The other day, I was hunting for something to eat because I was hungry in the afternoon. Then, my maid’s ‘Eh, you better go whack (yes, whack!) some of the seaweed before it expires’ came to mind. So, I went to the trolley cabinet to look for the pack of seaweed. While eating, I couldn’t help but think of the benefits of eating seaweed. Notably, there are various contexts and perspectives to consider. After marvelling over the different varieties of seaweed through my computer screen, I found that consuming seaweed should be done in moderation because it (is):
Rich with properties that help fight against cancers
According to a 2013 study, the polyphenol compound found in brown seaweed is responsible for killing breast cancer cells. So, if you’re looking for an alternative source that inhibits and treats breast cancer, you may have found the answer. A separate 2014 study examined the capacity of compounds found in seaweed to fight both breast and colon cancers.
Promotes excellent digestive health
The seaweed wakame and nori are excellent sources of fibre. In a study on alginate, which is a substance found in brown seaweed, the outcome was that it can strengthen gut mucus, slow down digestion to fill your tummy, and let food gradually release its energy.
Can prevent thyroid problems
Due to of its high iodine content, eating seaweed in moderate amounts is recommended for those with thyroid problems. Symptoms associated with thyroid problems include high cholesterol and muscle weakness. It is important to stress that one should not over-consume seaweed because it can cause cancer. Don’t worry if you occasionally consume one serving.
Contains essential minerals and vitamins
If you have osteoarthritis, you may want to include some red seaweed supplements to your diet. This is because it has calcium. Additionally, seaweed has vitamins A and C. For those with iron deficiency, incorporating a cup of wakame into your diet might help improve overall blood circulation and energy levels. It is worth noting that its benefits can be over-glorified. Often, serving sizes are too small to experience a boost in these essential minerals and vitamins.
Has high sodium levels
Some seaweeds like alaria and wakame have high sodium levels. While some evidence revealed that Okinawans made it a point to have it because it can lower blood pressure, later sources in 2015 from a Western perspective showed that those with high blood pressure and cardiovascular diseases should minimise their intakes of seaweed.
May alleviate chronic pain
There is some evidence to prove that seaweed is a good analgesic. According to food scientists, the phenolic compounds, found in red and brown seaweeds, are chemicals that have the capacity to fight inflammation.
May improve hair health
Consuming seaweeds like arame and hijiki is said to boost hair health of the Japanese. The abundance of minerals like zinc and other hair-strengthening elements makes seaweed a potential food that gives one beautiful hair.
