Superfoods and Health Foods – What Are They And What Do They Do? (part 3)

Let us continue our discussion of that group of foods which is truly a class by itself - the superfoods. These are foods that contain a super-abundance of vitamins, minerals and energy. There are enough of these superfoods that more than one issue is devoted to them. The approach has been alphabetical. The last article began with Lecithin.  In this issue we continue with seaweed.

SEAWEED

This food is so beneficial to man that in the orient it is known as Heaven Grass. The three major sea plants used in this country are agar, dulse and kelp. Because the chemical composition of seawater is almost identical to human blood, seaweed can bring to our bodies a richness the soil cannot provide. 

Agar - Commonly known for its use as a culture medium in laboratory work, agar is a jelling agent popular with vegetarians.  Agar has a protein content which is easy to digest. 

Dulse - Often called "sea lettuce," dulse is found on the coasts of New Brunswick and Great Britain where it is eaten by the stick. It is one of the most balanced vegetable foods available. It contains 300 times more iodine than wheat and 50 times more iron. Dulse has nutritive and tonic effects on the body and does not induce thirst.

Kelp -. Kelp contains vitamins A, B, E, D, and K and is the main source of vitamin C for the Eskimos. It also contains proteins comparable in quality to animal proteins. It is rich in minerals, is a good source of iodine and is best known for its use in the prevention of goiter.  Iodine helps to regulate the activity of the thyroid gland. This gland secretes thyroxin that regulates the utilization of oxygen by all the cells of the body. Kelp is also helpful to the adrenal and pituitary glands. Organic iodine (kelp) is better retained by the body and less readily lost in the urine than when supplied as potassium iodide. Substances in peanuts, untoasted soy flour and vegetables of the cabbage family can combine with iodine and prevent its absorption.

SEEDS

Seeds are wonderful foods that contain 38-70% protein, good oils, vitamins and minerals. However their protein structure is likely to be missing one of the eight essential amino acids and should not be used as a sole source of protein and amino acids. The most popular seeds are the pumpkin, sesame and sunflower.

Pumpkin seeds are not only tasty but according to Pre­vention they contain a hormone-like material that aids the prostate gland with "regenerative, invigora­ting and vitalizing influences." 

Cultivated for thousands of years, the sesame seed is 55% oil, is rich in niacin, inositol, choline, vitamin E and lecithin, has more calcium than milk or cheese and is a good source of the amino acid methione, usually scarce in vegetable protein. 

Sunflower seed is a native American. It contains many essential minerals, most of the B-complex family, vitamin E, and it is one of the few foods containing vitamin D.

All seeds have the most nutrients when they are eaten raw.  They are good alone or sprinkled on any dish, especially salads and are a nutritious addition to breads.

SPROUTS

All unhulled seeds, whole grains and legumes can be sprouted. Dr. Francis Pottenger, Jr. found sprouted legumes and grains to be complete proteins. (Also beans lose their objectionable gas-producing quality during sprouting.) When foods are in the germinating state, they burst forth with energy in the form of proteins, vitamins and minerals.  Sprouts are an inexpensive food source. Buy them fresh, unsprayed and packaged as food.  They are easy to grow indoors and will give a constant source of fresh, nutritious food.

WHEY

Whey is the liquid that remains when cheese is made from milk. Benefits of whey are as a rich source of glutathione, a very powerful cellular antioxidant.and food for the bacteria of the intestines.  Digestive health is dependent on the presence of an abundant number of these beneficial bacteria in our systems. Whey is available as a powder that can be mixed in juice, smoothies or cereal. 

YOGURT

Yogurt and other cultured milk products (acidophilus milk, kefir, and buttermilk), have extensive therapeutic properties. Yogurt has been used since Biblical times as a food for colon health. This is possible because of the presence of Lacto­bacilli acidophilus and bulgaricus.  The exceptional longevity of peoples whose diet contains large amounts of cultured milks is probably due to a clean colon. When taken daily, the beneficial bacteria will destroy the gas forming, disease and odor producing bacteria. Also yogurt aids the body to manufacture B vitamins. Because antibiotics destroy beneficial as well as disease causing bacteria in the body, it is especially good to eat yogurt and other cultured milk products during and after treatment..  A good calcium source, yogurt contains calcium in a dissolved state. Plain yogurt can be eaten as a dessert, a snack or a meal substitute. It makes  good salad dressing and is delicious with fruit, honey, molasses or rice bran syrup. Avoid yogurt with added sugar or sugar substitutes.  Of the other cultured milks, kefir is reputed to have an even higher nutritive value than yogurt.

Health is not everything, but without spiritual and physical health, everything is nothing. Until next time we meet – may God Bless you with good health, with a little help from you!

The information in these columns is for educational purposes only and not to diagnose or treat any medical condition. Please consult your physician for any serious condition.

Len Rossi, ND has been a proponent of Natural Healing for 30 years. After a 25-year career as a pro wrestler, Len earned his Doctor Of Naturopathy degree in 1982 and is a Licensed Massage Therapist.