“Everyone Knows Someone Who Needs This Information!” (TM)
Yes, I know it’s Thanksgiving in America in 2 days, but my post and recipe is one for you to incorporate, even daily, as much as possible, the way the longest-lived peoples do. That’s really something to be Thankful for!
So, find a way to start this food in your diet over the 4 day holiday week-end. You won’t be sorry. The more I learn about seaweed, iodine and the complex, healing polysaccharides which it contains, the more amazed I am.
Seaweed is really the Foundational Food of Life.
This low glycemic, high nutrition food has no calories and lots of fiber, wonderful mineral content, along with great, clean taste.
The Iodine and Fucoidan in seaweed will help you to:
___ reduce weight
___ remineralize especially when stressed
___ aid thyroid and metabolic health
___ help to reduce blood sugar levels and body-wide inflammation
___ help to prevent excessive blood clotting
___ automatically thin your blood
___ protect bone marrow and kidneys
___ support healthy joint activity
___ engage your immune functions and fire-up your T cell-mediated and natural killer (NK) cells for effective anti-viral (including AIDS and herpes) and anti-cancer protection.
Yes, it’s that amazing and effective in the right quantities.
Introduce your children to this pH alkaline, life-giving food, too. Start them on better habits than you had. In the 1950′s Americans used to eat 4 times as much iodine as they do now! This current lack is probably behind most of the massive rise in chronic diseases and conditions, like diabetes, heart disease and cancer, especially breast cancer and prostate cancer.
You just cannot spend your food money more wisely than to buy organic seaweed from one of the firms which carefully source where and how it was grown. These companies are listed in the previous parts which I mention below.
I now add Mitoku Brand – Japanese foods, with some organic seaweeds to the list. Sorry I forgot you; it’s a great company, which I have also used for years and years.
Please read these articles before continuing, if you have not already been following the series.
Do NOT buy any Chinese-sourced seaweed. Assays have shown that the unrelenting pollution of their air, sea and water has resulted in arsenic in their seaweed products.
Dr. Ray Sahelian, MD states: “Fucoidan substances are sulfated polysaccharides extracted from brown algae (seaweed). Fucoidan has been studied for its diverse biological activities. It appears this substance has blood thinning properties and has an influence on the immune system.”
He continues: “Fucoidan (sulfated alpha-L-fucan) is a sulfated polysaccharide and is found primarily in the cell walls of several species of brown seaweed, such as kombu, limu moui, wakame (and mekabu), hijiki and bladderwrack.”
Most of the clinical immune research has been done on animals, using wakame and also on its special structure called mekabu (available from Eden Foods). Mekabu is the green crunchy plant in seaweed salad in sushi restaurants. See the sketch of the wakame fronds and the mekabu spiral structure, just above the life-giving holdfast support.
My discussion is all about getting these wonderful ingredients only in food, not in supplements. There’s very little human research (if any) in the amounts and concentrations placed in supplements, whereas, there are tens of thousands of years of normal, daily ingestion of these seaweeds as food, in normal appetite portions.
One teaspoon of a powdered seaweed is equivalent to eating a whole plate of seaweed. It takes about 40 pounds of seaweed to make one pound of powdered product.
The oldest Japanese recipes do not call for seaweed to be cooked (for varieties tender enough to eat this way). This may be healthier as science shows, that unlike Iodine, Fucoidan is disrupted by heat.
Seaweed Preserve (nori no tsukudani)
5 sheet nori (seaweed like the one used for sushi)
2 cups sake in 1/2 cup increments
1/2-1 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1/8 cup toasted sesame seeds **
1. Tear up all the nori into approximately 2 inch x 2 inch pieces
2. Pour first 1/2 cup sake into a small pan on medium heat *
3. Add nori and cook until almost all of the sake is absorbed
4. Repeat until 1 1/2 cups of sake is almost all absorbed
5. Add soy sauce, mirin, and sesame seeds
6. Add last 1/2 cup of sake
7. Cook until all of the liquid is absorbed and the seaweed has a very thick consistency.
8. Keep in an air tight container in the fridge.
Use over rice, on top of salads, over fish etc.,
For an Ochazuke:
1) For each 1/2 cup cooked brown rice, use 2 tbs seaweed preserve and 1 tsp wasabi paste, 1/4 tsp ume paste.
2) Pour on hot sencha tea, brewed strong.
3) Enjoy right away after mixing with your spoon!
* Frankly, I am going to try this recipe with just letting the seaweed absorb the incremental amounts of sake and other liquids without cooking, and see if it will absorb enough over time. No harm in trying it this way; I can always cook it a little at the end. I saw another wakame recipe that just used a no-cook absorption method, so it is possible and will keep more of the beneficial fucoidan.
** I never toast seeds; they lose too much nutrition, even on low heats. Use white and // or black sesame seeds.
This store carries Mitoku’s full line. Mitoku’s full inventory of products available online
Enjoy! More next week. Have a safe and happy holiday!
Best to all — Em
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(c)2009 Em at http://diabetesdietdialogue.wordpress.com
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