Case #

Sea Vegetables: Nature’s Fast Foods

By Casey Adams, Ph.D.

Plants from oceans, lakes and ponds can provide an incredible source of nourishment. Most edible sea vegetables are either cultivated in ponds or wildcrafted (harvested wild) from open waters. Sea vegetables are not as sensitive to over-harvesting and by-catch issues that fish and shellfish have, however. And because ocean plants rely upon photosynthesis rather than filtering for their growth—as fish and shellfish do—they are not likely to contain much in the way of environmental toxins like mercury and DDT.

There are about 70,000 known sea vegetables, but they boil down to three general types: green algae, brown algae, and red algae. These range from single-celled microalgae to giant broad-leafed kelps. Sea vegetables trump all other food sources for protein production. While an acre of beef production might yield 20 pounds of useable protein, an acre of soybeans will yields about 400 pounds. Seaweeds like nori will yield 800 pounds per acre of tidal zone, and spirulina can yield a whopping 21,000 lbs of useable protein per acre of pond cultivation.

Commercial alga like spirulina is grown in huge outdoor ponds in sunny areas. Spirulina is a good source of carotenoids, vitamins, minerals, and important fatty acids like gamma linolenic acid—known to be good for the skin and help reduce inflammation. Spirulina also contains all the essential and most non-essential amino acids, with 55-65% protein by weight. Spirulina contains a number of other phytonutrients such as zeaxanthin, myxoxanthophyll and lutein. Clinical studies have indicated spirulina can increase brain cell health, reduce inflammation, help prevent cancer and for athletes, boost overall stamina.

Chlorella is also cultured in outdoor ponds like spirulina. Over 800 published scientific studies have confirmed its safety and effectiveness for various health issues. Chlorella’s ability to cleanse the body of heavy metals and other toxins make it a favorite suggestion of natural health professionals. Chlorella’s nutrients include beta-carotene, various vitamins, and a cool nutrient called Chlorella Growth Factor (CGF). CGF has been shown in a number of studies to increase the growth and productivity of cells, making this food excellent for athletes looking to build muscle mass and heal injuries. Chlorella is also a complete protein with 40%-60% by weight with every essential and non-essential amino acid. Clinical studies have shown that chlorella stimulates T-cell and B-cell activity and increases macrophage activity—helping us strengthen our immune systems. Chlorella has been shown to help fibromyalgia, hypertension, and ulcerative colitis. Chlorella has a hard cell wall. Most producers crush this cell wall, which releases its polysaccharides and fiber. These nutrients give chlorella its unique ability to bind to heavy metals—aiding detoxification. So make sure your brand says the cell wall has been crushed.

AFA (short for Aphanizomenon flos-aquae) is an alga sea vegetable that grows on the pristine volcanic waters of the Klamath Lake of Oregon. As opposed to chlorella, AFA’s nutrients are readily available because of its soft cell wall. The rich volcanic lakebed of Klamath Lake renders it an available source of vitamins, minerals, phytonutrients, and all the essential and non-essential amino acids. Like spirulina and chlorella, AFA is a complete protein with 60% protein by weight. AFA also contains up to 58 trace minerals.

Another exciting pond-grown microalga nutrient on the market is astaxanthin. It grows from an alga called Haematococcus. Astaxanthin is an oxygenated carotenoid with significant antioxidant properties, hundreds of times the antioxidant value of vitamin E. Recent studies have shown astaxanthin to be effective in reducing inflammation and stimulating the immune system. Studies have also shown astaxanthin’s ability to prevent and treat oxidative damage and macular degeneration. Reports from marathoners and tri-athletes also reveal that astaxanthin increases recovery rates from rigorous exercise.

There are about 1,500 species of kelp-like brown algae, many of which flourish in the cold waters of the North Pacific and Atlantic oceans. Well known kelp-like sea veggies include nori, wakame, dulse, kombu, Irish moss, sea palm, and several species of laminaria. Kelps are harvested periodically and managed carefully—easy to do since kelp beds are stationary.

Kelps have an impressive array of vitamins—more than most land-based vegetables, with A, B1, B2, B5, B12, C, B6, B3, folic acid, E, K, and a steroid vitamin D precursor. Nori and dulse have beta-carotene levels as high as 50,000 IU per 100 grams. Certified organic kelps show 60 minerals at ppm levels. They are also good sources of calcium and magnesium. Most brown algae also contain all the essential amino acids. Nori is 30% protein by weight and other kelps average about 9%. Laminaria also produces the sugar substitute mannitol.

Kelps also contain a number of beneficial polysaccharides and polyphenols. One such sulfated polysaccharide, fucoidan, has been shown to have anti-tumor, anticoagulant and anti-angiogenic properties. Research shows it also inhibits allergic response, inhibits beta-amyloid formation (linked to Alzheimer’s), and decreases artery platelet deposits.

Red marine algae research has confirmed some potentially amazing health benefits. Dumontiae, a red algae, is mostly harvested in colder oceans by either wildcrafting or rope farming. It has been shown to inhibit growth of several viruses, notably herpes simplex I and II, and HIV. Most studies have illustrated that its polysaccharides blocks DNA mutation and retrovirus replication. Michael Neushul, Ph.D. from University of California Santa Barbara’s biology department has reported antiviral properties among all of the 39 California red marine algae varieties tested.

Some algae also produce a potent and pure form of docosahexaenoic acid, or “DHA”—the fatty acid typically extracted from fish oil. DHA is recommended now by medical professionals for reducing inflammation and increasing cardiovascular health. Commercial DHA-producing microalgae are cultured in tanks, so this form of DHA does not have the risk of mercury or DDT toxicity. DHA produced from algae doesn’t put pressure on already scare fish populations either. They are perpetually grown in tanks. The two DHA algae microorganisms commercially produced are now used in many supplements and infant formulas, and typically labeled as “vegetarian DHA.” Eicosapentaenoic acid or “EPA” is produced in the human body from DHA, so there is no need to add EPA separately.

While vegetables from the sea are often overlooked as viable food and supplement sources, they are some of the most nutritious foods on the planet. They are best taken as freeze dried powders, vegetable caps or tablets. Sea vegetables are a great way to immediately and safely increase well-being, stamina and brain-power. They are quite simply nature’s most nutritious fast foods.