetables that are regularly used in the macrobiotic diet are kombu, wakame, nori, hijiki, arame, agar, dulse.
Cvijeta Mesic, Authorized instructor macrobiotic cooking by School of Healing Arts, San Diego, USA
