The Sea’s Hidden Garden


Water is the very source of life.

Without water there is no life, it rejuvenates and it cleanses.

Imbalances in the water we use can cause illnesses including nervous problems, phobias, depression, lethargy, circulatory conditions, such as low or high blood pressure, arthritis and other diseases of the joints and certain digestive ailments.
That is one of the reasons why it is good to use food grown in the sea like fish, shellfish and seaweed.

The sea is rich in minerals and so are the seaweeds. Land, on the other hand, degenerates in time and minerals get washed out and flow towards the sea. The more the air becomes polluted then the higher the content of acid in rainfall becomes, and the faster the process will happen. Most of the soil has deteriorated to the extent that without fertilizer nothing will grow properly. The plants are sick and, as a result, are attacked by insects and disease.

Some countries use more food derived from the sea than others such as China and Japan. An article, published in the National Geographic Magazine, claims that the world’s healthiest old people are actually the inhabitants of the islands of Okinawa in Japan who remain hardworking and sexually active beyond the age of 100. Their diet contains lots of tofu and seaweed.
The plants we call seaweeds are a much older group of plants than many of those we grow today. They are a very rich source of trace minerals and fibres and their ability to prolong life, prevent disease, and improve health has been known for thousands of years - a truly universal type of food. Universal, because nearly every living thing on earth can benefit from it; humans and larger animals, also the smaller ones such as birds, fish and insects as well as plants.


Seaweeds grow along the shores in the shallow region of the ocean known as the intertidal zone, the area between high tide and low tide mark so they must be able to resist the forces of strong currents and waves. They are rich in different polysaccharide type materials like alginic acid, agar, chitosan, starch, konjac, heparins, pullulan, pectins, Xanthan, Guarans and Hyaluronates.

air and water become more and more acidified as result of burning large amounts of fuel and pollution by industry, the mild acid rain which is formed will leach the land and remove some of the minerals including the important trace elements. The streams and rivers then take them down to the sea where wild seaweeds can incorporate these lost trace elements into themselves.

Is it risky to eat seaweeds? The use of seaweeds as food is generally recognised as safe. The risk to human health from consuming them is therefore minimal. It is however important that they are harvested from a region with very low contaminant levels because if the water is polluted seaweeds can absorb those pollutants. We harvest our sea vegetables from the clear, unpolluted waters of Coulagh bay.


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