Nori algae is a collective term that unites several types of red algae from the Porphyra genus. The word "nori" refers not only to algae, but also to products made from them.

Benefits of nori seaweed

Many seaweeds are not only edible, but also contain substances that are vital to the human body. In Japan, nori has been appreciated for a very long time and has been actively used in their diet for many centuries. It is known that already in the 10th century, these algae were a common food on the menu of the Japanese. Maybe this is the secret of their youth and longevity.

Now in Japan, the cultivation of these underwater plants has been established. In the coastal areas, they arrange peculiar underwater gardens - on the seabed they stretch long nets that serve as a support for the porphyry. Like other algae, porphyry consists of thalli that look like elongated leaves, as well as rhizoids that resemble roots. Thalls are used for food, which are crushed and then dried on special nets - as a result, thin sheets of dark green color are obtained.

It is known that many important substances are found in nori, the benefits of which have been confirmed by doctors. These algae contain a whole complex of vitamins and minerals:

• B vitamins (B1, B2, B12);
• vitamin D;
• carotene;
• vitamin C;
• trace elements (iodine, bromine).

But the most important element contained in nori is iodine, which must be present in the diet of both adults and children.

The lack of this substance leads to diseases of the thyroid gland, due to which a person becomes irritable, suffers from headaches, constant fatigue and drowsiness. In children with a lack of iodine, mental and physical retardation can be diagnosed.

Contraindications for the use of nori

Like any other food, seaweed (both nori and) is not suitable for some people. You need to know who should not eat nori; harm, for example, may be if a person does not tolerate iodine-containing foods.

Expectant mothers and young children should also avoid getting too carried away with algae, as some seafood can contain heavy metals.

Nori in cooking

Nori seaweed appeared in our diet not so long ago, but it is already firmly established in the diet of many people. They are usually used to make rolls and onigiri.

Rolls are wrapped in thin sheets of nori, and then cut into portions. In this case, it is important that the sheet is flexible and durable, does not crack or break. The outside should be smooth and shiny and the inside rough.

Onigiri is a popular Japanese dish that used to be taken to work by peasants and is now commonly bought for picnics. Onigiri are rice balls with various fillings, wrapped in nori sheets. In Japan, the dish is so popular that there are stores that specialize exclusively in this product.

Shredded nori chunks are also used to make a seasoning called ava nori. Sprinkle this seasoning on soups, side dishes, and noodles.

Another variety is yaki nori, which are toasted nori sheets. They are used to prepare various salads and soups.

It is recommended to use nori seaweed more often, the calorie content of which, although high (about 350 kcal / 100 g), will not affect the increase in body weight, since the recipes do not involve the use of large amounts of this ingredient.

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Discussion

I don’t have to pay 300 euros for such procedures. I, with pleasure and at the lowest cost, spend them myself at home. In my bathroom, there are so many packs of salt ... In general, the author is right, there is a sense of such procedures

Comment on the article "Poseidon's Medicines"

help! maybe tomorrow on the Tula who will help? I need och algae for the aquarium. maybe someone has something extra, overgrown, I have no time for beauty, anyone will go (for a small aquarium). 2 attempts to get to the bird failed with a loud bang, to get there ...

This year we want to swim without algae)) I read it on the internet - it's not clear where to run, where to start. Either you need something with active oxygen, or you need to determine the pH first ... Teach me where to start, pliz. advance ATP!

we pour Algitin against algae, bloom and for water transparency once every 3-5 days, but a pool with a diameter of 3.5 by 90 cm who uses what chemistry for a summer pool? what to pour into the pool so that it does not bloom ?? we pour Algitin against algae, bloom and for ...

Discussion

First Chloritex, then whiteness .. all in certain proportions, taking into account the loss of chlorine, and on Sunday when we leave Aligitinn .. Only chloritex is not needed, because it contains a stabilizer, which needs a certain amount .. just with it, and then you need to start .. the water was flooded in early June, so far there have been no problems .. Friends are pouring Algitinn, they have already changed the water 3 times .. if necessary I will write in detail ..

we pour Algitin against algae, bloom and for water transparency once every 3-5 days, but the pool is 3.5 x 90 cm in height with a filter and we add chloritex a little bit every day.

As far as I understand, a stick from the stalk of seaweed kelp is inserted into the lumen of the neck. injected into the cervical canal of kelp - special sticks of algae, which, when the body is ready, then conceive.

