The growth of new capillary blood vessels is called angiogenesis, a vital process for reproduction and healing. Cancer turns the body against itself by hijacking the angiogenesis process. Just as healthy tissues require oxygen and nutrients, malignant tumors need a blood supply to fuel their growth. But, unlike normal tissues, cancer keeps angiogenesis permanently switched on to ensure that it has a dedicated, uninterrupted blood supply.
Locally in Sacramento and Davis, the University of California, Davis’ laboratories test foods such as edible sea vegetables. For example, kelp may be tested for toxins to see how high arsenic levels measure in edible kelp. See the article regarding the study, UC Davis study finds high arsenic levels in kelp supplements.
Cancer is so difficult to cure is that it takes too long to be detected, according to the article on Dr. Oz’s site, “What You Can Eat to Defeat Cancer.” By the time blood vessels have grown in the cancer, or when it is advanced, it’s much more difficult to treat. In a person with advanced cancer, uncontrolled angiogenesis keeps cancer cells growing and allows them to spread.
What angiogenisis means is that blood vessels are growing that feed the cancer cells with nutrient-rich blood. That process allows the cancer cells to multiply and spread, growing even more blood vessels.
You have to turn to specific foods to prevent angiogenesis in the first place. Without angiogenesis, cancers can’t grow and become dangerous. Microscopic cancers that form in our bodies all the time are mostly harmless. These cancers aren’t even visible on a standard X-ray or body scan.
Can sea vegetables be eaten as an anti-angiogensis food?
How can you use certain foods to prevent cancer from multiplying and spreading? Angiogenesis needs to be brought under control before the tumor can get a foothold. This is where your everyday diet comes into play, according to the most recent medical studies. To read more on this subject, check out the article, “Five Foods That Starve Cancer.”
Disturbing new research suggests that microscopic cancer, small cancer cells that can only been seen under a microscope, is widely prevalent. A recent study of women in their 40s indicated that 40% of them had microscopic breast cancer. Even more shocking, almost 100% of people in their 70s will have microscopic cancer in their thyroid glands, according to the article on Dr. Oz’s site, “What You Can Eat to Defeat Cancer.”
A microscopic tumor can grow up to 16,000 times its original size in as little as 2 weeks. But new groundbreaking research from The Angiogenesis Foundation proposes that you can stop cancer before it begins to grow. This new preventive approach is called anti-angiogenesis.
To learn more about anti-angiogenesis and the groundbreaking research at The Angiogenesis Foundation, click here. According to the article on the Dr. Oz website, What You Can Eat to Defeat Cancer, “anti-angiogenesis encourages that, by changing the way you eat, you can change your ‘internal environment,’ thereby depriving cancer cells the opportunity to grow and multiply. Certain foods, eaten in the correct portions and frequency, can provide cancer-starving benefits.”
When you first try sea vegetables, consider what you want to do with sea vegetables: Find recipes? Or check out more of the latest research on sea vegetables for health issues? In the meantime, some of the best sites on health benefits of sea vegetables can be read at the Health Benefits site. Recipes can be seen at the Tips for Preparing and Cooking site.
There are known health benefits to eating sea vegetables in moderation. Too much will overstimulate your thyroid gland. For example, a tablespoon of sea vegetables, formerly called sea weed, may contain between 1/2 mg and 35 mg of iron along with vitamin C. In nutrition, vitamin C increases the bioavailability of plant iron.
Actually, some people just need a pinch of sea vegetables on food or one sheet of nori sea vegetables every few days to keep in balance. If you’re looking locally for sea vegetables, you can find some packages of nori sea vegetables in sheets. They’re already toasted and dried. Check out Elliott’s Natural Foods market in Sacramento. You can peruse the site, Sea Vegetables – Grocery – Elliott’s Natural Foods.
You may want to try dulse, another form of sea vegetable and use it in small amounts in a salt shaker instead of salt. Don’t use too much as it stimulates the thyroid gland. Check out the site, Thyroid Problems.
If you have a normal thyroid, you should know that sea vegetables and black walnuts stimulate the thyroid. In balance, iodine rich foods that nourish the thyroid are: fish and sea vegetables such as: arame, kelp, dulse, hijike, nori, wakame, and kombu. Sea vegetables are very nourishing to the glands as long as you don’t overstimulate them with way too many sea vegetables.
