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Sea Vegetables

by Susan Smith Jones, PhD


Ounce for ounce, sea vegetables are a valuable treatment for Candida albicans,

as well as other immune-compromised diseases such as chronic fatigue,

HIV infection, arthritis, and allergies. My three favorite sea vegetables (and the

ones that I use most often in my diet, in my healthful food cooking classes, and

in my private culinary instruction) are dulse, kelp, and nori.

Nori (Porphyra tenera) is my favorite sea vegetable. It has the highest protein

content of all the seaweeds—higher than soybeans, milk, meat, fish, or poultry—

and is the most easily digested. It is very high in vitamins A (more than carrots),

B (B1 and niacin), C, and D, and the minerals calcium, iodine, iron, potassium,

phosphorus, and many trace elements. It is also low in calories (only 10 per

sheet), high in fiber, and contains an enzyme that helps break down cholesterol

deposits. Some of the healing properties of nori include the following: may help

treat painful urination, goiter, edema, high blood pressure, cough with green or

yellow mucus, fatty cysts under the skin, and warts; and aid in digestion, especially

with fried foods. It’s a diuretic and all-around terrific health food.

• Nori, called laver when it is cultivated, has one of the sweeter flavors

of the seaweeds. You’re probably familiar with the sheets of nori

used to wrap and hold rice, vegetables, and raw or cooked fish in

small rolls (sushi) that can be eaten with the hands. I put my salad

ingredients in the nori sheets and wrap them up like a burrito. I

also cut out smaller nori squares (about 4-inch squares) and put a

dollop of hummus or other spreads in the center along with some

julienned vegetables (such as carrots, cucumbers, bell peppers) and

sprouts, and eat three or four of these for a meal or snack. Nori also

can be crumbled, chopped, broken, or cut with a scissors and added

to soups, salads, dressings, spreads, stews, or desserts. It’s even a

frequent ingredient in my vegetable smoothies.

• Dulse (Palmaria palmata) is an especially rich source of potassium,

iron, iodine, vitamin B6, riboflavin, and dietary fiber; and provides

a complete array of minerals, trace elements, enzymes, and phytochemicals,

as well as some high-quality vegetable protein. My favorite

way to incorporate dulse into my food program is in a granule

form which I get at my local health-food store. Whether you buy it

loose or packaged, by itself or mixed with garlic and other herbs,

it’s a great way to spice up your diet and detoxify at the same time.

It’s delicious sprinkled over spinach, popcorn, brown rice, and with

walnuts. I also use it in soups, salads, dressings, dips, sauces, tabouli,

potatoes, beans, and more. It is a supremely balanced nutrient with

300 times more iodine and 50 times more iron than wheat. Research

indicates it may fight the herpes virus. It has purifying and tonic

effects on the body, yet its natural, balanced salts nourish as a mineral,

without inducing thirst.

• Kelp (Laminaria) is a stellar, nutrient-dense sea vegetable that is

especially rich in potassium, iron, iodine, riboflavin, dietary fiber,

and vitamins A, B, C, D, E, and K. It also contains a natural substance

that enhances flavor and tenderizes and sodium alginate

(algin), an element that helps remove radioactive particles and heavy

metals from the body. Algin, carrageenan, and agar are kelp gels that

rejuvenate gastrointestinal health and aid digestion. Kelp works as a

blood purifier, relieves the stiffness of arthritis, and promotes adrenal,

pituitary, and thyroid health. Its natural iodine can normalize

thyroid-related disorders such as abnormal weight gain and lymph

system congestion. As a demulcent, it soothes and protects mucous

membranes and even may help eliminate herpes outbreaks.

The next time you want a healthful seasoning, instead of salt, reach for kelp

granules. I enjoy them plain and mixed with cayenne or garlic (available in

health-food stores).

The above excerpt is taken from the book The Healing Power of NatureFoods, by Susan Smith Jones, PH.D.. It is published by Hay House

(May 2007) and available at all bookstores or online at: www.hayhouse.com


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