| The tools and information on the this site are intended as an aid to weight loss and weight maintenance, and do not offer medical advice. If you suffer from, or think you may suffer from, a medical condition you should consult your doctor before starting a weight loss and/or exercise regime. If you decide to start exercising after a period of relative inactivity you should start very slowly and consult your doctor if you experience any discomfort, distress or any other symptoms. If you feel any discomfort or pain when you exercise, do not continue. The tools and information on the this site are not intended for women who are pregnant or breast-feeding, or for any person under the age of 18. © 2010 Prothinspo, Pro-Thinspo.com, Prothinspo.com and Prothinsposhop.com All rights reserved. "PROTHINSPO" is a trademark of Prothinspo Incorporated. All rights reserved. All content on this website should be considered for entertainment purposes. |
 |  |  |  |  |  |  |  |  |  |  |  |  |  |
Good news for sushi lovers: seaweed could help reduce the body’s fat retention by 75%
says scientists. When compared to diet pills or slimming treatments, the University of
Newcastle researchers found that the alginate (a fibrous material) in sea kelp was better
at preventing fat absorption. Dr Iain Brownlee who led the team of British scientists says
that if we could find a way to add the natural fiber to everyday foods like breads, biscuits
and yogurt up to three quarters of the fat stored in those products would basically pass
through the body.“We have already added the alginate to bread and initial taste tests
have been extremely encouraging,” says Brownlee. “Now, the next step is to carry out
clinical trials to find out how effective it is when eaten as part of a normal diet.”Using an
‘artificial gut’, the scientists tested the affect 60 different natural fibers had on digestion
and found that alginates (cell-wall constituents of brown algae) significantly reduced fat
digestion.“Alginates not only have great potential for weight management, adding them to
food also has the added advantage of boosting overall fiber content,” Brownlee
continues. “These initial findings suggest alginates could offer a very real solution in the
battle against obesity.”
Sea vegetables are a staple of Japanese cuisine, and in Chinese ancient times, sea
vegetables were considered a delicacy suitable for honored guests and royalty.
Although gaining more popularity in our own Western culture today, many regions and
countries located near water have long used seaweeds since ancient times.
Benefits of Sea Vegetables Include:1,2
Prevent aging and chronic disease
Prevent cellular mutations that cause cancer
Relieve menopausal symptoms
Prevent birth defects
Alkalize your blood
Lower cholesterol
Balance thyroid function
Detoxify your body from heavy metals, environmental pollutants, and carcinogens.
Have anti-inflammatory effects
Control the growth of pathogenic viruses, candida, and pathogenic bacteria
Fight constipation
Lower your blood pressure and reduce tension
Improve your heart health
Contain powerful antioxidants
And if you are a baby boomer looking for the secrets to remaining "TRUessence," sea
veggies should high on your list of the most anti-aging of foods. In fact, all the health
problems mentioned above are common complaints aging...and sea vegetables help with
all of them!
Sea vegetables are a great source of vitamins, fiber, protein, and offer the broadest
range of minerals of any food. There are thousands of varieties of sea vegetables,
although not all of them are enjoyed as foods. They come in a variety of colors, usually
green, brown, and red.
Here are some of the more popular ones that you should have no trouble finding online,
in your local health food store, or any Asian market:
Nori - Sushi anyone? This may be the one seaweed you're familiar with because of its use
in sushi rolls. Even though it's usually dark green, or black in color, Nori is the Japanese
term for various edible seaweed species of red algae.
It's made by shredding the sea vegetables and making them into what resembles sheets
of paper. Japan, Korea, and China are the world's largest producers of nori, which grows
very rapidly, and can be harvested within 45 days of its seeding.
How to Use: We like to eat toasted nori as a snack or by using it as a wrap for a range of
delicious fillings like cultured vegetables, quinoa salad, or various nut patés.
Kombu - Great for Soup. Kombu is an edible large seaweed that actually belongs to a
family of brown algae. Over 90 percent of it is cultivated and harvested in Japan.
It's used extensively in Japanese cooking, particularly for dashi, which is a soup stock
used to make miso soup.
