History

• Sea vegetables have been an integral part of Japanese cuisine for centuries and have become more common and popular among other cultures in the past few years.
  
  

Benefits

• Sea vegetables are good sources of iodine, carotene, calcium, iron and vitamins A and K.
  
  

Kelp

• Kelp is the best-known of the sea vegetables and is beneficial for gastrointestinal health; relieving the stiffness from arthritis; and improving thyroid, adrenal and pituitary function.
  
  

Cancer-Fighting

• Sea vegetables can inhibit the process of angiogenesis, where cancer cells create new blood supplies to nourish tumors, making the vegetables valuable for fighting cancer.
  
  

Considerations

• Not everyone can conveniently obtain fresh sea vegetables, but it is still possible to supplement your diet. Most health food stores carry dried sea vegetables processed into powder or capsules.