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Seaweeds grow in coastal sea water without roots or flowers. They have anchors called holdfasts that help them attach to rocks or other sea plants.
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Although many people resist trying seaweed, seaweed connoisseurs are often made, not born.
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Sea vegetables are rich in vitamins, contain all fifty-six minerals and trace elements identified as bodily requirements, plus they have other nutrients, many of which are known to offer protection against radiation or chemical pollutants.
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It seems that seaweed has always been used by humans, with centuries-old recipes still used today.
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There are no family of foods more protective against radiation and environmental pollutants than sea vegetables.
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Sea vegetables not only offer us an opportunity to experience an improvement in general health but even those in the best of health can benefit by daily consumption of these versatile, savoury gifts from the sea.
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The Japanese have known about seaweed's culinary and curative powers for centuries. Now Americans are discovering the secrets of these wondrous offerings from the sea.
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Medicinal qualities of sea plants.
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Low in calories, rich in nutrients and full of flavours. Snack on the ocean's best source of iodine!
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New Zealand's soils have been depleted for many decades with the consequent effect on the nation's health. This was the reason the Soil and Health Association was founded in 1941. Valerie Cowperthwaite discovered that, in 1945, Lady Eve Balfour noted our problems in her book The Living Soil.
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This article is provided as a service to our customers for information purposes only, and is not a substitute for professional medical advice. Please consult our disclaimer statements for further information.
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Agar is a Malay word that means 'jelly'. It is an extract made from several different red seaweeds belonging to the botanical family called gelidium. The gelatine is flavourless, odourless and colourless, which makes agar an unusual product with endless possibilities.
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Seawater contains 84 mineral elements and is often used for the production of salt. Sea Salt should have the same mineral content as seawater.
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Like fat, salt is often misunderstood. Both are nutrients that are essential to health, but not all forms of them are healthy. Salt is vital for the survival of all living creatures.
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David Burton finds the earth’s most primal elements interact to create a precious seasoning.
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The Seaweeds of New Zealand (Seaweeds of New Zealand, an illustrated guide, by Nancy M. Adams, ed. Canterbury University Press, 1994, 360 p.)
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