Seaweed (Hai Zao) is one of the most nutritionally packed foods that exists. That is why it's called nature's treasure chest for all the life force packed into its beautiful leaves. Sea vegetables have been used all across the world, mainly in coastal regions and may be most notable for their use in Japanese cooking for thousands of years. Most varieties of seaweed are known primarily by their Japanese names, such as nori, arame, dulse, kombu and wakame. Nori may be the most known type because of its use in sushi. Nutritionally speaking, seaweed contains iodine, vitamin K, vitamin A, magnesium, iron, calcium, zinc, copper, potassium, and the B-vitamins folate, riboflavin, and pantothenic acid. Rich in trace minerals, they help replenish the nutrients that are scarcely available yet totally necessary in our modern soil. Brown seaweed such as wakame and hijiki contains fucoxanthin which can help pull out heavy metals from our body. In TICM, seaweed is used for its cold essence. It is associated with the Liver, Stomach and Kidney meridians. Its salty and cold essence helps support Kidney function. Sea vegetables are Yin in nature and move energy downward and inward, helping calm anxiety and restlessness both mentally and physically. According to TICM, conditions which benefit from seaweed include swollen lymph glands, goitres, fibroid tumours, cough, some Lung abscesses, migraines, oedema, lumps, and certain types of cancer. Seaweed has long been thought to regulate toxins in the body, absorbing any substances that are potentially harmful to the body. This helps us naturally detoxify from environmental toxins, especially heavy metals. They are also rich in lignans, plant compounds with cancer protective properties This alkalising food is something I eat many times a week. Make sure to look for certified organic seaweed.