Three reasons why this seafood is your new best friend: Nori, Dulse, and Gim. Whatever you call it, here is your nutritional powerhouse. Although seaweed is eaten around the world, Japan is the country most commonly associated with it. According to research, the average Japanese citizen’s gut bacteria is adapted to be able to digest more than other’s around the world.
Avaliable in multiple varieties, we can break it down more simply into algae of three colors:
- green (Wakame)
- red (Dulse or Nori)
- brown (Kombu).
Technically the term sea“weed” isn’t correct. Weeds are by definition plants that spread so rapidly they may damage the environment. However, seaweed is a crucial part of the marine scene—it provides both habitat and food for aquatic animals.
Some types of seaweed are microscopic. while others are as big as trees and grow in forests at the bottom of the ocean. People have been using this plant for thousands of years; evidence from ancient Rome suggests that people used it to treat wounds and burns. Some signs point to Egyptians using this water plant as a treatment for breast cancer.
Science is rapidly proving that we should be hopping on the centuries-old medical bandwagon.
WHY EAT SEAWEED?
- It’s a natural anti-inflammatory. A study showed that the green variety was effective in reducing joint inflammation in arthritic rats. It’s likely that we can trace this to the eicosapentaenoic acid found in aquatic plants. An essential fatty acid, e. acid has been shown in many studies to help heal inflammation. This means that it may also play a big part in reducing heart disease and high blood pressure!
- It’s packed with vitamins and minerals. Vitamin A, vitamin C, and calcium are just some of the many nutrients you can find in this ocean plant. Vitamins A and C help keep your skin, muscle, and bodily tissues strong and healthy. While calcium not only strengthens bones and teeth but also helps your nerves send messages throughout your body.
- Iodine. Seaweed is one of the world’s richest sources of natural edible iodine. Humans have a history of being so deficient in it that we’ve had to manually add it to our salt. Iodine is crucial for your thyroid, which needs the mineral in order to produce and control your hormones. Without enough iodine, your metabolism would get wacky. If you’re deficient as a baby, studies show that you have a much greater chance of issues with brain development.
HOW CAN I EAT SEAWEED?
- Wrap it around some sushi. This is one of the most famous ways to eat seaweed because the sushi itself is so customizabl. Wrap that nori (Japanese seaweed) around whatever sort of sushi roll you want!
- As an ingredient in soup. Try adding seaweed to the bone broth for an extra dose of deliciousness. Or you can even create a soup where seaweed is the main ingredient. Put some seaweed and shiitake mushrooms together and you’ve got a great veggie soup!
- As a substitute for salt. Seriously, try it. You can find dry seaweed in many stores. So just crush it up into flakes and use it as you would salt. The natural flavor of seaweed is inherently a little salty, and you’re not missing out on any iodine by making the switch!
- In an omelet. Try putting strips of seaweed in with your egg and mushrooms for an awesome breakfast! You can also do the egg and seaweed combo in a salad if you are so inclined.
Seaweed is versatile in its uses and packed with a huge variety of crucial nutrients. It’s no wonder that cultures based on eating this plant have a tendency to live longer. Next time you’re at the store, be sure to grab some seaweed (dry or wet are both great!). Get creative with some recipes! Seaweed will most likely be with the Asian food in most stores. Ssually in the same area where you can find spring rolls.