How to Use: You can add strips of kombu to flavor any soup, or even to flavor your Body
Ecology grain-like seeds by adding strips of kombu in the water and simmering for 30
minutes to release all the minerals.
Wakame - Future Fat Burner? Wakame is closely related to Kombu. In addition to many
mentioned benefits, recently, researchers in Japan found a compound in wakame that
appears to show promise in the fight against obesity.
It is also one of the highest vegetarian sources of an Omega-3 fatty acid or your Omega #
concentrate in the store, if you are ready with it) based on its nutrient to calorie ratio.
How to Use: With its pretty green color and delicate flavor, wakame is great in soups and
salads.
Hijiki - Natural Beauty Aid. This brown sea vegetable grows wild around the coasts of
Japan, Korea and China and has been used abundantly for centuries.
Packed with fiber and minerals, according to Japanese folklore, hijiki is also a natural
health and beauty aid. They attribute their lustrous, thick, dark hair to regular
consumption of hijiki!
How to Use: Hijiki must be soaked and chopped before you cook it, and takes much
longer than other sea vegetables to prepare. Just be sure to simmer it for at least 45
minutes to an hour until it's really tender. Often times we like to chop it rather finely
because to a newcomer it looks a little like black worms. This sea veggie may not be the
very first one you want to introduce to your pickiest eaters. Not only is it quite black
(we're not used to black food in the US, and it is also a bit salty and fishy. However, it's
easy to change the taste. Cook it with lots of sweet onions and carrots, plus some
chopped red pepper. Then add a large dollop of whole grain mustard and wheat free, low
sodium tamari (from San-J) to taste. Tamari is a fermented soy product.
Here's another simple recipe:
Sauté onions and carrots in unrefined coconut oil, add hijiki, cover with filtered water,
and cook for 45 minutes to an hour. You can even add small chunks of butternut squash
to create a delicious stew. When chilled, this makes a delicious topping for salads, or
filling for nori wraps!
Dulse - Easy Snack. Dulse is grown on the northern Atlantic and Pacific coasts, and has
been an important source of fiber in Iceland for centuries. It's also common in Northern
Ireland, and in Canada. In Iceland, the tradition is to eat it with butter, although it's
delicious in soups, and as a salad topping too.
How to Use: You can eat dulse right out of the package as a quick snack that's packed
with protein and iron. Carry it with you and eat it when you need some energy or brain
food. You can also purchase packages of dulse flakes and sprinkle it on salads and on
the four Body Ecology grain-like seeds: millet, quinoa, amaranth and buckwheat.
By the way, most people mispronounce dulse. It rhymes with pulse.
Arame - The Sweet One. Arame is also a brown algae that is very popular in Japanese
cuisine, and is known for it mild, almost sweet flavor. It's usually found in finely shredded
strands that have a crispy texture.
If you're not used to eating seaweeds, arame can be a good place to start because of its's
mild, almost sweet flavor.
How to Use: Soak arame until it softens. After that you can chop it and toss it into a salad
without even cooking it. If you want to serve it as a delicious hot dish, it's great with
sautéed sweet onions and carrots. (English peas are tasty with arame as well). This
arame, onion, carrot dish can be chilled and added to a leafy green salad. We also love to
serve it hot as a topping for your Body Ecology grain-like seeds.
Agar - Perfect for Sweet Desserts! Agar is a vegetarian alternative to gelatin. As you
know, digestive heath is our specialty at Body Ecology, so we love recipes based around
agar. It lubricates your digestive tract, and has mild laxative properties.
How to Use: Agar is mostly used in sweet puddings and aspics and it's easy to work with.
The Body Ecology Diet book has recipes for several savory dishes that use agar, like
vanilla pudding, sweet carrot gelatin salad, and jellied butternut squash.
NOTE that this autum Body Ecology will be introducing a wonderful new non-caloric
sweetener that has been used in Japan for over ten years. The Japanese Ministry of
Health has not only approved it for diabetes and obesity, they actually recommend it. It
also has GRAS approval here in the US. Body Ecology will be introducing it with some
delicious recipes that use agar. So stay tuned to our newsletter for the launch of this
incredible product!
