Seaweed refers to different species of marine algae. This macroscopic and multicellular marine plant has many uses but it is commonly cultivated as food and medicine. The health benefits of seaweed are well documented through dozens of clinical tests and studies. Seaweed is typically used to reduce the risk of cardiovascular disease. So what makes this marine plant so effective as a treatment for heart disease? Let’s find out:
High in Fiber
Various seaweed species are packed with nutrients that promote better cardiovascular health. Seaweed is high in antioxidants, trace minerals, proteins, and dietary fiber. Its dietary fiber content is one of the highest in plants cultivated as food. Studies show that brown algae, in particular, boosts the feeling of satiety after a meal. The high fiber content in brown algae prolongs the feeling of fullness. When you are satisfied with your meal, you are less likely to crave for or indulge in fatty, salty foods. Brown algae also contain fucoxanthin. This chemical promotes weight loss by reducing stored fat in the body. The fiber and fucoxanthin in algae reduce bad cholesterol level in the body.
High in Potassium Salt
According to a group of Danish researchers, seaweed is high in potassium salt. Unlike common table salt that causes heart and artery disease, potassium salt does not cause high blood pressure. Apart from promoting satiety, consuming foods high in “healthy” salt cuts the cravings for savory, salty and fatty foods. You can add seaweed to your favorite meats to enhance the flavors and boost your meal’s dietary fiber content.
Low in Fat and Calories
According to the World Health Organization or WHO, cardiovascular disease is the number one cause of premature death in the world. Scientists and health experts agree that heart disease is preventable. Eating low-calorie, low-fat foods – such as seaweed, vegetables, and fruits – minimizes stored fat in the body. Consuming healthy foods curb the risk of obesity and diabetes. Complications of diabetes and obesity include heart disease.
Regulates Blood Pressure
According to a report published in the Journal Of Nutrition, wakame – a species of seaweed – reduces blood pressure in lab animals. A separate study by Kyoto University researchers found that the fibers from brown seaweed effectively reduce high blood pressure. The Japanese researchers noted that seaweed reduces the risk of stroke in lab animals that are predisposed to cardiovascular problems.
Dozens of other studies found that people with a diet high in seaweed have clear arteries, low cholesterol, and low homocysteine levels.
Reduces Cholesterol Level
Seaweed’s ability to reduce bad cholesterol in the body is legendary. Studies show that the fucoxanthin in seaweeds triggers effective fat burning. This compound purges bad cholesterol in the arteries, clearing fatty plaques within the arterial wall. Consuming seaweed regularly cuts the risk of atherosclerosis and artery blockage.
Seaweeds are high in iron. Iron is a nutrient that increases the production of red blood cells. Red blood cells transport oxygenated nutrients in every organ. Eating foods high in iron boosts circulation, promotes immunity, and enhances the body’s ability to heal itself! Better circulation leads to a healthy heart!