How seaweed provide what land plants are missing.

Seaweed arec rich in protein, very rich in vitamins and excessively rich in trace elements. For people in the well nourished part of the world the last point is the most interesting. All chemical elements are present in sea water, and algae are famous for a unic capability to absorb and concentrate those we call trace elements. Land plants are not bad either, but the soil in which they are rooted does not contain more trace elements than than the rock minerals from which it has been formed.
And they have an ememy, which seaweed have not: man, who is the great threat to trace elements in our foodstuffs. For the first man impoverished the cultivated areas by removing with his harvests nitrogen, phosphorous and a host of different trace elements, which he compensates with fertilizers, replacing nitrogen and phosphorous, possibly lime and potassium, but no trace elements. For the second we exhaust cultivated and virgin land wherever industries and motorism cause acid rain, that dissolves and removes from the soil all those elments which increase in solubility and acid environment. Only the sea is unaffected. It is too huge and sea water is buffered, balanced, it will not be altered in its pH by mixing with acid rain. The simplest and most natural way for us to compensate the constantly decreasing level of trace elements in our landbased foodstuffs is to eat regularily a suitable amount of food from the sea. Another excellent component is alginate, which makes up a third of dry kelp and which is a dietary fibre – something most people have a deficit of their internal health.

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