In Japan, seaweed has been consumed since time immemorial. The Japanese know why they do that. Seaweed is an excellent source of quality proteins, fiber, vitamins and minerals. It contains large amounts of vitamins A, vitamins B, C and E and minerals such as zinc, magnesium, iodine, iron, chromium, sodium and large amounts of calcium.

Seaweed lowers cholesterol, cleanses the intestines, dissolves mucus and fat deposits, thus contributing to the prevention of many diseases of civilization, arteriosclerosis, rheumatism, high blood pressure, allergies, etc. It was also proven anticancer activity in the body. Furthermore, I can very well excrete traces of chemical and radioactive substances from the body and clean it of heavy metals. Seaweed also has a healing effect upon lacerations. Seaweed has an alkaline effect.

The most famous species are the algae Nori, Wakame, Hijiki, Dulse, Arame, Kombu.

We can use seaweed in salads, sauces, soups, with pasta, rice, etc.