Sea Vegetable Salad to Fight Radiation

Sea vegetables are nutrient-rich seaweed and marine algae commonly used in Asian cooking. Vegetables from the sea like kelp, hijiki and arame are rich in vitamins, minerals like iodine, and proteins. They also contain alginic acid, a natural detoxifier. Studies suggest that sea vegetables have cancer-fighting properties and protect against toxins. Research also reports that sea vegetables like kelp may protect against radiation exposure and be a possible decontaminator.

Kelp Study

A study published in the Canadian Medical Association Journal, examined the effect of kelp on the intestinal absorption of radioactive strontium. Japanese researchers administered different kelp alginic acid components to mice irradiated with radioactive strontium. They found that polyguluronate alginic acid component was more effective than polymannuronate component in preventing absorption of radioactive strontium.

"The variation in the biological activity was attributed to the morphological differences between these alginic acid components and it is suggested that the degree of uncoiling of the polyguluronate chain in water is greater than that of the polymannuronate chain, thus making the carboxylate ions more accessible to strontium," the study authors write.

Here's a sea vegetable salad including two types of kelp (shredded arame kelp and dried, powdered kelp) to help fight radiation exposure.

Anti-Nuke Sea Vegetable Salad
Due to ocean pollution, purchase sea vegetables farmed in controlled water sources, tested for radiation and toxins, and certified organic.
Serves 2
1/4 cup dried hijiki
1/4 cup dried arame (shredded kelp)
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons honey
1 teaspoon grated fresh ginger
1 cup mixed baby greens
1/4 cup fresh mung bean (or sunflower) sprouts
1/4 cup daikon (or red radish), finely diced
1/4 cup scallions, finely sliced
2 teaspoons dried, powdered kelp
1. Place the hijiki and arame in separate bowls, with enough cold water to cover by 1 inch. Set aside for 15 minutes, or until rehydrated and softened.
2. Meanwhile, in a small bowl whisk together rice vinegar, sesame oil, soy sauce, honey, and ginger. Set aside.
3. Rinse and drain the hijiki and arame, and pat dry. In a large bowl, combine hijiki, arame, baby greens, sprouts, daikon and scallions.
4. Pour the dressing over salad mixture, sprinkle with powdered kelp, and toss to coat. Refrigerate at least 1 hour before serving.

Sources
Tanaka Y, et al. Studies on inhibition of intestinal absorption of radioactive strontium. IX. Relationship between biological activity and electron microscopic appearance of alginic acid components. Can Med Assoc J. 1970 Sep 12;103(5):484-6.