Discussion

As far as I understand, a stick from the stalk of seaweed kelp is inserted into the lumen of the neck. The petiole swells and stretches the lumen of the cervix, in addition, kelp secretes a phytohormone similar to oxytocin (not a chemical, but a natural plant substance), due to which the cervix swells, softens and opens faster, and the birth activity increases. In general, this is a way to speed up labor and make it less painful, but, of course, it does not work that way in 100% of cases. I would have tried, but I was never offered. Not worthy, probably :)))

And they say algae in Anapa .... Preparation. Independent travel. Independent organization of recreation: booking hotels, buying tickets, renting a car and accommodation, excursions and attractions.

Discussion

We are now in Dzhemet for a week. Well, yes, the sea is not clear during the day. Closer to 20 o'clock - warming and transparent, quiet, grace, there are few people) But there are a lot of people and algae are present, but much less. Day after day is not necessary. Either there is porridge near the shore, and then there is practically none at all, then everywhere evenly - they dangle a little. Personally, I don't care. Yesterday I thought that we were throwing money away in winter for all sorts of soaps and creams with algae, and here - a free application to the sea - phyto procedures for the skin))))) The only problem was the first 2 days, until the youngest realized that algae did not bite. They explained to her that it was like stirring soup with feet in the sea instead of a ladle)) But in those days there were more algae) Now she is not afraid.

Anapa will not be cleaned, they always have, as soon as the sea begins to warm up. We went to Vitizyavo, there are much fewer people on the beach, but there were algae too. The only place where we did not see algae was the beach on the high bank in Anapa, but there is a rocky beach. ..

I was put on the 42nd week kelp (algae) - it was not very good. nice, because they are hard, long, like, mmmm, like cinnamon sticks, here! What is kelp in childbirth for? that's the whole question! where are they placed, why, what do they want to get? Better kelp than oxytocin.

Discussion

I was injected with the gel, nervously, but not painful. I lay in pathology for 5 days ... they injected sinestrol + no-shpa, the cervix was immature. On the 6th day in the morning at 6.30 am they injected Propyl-gel, told to lie down for an hour, and then walk. The contractions began in 4 hours, but weak ... pulled the lower back and grabbed. After another two hours, the doctor looked at the chair and the bubble burst (or maybe pierced it, but did not tell me). It was then that things went faster, I was transferred to prenatal and after 5 hours I gave birth. The cervix did not break, only an episiotomy was done, because daughter 4150 was born.

I was put on the 42nd week kelp (algae) - it was not very good. nice, because they are hard, long, like, mmmm, like cinnamon sticks, here! The neck even covered a bit of mine. They put me at 14:00, the whole day my stomach pulled a little like with M., then it calmed down, the doctor went home, I dozed off in prenatal, and at 22:30 my contractions began BEFORE the bladder was punctured - CTG showed, I almost did not feel it, only the stomach pulled a little :) But when the kelp was removed (an unpleasant moment) and the bladder was pierced - then the pain began, yes ... gave birth at 11:40 in the morning.
I hope you will have it faster, it’s not your first childbirth!
Good luck! Do not be afraid of kelp - inserting / removing them is a little unpleasant, and so I read with them, and walked, and lay, and whinnied with my neighbor, etc. :)))

water does not need to be changed !!! Only add it to the defended one. To clean the algae / glass, start an ampularium (I hope these snails do not eat algae in the name! They ate fish food here.

Discussion

Aquarium + artificial plants + powerful enough filter + unpretentious fish (scalars, guppies, swordtails, etc.) = practically no care.
You also need normal lighting and place it away from the window (it turns green from sunlight).
We have an aquarium with a capacity of 200 liters (the filter is good, however, it has burnt out, it is unpretentious), my husband cleaned 2 months ago and is not going to do it yet.
To clean the glass, there is such a magnetic thing - you attach it to the glass on both sides and carry it, 5 minutes and you're done - it cleans off all the greens.
Mollusks live in the ground - melania, they are cleaned a little.
In short, with a good filter, it all comes down to cleaning the filter as it gets dirty, and "sucking off" the poop if a lot is collected. And if you put the bottom filter, then it will collect poop. Add some more water.
In general, we have only positive emotions.

