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   Nutritional Benefits of Seagreens® Seaweed
Fucus / Pelvetia
Seaweed's Remarkable Nutritional Profile “Seaweed is the most nutritious form of vegetation on this planet...it contains almost the whole alphabet of nutrients” - Leslie Kenton, The New Raw Energy, Vermilion (Random House), London 1994, p181.
Whilst the land has been losing its nutrients for many years (accelerated by intensive farming), and the rain does not recycle them(1), these remarkable ocean vegetables do reabsorb all the nutrients leached from the land and we can thus return them to the soil, to plants, and directly to animal and human foods.
Of all seaweeds, the brown algć are the most nutritious, and of these the Seagreens® Arctic wrack varieties are outstanding. They have been the subject of more research in the past 50 years than any other seaweed because they contain Nature’s broadest and most balanced range of nutrients. For example, the balance of mineral salts bears remarkable similarity to that in our own cellular fluid.
Seagreens® Arctic wrack seaweed has more iron than the commonly known red seaweed Dulse, which itself has 200 times more iron than beet greens, the richest land vegetable. It has some 8 times more magnesium and 100 times more iodine than any land vegetable, and some 14 times more calcium than cow’s milk.
A teaspoon of Seagreens® has more iron than a plate of broccoli and contains special polysaccharides which help prevent cancer-causing proteins from attaching to the lining of the colon - University of Liverpool, 2002: a 6-year study analysed the diets of 512 healthy people and 512 with bowel cancer, showing that a high-fibre diet had virtually no effect, but eating plenty of greens improved their condition; the saccharide galactose (in broccoli, for example) was shown to prevent the cancer-causing proteins, lectins, attaching to the lining of the colon; a daily portion of broccoli was shown to decrease the risk of cancer by 46%. (see Helicobacter Pylori).
Seagreens® are an excellent natural source of magnesium of interest in cases of osteoarthritis and of iron for iron deficiency. Experience shows that in many cases it is not the dietary amount of the nutrient which is important, but the fact that it is present in Seagreens® with all the other nutrients necessary for its metabolism and use by the body. Seagreens® are also Nature’s most alkalizing food, over 75 times more than apples!
“A broad range of protein content in addition to a remarkable ability to combine with other vegetables, grains and legumes. Not only do they contribute valuable protein and other nutrients, but their mineralization is superior to that of any other plant or animal food” - P. Pitchford, Healing with Whole Foods, Revised Edition, North Atlantic Books, 1993.
The Nutritional Value of Food in Decline “In the last 50 years, runner beans have lost 100% of their sodium, watercress 90% its copper, broccoli 75% its calcium. Levels of other important minerals including magnesium, iron, phosphorous and potassium have also plummeted” Daily Mail, March 2001.
The nutritional value of our food is in steep decline. A comparative study based on government tables published in 1940 and 2002 revealed that the iron recorded in the average rump steak fell by 55% over that period. Calcium is down 4% and magnesium 7%. Milk has lost 21% of its calcium and 62% of its iron, while cheddar cheese has lost 38% of its magnesium, 9% of its calcium and 47% of its iron.
Changes in measuring the composition of food could account for some of the decrease, as could changes in the way food is stored and transported, but the Food Commission, an independent consumer watchdog, thinks the impact of intensive farming should be investigated.
Since 1945 there has been a 34% decline in vegetable consumption in the UK; only 13% of men and 15% of women are meeting the minimum daily requirement of 5 portions of fruit and vegetables. We also eat 59% less fish than we did then, even though fish is slimming, the principal source of omega-3 fatty acids, and possibly even more ‘natural’ than non-organically farmed meats – quotes from Changing Diets, Changing Minds: how food affects mental health and behaviour, a joint report of Sustain: the alliance for better food and farming, January 16, 2006, in partnership with the Mental Health Foundation, and Feeding Minds: The Impact of Food on Mental Health, a report of the Mental Health Foundation (MHF), February 2006.
“One of the key arguments is that today’s agriculture does not allow soil to enrich itself, but depends on chemical fertilisers that don’t replace the wide variety of nutrients which plants and humans need” - Food Commission director, Dr Tim Lobstein, The Guardian, February 2006.
