Sea vegetables are not a common staple in America, but they have been enjoyed for thousands of years in the Asian diet. Whether sea vegetables are brown, green, purple or red, they all contain a myriad of beneficial nutrients such as vitamins A, C, E, B complex, including B12, as well as calcium, magnesium, potassium, iron and trace minerals. Some sea veggies even provide protein, fiber and omega-3 fatty acids.
Sea vegetables are high in natural sodium, but when balanced with potassium, calcium, phosphorus, magnesium, iron and many other critical trace minerals present in these nutrient rich foods, sea veggies provide an optimal nutrient profile for promoting vibrant health. Many sea vegetables are also an excellent source of iodine and vitamin K.
Sea vegetables are prized not just in Asian cuisine, but also by medical researchers due to the discovery of their high fucoidan content. Fucoidans are unique, starch-like (polysaccharide) molecules which can promote healthy responses to inflammation.
Sea vegetables contain both iron and vitamin C. This important combination allows for improved absorption of iron in the body, as Vitamin C improves the bioavailability of iron from plants. In fact, Mediterranean cultures have a healthy habit of using freshly squeezed lemon juice and olive oil over dark green leafy vegetables, which enhances flavor as well as iron absorption.
Common Sea Vegetabls
The most common sea vegetables are Nori, Hijiki, Kombu, Wakame and Arame.
You’ve probably eaten nori before as it is most commonly used to make sushi rolls. Nori is high in iodine and vitamin C. It also contains protein and B12, a much needed vitamin for those who have issues with nutrient absorption, or who consume little to no animal products.
Black and stringy with a strong flavor. Hijiki is especially high in calcium.
A type of kelp rich in fucoidans, which help reduce inflammation, promote healthy blood flow and offer cardiovascular benefits. Just a quarter cup of kelp provides over 250% your daily value of iodine and over 30% of your daily requirement for vitamin K. It is also rich in folate and magnesium.
Often used in Japanese miso soup. It provides good amounts of calcium, magnesium, fiber, and potassium.
Sweeter and milder in taste than many others. It’s a good source of potassium, which promotes healthy heart and muscle function.
EcoNugenics recognizes the powerful health benefits of sea vegetables, especially because they contain compounds called alginates. Sodium alginate, found in kelp, has the ability to bind to toxins, heavy metals and dangerous radioactive particles. EcoNugenics’ PectaClear™ includes a superior form of sodium alginate that binds to toxins in the digestive tract and prevents them from being reabsorbed by the body.
This unique formula combines modified sodium alginates with our revolutionary Pectasol-C Modified Citrus Pectin to create a natural chelation product that is both gentle and highly effective in removing harmful heavy metals, environmental toxins and radioactive particles from the body. The combination of pectin and alginates is a powerful strategy for natural detoxification, as these two innovative ingredients function together to bind to heavy metals and toxins and allow your body to safely excrete them. PectaClear removes toxins without depleting levels of essential vitamins and minerals as many other cleansing therapies do.
For a more comprehensive program, PectaClear is best followed with EcoNugenics Phase 2 formula called Detox Complete for additional detoxification support. These two innovative products form the EcoNugenics Toxin Removal System — a gentle yet effective two step program which promotes thorough detoxification of heavy metals and toxins and supports overall health, naturally.