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The superfood category is periodically updated with new ingredients and combinations. One of the most useful products of our time, nutritionists rank seaweed, especially ulva. The plant has an emerald hue, lives in a temperate / subtropical climate and is very similar to ordinary lettuce leaves with jagged wavy edges. The taste and texture of ulva is very specific, so sea salad is not to everyone’s taste.
What is sea superfood and is it safe to eat ulvai daily?
General characteristic of the ingredient
Ulva is a genus of marine green algae that belongs to the Ulvaceae family. The plant lives in the seas, prefers the temperate and subtropical climatic zone. The genus includes more than 100 representatives, many of them are edible and have been included in the human diet since ancient times. In the menu of establishments, ulva is hidden behind a simpler and more understandable name – “sea salad”.
Botanical description
Eukaryotes form a multicellular emerald lamellar thallus, which can take various forms. There are whole, branched or dissected leaves of the ulva, which differ only in appearance. Tall (algae body) can reach from 0,3 to 1,5 meters. The structure of the thallus consists of two closely adjacent cells. At the base of the thallus, large cells are concentrated, from which rhizoids (thin filamentous formations) depart. With the help of rhizoids ulva is attached to the substrate, absorbs from it liquid / nutrient components for growth and development. Rhizoids also form a specific sole, which is freely attached to any surface and contributes to the formation of eukaryotes.
Features of reproduction
Ulva can breed in two ways: vegetative and sexual. Most often used vegetative. A completely new plant is separated from the algae organism fragment. Most often this fragment is the sole (base of the body). From it develops young plants, immediately attached to the substrate and begin the process of absorption of useful components for growth.
The sexual way of reproduction differs from vegetative. There is a merger of two female and male gametes that come from different thalluses. In the course of such a merger, cells of a separate marine organism are formed.
The life cycle of ulva can be divided into 2 generations: gametophyte and sporophyte. Their appearance and structure are almost identical. Ulva is characterized by both heterogamy and isogamy. To create a new organism can both completely different and identical gametes (two male or female body; one male and one female).
Useful properties of the product
Nutritionists say that sea lettuce is one of the essential components of the human diet. It contains enough fiber to protect the gastrointestinal tract from disease, improve digestion and fill the body with energy until the next meal. The nutrients that make up the ulva are involved in hematopoiesis. Iron (Fe) has a beneficial effect on the composition of the blood and its functionality. Algae are distinguished by a high concentration of iodine (I), which stabilizes the thyroid gland and controls its condition.
The obvious plus of the ingredient is low calorie content. Sea salad can be eaten literally in unlimited quantities, without fear for the size of the waist. Algae also strengthens the walls of blood vessels, protects the body from rickets and sclerosis.
Thyroid Functionality
The thyroid gland produces 2 main hormones – triiodothyronine and thyroxine. They are responsible for normal cell growth, activity during the day and metabolic processes inside the body. One of the most important functions of thyroid hormones is to enhance the breakdown of body fat and slow down the accumulation of the lipid layer.
Thyroid function is influenced by the concentration of iodine. Lack of iodine in the food consumed provokes inflammation (autoimmune thyroiditis). A decrease in thyroid hormone levels can be corrected with nutrition. An introduction to the diet of algae and seafood will solve the problem within a few weeks. Do not forget that calorie intake should be consistent with their consumption, so do not get carried away with seafood delicacies and watch carefully for the daily KBMU.
Acid-base balance
Algae contain plant proteins of alkaline origin. What does it mean? Alkaline components concentrate metals, a large amount of water and a minimum percentage of protein. Alkaline foods include almost all green foods that contain chlorophyll.
Heat treatment affects the pH of the alkaline product and changes it to the acid side. Ulva enzymes, in this case, are destroyed, which slows down the digestion process.
A balanced diet provides the 3: 1 ratio between acidic and alkaline foods. Alkaline foods should always prevail over acidic, so as not to overload the digestive system. Nutritionists recommend starting the day with an alkalizing breakfast: a green smoothie, a plate of sea or fruit salad. So you will help the body to prepare for intensive work and start the metabolism.
Detox
For the detoxification of the body meets the liver and kidneys. These bodies form a complete filtration system, so their health should be given special attention.
To help the kidneys and liver effectively get rid of toxins, add the following foods to your diet:
- Ulva and other algae;
- parsley, cilantro and leafy greens;
- red / cayenne pepper, garlic, turmeric;
- lime, lemon, grapefruit;
- artichoke, beets;
- fresh sprouts.