Want the health benefits of seaweeds without having to prepare them? Ocean Plant
Extract with Laminaria Japonica is perfect for you! It's rich in minerals that help support
your thyroid, cleanse toxins, and ward off disease.
Learn More About Ocean Plant Extract & Order Now!
Laminaria Japonica - Miracle Cleanser! If you prefer an easy, convenient way to include all
the benefits of sea vegetables into your diet, try the Body Ecology Ocean Plant Extract.
Ocean Plant Extract is made from Laminaria Japonica, which is a common species of kelp
that inhabits very cold waters in the northern hemisphere and temperate ones in the
southern hemisphere. Laminaria Japonica nourishes your thyroid function balancing and
has cardiovascular benefits. But in particular, it is known for its ability to detoxify your
body from heavy metals and free radicals.
Sea Vegetables - Nature's Precious Gift
Hopefully we've convinced you to try these underappreciated, amazing gifts that the
oceans have to offer us. Sea vegetables are a must if you are trying to restore your
vitality and health, improve thyroid function or overcome mineral deficiencies created by
years of eating unhealthy, toxin-laden, processed foods.
Sea veggies are the oldest vegetables on our planet. They are the least untouched or
altered by man. They are a must if you truly want to alkalize your body, nourish you thyroid
and adrenals and even slow down aging.
Sea vegetables are a Body Ecology staple that we hope you'll enjoy every day as part of
your commitment to healthy living!
Sources:
The Worlds Healthiest Foods. Sea Vegetables
http://www.whfoods.org/genpage.php?tname=foodspice&dbid=135
2 "Under the Sea: Superior Nutrition From the Ocean's Depths", Schoenhals, Kim. From
Better Nutrition, May 2004
http://findarticles.com/p/articles/mi_m0FKA/is_5_66/ai_n5992779/pg_2
3Nori
www.Wikipedia.org
4 Brown Seaweed Contains Promising Fat Fighter, Weight Reducer
http://www.physorg.com/news77201733.html
5 Wakame
www.wikipedia.org
says scientists. When compared to diet pills or slimming treatments, the University of
Newcastle researchers found that the alginate (a fibrous material) in sea kelp was better
at preventing fat absorption. Dr Iain Brownlee who led the team of British scientists says
that if we could find a way to add the natural fiber to everyday foods like breads, biscuits
and yogurt up to three quarters of the fat stored in those products would basically pass
through the body.“We have already added the alginate to bread and initial taste tests
have been extremely encouraging,” says Brownlee. “Now, the next step is to carry out
clinical trials to find out how effective it is when eaten as part of a normal diet.”Using an
‘artificial gut’, the scientists tested the affect 60 different natural fibers had on digestion
and found that alginates (cell-wall constituents of brown algae) significantly reduced fat
digestion.“Alginates not only have great potential for weight management, adding them to
food also has the added advantage of boosting overall fiber content,” Brownlee
continues. “These initial findings suggest alginates could offer a very real solution in the
battle against obesity.”
Sea vegetables are a staple of Japanese cuisine, and in Chinese ancient times, sea
vegetables were considered a delicacy suitable for honored guests and royalty.
Although gaining more popularity in our own Western culture today, many regions and
countries located near water have long used seaweeds since ancient times.
Benefits of Sea Vegetables Include:1,2
Prevent aging and chronic disease
Prevent cellular mutations that cause cancer
Relieve menopausal symptoms
Prevent birth defects
Alkalize your blood
Lower cholesterol
Balance thyroid function
Detoxify your body from heavy metals, environmental pollutants, and carcinogens.
Have anti-inflammatory effects
Control the growth of pathogenic viruses, candida, and pathogenic bacteria
Fight constipation
Lower your blood pressure and reduce tension
Improve your heart health
Contain powerful antioxidants
And if you are a baby boomer looking for the secrets to remaining "TRUessence," sea
veggies should high on your list of the most anti-aging of foods. In fact, all the health
problems mentioned above are common complaints aging...and sea vegetables help with
all of them!