You may be familiar with how sushi or rice and vegetables are put inside a sheet of nori sea vegetables and wrapped into an oblong shape. You also can crumble the nori sea vegetables into small piece and float them on top of a bowl of soup or sprinkle over a salad.
Other types of sea vegetables include brown algae. This includes the group of commonly eaten sea vegetables kombu/kelp, wakame, and arame may be unique among the sea vegetables in their iodine content.
Some species from the brown algae genus Laminaria are able to accumulate iodine in up to 30,000 times more concentrated a form than sea water. So you don’t want to overdose on iodine from sea vegetables. Check out the article, The Benefits of Eating Seaweed. For more information on health benefits research on sea vegetables, also check out the site, WHFoods: Sea vegetables.
Vanadium in sea vegetables
There’s a trace mineral in sea vegetables called vanadium. This mineral is used in trace amounts as the natural defense system of sea vegetables. Those sea vegetables contain a variety of enzymes called haloperoxidases. These enzymes all require vanadium in order to function.
This mineral plays a role in the regulation of carbohydrate metabolism and blood sugar. Research is continuing to see whether, vanadium may help to increase your body’s sensitivity to insulin by inhibiting a group of enzymes called protein tyrosine phosphatases. It may also help us decrease your body’s production of glucose and help increase your body’s ability to store starch in the form of glycogen.
The antioxidants in sea vegetables are not like the carotenoids and flavonoids in vegetables and fruits such as berries. Instead, researchers. Recent research from India makes it clear that a variety of non-flavonoid and non-carotenoid antioxidant compounds are present in sea vegetables, including several different types of antioxidant alkaloids.
Health benefits of the anti-inflammatory fucoidan in sea vegetables
When you look at polysaccharide molecules, you’ll see starch-like substances called fucoidans. These fucoidans are what help sea vegetables to offer some health benefits also because of their sulfur content, not only their starch content.
Polysaccharides are starch-like. Only they’re more complicated with lots of branching. It’s the sulfur in them that offers health benefits along with the fucoidans. If you remember one detail about fucoidans let it be that they are anti-inflammatory.
This means that people with arthritis sometimes eat a little sea vegetables to get these anti-inflammatory benefits from the “sulfated polysaccharides.” It’s the sulfur in them that’s anti-inflammatory.
Sea vegetables also have have anti-viral activity and have been studied in relationship to herpes simplex virus 1 (HSV-1) and herpes simplex virus 2 (HSV-2). How they put the kabosh on herpes viruses, at least temporarily, is by blocking the binding sites of that virus so the virus can’t attach to a cell and start reproducing itself to make more viruses.
Sea vegetables also help blood from clotting too easily
If you want to point a finger at what helps to prevent blood clots, it’s the sulfated polysaccharides in sea vegetables said by researchers to have anticoagulant and antithrombotic properties. Research studies that have involved sea vegetables in the past focused on how sea vegetables may help lower the risk of developing estrogen-related cancers, including breast cancer.
For thousands of years, East Asians have been cooking with sea vegetables. The trick is to just use a small amount, such as a sprinkle of dulse or kelp flakes so you don’t overstimulate your thyroid and other glands with the iodine and other minerals in the plant.
If you’re on a low-salt diet or salt-sensitive, you can use sea vegetables instead of salt and get more trace minerals in addition to flavoring your food to taste and smell more like the sea. Not all sea vegetables smell like the sea if they’ve been toasted, soaked, or cooked.
Add a sprinkle of sea vegetables to soups or salads and to various vegetable dishes. You don’t have to cook sea vegetables that are already chewable. for the tough to chew type that are dried, soak them or cook them until they’re chewably soft. Up to one teaspoon of sea vegetables daily or every few days is a balanced amount. Don’t eat too much.
Anti-cancer benefits of sea vegetables is being studied
Research interest in on the anti-cancer benefits of sea vegetables in the past has emphasized studying the effects of sea vegetables on colon cancer, with a special emphasis on the loss of calcium-sensing receptors (CaSRs) in colon cancer cells, and the ability of sea vegetable extracts to alter CaSR-related events.
