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Minerals:
� 10-30 % minerals, Ca, Cl, K, Na, P, Mg, Fe
� Oligoelements Zn, Cu, Mn, I, Se, Mo, Cr
The minerals in seaweeds are in colloidal form, meaning they retain their
molecular identity while remaining in liquid suspension. Colloids are very
small in size and are easily absorbed by the body�s cells.
�Minerals that are attached to other substances such as amino acids are
also more bio available. These are call chelated (key-lated) minerals, from the Greek word for claw. Seaweeds provide all of the 64 minerals and trace minerals required for by your body.
Additionally, negatively charged minerals can help increase the transport
and bioavailability of other foods and supplements as well.
Most enzymatic functions depend on minute amounts of these
bio available trace minerals. The major minerals are instrumental in all kinds of life-sustaining activities in your body.
Such as iron, calcium, magnesium, selenium, and zinc, essential for preventing deficiency diseases. For example, magnesium, is required for the activation of more than 300 enzymes in the body and for the use of some vitamins and minerals, is required for normal function and structure of the arteries, heart, kidneys, bone, and for the neuromuscular system. Magnesium is also needed for calcium absorption, iodine in thyroid function, iron in blood oxygen exchange, and chromium in blood sugar regulation.
The decline in the minerals content of many plants is the result of a steady deterioration in soil, air, and water quality. Environmental changes that have lead to a increase in depletion of minerals and other inorganic compounds from our food. The importance of the minerals present in sea vegetables is increasing and now more important to humans and animals than ever before. The 1997 edition of Food Composition Handbook shows a 25�50% decline in the vitamin and mineral content of foods since the last survey done in 1975.
Seaweed Contain high amounts of calcium and phosphorous and are extremely high in magnesium, iron, iodine and sodium.
Demographic studies (Japan) have shown that people who regularly incorporate edible seaweed�s into their diets have fewer problems from mineral depletion and live longer than other peoples.
The mineral content of sea vegetables might be at the root of most of their healing properties. Seaweed contains for example significantly more calcium than milk and more iron than an egg. Several theories have been put forth to explain the ability of seaweed to reduce heart disease and hypertension but the high mineral content of seaweed, particulary potassium, calcium, sodium, and chloride could be the answer.
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