Let those who treat them with prejudice forgive us: we all eat algae without even knowing it. Among the ingredients of marmalade, marshmallow, marshmallow, ice cream and some dairy products, alginic acids (E400 – E405), agar-agar (E406) and carrageenan (E407) are mentioned: these substances obtained from algae give the products the desired consistency without affecting their calorie content. Algae are used in thalassotherapy centers, are part of cosmetics and food supplements: they contain vitamins C, E, B2, B3, B12, provitamin A and such important substances for our body as iodine, selenium, iron, calcium, magnesium, potassium, boron, bromine and manganese. In addition, they are rich in complete, easily digestible protein, dietary fiber and high quality fats. But still...

“Since childhood, I don’t like seaweed,” admits 37-year-old Tatiana. - For the first time relaxing at sea with my parents, I saw heaps of algae on the beach - their sight and smell discouraged any appetite! “The choice of food and which one we find acceptable depends on what they tell our imaginations,” recalls psychotherapist Gérard Apfeldorfer. It must be admitted that the reputation of "horrible" algae suffers precisely because of this: shapeless, brownish or greenish, with a specific smell, they cling to slimy rocks or lazily stretch out on the beach at low tide ... "Europeans do not understand sticky food, but here the Japanese, taking care of the balance of tastes and consistencies, give it great importance", - says Gerard Apfeldorfer. It's a pity: despite all the advantages, algae are still rare guests in our kitchens. Perhaps, having learned more about them, we will decide to enjoy their taste as well?

Take a closer look ...

EVEN A WALK ON THE SEA SHORE, WHERE THE AIR IS SATURATED WITH IODINE, ENHANCES AND HELPS TO CONCENT. AND HOW MUCH IODINE IS IN ALGAE - AND IT IS PERFECTLY ADAPTED!

“My attitude to algae was radically changed by the university lecture on iodine,” recalls nutritionist Anna Belousova. - On 90% of the territory of our country in soil and water there is very little of this microelement, which is important for our body. Even from iodized salt, buckwheat, persimmons and walnuts, which are considered the main sources of iodine, we do not get the required amount of it. But in algae it is incredibly much, of which it is easily absorbed and quickly consumed by the body. By the way, the more we are, the more iodine we need ”.

Even a walk along the seashore, where the air is saturated with iodine, activates the brain and helps to concentrate. Iodine gives us a feeling of lightness, while boron and bromine, which are also abundant in algae, soothe and relax. They are rich in algae and selenium, which is lacking in our food - and yet it helps hundreds of reactions in the body and protects its cells from the harmful effects of free radicals, the nutritionist emphasizes. So, when going on vacation to the sea, do not give up the local seaweed dishes. In recent years, they began to be grown not only in Japan, Korea or China, but also in some regions of Spain, Italy, France, Great Britain, USA ... If you like, you can bring the seaweed home by purchasing it at your local store. But Anna Belousova does not recommend collecting them by yourself: “The algal plantations are located several kilometers from the coast, where the water is very clean. And plants from the more polluted coastal zone absorb all substances from the water in which they grow. " You can also find seaweed in our stores - dried, frozen and canned.

Where to find?

Online Stores

• "Delikateska", delikateska.ru
• "Everything for sushi", vse-dlya-sushi.ru
• Fuji-San, fuji-san.ru
• Sushi-Lover, sushi-lover.ru
• Arkhangelsk Seaweed Plant, vodorosli-online.ru

Chain of stores "Bio-Market"

• bio-market.ru

... and tame

Well-known blogger and author of cookery books Nika Belotserkovskaya confesses her love for salted butter with algae, which is made in French Normandy: sandwich with black caviar! " This oil can be made at home as well. “It contains three types of dried shredded seaweed of different colors: dark red dulce, brown nori and green sea salad. Add them to softened butter, lightly salt, stir and refrigerate, ”the blogger advises.

In cooking, it is easy to create a new arrangement of a familiar dish, for example, seasoning soup, pasta, rice or salad with dried shredded seaweed - this will give the food a subtle iodine aroma and a salty taste. For the first time, it is better not to be zealous: the amount can be gradually adjusted to your liking. “As a seasoning, you can use fucus or kelp, which are sold in many pharmacies,” advises Anna Belousova. "It is worth adding them to the finished dish so that the seaweed retains all its beneficial properties." Nutritionists also do not recommend combining them with cabbage, corn, radishes, radishes or mustard: these foods impair the absorption of iodine *.