Sea vegetables help to lower cholesterol. One of the major building blocks for the production of estrogen is cholesterol. So there’s some risk reduction. But sea vegetables also can change some aspects of a woman’s normal menstrual cycle in such a way that over a lifetime, the total cumulative estrogen secretion that occurs during the follicular phase of the cycle gets decreased. For women who are at risk of estrogen-sensitive breast cancers, sea vegetables may bring a special benefit in this regard, according to the article at the site, WHFoods: Sea vegetables.
What are the nutrients in 1/4 cup of sea vegetables?
You’ll find in most sea vegetables, the following percentages of daily value: vitamin K, 16.5% folate, 9% magnesium, 6% calcium, 3.3% iron, 3.1% and tryptophan 3.1%, according to the Food Rating System Chart.
Seaweed (sea vegetables) are being researched to see whether they can help patients with cystic fibrosis. You can check out one of the studies on seaweed for possibly helping those with cystic fibrosis.
Sea vegetables also contain iodine and vitamin K, a very good source of the B-vitamin folate, and magnesium, and a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. They also contain measurable amounts of vitamins C and E.
Research continues on the anti-cancer benefits of sea vegetables. The words we use to describe commonly eaten sea vegetables like nori, hijiki, wakame, arame, kombu, and dulse are all Japanese names for these sea vegetables. If you’re looking for kelp, it’s from the family of large brown algae and specifically to a variety of brown algae species that are found within the genus Laminaria.
Types of edible sea vegetables
Most Americans may be familiar with nori from sushi. Other sea vegetables include hijiki that looks like black pasta or wires because it’s a dried sea vegetable. Kombu is sometimes added to canned soups or vegetables as flavor. Wakame looks something like kombu. Miso soup usually contains some wakame sea vegetables.
Arame is wiry and sweeter in taste than the others. Dulse is chewy, reddish-brown and sometimes comes in shakers. Dulse can be used instead of salt, but in tiny amounts as it does overstimulate the thyroid if you overdose.
Which countries frequently eat sea vegetables?
Seaweed or sea vegetables were eaten as long ago as 10,000 years in the past, usually in East Asia and commonly in China, Korea, and Japan. It’s also eaten in Southeast Asia as well in countries such as Malaysia and Vietnman. But sea vegetables also are on the menu in Northwestern Europe, especially in Scotland, Ireland, Norway, Iceland where fishing villages had it on the menu along with seafood and oat cakes.
New Zealand, the Pacific Islands, and the coastal areas of South America all have been eating sea vegetables for many years in vegetable soups and on various entree items, salads, or stews.
What you need to watch for is to make sure the sea vegetables you buy aren’t contaminated by toxic waste in the ocean. Buy sea vegetables that are sealed in packages, not the loose kind in bulk that has no label on it. You can buy sea vegetables in sheets, flakes, or powder.
Serving sea vegetables
The easiest way to start eating sea vegetables is to buy a few sheets of nori sea vegetables in a sealed package and wrap each sheet around a center of sliced carrot, avocado, cucumber, radish, and a little sauerkraut or thin pickle slice. Then put a teaspoon or more of brown or black rice around the center core of vegetables and roll up the sheet of nori sea vegetables to look like an oblong wrap. The sea vegetable sheet serves as you would use a sheet of flat bread to make a wrap.
If you want to cut down on bread, it makes a good substitute when wrapped around other food. You’ve seen how sushi rolls are made in restaurants or on demonstration videos. You can wrap almost anything edible inside a sheet of nori sea vegetable if it’s solid enough to keep its shape.
Soups, stews, and casseroles are one way you can use nori sea vegetables as a topping by crumbling it into pieces. Another way to serve sea vegetables is to sprinkle the crushed sea vegetable sheet over a salad. Check out the recipe site, 5-Minute Miso Soup with Dulse (sea vegetable).
For other types of sea vegetables such as hijiki, it can be soaked or cooked and tossed as a salad with shredded matchstick-style carrots and thin slices of ginger or lotus root and daikon radish slices.
You can top salads with a sprinkle of sesame seed oil or olive oil. For more recipes and information about sea vegetables and their health benefits or research, check out the websites, WHFoods Recipes That Include Sea Vegetables, Shiitake Mushroom Seaweed Soup, and Kale with Hijiki. For more color contrast, toss cooked rice with sea vegetables. See the sites, Seaweed Rice or Cucumber Seaweed Salad .
