I do not know them but I intrippa learn something high blood pressure more! I knew what I had to gi

QUOTE (* the * jenny @ 15/12/2011, 13:42)
I do not know them but I intrippa learn something high blood pressure more! I knew what I had to give the nori to the dog, But not remember high blood pressure why .. who knows you speak! high blood pressure But to eat? I know nothing eh eh you to eat!
nn I know who gave the algae to the dog! There are several types of algae ... I the nori, wakame and dulse then c 'gnucca that you put in the soup ... in principle are sincere are pretty tasteless and are dehydrated to prepare them just put very few ( swell from fear!) in a p of water in a couple of minutes rinvengono then squeeze and put them with the rest of the nori to use just to make onigiri maki and I had read that cmq must not exceed the consumption ... now I seek after the link, but I guess I was wikipedia!
I make a collage from wiki Some seaweed is used in herbal medicine; among these we can remember the kelp, bladderwrack and the peacock's tail. They are used as some cyanobacteria high blood pressure (spirulina, Klamath) with the name of "micro-algae". The agar agar, obtained from various species of rodofite, the source dell'agarosio high blood pressure used for microbiological culture plates. Many algae are among others used in the kitchen in the vegan and macrobiotic; among these they are of considerable importance as follows: kombu, arame, high blood pressure dulse, hijiki, nori (the latter used to make the famous sushi), wakame. In Japan, wakame seaweed third in order of popularity, after the nori and kombu. In the West for a light taste of the most you like for those not familiar with the taste of seaweed. high blood pressure If dry socket similar to kombu, but after soaking high blood pressure differ high blood pressure greatly: kombu is presented as a wide strip brunette, the wakame opens to green leaf attached to a rib attached, the thickness of the latter which is distinguished a kind of wakame from leaf and a higher quality of stem quality lower. There are different types and preparations wakame seaweed: high blood pressure Ita-wakame: are the tender foliage of a wakame selected, cut and dried into sheets, such as nori; you can toast and used to coat rice balls or toasted and crumbled as a condiment. Mekabu: the part of the reproductive wakame which is at the base of the plant, rich in minerals; its strong flavor salty and its tacky ideal for stews root vegetables; if it is cooked or fried in liquid high blood pressure immersion, the Mekabu opens in a flower shape. You can also find already shredded and can be used in cooking as kombu, useful for problems of internal bleeding. For the preparation of delicate dishes ribs must be eliminated and cut after soaking. For its delicate flavor combines well with vegetables of the earth and good sauteed with onions and served with baked or boiled green vegetables, or simply soaked and served with cucumber, citrus or with a sauce made of vinegar, excellent and refreshing as a summer salad. If you lightly toasted high blood pressure in the oven and then pulverized it is a tasty condiment rich in minerals indicated for the rice and grain dishes. The wakame also a valuable ingredient in soups miso. The Alaria esculenta can be used instead of the wakame in the preparation of the recipes but requires a cooking longest. The wakame high blood pressure also has the property to soften the fibers of food with which it is cooked. From the nutritional point of view the wakame has many of the beneficial properties of kombu, but differs from it for an iodine content of about 10 times lower: rich in calcium and of large amounts of B vitamins and vitamin C , as well as magnesium and iron. The wakame are attributed healing properties beneficial for hair, nail and skin. It favors the elimination of fats, and excellent for problems of high blood pressure, for heart problems, detoxifying the liver, and helps the body to purify the radioactive waste and heavy metals. Alginates, colloidal fibers whose rich, protect and soothe the gastric mucosa and may find use in the problems of gastric acidity and gastroesophageal reflux. The alga dulse Unalga soft and very particular taste spicy unique. It is used to prepare a number of excellent soups and condiments; made cook briefly, it combines well with onions and is a tasty accompaniment high blood pressure to dishes made with oats and cooked grains. After a short soak you can add to different types of salads, thus giving a note of color and at the same time an important contribution of nutrients. Lalga dulse can be eaten raw but holds up well even the cooking medium. Its leaf fairly consistent, but tender, makes lalga particularly versatile high blood pressure and suitable mill