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Seaweed as the foundation of healthy nutrition

In many countries in the Far East, for example Japan, seaweed is found to be used widely amongst the general population, since the residents of that region understand that healthy nutrition is of utmost importance. In the Far East, seaweed plays an important function in daily nutrition, much as the potato and cabbage does in our region. They don’t just gather the seaweed, but also cultivate it artificially. Thousands of people are employed in “underwater agriculture” and the seaweed fields cover thousands of hectares of land.

In many countries in the Far East, for example Japan, seaweed is found to be used widely amongst the general population, since the residents of that region understand that healthy nutrition is of utmost importance. In the Far East, seaweed plays an important function in daily nutrition, much as the potato and cabbage does in our region. They don’t just gather the seaweed, but also cultivate it artificially. Thousands of people are employed in “underwater agriculture” and the seaweed fields cover thousands of hectares of land. 

There are more than 70 types of edible seaweed known to man. The most popular are the Laminaria seaweed, Sargasso and sea lettuce. Consumption of these types of seaweed is an integral part of a healthy daily diet. 

Research which examined the chemical composition of the Laminaria seaweed, and the way in which it is absorbed by humans, indicated that seaweed is not just a very valuable food product, but also an effective means of preventing disease.

Consuming the Laminaria, rich in iodine, is attributed to having saved the population in the coastal provinces of China of dying from goiter, which was common amongst people living in that region.