Sea Weed for Soups and Salads

Along with the more common polyphenols, fucoidans abound as the powerful antioxidant in sea vegetables making them a potent promoter of good health and energy. They are antiinflammatory, anti-viral (especially proven to reduce the effects and occurrence of herpes viruses) and may reduce cancer risk in various ways. Sea vegetables reduce cholesterol which in turn reduces the production of estrogen and may play a role in reducing estrogen dependent cancers. It has been suggested that sea vegetables decrease the amount of estrogen secreted during each menstrual cycle having a lifelong effect for those considered at risk, which is basically everyone. Sea vegetables also offer an easy way to collect valuable minerals. They are extremely high in iodine, high in absorbable iron (accompanied by vitamin C), high in vanadium (a more obscure yet necessary mineral) and a bunch of enzymes (haloperoxidases) that regulate metabolism and control blood sugar. But, we eat them because we like them. Susannah can scarf down the sea vegetable salad at Le Pain Quotidien in seconds, literally, and Perry and Susannah are huge fans of a basic arame salad that we make at home by soaking arame and playing around with different dressings. When we are not using homemade, our favorite is a bottled one from Whole Foods called Galeos World's Best Miso which also comes in Wasabi flavor. Both are great. Luke and Lizzie lean more toward nori which they enjoy in miso broth and plain (dried) as a snack. We also use a dried kelp from Maine Coast Sea Vegetables as a salt substitute that is organic and sustainably harvested. So, with winter coming up, it is a great thing to throw into a dinner or a broth to fight off what ails you...