��� One of the big brown algae (seaweed), hijiki is known as the bearer of beauty and health in Japan, as it nourishes and helps reduce dryness and split ends. They used to be popular in Japanese homes, but now are being used worldwide in various dishes. They are usually sold as precooked, meaning they only need to soak for seven to ten minutes. I couldnt stress enough the healing properties of hijiki and other sea vegetables, but here are just some of their healing properties: Body tissuesStrengthens Detoxifies bloodStrengthen the intestinesPurifies the teethPrevents osteoporosisStrengthens glandsBalances bones and blood pressureAids menopause weight losses symptomsTreats gynecological disordersTreats breast and uterus congestionTreats goiterInhibits fibroids tumors and testicular pain swellingNourishes hair, skin and nails, helps aged and wrinkled skin, hair loss.Lubricates AIDS to promote the elimination of the bowels of Rice High in calcium (with sesame seeds and Hijiki) Nutrients that are also nearly complete in essential nutrients, but some highlights: From calcium. Highest in all the vegetables from the sea. One tablespoon equals the calcium in a glass of milk. Like a soothing mineral, has a calming effect on the nervous system and benefit those who suffer from nervousness and anxiety.Fiber periods. Clean and lubricate the colon intestine.Algin. It is a detoxifier of heavy metals, although some experts say not to eat hijiki because it contains arsenic. It also depends on where to buy wine from reputable suppliers.Iron. Hijiki best consumed with other vegetables that are rich in vitamin C to ensure full absorption of this mineral. They are also rich in protein (1020%), iodine, phosphorus, potassium, niacin, plant hormones and vitamins A, B and C and many other nutrients. My omelet irregular and imperfect, with hijiki, malunggay and fontina cheese hijiki Some uses: Simmer, steam, saute or stirfried with chicken, vegetables or noodles. Add to salads, stews, casseroles, appetizers foods.Cook fine grains.Chop and mix into burgers and marinated meatloaf.Use or soaked and mixed in sauces and salad dressings. Millet croquettes (with carrots, hijiki, zucchini and parmesan cheese) and Arsenic Hijiki There is a concern hijiki contain certain amounts of arsenic. Well, let me alleviate your fears: hijiki naturally contains arsenic. It is a fact and natural. But hijiki is also a good source of alginate or alginic acid is a polysaccharide which helps to bind and remove heavy metal toxins that are already stored in our bodies that reduce the burden on the body's elimination of them. Alginic acid is also present in other sea vegetables, such as Brown wakame, kombu and Aram. My late father likes to eat clams, oysters and mussels. But when cancer was diagnosed, I asked him to stop because of its arsenic content especially oysters feed on garbage. Soft Millet with carrots and Hijiki is important to know that almost all foods contain small amounts of toxic elements. Both good and bad elements are taken from the earth and become part of the plant. In fact one can not help because you get small amounts of toxic elements in their food, water, air you breathe (and the person next to you smoking) as household products and their fillings amalgam, etc., but God created living things (us and nature) with a great balance of essential elements. Have you ever wondered why good elements (minerals) are needed in large quantities, while the toxic elements are not necessary at all and they are harmless if we can reduce our exposure to them To alleviate fears over, heres an article on hijiki Eden Foods and arsenic. Steeped Hijiki If youre still concerned about the arsenic content hijikis, heres what you can do: Soak hijiki. You may not use hijiki if not absorbed, but soaking removes some of its strong smell and taste. Drain and rinse. Drain the hijiki through a strainer and rinse with water, absorbing water. Simply throw the soaking liquid. Hijiki consumed in small quantities. You do not need to eat something good in industrial quantities, but its good for you. One tablespoon of sodden hijiki day, 23 times per week is sufficient. There are other marine plants that can be used. I hijiki consumed daily, sometimes on a weekly basis, except the last week. Even Japanese use in small amounts as a little goes a long way. Hijiki offer from a trusted source like Eden Foods and hijiki Clearspring.Enjoy eat. Sources: Algae: natures secret to balance the metabolism, fight disease and Revitalization Council and Soul by Valerie Gennari Cooksley, RN, Healing with Whole Foods Paul Pitchford, my notes, br br
