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November 2011 Issue

Vegetables from Under the Sea

Sea vegetables, forms of algae that range from seaweed to kelp, are one of nature’s most valuable foods. Archaeological evidence suggests that Japanese cultures have been consuming them for more than 10,000 years. And many other countries located by the sea have relied upon sea vegetables for nutritional sustenance, as well as medicinal and beauty purposes, for centuries. Today, scientists are interested in their health benefits.

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