Watch out for heavy metal contamination of sea vegetables
One question to ask is where were the sea vegetables harvested? Are they full of toxic heavy metals? Sea vegetables have the ability to absorb minerals from the sea water. These vegetables hold onto heavy metals and other minerals because they also have cells. On one hand, sea vegetables are great for containing minerals that your body needs such as magnesium, calcium, iron, and iodine.
On the other had, the ocean is become polluted with heavy metal elements such as lead, arsenic, and cadmium. Were the sea vegetables grown in an underwater farm or are they from the ocean? Are they radioactive? Remember that sea vegetables are similar to sponges when it comes to absorbing minerals as well as toxins.
Scientists in the field of marine ecology may use certain types of sea weed to keep track of the levels of heavy metal pollution in the sea. So find out more about the origin of the type of sea vegetable you’re buying.
Does the manufacturer grow sea vegetables in water that’s monitored for pollution or contamination with toxic heavy metals or other contaminants? Who tests the sea vegetables if they’re imported?
Have they been tested for toxins and for radiation contamination if they’re imported? Get an independent lab results opinion before you buy just any loose bulk item where you can’t trace the origin and check out the manufacturer.
Lignans in sea vegetables may inhibit blood vessel growth–angiogensis in tumors
Lignans have been shown to inhibit angiogenesis, or blood vessel growth. Angiogenesis refers to the process through which fast-growing tumors not only gain extra nourishment and grow more blood vessels to carry nutrients to their cells, but also send cancer cells out in the bloodstream to establish secondary tumors or metastases in other areas of the body.
But lignans have been credited with inhibiting estrogen synthesis in fat cells as effectively as some of the drugs used in cancer chemotherapy. In postmenopausal women, fat tissue is a primary site where estrogen is synthesized. In some types of estrogen-based cancers, the high levels of certain estrogen metabolites are considered a significant risk factor for breast cancer.
The lignans in sea vegetables may help to lower the risk of estrogen-dependent cancer, according to numerous studies. Besides the lignans, seaweed contains the B-vitamin, folic acid. Diets high in folate-rich foods are associated with a significantly reduced risk for colon cancer in some studies. On the other hand, too high doses of B vitamins have been linked to raising the risk of getting cancer. Check out my other pingroof.com article, “The 5 foods that may starve cancer by helping to prevent angiogenesis.”
Check out this side of the vitamin B research story, Folic Acid, B12 May Increase Cancer Risk. It’s about the difference between getting your vitamins from foods and taking high doses of vitamin supplements. At least you have both sides of the research findings. Sea vegetables offer perhaps the broadest range of minerals of any food found on earth.
You have studies that say sea vegetables is up to 60 times more potent that its land-based vegetable counterparts. Pay attention to how sea vegetables affect your thyroid. Seaweed is also nature’s richest sources of iodine, which as a component of the thyroid hormones thyroxine (T4) and triiodothyronine (T3), – both of which are essential to human life. The thyroid gland adds iodine to the amino acid tyrosine to create these hormones.
For some people sea vegetables can help manage certain levels of stress, since the sea vegetables have some pantothenic acid, which many researchers report may be of help to the adrenal glands in small amounts that help to balance the body’s systems.
If you want to read more about the health benefits of sea vegetables, check out the book Vegetables from the Sea. You might also be interested in an older 1985 study on how sea vegetables may be of help to people with cystic fibrosis.
The research still continues at various universities. But you may look at one of the first sources, the study of alginate as a vaccine, which worked on mice but not on humans who were immunized with an alginate of strain 3064. But it did produce higher antibody levels in mice.
The scientists in the study noted that such an antibody could even be harmful if it forms part of immune complexes that exist in cystic fibrosis. But more research is continuing on other ways to use sea vegetables to help those with cystic fibrosis.
You can keep an eye on the latest research. The older study is, “Detection of Antibodies to Pseudomonas aeruginosa Alginate Extracellular Polysaccharide in Animals and Cystic Fibrosis Patients by Enzyme-Linked Immunosorbent Assay.”
Resources on the health benefits of sea vegetables
- Health Benefits
- How to Select and Store
- Tips for Preparing and Cooking
- How to Enjoy
- Individual Concerns
- Nutritional Profile