The reasons to eat seaweed, apart from enjoying their
delicious taste and recovering an ingredient now forgotten in the West but that
used to be present in our traditional gastronomy, are mainly three. First, they
help us get rid of toxic metals, radioactivity and pollution thanks to the
alginic acid they contain. Secondly, due to their high content of minerals,
they have an alkalizing effect in the blood that can help balance the
acidifying effect of modern diets.
Also, they can help dissolve fat and mucus
deposits in the body resulting from an excessive consumption of dairy and meat.
I highly recommend introducing them in your diet. There is a big variety, from the mild taste of the wakame to the salty and very tasty hijiki. You need to know how to use each type- some need only to be soaked and are ready for consumption while others have to be cooked - and maybe start following some recipes and then follow your own intuition and add them to your favorite dishes or create new ones.
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