30 Days Supply is $39.95 (Plus S & H)
EPXbody Daily Sea Veg® containing the FarmaSea
blend® is the new UNvitamin®.
The more you know about nutrition, the better EPXbody
Daily looks! The less you know, the better Flintstones and
mainstream synthetic multiples look. Knowledge is power, so
take charge of your health and your family’s health and join
the millions of people in America who insure their health by
feeding their blood these powerful plant nutrients every
single day. Sending a check to an insurance company DOES
NOT INSURE THE HEALTH OF YOUR CELLS! Remember,The Power is
in the Blood! Our 100%
vegetable Multi-Nutritional™, dietary FOOD supplement,
contains twelve edible species (chosen from over 10,000) of
whole red, brown, and green sea plants harvested and
imported from pristine oceans in Asia, Iceland, France and
Ireland, with the help of Dr. Stefan Kraan Ph.D. Marine
Botany. Eat these pills every day and you’ll have an inner
ocean, pH balanced and clean!
No other supplement can match EPXbody Daily® and don’t be
fooled by look-alike, knock-offs. We import tonnage;
otherwise your price would be much higher. If you see a
lower priced sea plant supplement, there WILL be a hidden
“catch”, so beware! I have devoted 28 years of my life to
this mission; To bring the most powerful nutrition on Earth
to my family, my loyal and healthy clients, and to spread
the word to the struggling masses! Our number one priority
is creating the most powerful dietary FOOD pill in history,
with The FarmaSea® Blend of Sea Plants. We go to Great
Depths for Your Health®
EPXbody Daily is a 100% vegetable dietary supplement and
contains 12 edible and organic species, not only from the
clean waters on the west coast of IRELAND, but now from
Pristine Oceans around the world, chosen from 10,000
varieties chosen for their powerful nutritional profiles. No
other product anywhere has this amazing formulation. Sea
plants are more potent than any land plant salad and contain
hundreds of natural plant compounds know as phyto (plant)
nutrients. Many of these natural compounds are necessary,
but are missing from our processed food supply.
The US government has now increased its suggestion of fruit
and vegetable intake from 3-5 servings per day to 5-13
servings per day. The land plants we are accustomed to
eating, however, are not nearly as beneficial as sea plants.
EPXbody Daily contains a full spectrum of natural
(photosynthetic) vitamins, trace minerals, lipids, plant
sterols, amino acids, omega 3's and 6's, antioxidants,
growth hormones, polyphenols, flavonoids and much more. It
also contains powerful phytonutrients Fucoidan and Laminarin,
which are not found in land plants.
EPXbody Daily is up to 60 times more potent than any land
plant salad and contains hundreds of organic plant compounds
known as phyto (plant) chemicals. These organic compounds
are extremely necessary for proper cell health, but many are
missing from our processed food supply.
Here are some of the amazing benefits
Promotes Healhier Skin
May lower cholesterol levels
Helps Fight Allergies
Helps relieve stomach disorders
Helps fight free radicals
Known to stabilize Blood Sugar
May inhibit blood clotting
Inhibits uptake of heavy metals
Used to remove toxins and heavy metals
Sea Vegetables make an outstanding contribution to your meal
What's New and Beneficial about Sea Vegetables
- Sea vegetables may be a better source of bioavailable
iron than previously thought. One tablespoon of dried sea
vegetable will contain between 1/2 milligram and 35
milligrams of iron, and this iron is also accompanied by a
measurable amount vitamin C. Since vitamin C acts to
increase the bioavailability of plant iron, this combination
in sea vegetables may offer a special benefit.
- Brown algae (including the commonly eaten sea
vegetables kombu/kelp, wakame, and arame may be unique among
the sea vegetables in their iodine content. Some species
from the brown algae genus Laminaria are able to accumulate
iodine in up to 30,000 times more concentrated a form than
- Sea vegetables may be a unique food source not only
of the mineral iodine, but also of the mineral vanadium. As
part of their natural defense mechanisms, sea vegetables
contain a variety of enzymes called haloperoxidases. These
enzymes all require vanadium in order to function. Although
this mineral is not as well known as some of the other
mineral nutrients, it appears to play a multi-faceted role
in regulation of carbohydrate metabolism and blood sugar.
While research in this area is still in the preliminary
stage and remains mixed in terms of results, vanadium may
help to increase our body's sensitivity to insulin by
inhibiting a group of enzymes called protein tyrosine
phosphatases. It may also help us decrease our body's
production of glucose and help us increase our body's
ability to store starch in the form of glycogen.
- Unlike some other types of vegetables, sea vegetables
do not appear to depend on common polyphenol antioxidants
(like carotenoids and flavonoids) for their total
antioxidant capacity. Recent research from India makes it
clear that a variety of non-flavonoid and non-carotenoid
antioxidant compounds are present in sea vegetables,
including several different types of antioxidant alkaloids.
- An increasing number of health benefits from sea
vegetables are being explained by their fucoidan concent.