In the 51 years from 1940 to 1991, farmed meat lost 41% of its calcium and 54% of its iron, while vegetables lost an average 50% calcium, 25% iron and magnesium, 76% copper and 59% zinc – D. Thomas, research compilation for ‘Overfed and Undernourished’, London Conference on Obesity, April 2005.
To illustrate a mere fraction of the problem this presents, the body requires magnesium for 300 different daily enzyme reactions, zinc for 200, and so on. For these micronutrients alone, there is no better natural source than Seagreens®. It is salutory to recall that the benefits of many micronutrients including those of over half the currently known trace elements were unrecognised until the 1970s - P. Bergner, The Healing Power of Minerals, 1997.
Over the same post-War period the saturated fat content of beef and chicken has risen by more than 400%, whilst essential omega-3 fats critical to the nervous, immune, cardiovascular, respiratory, digestive and eliminatory systems have declined in the same proportion - M. Crawford, Institute of Brain Chemistry and Human Nutrition, London Metropolitan University.
“A deficiency of even a single trace element in a soil can prevent plants thriving, even if all the major nutrient elements, water and light are present in optimal amounts” - David Kinsman, Member, Royal Horticultural Society’s Education Committee, Earth Matters,Science series, Journal of the Royal Horticultural\Society, Volume 127, Part 1, January 2002.
The Nutritional Value of Seagreens®Even among seaweeds, Seagreens® are outstanding vegetables, in that they are nutritionally complete - a genuine ‘whole food’ capable of supporting human life. Not only do Seagreens® provide a rich nutritional foundation in themselves, but also ensure the presence of a vast array of trace elements which aid the assimilation of nutrients in other foods we eat. Read More...
"Seagreens® provide most significantly, all the micronutrients, amino acids, vitamins, minerals and compounds which may be absent from manufactured and land grown foods (whether organic or not) due to soil deficiencies, food travel and storage, processing and preservation methods" - Samantha Christie BSc, DipION, Article: Dietary surveys reveal serious micronutrient deficiencies, The Nutrition Practitioner, February 1999.
Typical Nutrient Values in 1 gram Seagreens®Protein 75mg • Carbohydrate / Fibre 600mg (of which the non-starch polysaccharides Algin, Fucose, Fucoidan, Mannitol, Methylpentosans, Laminarin, Mannuronic acid 270mg) and essential fatty acids (EFA's) and chlorophyll.
Vitamins:A (antioxidant carotenoids beta carotene, fucoxanthin and violaxanthin) 178µg, B group (including Folic and Folinic acid, Thiamine, Riboflavin, Niacin, Pantothenic acid, Pyridoxin, Choline and Cobalamin) 8.9µg, C (antioxidant) 1.25mg, D (Cholecalciferol) 0.01µg, E (antioxidant) 0.23mg, H (Biotin) 0.30µg and K (Menadione) 10µgMinerals:Calcium 20mg, Chlorine 35mg, Magnesium 7mg, Nitrogen 10.5mg, Phosphorus 1.5mg, Potassium 25mg, Sodium 35mg, Sulphur 30mgTrace Elements:Antimony trace, Boron 0.06mg, Cobalt 5.4µg, Copper trace, Fluorine 0.2mg, Germanium trace, Gold trace, Iodine 442µg, Iridium trace, Iron 575µg, Lithium trace, Manganese 0.03mg, Molybdenum 0.65µg, Platinum trace, Rubidium trace, Selenium 0.15µg, Silicon 1mg, Silver trace, Tellurium trace, Titanium trace, Vanadium 2.3µg and Zinc 0.13mgAmino AcidsHistidine trace, Isoleucine 0.53mg, Leucine 5.3mg, Lysine 2.78mg, Methionine 0.68mg, Phenylalanine 0.83mg, Threonine 2.33mg, Tryptophan trace, Valine 2.63mg, Alanine 4.57mg, Arginine 11.17mg, Aspartic acid 4.88mg, Cysteine 0.90mg, Glutamic acid 5.18mg, Glycine 3.90mg, Proline 3mg, Serine 2.25mg, Tyrosine 1.05mgBetainesGlycine Betaine trace, Gamma Amino Butyric Acid Betaine trace, Delta Amino Valeric Acid Betaine trace, TML (Laminine) trace, L-Carnitine trace, Trigonelline trace; enzymes, lipids, lipoproteins & many compounds which cannot be 'formulated'. |
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