It’s
happened to just about all of us at some point. You’re bobbing around in the
ocean on a beautiful sunny day, floating on your back, eyes closed, sun on your
face…then…What just touched me? You jerk you head up and look around as
something brushes against your leg. Eeww, gross! Seaweed! Ok, ok…Maybe not
‘eeewww’, but it can freak us out. But if you stop to think about it, seaweed
is actually an amazing plant, and does a lot more than float around and gross
people out.
There
are two groups of seaweed. The first group is the simplest forms of the plant,
{yes it is a plant not a weed} are the blue-green algae and green algae. These
plants are found closest to shore in shallow, warmer waters. They can take many
different shapes. Some look like little trees, with branches and leaves swaying
in the water. Others can look gelatin, floating in sheets. And other still can
look like strands of thread floating near the surface of the water.
The
second group is known as the brown algae. This is found is cooler climates on
chillier waters. Instead of floating along the surface, brown algae take root
on the sea floor or stones and can be found at depths up to 75 ft. {23 m}. The
appearance of brown algae is even more plant like, resembling delicate ferns
under water. Due the reddish brown of the plant they can survive at deeper
depths, absorbing the blue and violet lights only found down there.
Now,
this is a versatile plant! Mainly it is an important plant in the food chain of
the seas. The largest of the green algae, Ulva (sea lettuce), grows to a
ribbon or sheet 3 ft (91 cm) long. It provides food for many sea creatures, and
its broad surface releases a large amount of oxygen. Fucus, called
rockweed or bladderwrack, is a tough, leathery brown alga that clings to rocks
and has flattened, branched fronds buoyed by air bladders at the tips. Animals
such as seals and sea turtles eat seaweed as part of their regular diet. But
that’s not all: humans eat it, too!
Seaweed
appears in the oddest of places; you almost certainly have eaten some sort of seaweed
extract in the last 24 hours as many foods such as chocolate milk, yoghurts,
health drinks, and even the highest-quality German beers contain seaweed.
Seaweeds are found throughout the world’s oceans and none are known to be
poisonous. In many Asian countries, seaweed is considered a delicacy. Japan,
China and Korea are three of the world’s top producers and consumers of
seaweed. The main food species grown by aquaculture
in these countries are Nori or Zicai, Kombu, Kunbu or Haidai and Wakame. In
Japan alone, the total annual production value of nori amounts to more than
US$2 billion, one of the most valuable crops produced by aquaculture in the
world. And there is more to seaweed than just providing food. It is used in
many different industries, including the medical field. Kelp, a group of seaweed that generally include the
many large brown seaweeds and are among the most familiar forms found on North
American coasts. Some have fronds up to 200 ft (61 m) long. The kelps are a
source of salts of iodine and potassium and, to a lesser extent, other
minerals. When the seaweed is burned, the soluble mineral compounds are removed
from the ashes (also called kelp) by washing. They are used chiefly as chemical
reagents and for dietary deficiencies in people and in livestock. Kelp is also
a commercial source of potash, fertilizer, and medicines made from its vitamin
and mineral content. Kelps are especially abundant in Japan, and various foods
known as kombu are made from them. A
vegetable gelatin is made from species of
red algae and is the most valuable seaweed product. Irish moss or carrageen, a
red alga, is one of the few seaweeds used commercially in the United States.
After being bleached in the sun the fronds contain a high proportion of
gelatin, which is used for cooking, textile sizing, making cosmetics, and other
purposes. In Japan it is made into a shampoo to impart gloss to the hair. Scientists
are even trying to figure out a way to make seaweed into a bio fuel.
Down
here in the islands, the most well known seaweed is sea moss. Sea moss has a
bit of myth behind it. Most Caribbean men
are not afraid to admit that sea moss is one of their secrets to sexual potency
and virility. Caribbean men are not
bashful to claim how much an elixir and aphrodisiac the sea moss drink is. It is
believed to be an excellent reviver and energizer or as they say in islands "it
good for de back". Recently, sea moss
has even been used to promote fertility in women.
Used
for centuries by Arawak and Carib Indians as a natural healing supplement, scientists
are beginning to take notice of this little miracle from the sea. Sea moss
contains potassium, sodium, calcium, magnesium, zinc, copper, chloride, sulfur,
phosphorous, vanadium, cobalt, manganese, selenium, bromine, iodine, iron, the
list goes on and on. The nutritional
content of sea moss could probably account for it being considered so good for
you. Dried sea moss has 45 calories per cup of which 12% comes from fat, 70%
from carbohydrates and 18% from protein. Its high quantity of mucilage is highly
recommended to treat digestive conditions, ulceration of the stomach and
duodenum, and inflammation of the urinary system. Unlike sea weed, sea moss is free of taste making it very
easy to ingest. Sea Moss is also a great source of B vitamins and omega3 fatty
acids. People who have used sea moss as a medical supplement claim to find
relief from everything ranging from ADD to Alzheimer’s disease. That’s a pretty
broad and impressive range!
Making
a drink from sea moss is one of the most popular forms that people use to
consume it. Once dried, sea moss resembles pasta. In this form it is simple to
run through a food processor and sprinkle on salads, soups, casseroles, cereal
and a number of dishes to boost your body's performance. When soaked in water,
it retains its original form and can be used as a gelatinous substance in
smoothies, shakes, cocktails and deserts. Once a sea moos drink is made, it
looks like a vanilla milkshake and you can actually add different flavors to
it.
So,
the next time your swimming in the ocean and brush up against a clump of
seaweed, try not to freak out. Instead, remember how awesome this little plant
really is and raise a glass of sea moss in a toast to seaweed.
