Sea Vegetables Are Necessary For A
Healthy Diet
Sea Vegetables
Oceans cover over 2/3 of our planet, to
a depth of two miles in some areas; it would be
surprising if there weren’t some great edible plants to
be found in its vastness. And indeed, there are over
2500 known varieties of marine plants. Surprising uses
for seaweed include its use in World War I for making
explosives; stabilizing, thickening, and binding ice
cream, chocolate milk, aspirin, and other foods; and as
a fertilizer.
Nutrition in seaweed
Seaweed contains high levels of iodine,
necessary for a healthy diet. And many plants from the
undersea world have been staples in the diets of many
cultures. For instance, 25% of all food Japan consumes
is seaweed. And today large barges near California
harvest giant kelp mechanically, preparing it for human
and livestock consumption.
It’s a perpetually-renewing crop,
requiring little or no human maintenance, and an acre of
ocean can yield as much as 60 tons of seaweed. Sea
plants aren’t affected by drought, pesticide, or
disease. They don’t require human farmers, only human
harvesters. It’s possible that the global ocean gardens
may one day feed the world’s hungry masses.
Eating sea vegetables
You’d be surprised at your own
consumption of seaweed products. In powdered form, it’s
a great salt substitute for salads, soup, juices, or
baked potatoes. Instead of adding sodium to your diet,
with seaweed salt you’re adding the iodine and other
minerals absorbed by the plants from the world’s oceans.
Throw out your salt, and pick up some
powdered seaweed! Your local health store will have this
and many other seaweed-related products. For instance,
nori sheets make great wraps for avocado and raw
vegetables. Eat healthy; take advantage of God’s ocean
Eden.
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