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Seaweed is a nutrient rich food high in iodine, iron, vitamin C (which aids iron absorption), antioxidants, soluble and insoluble fiber, vitamin K, vitamin B-12, dietary fiber, ω-3 fatty acids, essential amino acids, and vitamins A, B, and E. Other bioactive compounds include proteins (lectins, phycobiliproteins, peptides and amino acids), polyphenols, and poly sacccharides.
Fucoidan, is a type of carbohydrate that potential applications including immune modulation, cancer inhibition, and pathogen inhibition and gut microbiota modulator. Peptides in seaweeds are reputed to help in hypertension, diabetes, and oxidative stress. Other possible benefits include antiviral, anticancer, and anticoagulant properties as well as the ability to modulate gut health and risk factors for obesity. The best way to eat seaweed is to add small amounts to everyday foods.
Julie Drucker, originally from NYC, has been a seaweed harvester since 2003 and the owner of Yemaya Seaweeds since 2010. She teaches annual seaweed foraging weekends at The Ohlone Herbal School and seaweed nutritional and culinary classes at Three Stone Hearth, both in Berkeley, CA. She is also an Accupresurist, Shamanic Practitioner and Performance Artist.
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