Sea vegetables are a great source of vitamins, fiber, protein, and offer the broadest
range of minerals of any food. There are thousands of varieties of sea vegetables,
although not all of them are enjoyed as foods. They come in a variety of colors, usually
green, brown, and red.
Here are some of the more popular ones that you should have no trouble finding online,
in your local health food store, or any Asian market:
Nori - Sushi anyone? This may be the one seaweed you're familiar with because of its use
in sushi rolls. Even though it's usually dark green, or black in color, Nori is the Japanese
term for various edible seaweed species of red algae.
It's made by shredding the sea vegetables and making them into what resembles sheets
of paper. Japan, Korea, and China are the world's largest producers of nori, which grows
very rapidly, and can be harvested within 45 days of its seeding.
How to Use: We like to eat toasted nori as a snack or by using it as a wrap for a range of
delicious fillings like cultured vegetables, quinoa salad, or various nut patés.
Kombu - Great for Soup. Kombu is an edible large seaweed that actually belongs to a
family of brown algae. Over 90 percent of it is cultivated and harvested in Japan.
It's used extensively in Japanese cooking, particularly for dashi, which is a soup stock
used to make miso soup.
How to Use: You can add strips of kombu to flavor any soup, or even to flavor your Body
Ecology grain-like seeds by adding strips of kombu in the water and simmering for 30
minutes to release all the minerals.
Wakame - Future Fat Burner? Wakame is closely related to Kombu. In addition to many
mentioned benefits, recently, researchers in Japan found a compound in wakame that
appears to show promise in the fight against obesity.
It is also one of the highest vegetarian sources of an Omega-3 fatty acid or your Omega #
concentrate in the store, if you are ready with it) based on its nutrient to calorie ratio.
How to Use: With its pretty green color and delicate flavor, wakame is great in soups and
salads.
Hijiki - Natural Beauty Aid. This brown sea vegetable grows wild around the coasts of
Japan, Korea and China and has been used abundantly for centuries.
Packed with fiber and minerals, according to Japanese folklore, hijiki is also a natural
health and beauty aid. They attribute their lustrous, thick, dark hair to regular
consumption of hijiki!
How to Use: Hijiki must be soaked and chopped before you cook it, and takes much
longer than other sea vegetables to prepare. Just be sure to simmer it for at least 45
minutes to an hour until it's really tender. Often times we like to chop it rather finely
because to a newcomer it looks a little like black worms. This sea veggie may not be the
very first one you want to introduce to your pickiest eaters. Not only is it quite black
(we're not used to black food in the US, and it is also a bit salty and fishy. However, it's
easy to change the taste. Cook it with lots of sweet onions and carrots, plus some
chopped red pepper. Then add a large dollop of whole grain mustard and wheat free, low
sodium tamari (from San-J) to taste. Tamari is a fermented soy product.
Here's another simple recipe:
Sauté onions and carrots in unrefined coconut oil, add hijiki, cover with filtered water,
and cook for 45 minutes to an hour. You can even add small chunks of butternut squash
to create a delicious stew. When chilled, this makes a delicious topping for salads, or
filling for nori wraps!
Dulse - Easy Snack. Dulse is grown on the northern Atlantic and Pacific coasts, and has
been an important source of fiber in Iceland for centuries. It's also common in Northern
Ireland, and in Canada. In Iceland, the tradition is to eat it with butter, although it's
delicious in soups, and as a salad topping too.
How to Use: You can eat dulse right out of the package as a quick snack that's packed
with protein and iron. Carry it with you and eat it when you need some energy or brain
food. You can also purchase packages of dulse flakes and sprinkle it on salads and on
the four Body Ecology grain-like seeds: millet, quinoa, amaranth and buckwheat.
By the way, most people mispronounce dulse. It rhymes with pulse.
Arame - The Sweet One. Arame is also a brown algae that is very popular in Japanese
cuisine, and is known for it mild, almost sweet flavor. It's usually found in finely shredded
strands that have a crispy texture.
If you're not used to eating seaweeds, arame can be a good place to start because of its's
mild, almost sweet flavor.
