We know that the sea arose the origin of
life, which thanks to it, is maintained the balance of water on Earth, and that
their food source has been and will remain, the first resource that the man has
had for his survival
But has not been given the appropriate
connotation to the use of its waters to maintain the appropriate balance in our
body, because it is not taken as a daily practice, , the rational use of
waters for the intake, even knowing all the nutrients that it possesses and its
magnificent benefits for the health of the man.
According to a study made by Japan, the sea
water holds 95 of the 118 elements of the periodic table, which makes it a very
complete supplement in the contribution of these essential elements for the
vital functions of our body.
The Aqua Maris Foundation warns of the indispensable
need of dilute the concentration of salt in the seawater to be affordable and
permissible for our body, bringing it to levels of 9 mg/dl rational consumption.
We can achieve this using one third of
clean sea water and without possible environmental pollution, with 3/4 of fresh
water or drinking water, which is equal to 250 ml of dilute sea water in 750 ml
of fresh water.
It is necessary to consume in small
portions to achieve a good absorption and assimilation of its nutrients.
Many castaways have subsisted in harsh
environments thanks to this potential value to minerals and trace elements of
sea water, without counting the particles of plankton and other nutrients as
algae and the contribution of oxygen that they make us get through waters
containing it.
The contemporary era knows their benefits
and is consolidating its consumption as a nutritional supplement, backed up by
studies of laboratories in different countries, already marketed as hypertonic
drink for athletes, due to its effective to restore quickly the balance that
the body needs in emergency situations, such as cases of hypotonic hyponatremia, in athletes.
The companies who produce the sea water
for these purposes, seek to ensure that the levels of salt do not exceed the
amount allowable for the body, but also make sure pick it up at sites that
maintain proper phytoplankton levels, who are responsible for maintaining the
bioavailability of water for human, free from pollution, far from the coasts.
To
incorporate the sea water into the gastronomic elaboration, is equivalent to
add to our plates a very big quantity of minerals that perform many other
functions in our organism (without being provided with the benefits contributed
by the marine plasma). In case of a raw salad, using the sea water with a spray
like saltcellar, we add an excellent “liquid salt” replacing the traditional
salt shaker of sodium chloride.