With regard to eating sea vegetables, a good rule of thumb is 'little and often'.
We have a long tradition of eating sea vegetables in certain locations in the West, in particular, Scotland and the west coast of Ireland. However, much of Europe does not share this tradition. It is therefore worth, at this stage, giving an overview of the nutritional value of sea vegetables.
Sea vegetables contain more minerals than any other kind of food. All of the elements essential for human health are there, including calcium, magnesium, potassium, iodine, iron and zinc. Due to soil demineralisation, levels of these essential elements are falling in many soils, making them harder to obtain in our standard diet.
Sea vegetables are rich in iodine, which is hard to find in other foods. In the past, the Celtic habit of both eating seaweed and spreading it on the land for fertiliser produced a diet particularly rich in iodine. According to some historians, this is one of the factors that lay behind the high number of great engineers to emerge from Scotland and Ireland in the 19th century - iodine, it seems, correlates with IQ in non-deficient children. It might also be of interest to note that the Japanese, among the world's greatest consumers of iodine, are both one of the longest-lived and the highest IQ peoples in the world.
In brief, seaweed contains:
If you are watching your weight, sea vegetables could be part of the answer for you. They're high in fibre, give you the minerals you need to stay healthy, and come with almost no calories.
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