There are real health foods out there, vital to the maintenance of a healthy body and mind. One particular food is the oldest food source on the planet. It has always been picked from the wild, from the seashore. The food is seaweed. Edible seaweeds grow in intertidal zones in bays and estuaries where the tide meets the currents of the seas or freshwater rivers. The sea teems with life in these places due, in part, to the increased mineral content of the seawater itself, produced by erosion. The minerals in turn act as catalysts for the enzymes of plant life. These minerals can vary from gold to iron, and are needed by the human body. Whether you work with 10 people, 10000 people or just yourself, paying attention to employee wellbeing has never been more important.
In the last few centuries a form of sea farming was adapted to increase the yield of the crop. The fishermen of Japan, Korea and China initiated this practice by sticking oak branches into the sea floor and interweaving them to create strainers for the rich seawater. In the small eddies made by the branches, seaweeds were able to germinate from mobile spores that settled there, putting down rooting holdfasts into the wood as anchors. From these small beginnings large seaweeds were able to grow, absorbing rich nutrients into their growing thalli or bodies. The fishermen went out in their boats to hand cut and harvest the seaweed. Their crop always sold out. Looking after mental health first aid can sometimes be quite difficult.
Seaweeds are algae. Most algae live in the ocean, requiring salt water to survive. There are some on land and in fresh water, too. Algae come in all shapes and sizes, just like the plants that grow on land. There are tiny algae that live in silicon boxes, enamelled with art deco designs of nature. And there are algae that form kelp forests, growing and swaying with the movement of water and covered with sea life. Edible seaweeds are somewhere in between the big and small. Everyone should feel safe and supported to talk about mental health in the workplace with their line manager.
The health benefits from edible seaweeds are extraordinarily high. Seaweeds come in a rainbow of colours—greens, yellows, reds and browns—all of which are, in reality, beneficial biochemical polymeric sugars that can be used both inside the body as food or outside it in cosmetics. That rainbow of colours is also used by marine botanists to classify algae. Seaweeds have a definite edge as a health food, matching the electrolyte balance in the blood. Human blood is always on the move, being the transportation system of the body. This active transport requires wheels, made not of rubber but of ions. These ions, also called electrolytes, give blood the electricity it needs for give-and-take at the capillary wall. People must eat ions, such as sodium, aluminum, iron, iodine, gold, magnesium and manganese, in trace amounts, to maintain a healthy body. A reaction to a difficult life event, such as bereavement, can make hr app higher on the agenda.
In the past, island nations had health rituals using seaweeds. The ancient Celts took their healthy food from the sea with great respect, and Druidic physicians directed the use of algae carefully. A favourite was a little, red, curly seaweed found fastened on the rocks at the farthest reach of the low tide. This ancient medicine, the famous carrageen moss, Chondrus crispus, was collected in baskets and boiled into a jelly for its complex mixtures of sugars. It was the original antibiotic used by the Irish to treat tuberculosis. It stands now as one of the historical desserts of old Irish cuisine, eaten these days as a health food. Nowadays, sea farming has grown and science has entered the picture. In Asia, kelp farmers sink bamboo poles into the mud. Net curtains are draped from the poles and the net is seeded with shells. These white shells become the havens for a part of the life cycle of algae called the sporophyte generation. This mass of plants is fertilized in situ by nitrogen fertilizers that slowly flush out of hanging pots interspersed in the net curtain. The plants are harvested by boat and air-dried on land where they form great sheets of vegetable matter that is cut and then folded, packaged and labelled for market.