Superfoods form the ocean

Spirulina

Sprirulina contains significant amounts of B group vitamins
including thiamin, riboflavin, niacin, folic acid and vitamin and vitamin B12
(although vitamin B12 is in a form that appears to be not absorbed by humans),
as well as Vitamin C, E and D. This algae also has a high mineral content with
considerable amounts of magnesium, potassium, phosphorus, iron, calcium and
other trace elements.

Spirulina is high in protein, low in fat, and also contains
large amounts of betacarotene, chlorophyll, phytochemicals, and fatty acids
including the essential fatty acid linoleic acid and gamma-linolenic acid
(GLS). Spirulina is a very useful food/supplement for vegetarians due to the
high amounts of iron, calcium and protein.

Health benefits of
spirulina

Spriulina is popular as a type of "natural" multivitamin
supplement especially amongst vegetarians and vegans who take spirulina to
improve their dietary intake of iron, calcium and protein. However, spirulina
was reportedly given to children after the Chornobyl  nuclear accident to improve their immune
function and general health.

Some studies have demonstrated that spirulina helps to
maintain stable blood glucose concentrations and reduced insulin levels, this
indicates a usefulness of this algae in conditions such as diabetes,
hypoglycaemia, hyperinsulinaemia and potentially other conditions such as heart
disease. By regulating blood glucose concentrations spirulina may also help to
regulate appetite and by useful for those trying to lose weight.

Spirulina may be useful in the management and prevention of
anaemia, may encourage the healing of peptic ulcers, and be useful in liver
disease, skin conditions intestinal inflammation, and malnourishment.

Chlorella

Unlike spirulina, chlorella has a tough cell well that
reduces digestibility. However, the benefit of this cell wall is that it
contains significant amounts of fibre that provide bulk to the stool, alleviate
constipation, and also helps in the removal of heavy metals and environmental
poisons form the body. The cell wall of chlorella also contains polysaccharides
that are thought to enhance the function of the immune system by stimulating
the production of interferon and exhibiting anti-tumor activity.

Chlorella is also reported to contain a substance called ‘chlorella
growth factor' that may encourage growth, cell division, and immune function.

Chlorella has a similar nutrient profile to spirulina.
However, chlorella contains less protein and beta-carotene, and significantly
more chlorophyll and fatty acids (particularly omega 3 fatty acids).

Health benefits of
chlorella

Chlorella is used for many of the same conditions as spirulina
including blood glucose regulation in diabetes and hypoglycaemia, as an
antioxidant in the prevention of cancer, malnourishment and debility. However,
chlorella is perhaps more specific due to its immune modulating effects for
conditions such as arthritis, cancer, and chronic viral infection. Due to the
presence of omega 3 fatty acids chlorella may also be useful for inflammatory conditions,
skin conditions and heart disease.

Seaweeds

There is many different types of edible seaweeds with each
having a different flavor, texture, method of use, and not surprisingly,
nutritional content. The most commonly used seaweeds in Australia are wakame,
kombu, nori, arame, hijiki, and agar-agar. Other less-commonly used seaweeds include
dulse, caragheen, Irish moss, and purple laver.

The nutrient content of seaweeds differs according to type
and the location the seaweed come from, however as general rule sea vegetables
are good sources of many minerals including calcium, iron, iodine, potassium, phosphorus,
sodium, selenium and magnesium.  The high
mineral content of seaweeds makes them very useful sources of iron, clacuim,
and iodine in the diets of vegetarians and vegans, in fact consuming just 25 gm
of seaweed a week would ensure that an individual's iodine needs are met.

Seaweed are also low in fat and contain significant amount
of soluble fibre, carotenes, and antioxidant phytochemicals (including frucoxanthins),
as well as protein, omega 3 fatty acids, and vitamin B12 (although it appears
that this vitamin is not in a form that can be absorbed by humans).

Health benefits of
seaweeds

Due to their iodine content seaweeds support the health and
function of the thyroid gland. Iodine is a part of the structure of thyroid
hormones that are necessary for regulating the body's metabolic rate and the heath
of skin, hair and the nervous system. Low rates of breast cancer in Japanese
women may in part be due their consumption of seaweeds containing high amounts
of iodine and selenium. Adequate intake of iodine appears to protect against
fibrocystic breast disease, which may be a risk factor for breast cancer.

Seaweeds may also protect against cancer due to the presence
of phytochemical with strong antioxidant activity, although studies have most
strongly shown as association between seaweed intake and breast cancer.

Seaweed in the diet may also be of assistance in those
trying to lose weight this may in part be due to the presence of iodine, and
also because seaweeds contain considerable amounts of soluble fibres that are
filling and reduce appetite. These gels may also help to reduce cholesterol and
soothe ulceration and inflammation in the gastrointestinal tract, indication a
use in sore throats and peptic ulcers. Some chemicals in seaweeds have been
shown to anti-coagulant properties and to assist in the detoxification of heavy
metals.

Traditionally, seaweeds have been used as blood and
lymphatic cleansers and to support kidney, liver and thyroid function.

Seaweeds are usually sold dry in several forms including whole
dried seaweed, sheets, flakes, granules and powders. Dried seaweeds should be
stored in airtight containers in a cool, dry place.

Nori is sweet seaweed that is dried and then pressed into
thin sheets, which are commonly used to wrap sushi. Nori may also be crumbled
or sliced and used to garnish soups, stir fries, and salads. Most other
seaweeds need to be reconstituted before use by soaking them in water until
soft, they can then be used in cooking or eaten as a salad.

Seaweeds contain sodium and have a mildly salty flavor enabling
them to be sprinkled over dishes in the place of salt. Kombu may be cooked with
beans and pulses and is said to have a tenderizing effect and to reduce
flatulence.

Agar agar is a soluble fibre that is extracted from seaweed
and used as a vegetarian alternative to gelatin.

It should be noted that seaweeds may also contain chemical
pollutants and heavy metals, including arsenic and cadmium. Although all
products now sold in Aus are required to be routinely monitored for safety it
is important to ensure that seaweeds are purchased from reputable suppliers.