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These articles could help to diversify nutrition and understand the way we developed.
_http://www.nyrnaturalnews.com/article/how-seaweed-helped-build-the-human-brain/
_http://www.nyrnaturalnews.com/article/qa-super-seaweeds/
_http://www.nyrnaturalnews.com/article/how-seaweed-helped-build-the-human-brain/
How seaweed helped build the human brain
1 March, 2017 By Staff Writer NYR Natural News
Millions of years ago something happened that allowed the brains of early Homo sapiens to develop rapidly, well ahead of their closest relatives.
New research suggests that this huge leap was, in part, driven by the consumption of seaweed and its unique combination of essential nutrients.
Over the past 2.5 million years human brains have gone through significant development, and as a result modern-day humans are left with an organ that is the source of all the qualities that define humanity.
Our ancestors needed lots of energy-rich foods just to get by, and for this impressive, significant brain development they also needed certain essential nutrients.
Without nutrients like magnesium and zinc, modern brains cannot function, and according to a number of scientific studies it is likely that the access to certain essential nutrients influenced the evolution of the human brain so that it could become the brain we have today.
What you need to know
» Around 2.5 million years ago human brains began a period so unprecedented evolution and development.
» A new international analysis suggests that the consumption of nutrient and fatty acid rich seaweed may have played a part.
» A variety of edible seaweeds provide key nutrients for a hungry brain including polyunsaturated fatty acids, taurine, magnesium, zinc, iodine and B12.
From primitive ancestor to modern human
“Nutrients needed for this transition from a primitive ancestor to modern Homo sapiens were (and still are) available in seaweeds. Seaweeds could be found and harvested in abundance on shores, and for a foraging lifestyle, a rich coastal environment would be a significant source of a consistent supply of these nutrients,” says lead author Professor Ole G. Mouritsen, University of Southern Denmark.
Professor Mouritsen is an expert in molecular biophysics and author of several books about food science.
He is co-author of a newly published international review in Journal of Applied Phycology which looks at research into the potential impact of the consumption of a variety of seaweeds (so-called large marine algae, or macroalgae) in human brain health, including benefits to early Homo sapiens.
Foraging in coastal areas
In their article the authors suggest that the human lineage is estimated to have diverged from our closest living relatives, the chimpanzees, around 5-7 million years ago.
“However, the changing patterns of resource distribution, associated with the extensive drying and expansion of the African savannahs between 2.5 and 2 million years ago have been the impetus for a shift in foraging behaviour among early members of the genus Homo. Foraging over longer distances for food would have contributed to bipedalism and a different body stature as increasingly larger ranges had to be traversed, and in the case of our primitive ancestors, this would undoubtedly lead to significant changes in diet,” the authors write.
Coastal areas may very well have attracted early hominoids in search of food.
“Our ancestors would find foods like fish, crustaceans, snails, seaweeds, bird eggs and perhaps occasional dead marine vertebrates. But they probably did not have the necessary rudimental understanding of seasonal tidal cycles and their influence on shellfish availability.
“Seaweeds of different types, on the other hand, can be found all across the intertidal zone from the high water mark to the subtidal regions and they could be readily and repeatedly harvested for food by all family members, including women and children,” the authors write.
Essential nutrients past and present
They note also that nutrients in seaweed were not just relevant for our ancestors: “Seaweed is just as healthy and nutritious for humans today as it was millions of years ago,” says Professor Mouritsen.
Amongst these are:
Taurine Can be found in red algae, marine fish, shellfish and meat of mammals. Is present in large amounts in the central nervous system and in the retina. The highest concentrations occur in the developing brain. Levels in adults are approximately one third of those of newborns.
Magnesium Can be found in legumes, pumpkin and squash seeds, nuts and macroalgae. It plays an important role in neuroprotection and cognition. Important for the ability to store new information in neural networks.
Zinc Can be found in many foods but is particularly plentiful in various cuts of meat, especially liver. Extremely abundant in oysters. Crustaceans and most seaweeds are also robust sources. Plays an important role in learning, development and memory.
Vitamin B12 Is found exclusively in animal products such as meat, eggs, fish and milk — with one exception: it is also confirmed in Pyropia species of seaweeds and it is quite likely in others that have yet to be adequately analysed. B12 is important for blood flow in the brain and cognitive functions like language.
Iodine Found abundantly in seaweed, especially in brown seaweeds. A necessary element for the synthesis of thyroid hormones, which are essential for central nervous system development.
Poly-unsaturated fatty-acids (PUFAs) The original sources of PUFAs are not, as often thought, fish and shellfish, but micro- and macroalgae like seaweed.
We can still enjoy the benefits of seaweeds today as culinary ingredients and as supplements. If you’d like to know more about the different varieties of edible seaweed and their nutritional properties, see our article Q&A: Super seaweeds.
_http://www.nyrnaturalnews.com/article/qa-super-seaweeds/
Q&A: Super seaweeds
Q — I have read that seaweed is a healthy addition to the diet. Can you tell me more about it?
A — Seaweeds are a type of algae found throughout the world’s oceans and seas.
Seaweed has long been used as a food and medicine, especially for island nations like the UK. But really any country with a coastline will have some tradition of using seaweed to nourish and heal.
This tradition has never really faded and in Asia and some parts of Europe seaweeds are still cultivated as food. Indeed, there are no known poisonous varieties of seaweeds and many are actually nice to eat and even considered a delicacy in some countries.
Each type of seaweed has its own unique taste and texture, but all possess broadly the same nutritional benefits.