How to Use: Soak arame until it softens. After that you can chop it and toss it into a salad
without even cooking it. If you want to serve it as a delicious hot dish, it's great with
sautéed sweet onions and carrots. (English peas are tasty with arame as well). This
arame, onion, carrot dish can be chilled and added to a leafy green salad. We also love to
serve it hot as a topping for your Body Ecology grain-like seeds.
Agar - Perfect for Sweet Desserts! Agar is a vegetarian alternative to gelatin. As you
know, digestive heath is our specialty at Body Ecology, so we love recipes based around
agar. It lubricates your digestive tract, and has mild laxative properties.
How to Use: Agar is mostly used in sweet puddings and aspics and it's easy to work with.
The Body Ecology Diet book has recipes for several savory dishes that use agar, like
vanilla pudding, sweet carrot gelatin salad, and jellied butternut squash.
NOTE that this autum Body Ecology will be introducing a wonderful new non-caloric
sweetener that has been used in Japan for over ten years. The Japanese Ministry of
Health has not only approved it for diabetes and obesity, they actually recommend it. It
also has GRAS approval here in the US. Body Ecology will be introducing it with some
delicious recipes that use agar. So stay tuned to our newsletter for the launch of this
incredible product!
Want the health benefits of seaweeds without having to prepare them? Ocean Plant
Extract with Laminaria Japonica is perfect for you! It's rich in minerals that help support
your thyroid, cleanse toxins, and ward off disease.
Learn More About Ocean Plant Extract & Order Now!
Laminaria Japonica - Miracle Cleanser! If you prefer an easy, convenient way to include all
the benefits of sea vegetables into your diet, try the Body Ecology Ocean Plant Extract.
Ocean Plant Extract is made from Laminaria Japonica, which is a common species of kelp
that inhabits very cold waters in the northern hemisphere and temperate ones in the
southern hemisphere. Laminaria Japonica nourishes your thyroid function balancing and
has cardiovascular benefits. But in particular, it is known for its ability to detoxify your
body from heavy metals and free radicals.
Sea Vegetables - Nature's Precious Gift
Hopefully we've convinced you to try these underappreciated, amazing gifts that the
oceans have to offer us. Sea vegetables are a must if you are trying to restore your
vitality and health, improve thyroid function or overcome mineral deficiencies created by
years of eating unhealthy, toxin-laden, processed foods.
Sea veggies are the oldest vegetables on our planet. They are the least untouched or
altered by man. They are a must if you truly want to alkalize your body, nourish you thyroid
and adrenals and even slow down aging.
Sea vegetables are a Body Ecology staple that we hope you'll enjoy every day as part of
your commitment to healthy living!
Sources:
The Worlds Healthiest Foods. Sea Vegetables
http://www.whfoods.org/genpage.php?tname=foodspice&dbid=135
2 "Under the Sea: Superior Nutrition From the Ocean's Depths", Schoenhals, Kim. From
Better Nutrition, May 2004
http://findarticles.com/p/articles/mi_m0FKA/is_5_66/ai_n5992779/pg_2
3Nori
www.Wikipedia.org
4 Brown Seaweed Contains Promising Fat Fighter, Weight Reducer
http://www.physorg.com/news77201733.html
5 Wakame
www.wikipedia.org
| Ocean Plant Extract is a raw, concentrated, exceptionally pure food supplement from the hardy, wild ocean vegetable called Laminaria japonica. Hand-harvested by Russian divers, the heavy outer fibers of the Laminaria are removed with low-temperature processing. Only the valuable nutrients remain in a potent, fully digestible form. 40 pounds of seaweed is used to make only one pound of extract. Benefits Ocean Plant Extract contains: Alginates that purge heavy metals mercury, lead, strontium, etc.* Minerals: Iodine for thyroid support in a bio-available ionic form along with iron, calcium, magnesium, manganese, selenium Essential Sugars: fucose, mannose & glucuronic acid naturally occurring in ocean plants enhance cellular communication & immune function* Vitamins: A, B1, B2, B3, B12, C, E Antiviral, antifungal and anti-inflammatory agents* Amino Acids |
| 90 vegetarian capsules Supplement Facts Serving Size: 3 capsules (1500mg) Servings per container: 30 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |