Seaweed is a staple food item in Asian cuisine, particularly Japanese, Chinese and Korean. It has a variety of health properties that help reduce certain diseases and conditions. Several types of seaweed used in cooking retain similar health benefits, such as wakame, nori, sea grapes and mozuku, according to Laurie and Alex Steelsmith in the book "Natural Choices for Women's Health."
Encourages Proper Digestion
The kelp in seaweed contains vitamins A, B, E, D and K, as well as an abundance of vitamin C and minerals, according to Linda Page in her book "Linda Page's Healthy Healing." The proteins are comparable to animal protein and helps encourage intestinal immune response. The algin, carrageenana and ager are gels created by the seaweed that rejuvenate and encourage gastrointestinal health. It's also an excellent source of fiber that promotes regular bowel movements.
May Help Fight Cancer
Laurie and Alex Steelsmith say seaweed has anti-cancer properties, especially with regard to breast cancer, due to the high iodine content. Intake of iodine plays an important role in the maintenance of breast health because it interferes with estrogen's ability to bind to cells in the breast tissue, the authors said. Wakame seaweed, for example, may suppress the growth of breast cancer cells without toxic side effects of regular cancer treatments. Nonetheless, additional research is warranted.
Promotes Healthier-Looking Skin
Seaweed adds an amazing luster to the skin. Topical and oral application of seaweed returns mineral salts to the skin that stress and pollution deplete, Melissa Schweiger says in her book "Sephora." The marine plant is naturally anti-inflammatory due to the high sulfur and amino acid content. Seaweed also helps improve blood circulation, reducing signs of aging and replenishing moisture. It's also a common ingredient in anti-cellulite treatments.
References
- "Natural Choices for Women's Health"; Laurie Steelsmith and Alex Steelsmith; 2005
- "Linda Page's Healthy Healing"; Linda Page; 2004
- "Sephora"; Melissa Schweiger; 2008
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