Boosting metabolism All seaweeds are a rich protein and a source of iodine, necessary for metabolism. The high iodine content of seaweeds help supports healthy thyroid function and this in turn helps regulate the metabolism of every cell in the body and has a role in weight management. Brown seaweeds like kelp and wakame contain the antioxidant carotenoid fucoxanthin, which improves insulin resistance and helps the body metabolise fat more efficiently.
Aiding detox Seaweeds are a good source of and fibre and chlorophyll, which can help remove toxins from the body. Many also contain a mucilaginous (gum like) fibre that helps maintain bowel regularity and binds to and removes toxins and fats from the body. One species of seaweed (the cyanobacterium Leptolyngbya crossbyana) has been found to generate natural products known as honaucins, which have potent anti-inflammation and bacteria-controlling properties.
Anti-cancer effects Plant hormones called lignans in seaweeds help slow the growth and spread of cancer cells. They have also been shown to balance estrogen levels – an effect that may contribute to lowering the risk of estrogen dependent cancers for example of the breast and ovary. A species of green algae, known as sea lettuce has recently been show to have anti-cancer properties.
Healthy heart Most seaweeds contain magnesium and potassium which help lower blood pressure, protect blood vessels and fight the effects of stress. They are also a source of folic acid which helps to break down homocysteine – a risk factor for heart disease and stroke. Folic acid also helps prevent certain birth defects, including spina bifida.
Calming stress Magnesium, pantothenic acid and riboflavin (B2), support the health of adrenal glands, which play a critical role in our response to stress. Without this nutritional support constant stress can exhaust the adrenal glands resulting in lowered immunity, chronic fatigue and mood changes.
Seaweeds are also a natural and vegetarian source of the essential fatty acid DHA (docosahexaenoic acid), is a type of omega-3 fatty acid commonly found in sea animal products, such as salmon, mackerel, tuna and sardines. DHA is important for promoting proper development of the nervous system and supports brain and vision health.
Most are also high in essential amino acids, which makes them valuable sources of vegetable protein in a vegetarian vegan diets.
Whether fresh or dried make sure your seaweed has come from pollution free waters because as living plants they can absorb pollutants in their environment. Beyond that, follow your taste buds to find the type that you enjoy the most and start incorporating that into your diet.
Here’s four popular types to try:
Kelp
The term kelp is used to describe a number of brownish-green seaweed species. It is found in shallow ocean waters and forms thick colonies that could almost be described as an “underwater forest”. Fucus is a particularly common genus of brown algae (seaweed) that lives in the intertidal zones of rocky shores. Fucus vesiculosis (bladderwrack) is a natural source of supplemental iodine, which can provide adequate levels to stimulate a sluggish thyroid and encourage a healthy metabolism.
Kelp is an important part of the diet in Japan, Norway, and Scotland. For vegans (vegetarians who eat no animal products at all), it supplies vitamin B12, otherwise found almost exclusively in animal products, and is a concentrated source of minerals, including iodine, potassium, magnesium, calcium, and iron.
Nori
Nori, a red algae of the genus Pyropia, has a number of nutritional benefits. It is particularly high in protein, which makes up 50% of its dry weight, and has as much fibre as a serving of spinach. It is also rich in zinc, copper, magnesium and selenium as well as taurine, a compound aids the circulation of bile acid, thus preventing gallstone through controlling blood-cholesterol levels. It also contains useful levels of the omega 3 fatty acid eicosapentanoic acid (EPA), choline, inositol and other B-group vitamins are regarded as beneficial to health.
Dulse
Dulse, also known as Palmaria palmata, is a red seaweed that grows attached to rocks. This salty sea vegetable is eaten fresh and dried in foods including soups, chowders and fish dishes. Dried dulse is uses as a seasoning. Dulse is high in protein and contains all the essential trace minerals as well as antioxidant beta carotene, and vitamins C and E and B-complex.
Dulse is also packed with valuable minerals, including potassium and iron. In fact a 3.4 oz (100g) serving of fresh dulse provides approximately 33 mg of iron and 1720 mg of potassium, which is more than 100% of the recommended daily intake for an adult.
Wakame
Wakame, or Undaria pinnatifada, is particularly high in magnesium which improves heart function and acts as a diuretic. It is a fast growing seaweed that can grow up to an inch per day. In many places it is considered an invasive species that can quickly edge out any local marine life and choking up beaches. However, it is also a useful cooking ingredient. Its delicious leaves can be eaten raw or cooked and can be added to soups such as miso and salads, for example, to give them that extra “umami” or savoury taste.
Its nutritional benefits includes manganese, sodium, magnesium and calcium, and 5% of the recommended intake of folate in a 2 tablespoon serving. Wakame contains a compound, fucoxanthin, which seems to reduce the accumulation of body fat – at least in animal tests – and to stimulate the liver to produce more DHA, a type of omega-3 fatty acid that helps reduce the bad cholesterol associated with heart disease and obesity.
How to use seaweed
Seaweeds don’t keep well and unless you live by the sea can be difficult to obtain fresh. Drying is a traditional method of preservation and does not damage the nutritional content of the seaweed.
Ground seaweed can be used as a flavour enhancer in place of salt. Alternatively try adding mixed seaweed flakes to the salt in your grinder. Because of their mucilaginous fibre content seaweeds can be used to thicken stocks, and added to soups, broths or miso to give extra protein and vitamins. If using fresh seaweed make sure to rinse well.
Seaweeds are also a traditional ingredients in bread. Seaweed bread balances blood sugar and slows the rate at which food is digested, reducing hunger for longer. Substitute ground or powdered seaweed for up to half the flour. In addition, when using seaweed, use water where milk is called for, omit salt and add an extra tbl of oil or butter.
It should also be noted that the anti-oxidant and anti-inflammatory properties of seaweeds make them a useful cosmetic ingredient as well especially for hair and skin preparations!
