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by
Ronald Bradley
When Western articles discuss healthful aspects of the Asian diet, they rarely mention sea vegetables. But, according to Dr. Zakir Ramazanov, seaweed makes up about 10% of the Japanese diet. Research has found that, in addition to a bounty of vitamins, minerals, and protein, seaweed also contains powerful antioxidants. Epidemiological and biological data indicate that these sea vegetables may be an important factor in the lower breast cancer rates among Japanese women. In addition to antioxidant activity, sea vegetables show anti-bacterial activity. Sea vegetables are also an excellent source of nondigestible fibre and benefit bowel flora.
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