Algae and their useful properties

Red algae have been widely used in oriental medicine for centuries. So, they have an anti-sclerotic effect.

Red algae are effective in treating cancer, especially breast cancer. Statistics show that the incidence of breast cancer in Japan is 83% lower than among women in Europe. Scientists have found that nutrition, and in particular the use of algae, plays a significant role in this. Investigating red algae and conducting experiments on animals, scientists at the University of Malaysia have found that these plants are 27% more effective and safer than conventional chemotherapy, which patients receive according to standard treatment programs.

Red algae are actively involved in the restoration of the physiological functions of the skin.

At present, scientists have paid close attention to the red coral algae lithothamnia. Its mineral composition includes over 30 minerals. It is especially rich in magnesium and iron, calcium carbonate. There is more iron in a kilogram of these algae than in several tons of sea water.

Calcium preparations are created from amino acids of seaweed. Moreover, what is especially valuable, this calcium is a natural product that serves the circulatory and skeletal systems of adults and children with equal success.

The use of red algae in its natural form and in the form of medical preparations improves metabolism, blood circulation processes, increases the resistance of brain tissues to hypoxia and toxic effects. Since ancient times, red algae have been used to combat parasites that have settled in human and animal organisms.

Algae is damn it, no, divinely useful: the richest set of minerals and trace elements, as well as many vitamins. It is no coincidence that Chinese healers used seaweed already in the 7th century.

Science knows about 30 thousand species of algae. Some of them have been used by humans for hundreds of centuries. From other species we extract such valuable raw materials as agar, carrageenan, iodine. Without many underwater plants, advanced pharmaceuticals and cosmetology would not exist.

Kelp has long been so popular among the people that most people know it under the name - seaweed. There are many types of kelp. The most popular are Japanese kelp, which grows in the southern regions of the Sea of Japan and the Sea of Okhotsk; sugary kelp and palmate, common in the Kara and White seas. In addition to the mass of other useful substances, kelp is especially valuable for iodine contained in algae in a very rare form - organic.

Spirulina is a microscopic spiral-shaped alga that grows in salt and fresh water. Its nutritional value was discovered many centuries ago by the Aztecs and other ancient tribes of American Indians. Spirulina was an important part of their daily diet until the 16th century. The fact is that it contains one and a half times more complete protein than soybeans. Today spirulina is processed into tablets and powders. They are added to the diet of medical nutrition of people, as well as food additives in fish and poultry farms.

Algae from Japan has appeared in our gastronomic culture.

Arame is a very broad, dark brown algae with the softest flavor and crunchy texture of all algae. They are sold in dried form, thinly sliced. They are stewed along with root vegetables, they are stuffed with eggplants and artichokes. They are sometimes used in powder form as an additive to vegetable and fish dishes.

Wakame contains a huge amount of calcium - 15 times more than milk! It is a long dark green or dark brown algae. They are slightly sweet and tender and even slightly resemble the taste of oysters. Most often, they are made salads with vinegar dressing or added to soups.

Kombu (aka kelp, a type of kelp) is a wide and flat algae of dark olive color. They are most often added to dishes with beans and vegetables (with kombu, beans are stewed faster). A broth with a specific sea smell is cooked from them. They have a fairly strong flavor, which allows one bite of kombu to be used two or three times. If the algae is covered with a white coating, do not rinse it off. It is harmless and is responsible for the scent.

Nori (aka lever) are rich in protein, phosphorus and vitamin A. Sold dried in the form of shiny, tissue paper-thin stripes from deep green to black. It is in these algae that Japanese rolls are wrapped. In addition, they are added finely to rice. If you decide to make rolls yourself, follow the instructions on the package. But sometimes the nori needs to be held over a fire before using. In Ireland, flat bread has been made from wheat flour and leyver since ancient times.

Khiziki (or hijiki) - these algae with thin stems of dark brown color are similar in consistency to spaghetti. Drying, they turn black. Before use, chiziki are soaked (then their volume increases 3-5 times). These algae are rich in iron and calcium. They can be eaten raw or stewed in sweet soy sauce for a long time. The colorful red and green tohsaka algae can be a great decoration for fish dishes.