Algae can also play a more independent role in soups and salads. “I make a salad of kelp, bell peppers, tomatoes and different types of onions,” says Anna Belousova. - I dress it with olive oil with lemon juice or vinegar. Another option: any seafood plus seaweed. " If you cook fish by wrapping it in kombu seaweed, it will give it extraordinary tenderness and flavor. You can make an omelet by beating two eggs with a teaspoon of chopped fucus and letting the mixture stand for a quarter of an hour: this way the plant will reveal its taste and aroma. You can cook sea hodgepodge from any fish and seafood, adding onions and tomatoes. And then put the kelp or ready-made kaiso salad on plates and pour over the cooked soup ...

* V. Rebrov, O. Gromova "Vitamins, macro- and microelements" (GEOTAR-Media, 2008).

Sea vegetables

Approximately 20 types of algae are recognized as suitable for consumption. Here are the most common ones.

This red seaweed, better known as nori due to the popularity of Japanese cuisine, can now be found in any supermarket, in the sushi section. It contains a lot of iron, calcium, phosphorus, vitamins A, D and B12, but less iodine than brown algae. Nori can be chopped and added to noodles, mashed potatoes or butter, or you can make rolls: wrap fish or shrimp with rice in it.

Kelp

Pickled kelp, which we better know as seaweed, can, perhaps, be found in every store. This kelp is especially rich in iodine and is known for its ability to stimulate bowel cleansing. Canning changes its delicate taste, often not for the better, and therefore it is worth paying attention to dried, frozen and fresh kelp.

The Japanese species of kelp in the Land of the Rising Sun is no less common than seaweed in our country. This seaweed is rich in iodine and calcium and contains many amino acids and glutamate acid. Chips are made from kombu and a traditional Japanese broth is prepared: the dried seaweed is poured with water and, as soon as it begins to boil, removed from the heat. It can also be added to rice and vegetable stews.

The sweet taste of this juicy brown seaweed has conquered Europeans: for the last 20 years it has been grown in Spain, Italy and France. It contains a lot of polyunsaturated fatty acids, calcium, iodine. Wakame is added to salads, soups, rice, pasta and served as a side dish for fish dishes. Miso soup is made from it. Softened in hot water Wakame is eaten as a separate dish, sprinkled with sesame seeds and seasoned with soy sauce.

Green algae, known as sea salad, has a neutral taste and an iodine aroma, making it an excellent base for salads when fresh. Dried green ulva can be seasoned with fish soup.

Red algae with a sweet-salty nutty flavor is a source of easily digestible vegetable protein, many trace elements and vitamin B12. It is added to salads or used as a flavoring seasoning for soups and fish.

Kelp, also called sea oak, is rich in polyunsaturated fatty acids, folic acid and vitamins. It has a salty taste and can be used in place of salt.

The benefits and harms of Nori algae

Seafood includes not only fish or shellfish, for example, but also various types of seaweed and other marine plants. Among the many types of algae, there is a rather interesting variety - Nori, red seaweed. For the most part, these algae grow in the coastal waters of Japan, China, South Korea and Thailand. Most often, this product is used for making sushi or rolls, but it can also be found in other dishes of oriental cuisine. Also, nori can be called in different ways, for example, "kusa", which is translated from Japanese as the word "grass".

In our usual cooking, these algae can be added to a variety of dishes - in cereals and with meat, using them in salads and soups, for making pasta or some kind of puree. However, the most interesting fact remains that norias have useful properties, and even very unique ones.

Useful composition and properties of noria

As you may have guessed, the beneficial properties of noria directly depend on the composition of the product. By the way, norii has one unique substance called cobalamin... It is a form of vitamin B12 from which it is obtained. By the way, the same amount of this substance is found in meat and milk. Consequently, these algae can completely replace animal products for those who refuse meat or dairy products - for vegetarians.

Also, norias are unique algae due to the fact that they contain very little iodine, unlike other seafood. This, in turn, makes it possible to consume algae for those who have any allergic reaction to iodine. An extremely important beneficial property of nori is its antibacterial and anti-inflammatory properties. Algae can be consumed in dried form, and then, they will help get rid of stomach ulcers and tumors, reduce the risk of their occurrence and prevent the development of cardiovascular diseases.

By the way, almost all seafood good for brain function however, nori algae are extremely beneficial for this function. Since about 15-20% of all the body's energy is spent on the functioning of the brain and nervous system, our body needs more energy, which will saturate the nerve cells and renew their work. Due to the content of Omega-3 and fatty acids in algae, the product is a good source of energy for our brain, and other beneficial substances in algae will improve motor skills and memory, help to be more concentrated and alert.

