Kombu (family Laminariaceae, spec. Laminaria japonica), is a prolific kelp seaweed with a robust, distinct flavor. It thrives in the waters off the coasts of Hawaii, the U.S., Japan and Europe. [NOTE: Our kombu is NOT sourced from Japan.] Kombu is most often sold in its dried form due to its short shelf life in the fresh form. Kombu is composed of high amounts of sugar, potassium, iodine, calcium, and vitamins A and C. It also contains appreciable amounts of B-complex vitamins, glutamic, acid, starch, and trace minerals yet it is very low in calories. Being a seaweed, it contains large quantities of iodine and calcium. Kombu, like other seaweeds, has cooling and moistening properties, and reduces or softens masses such as tumors and cysts (not to be eaten excessively during pregnancy). Provides healing and soothing mucilages which coat the lower digestive tract and can be effective in relieving perianal inflammation, colitis and constipation.
Cracked Cell Chlorella
Chlorella (phylum Chlorophyta) is a two billion-year-old genus of single-celled green algae. Just as the name implies, cracked cell chlorella is chlorella with the cell wall cracked, making it easier to digest and easier for the body to absorb and utilize. Chlorella is a complete protein source and is also packed with calories, fat, and vitamins and is one of the most efficient foods on earth in regard to utilizing sunshine for its growth. Chlorella is one of the highest sources of chlorophyll in the plant world: from 3%-5% chlorophyll. Clinical studies on chlorella on humans and animals suggest effects including detoxification, healing from radiation exposure and the ability to normalize blood pressure, lowering of serum cholesterol levels, accelerated healing of wounds, and enhanced immune functions in humans.
Spirulina (genus Anthrospira) is a green food supplement, a microscopic single-celled blue-green algae. Spirulina lives in both in sea water and fresh water. The Aztecs discovered its many nutritional properties and used it as one of their staple foods. It was also utilized by the Mayans and the Olmecs. Spirulina contains nearly 20 amino acids, is rich in gamma-linolenic acid and also provides alpha-linolenic acid, linoleic acid, and a few more. Spirulina contains many B vitamins plus vitamin C, vitamin D, vitamin A, and vitamin E. Spirulina is also a rich source of potassium and also contains calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc. It is a highly effective antioxidant and decreases free radicals in the body.
Nova Scotia Dulce
Nova Scotia Dulce (Palmaria palmato) is a red algae. It is found along the coastlines of the North Atlantic and Pacific oceans. The earliest record of this species is 1400 years ago when the St. Columba's monks harvested it. The people of Iceland used it from early times. This low-sodium seaweed is an excellent source of vitamins B6 and B12, iron and potassium. Nova Scotia Dulce also contains calcium, iodine, magnesium, copper and vitamins C and_E, as well as a host of other nutrients. It contains all the trace elements our bodies need and has a high protein content. Dulce has been used as a food by Northern European coastal peoples for thousands of years. After the seaweed nor, dulce is the highest in protein of the popular sea vegetables.
Seaweed is a true superfood and Nori (Porphyra umbilicali) is the Japanese name for various edible seaweed species of the red algae group Porphyra. Seaweeds are algae and they have unique health and nutritional properties. All algae utilize sunlight to photosynthesize food for themselves however they are far simpler in structure than most land plants. Nori is rich in iron and very high in protein and it is low-fat. It is a good source of vitamins A, B2, C, potassium, and magnesium. It is rich in iodine, fiber, and carotene. It also contains a great deal of calcium and iron.
Wakame (Undaria pinnatifida) is a type of kelp, really a sea vegetable or edible seaweed. It has a subtly sweet flavor and for food is most often served in soups and salads. In Oriental medicine it has been used for blood purification, the intestines, skin, hair, reproductive organs and menstrual regularity. New studies conducted at Hokkaido University have found that a compound in wakame known as fucoxanthin can help burn fatty tissue. Recent research shows it to hold promise for possessing anti-obesity properties. It is also very high in EPA, an essential fatty acid. Wakame appears to stimulate the burning of triglycerides in the liver so that they are not stored in fat and thus do not circulate in the bloodstream. Wakame also seems to amplify the effect of fish oil on triglycerides. Wakame is also used in topical beauty treatments.
Kelp is a family of large seaweeds (algae) belonging to brown algae (Phaeophyceae) in the order Laminariales. Kelp grows very rapidly in large, 3-D, constantly swaying underwater forests. Kelp is one of those remarkable foods that contains a vast array of vitamins and minerals which can be used in foods as well as health and beauty products. It contains high amounts of iodine, but also potassium, magnesium, calcium, iron, vitamin B9 and around 70 other minerals as well as trace elements. Being particularly rich in iodine, kelp is believed to promote the body’s production of thyroid hormones, so vital for maintaining a healthy metabolism. It is also an antioxidant, acts as a diuretic and has some effect on other diseases and conditions.
Dunaliella salina (Chlorophyceae D. Salina) is a single celled, salt-water micro-algae known for its potent anti-oxidant activity because of its ability to create large amount of carotenoids, including beta-carotene, alpha-carotene and many others. There are previously unknown forms of carotenoids in Dunaliella salina that are even far more powerful and active. Scientists from throughout the world have widely known for some time now that beta-carotene possesses extreme anti-oxidant and anti-cancer properties. Dunaliella salina thrives in oceans, salt lakes and marshy areas throughout the world.
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