Deficiency of minerals in the body
With a deficiency of minerals, the body gives special signals to a person. There is a desire to eat a lot of salty food, which is not so easy to pacify. The relationship between the need for specific products and the lack of minerals / vitamins is confirmed experimentally. For example, people who are deficient in calcium are much more likely to choose salty foods and consume them in colossal amounts.
Why is this happening? The composition of natural salt contains about 60 mineral components. The easiest way to fill the gap is to eat as much salty food as possible. But there is a small nuance. In the composition of ordinary table salt, there are practically no declared useful substances. Benefit is lost due to multiple processing steps. To fill the lack of minerals, it is best to use seaweed. You can use a combination of several types of algae to achieve maximum results.
Strengthening and beauty of hair
Sea salad is recognized as a champion in the content of iodine and vitamin K. Regular use of the product strengthens the skeletal and nervous system, increases endurance, cleanses the skin from inflammation and replaces high-quality salon hair care. The component strengthens the hair follicles and stimulates the growth of new healthy hairs. After a few weeks of such a nutritious diet, the hair will become thick and shiny, as if after expensive cosmetic procedures.
Additional feeding is especially necessary in the winter. The body suffers from a lack of vitamins, fluids and a number of vital elements.
Seafood salad is always available, regardless of the season.
The ingredient can be used as an alternative to the usual leafy greens. Nutritionists recommend buying ulvu not in the form of a salad, but simply in dried form. Independently soak the algae is not difficult, but confidence in the quality and benefits of the product will definitely increase.
Use of the ingredient in cooking
The ingredient is used not only in snacks, but also in main dishes, soups, desserts. Ulva is especially popular in Japanese and Korean culinary traditions. Sea salad is traditionally combined with vegetables, rice and some types of fish. The components are mixed, seasoned with Asian sauce and served as an independent dish. Algae serving as a side dish is also common. A classic combination is seaweed and seafood. Spices, lemon juice and various herbs dilute the marine taste.
Algae are used for the most extraordinary combinations. They are added to the dough not only for meat / fish quiche, but also in puddings, muffins, sweet desserts. The salty taste of ulva perfectly emphasizes the sweetness of the dish and helps the dough retain its elasticity. Algae-based desserts do not get stale for several weeks.
Ulvu taken to eat raw. Pre-dried algae is soaked in water and only then added to the dish. The taste of ulva must be supplemented with bright ingredients, like lemon juice, meat or seasonings.
Thoroughly rinse the algae thallus before eating. For thorough cleansing, it is recommended to use salted water.
Use of the ingredient in cosmetology
Algae are often added to face and body skin care products. The ingredient nourishes the cells with moisture and vitamins, giving elasticity, shine and protection against aggressive environmental influences. Ulva is especially popular in anti-age lines. Algae smooth fine wrinkles, eliminate excessive dryness of the skin and visually tighten it.
When choosing cosmetics, follow the composition. Ulva should be on one of the leading positions in the list of components. If it is at the end of the list or only a slight extract of algae is indicated, then you are not in the right place for high-quality cosmetics, but another marketing ploy.
Does mercury in algae
Seafood is considered one of the most healthy foods. From an early age we are cultivated in the love of fish, and later on we ourselves stuff our body with useful fatty acids, which we receive less from food. But even in this useful product there is a serious danger in the form of mercury. How did the substance turn out to be in fish / algae and could it harm a person?
Mercury is a heavy toxic metal that concentrates both on land and in waterways. It is the only metal that is in a liquid state of aggregation at room temperature. The concentration of mercury is largely regulated by nature itself.
The lion’s share of mercury emissions is provoked by volcanoes, humanity is responsible for the rest – gold mining, waste disposal, non-ferrous metal smelting, coal combustion.
The human body is sensitive to mercury. It is not necessary to be a miner or a worker at a power station in order to get a harmful dose of metal. Enough to eat a dish of sea salad and seafood.
Oceans and seas suffer mercury emissions to the same extent as air. In the liquid itself and its organic compounds, the metal concentration is minimal. The real danger is the inhabitants of the water arteries. Algae absorb mercury and its compounds from the liquid.
According to a simple biomagnification chain, small fish eat algae and become infected with heavy metal compounds. Infected are all those who are higher on the food chain.
What is dangerous mercury:
- provokes neurological pathology;
- increases the risk of developing Alzheimer’s and Parkinson’s;
- increases the risk of heart attacks;
- increases blood pressure and cholesterol;
- provoke disorders of the autistic sector;
- causes depressive disorders.
It seems that the only true option is a complete rejection of seafood. But their benefit far outweighs the potential harm. It is necessary to carefully approach the choice of a supplier and check the quality of the consumed goods. To protect your body as much as possible, reduce your consumption of seafood to 2-3 servings per week.