HEALTH REPORT
the ocean’s Superfood
S eaweed is a traditional food that is being rediscovered for its many health benefits and tasty flavours. Seaweed is the basis of the ecosystem of our oceans; it is also one of the most nutrient- dense foods on Earth, providing three key health benefits: 1 Nourishment: Seaweed contains many concentrated and bioavailable minerals, trace elements, vitamins, enzymes, antioxidants and omega-3 and -6 fatty acids. It supplies a complete fat-free protein, similar to that of an egg, and is the best natural source of iodine, which is necessary for thyroid health. Seaweed is a rich source of vitamin B12, which is often hard to find in non-animal protein sources, for anyone following a vegan or vegetarian diet. 2 Detoxification: Seaweed contains alginic acid, which binds to heavy metals and environmental pollutants so they may be excreted from the body; it also contains fucoidan, which inhibits pathogenic bacteria, fungi and viruses. Green-coloured seaweeds are particularly rich in chlorophyll, which has a cleansing effect.
3 Digestive andmetabolic balance: Seaweed is alkaline, helping to counter acidity in the body from dietary and environmental sources. Seaweed provides prebiotic fibre, which encourages the growth of good gut bacteria and supports metabolic and hormonal function. Getting started It is easy to incorporate seaweed in your diet. Try these ideas: Swap salt: Replace table salt with Pacific Harvest Kelp Salt or Seaweed Salt. Add a garnish: When you serve a salad, vegetables or pasta, finish with a sprinkle of Power of Three Seaweed Flakes, Sea Lettuce or Dulse Flakes. Learn and explore : Use Pacific Harvest’s range of dried seaweed flakes, leaves and fronds to add flavour, texture and nutrition to casseroles, stews, soups and more. Note: Seaweed’s high iodine content means that a little goes a long way, so read the usage information, especially if you have a thyroid imbalance. Consult a healthcare practitioner or nutritionist for personalised guidance.
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ISSUE 59 • 2020
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