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University of Aberdeen Reports on the Health Benefits of Seaweed: The New Superfood

By Eric Priestly Clark

An interesting February 2013 article citing the remarkable health benefits of sea vegetables was authored by a group of the University of Aberdeen, in Scotland. In particular, they espouse the characteristics of seaweed and the way it could prove in the near future to be the newest and healthiest of all of the superfoods-able to combat the growing obesity troubles as well as the particular life-conditions that may be associated with it. Nevertheless, seaweed is not merely for the overweight-the article explains at great length its benefits including skin health and thyroid health, to cancer protection and prevention of osteoporosis.

seaweedThe two major categories of sea vegetables talked about by the report are macroalgae and microalgae. The main difference, of course, is the scale of the individual colonies of the algae. In the umbrella of macroalgae are three distinct categorizations: brown, red, and green. The brown algae are typically good sized, bottom-connected seaweeds which can develop extended towards the surface of the water. Red algae are usually smaller and grow in tide pools as well as other shallow regions. Green algae, on the other hand, often grow just on top of the water. Finally, microalgae are individually invisible spore colonies that might be found through the entire majority of the salt water bodies.

The three distinct different types of macroalgae-brown, red, and green-each have distinct health advantages. Brown seaweed (common varieties being kelp, arame, and wakame) is made up of many pigments, antioxidants, etc. all with important health advantages. Some of the major advantages are anti-obesity attributes in the carotenoid fucoxanthin pigments, antithrombotic qualities from alginates, and body fat decline from phlorotannins. Red seaweeds (common sorts being irish moss, dulse, and nori) are notably packed with phycocolloids and phycobiliproteins, which are usually used predominantly because of their fiber and gel-forming properties. In health terms, this means that eating of red seaweed can assist in digestion, reduce cholesterol intake, as well as help your baking! Green seaweeds (common types being green laver and sea grapes) have chlorophyll and a few polysaccharides, in addition to being loaded in magnesium, iodine, calcium, and phosphorus. The mixture of glucuronic acid and chlorophyll encourage the synthesis of collagen and cartilage in the body. Last but not least, microalgae (common kinds being spirulina and chlorella), comprising about 70% of the earth's surface, have 70% protein, 15% carbohydrates, 10% minerals, and only 5% of fats. Consequently microalgae are a great source of protein for practically all restrictive diet programs. In addition, these kind of algae possess ALL of the essential amino acids in the body making them perfect for anti-inflammatory, anti-oxidant, and anti-cancer purposes.

seaweedThese awesome vegetable superfoods of the water don't just alleviate problems with cancer, AIDS, and obesity, but also serve in culinary practice as a gluten alternative, food coloring, or even a replacement for corn starch and flour! And so the next time you go out to the store in need of something to help you to slim down, get your high blood pressure to appropriate levels, or simply maintain your amazing self check out seaweed in one of its multitude of forms: sheets, wraps, dried snacks, fresh, or perhaps pill form!

To acquire more information with regards to how you can find seaweed inside the U.S. or how to cook it in one of its many delectable forms, read

Article Source: University of Aberdeen Reports on the Health Benefits of Seaweed: The New Superfood.