MARINE Liver

MARINE Liver

Want to live long? Eat kelp, because they contain antioxidants that protect the body from disease and aging.

Algae are used in cooking for a long time. Especially popular are they where they are easy to produce: in the countries situated on the shores of the seas, and in the island nations. The main advantage of seaweed — an extremely high content of trace elements and vitamins.

The continuous use.

Marine plants rich in vitamins, minerals, proteins and polysaccharides. For example, kelp kelp contains 150 times more iodine and 80 — magnesium than any vegetable that grows in the garden. Red algae is 30 times greater than the number of bananas for potassium and 200 times richer in iron than beetroot. Iodine, which is also famous for algae, improves the functioning of the brain and the thyroid gland, reduces blood viscosity and the amount of cholesterol in it. Phytohormones complex contained in the algae, stimulates mucous membranes. From the dried and powdered seaweed worn make food additives. Especially «succeeded» in the Hawaiian seaweed gematokokkus, which found a powerful antioxidant astaxanthin. Kelp helps to resist the harmful effects of free radicals, protects against cardiovascular disease and premature aging.

To sort through.

Algae come in brown, red and green. Called brown kelp, hijiki and wakame. By Dulce include red, purple (Pori) and rodimeniyu. Green — is Ulvi (sea lettuce), umi budo (sea grape) and spirulina.

Laminaria (kelp) grows in the northern seas, and contains many trace elements (content of iodine in her almost no competition). Japanese kelp subspecies — kombu and Aram — known for their sweet flavor, which allows one to prepare jam, marmalade and jelly. In stores you can find kelp in different variations — it is fresh, dried, frozen and dried, pickled and preserved — and invariably tasty and healthy. Particularly relevant seaweed in soups and salads, and the British are even recipes for bread with laminaria. Porphyry (nori) slightly smells of the sea and has a flavor of smoke. These algae can be added to soups and decorate their udon noodle dishes. A Gulf nori with boiled water (per one plate to 250ml of water) you get soup diet. In South Wales, boiled seaweed fried bacon.

Sea salad (Ulvi) looks like a lettuce (hence the name). In the Nordic countries Ulvi is often used in cooking — this alga is rich in protein, fiber, vitamins and minerals. In its raw form it is added to salads and soups. If rinse fresh seaweed in salted water and put them in the sun, a couple of hours are obtained chips.

Spirulipa — a blue-green algae growing in shallow waters in Africa and Mexico. Spirulina contains three times more protein than animal meat, which is why it has a light taste of the meat. But she has another feature: when you add in the batter, omelettes and sweets, she gets a taste of cinnamon.

What and how.

In most cases, the algae do not need seemed particularly to prepare — just add more dry or soaked in water plates already cooked dish, such as soup or salad.

And in order to extract maximum benefit from algae, do not forget about the simple rules. Do not cook them in boiling water for a long time, better cook steamed or fried. Do not cut them into small pieces, if you plan to heat treatment, and possibly keep food on the surface until the food is cooked. And, of course, always prefer fresh seaweed (and if they are dried, check that it has been done).

Arguments and Facts.

Algae called longevity is no accident — it is the oldest plant in the world.

• It is the only of all the plants that contain 56 minerals and trace elements needed by man.

• Nori 28% are composed of protein, while they contain no grams of fat and carbohydrates, but twice as much vitamin C than oranges.

• The algae lot of magnesium, which lowers blood pressure and helps to fall asleep more easily, and B vitamins are responsible for our good mood (including B12, which is almost no in plants).

• Helps eliminate toxins.

• Algae hijiki contains 14 times more calcium than cow’s milk.

• Algae can be used as a substitute for salt.

• Rich in antioxidants, enhance the immune system and help fight off colds. Furthermore, compounds of iodine, bromine and chlorine are natural preservatives (these properties are often used by the inhabitants of the coastal regions).

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