Seaweed and Dieting
Seaweed has been used for years to cure many ailments, and has been used as a food source as well. Now it is time to look at it in a more fitting light. Sea plants are actually extremely good for people wishing to lose weight.
Why? Because sea vegetation comes without the high sugar, fat, calorie, and all the other things that we are more used to eating. Seaweed has a lower amount of sugar in it, which means that even though it is used to help raise blood sugar levels, it is not helping to also raise your weight.
Unlike the fast food we eat today, sea plants are actually good for you, they are not deep fried, smothered in grease or drained of all nutritional value like the food we eat today is. Sea plants are low on calories, and high in important vitamins our bodies need every day to keep us healthy.
Sea vegetation also contains things that help start your metabolism, which means that sea plants actually help digest themselves in a cleaner more effective way without having to worry about grease and such mixing in with the good things.
People on diets based on sea vegetation even feel better every day. They don’t wake up still tired and sluggish after a long night sleep and are more ready and prepared for the day ahead. They have less problems exercising because the sea plants don’t have the high sugar count that makes us lazy.
The nutritional values in seaweed help not only increase your energy, they can also help keep your body detoxified by foods that you may eat from time to time. Sea vegetables can actually trap toxins in your body to skip digestion.
The sea vegetation takes that trapped toxin and neutralizes it so that when the sea vegetation is being digested it is the only thing being digested and not something that is unhealthy and possibly ill causing.
Sea Vegetation in Health
Sea vegetation is actually one of the few types of plants on earth that is still perfectly healthy. Sea vegetation has more things in it, such as vitamins, elements, and irons then most of the vegetation grown on land does.
There are three main groups of sea vegetation too, but instead of being classified by hard to pronounce words, they are classified by the color of them. The red sea vegetation has three different types, the green sea vegetation has two different types, and the brown sea vegetation has four different types in it.
Sea vegetation has been known to have as many things as vitamins A, B1, B2, B3, B6, B 12, C, D3, E, K, phytohormones, pigments, proteins, polysaccharides, alginic acid, carrageenans and cellulose, a high concentration of potassium, chlorine, sodium, calcium, magnesium, sulfur phosphorus, iodine, iron, copper, manganese, and others.
You don’t see that type of combination in your every day garden salad. Another great thing about sea vegetation is that it is almost completely untouched. It sits there out in the ocean, growing, and when it is done growing, it just survives until it is washed up or taken out of the water.
Even sea animals feed off the vegetation down there. Sea vegetation has been known to help with carb diets, maintain a good percent of calcium, and the best part, it has been used by other cultures for hundreds of years.
Sea vegetation has been used for healing, heart problems, as a food source, and more. So when you put it all together and get down to it, eating sea vegetation, which you usually picture as slimy and green, is better for you then eating a hamburger and fries.
About the Author:Steven Godlewski is a self-made millionaire and is currently working with the staff at PillFreeVitamins.com He has an extensive background in nutrition as well as other health related fields. For more health-related articles see their website at: http://www.pillfreevitamins.com
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Cucumber, Seaweed Salad
This salad is a very nutritious accompaniment to many main dishes without having to spend much time or effort. It gives you an easy and tasty way to enjoy the healthy benefits of seaweed more often.
Prep and Cook Time: 15 minutes
Ingredients:
1 TBS dried hijiki seaweed safety
3 cups cucumber, peeled, seeds scooped out and sliced
1 medium tomato, seeds and excess pulp removed, sliced
1 TBS minced scallion green or green onions
Dressing:
3 TBS rice vinegar
2 TBS soy sauce
1/2 TBS finely minced fresh ginger
1/2 TBS chopped fresh cilantro
extra virgin olive oil to taste
Salt and white pepper to taste
Directions:
Rinse and soak hijiki in warm water while preparing rest of ingredients.
Peel cucumber and cut in half lengthwise. Scoop out seeds with a small spoon and slice thin.
Cut tomato in half crosswise and squeeze out seeds. Quarter and cut out excess pulp. Cut into slices about ΒΌ inch wide.
Whisk rest of ingredients together. Squeeze out excess water from seaweed. Chop if necessary. You don’t want hijiki pieces to be too large. Toss everything together and serve immediately.
Serves 2
Healthy Cooking Tips:
This salad is best salted right before serving. The salt will draw out the water from the cucumbers and dilute the flavor. Courtesy of: http://www.whfoods.com/
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