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Sea vegetables seems to prevent the assimilation of heavy metals and environmental toxins such as radionuclides. This is due to sodium alginate which is found in kelp. Sea vegetables contain iodine, sodium, potassium, calcium, magnesium, phosphates, sulfates, chlorides, bromides and other nutrients. In addition these are rich in vitamins, and contain 56 minerals and trace elements. Some of these vegetables are dulse, kombu, arrame, kelp, wakame, and hijiki.
The body often stores toxins in their fat or adipose tissues. One benefit of eating sea vegetables is that they help dissolve fat and mucus deposits, and therefore may dispose of toxins.
Table salt contains excessive sodium and no potassium. Although we need sodium we need it to be in proper balance with potassium, calcium, and magnesium, as these are important electrolytes. Iodine which is also an abundant mineral is found in sea vegetables and is necessary for the healthy functioning of the thyroid. Iodine is leached from the thyroid gland when we drink chlorinated tap water. Most cities add chlorine to their water. Other sources of iodine include Swiss chard, turnip greens, wild garlic and onions, watercress, squash, mustard greens, watermelon, cucumber, spinach, asparagus, kale, egg yolks, seafood, fish liver oils, and pineapple.
Culturally sea vegetables are a traditional source of iodine for the Japanese, Chinese, Icelanders, Scots, Irish, French, Welsh, Russians, Native Americans, and people of the South Pacific. This natural iodine can help stimulate certain toxin-protecting hormones. Macroscopic varieties of marine algae are also present in sea vegetables.
Bee Pollen according to several respected European and Russian gerontologists has been shown to be able to rejuvenate the body, stimulate organs and glands. The pollen is collected off of the bee’s legs by special devices placed at the entrance to hives. Consumption of bee pollen has been praised in the Bible and has been thought to have healing properties. However, imported bee pollen has often been fumigated, and may cause an allergic response. In 1971 researchers William Shipman and Leonard J. Cole at the Life Science Division of Stanford Research Institute found that bee pollen strengthened the immune systems of mice and improved their resistance.
Yogurt has beneficial bacteria and enzymes. Recently yogurt has been laden with sweeteners and additives. Also many brands carry extra fat. Fat has been shown to decrease immune system effectiveness. In health food stores, one can purchase low fat, or fat free plain yogurt.
Miso is fermented soybean paste which is usually made into soup. It has been found to be beneficial for intestinal health. A study completed by Japan’s National Cancer Center found that the Japanese who consumed miso on a daily basis suffered 33 percent less stomach cancers than non-consumers of miso.
Tofu, also originating from the soybean family, has been shown to actually decrease the harmful LDL-cholesterol. Tofu also has high levels of protein and is used by many as a meat substitute. As for flavor, tofu can be marinated and/or baked where it can acquire a taste similar to familiar meats.