Just like many plant foods, Nori seaweed contains dietary fiber that also has its own function. These fibers help improve digestion, and together with fiber, which also takes place in the composition, the assimilation of substances that have entered the body improves. In addition, both of these substances help the growth of beneficial bacteria in the body and contribute to weight loss. And, the final plus of these substances is the feeling of satiety after a meal, which will help determine the measure of the "feeling of satiety."

The benefits of algae are also beneficial effects on the circulatory system and its organs. Due to the presence of Omega-3 in nori algae, cholesterol levels are significantly reduced, which is very useful for those who suffer from excess cholesterol, and simply for prevention. In addition, the substances that make up the algae help to strengthen blood vessels and the heart, thin the blood and help normalize blood pressure.

The use of seafood for cosmetic purposes has long become a habit. So it is with Nori algae, which used for refreshing and rejuvenating masks for face. Algae has antibacterial and anti-inflammatory properties, which will certainly help relieve the skin of redness and inflammation. Among other things, algae will also help the organs of vision, as they contain vitamins A and C, which reduce eye tension, and reduce the risk of developing eye diseases - cataracts, night blindness and other frustrating diseases. Likewise, nori algae also acts on the teeth, strengthening the tooth enamel and contributing to its normal functioning. Algae helps to strengthen the gums, which will make dental problems disappear (to a greater extent).

Harmful qualities of nori algae

As for the harmful properties of algae, it is worth noting allergic intolerance. So, even if they contain a little iodine, however, it still takes place in the product, and can still cause unpleasant consequences, from which it is better, of course, to be protected. Therefore, the use of algae also needs to be controlled, as well as the use of others - sea and just products.

More about useful products:

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In most cases, algae are classified as plants growing in water, but the group of living organisms is much larger and includes unicellular life forms, some of which do not exceed microns in size. They can live:

• in the water column, without being attached to any object or inhabitant of the underwater world;
• at the seabed, attaching to it and other algae by the thallus;
• in the upper layers of the soil;
• on trees, hedges, walls of houses, etc.

Types of algae

Algae are distinguished by the number of cells:

• unicellular;
• multicellular (mostly filamentous);
• colonial;
• non-cellular.

There is also a difference in the structure of cells and pigment composition of algae. In this regard, there are:

• green(with a color of green and slight blotches of yellow);
• blue-green(with pigments of green, blue, red and yellow shades);
• brown(with green and brown pigments);
• red(with pigments of various shades of red);
• yellow-green(with the color of the corresponding tones, as well as two flagella of different structure and length);
• golden(with pigments that form a golden color, and cells that do not have a shell or are enclosed in a dense shell);
• diatoms(with a strong shell, consisting of two halves, and a brownish tone);
• pyrrophytic(brownish-yellow shade with naked or shell-covered cells);
• and euglena algae(unicellular, glabrous, with one or two flagella).

Algae reproduce in several ways:

• vegetative(by simple division of cells in the body of the organism);
• sexual(fusion of the germ cells of the plant with the formation of a zygote);
• asexual(zoospores).

Depending on the type of algae and how favorable the environmental conditions are, the number of generations in just a few years can exceed 1000.

The influence of algae on the surrounding nature

All types of algae, due to the presence of chlorophyll in the cells, form oxygen. Its share of the total volume produced by the plants of the planet Earth is 30 - 50%. By producing oxygen, algae absorb carbon dioxide, the percentage of which in the atmosphere today is quite high.

Also, algae are a food source for many other living things. They feed on molluscs, crustaceans, various types of fish. Their high adaptability to harsh conditions provides plants and animals with a high-quality nutrient medium high in the mountains, in the polar regions, etc.

If there are too many algae in ponds, the water begins to bloom. A number of them, for example, blue-green algae, actively emit a toxic substance during this period. Its concentration is especially high at the water surface. This gradually leads to the death of aquatic inhabitants and a significant deterioration in water quality, up to waterlogging.

The value of algae for humans

Algae benefits not only the flora and fauna. Humanity is also actively using them. The vital activity of organisms in the past has become a source of minerals for the modern generation, in the list of which it is worth noting oil shale and limestone.

Algae, edible for humans, are used for food. They enrich the body with useful trace elements and are a source of iodine.

A number of algae are actively used for water purification in artificial closed systems, for example, aquariums.

Useful substances are isolated from algae, which are used as dietary supplements, are included in vitamin and mineral complexes and are actively used in cooking.