Fucoidans are starch-like (polysaccharide) molecules, but
they are unique in their complicated structure (which
involves a high degree of branching) and their sulfur
content. Numerous studies have documented the
anti-inflammatory benefits of fucoidans (sometimes referred
to as sulfated polysaccharides), and osteoarthritis has been
an area of specific interest for these anti-inflammatory
benefits. The sulfated polysaccharides in sea vegetables
also have anti-viral activity and have been studied in
relationship to herpes simplex virus 1 (HSV-1) and herpes
simplex virus 2 (HSV-2). By blocking the binding sites used
by HSV-1 and HSV-2 for cell attachment, sulfated
polysaccharides help prevent replication of these viruses.
The sulfated polysaccharides in sea vegetables also have
important anticoagulant and antithrombotic properties that
bring valuable cardiovascular benefits.
- Sea vegetables may play a role in lowering risk of
estrogen-related cancers, including breast cancer. Since
cholesterol is required as a building block for production
of estrogen, the cholesterol-lowering effects of sea
vegetables may play a risk-reducing role in this regard.
However, more interesting with respect to breast cancer risk
is the apparent ability of sea vegetables to modify aspects
of a woman's normal menstrual cycle in such a way that over
a lifetime, the total cumulative estrogen secretion that
occurs during the follicular phase of the cycle gets
decreased. For women who are at risk of estrogen-sensitive
breast cancers, sea vegetables may bring a special benefit
in this regard.
While the broad range of minerals provided by sea
vegetables make them a great addition to your Healthiest Way
of Eating, Westerners are often not quite sure how to add
more of these nutrient-rich foods to their meals. One easy
way is to keep a container of kelp flakes on the dinner
table and use it instead of table salt for seasoning foods.
You can also experiment with adding your favorite sea
vegetable to vegetable dishes, salads, and miso soups. They
are easy to add to dishes as they require no cooking (see
Tips for Preparing Sea Vegetables in the How to Enjoy
section below). It is recommended to include 1 tsp of sea
vegetables to your Healthiest Way of Eating each day.
0.25 cup (20.00 grams)
This chart graphically details the %DV that a serving of Sea
vegetables provides for each of the nutrients of which it is
a good, very good, or excellent source according to our Food
Why would anyone want to eat sea vegetables? Because
they offer one of the broadest ranges of minerals of any
food, containing virtually all the minerals found in the
ocean—and not surprisingly, many of same minerals found
in human blood. The also offer a variety of unique
phytonutrients, including their sulfated polysaccharides
(also called fucoidans). Unlike some other categories of
vegetables, sea vegetables do not appear to depend on
carotenoids and flavonoids for their antioxidant
benefits, because in additional to these two important
categories of antioxidants, sea vegetables contain
several other types, including alkaloid antioxidants.
Sea vegetables are an excellent source of iodine and
vitamin K, a very good source of the B-vitamin folate,
and magnesium, and a good source of iron and calcium,
and the B-vitamins riboflavin and pantothenic acid. They
also contain measurable amounts of vitamins C and E.
Multiple Benefits from Sulfated Polysaccharides
To understand many of the anti-inflammatory,
anti-cancer, anticoagulant, antithrombotic, and
antiviral properties of sea vegetables, you need to
look no further than their sulfated polysaccharides.
These unique compounds (also called fucoidans) are
starch-like molecules that are unusual in their
complexity. Unlike many other types of
polysaccharides, the fucoidans contain many chemical
"branch points," and they also contain sulfur atoms.
Multiple studies show anti-inflammatory benefits
from consumption of the sulfated polysaccharides in
sea vegetables. Some of these benefits appear to
take place through the blocking of selectins and
from inhibition of an enzyme called phospholipase
A2. Selectins are sugar-protein molecules (glycoproteins)
that run through cell membranes. During inflammatory
responses by the body, selectins are important in
allowing inflammatory signals to be transmitted
through the cell. By blocking selectin function,
some of the inflammatory signaling can be lessened.
In case of chronic, unwanted inflammation, this
blocking of selectin-related signals can provide
important health benefits. Interest in this aspect
of sea vegetable intake and anti-inflammatory
benefits has received special focus in the area of
osteoarthritis. More widely present in unwanted
inflammatory problems is overactivity of the enzyme
phospholipase A2 (PLA2). This enzyme is important
for creation of the omega-6 fatty acid called
arachidonic acid (AA), and AA is itself the basic
building block for a wide variety of
pro-inflammatory messaging molecules. Many
corticosteroid medications lower inflammation by
blocking PLA2, as does licorice, turmeric, and the
flavonoid quercetin. The association of sulfated
polysaccharides with decreased PLA2 activity may be
especially important in the anti-inflammatory
benefits of sea vegetables.
Sea vegetables' sulfated polysaccharides are
also associated with its anti-viral activity.
Best studied in this area is the relationship
between sulfated polysaccharides and herpes
simplex virus 1 (HSV-1) and herpes simplex virus
2 (HSV-2). By blocking the binding sites used by
HSV-1 and HSV-2 for cell attachment, sulfated
polysaccharides help prevent replication of
these viruses. It's important to point out that
none of these HSV and sea vegetable studies have
involved individuals with HSV who incorporated
sea vegetables into their diet. Instead, the
studies have been conducted in the lab using
human fibroblast cells inoculated with HSV. We
don't yet know whether dietary sea vegetables
will help prevent HSV replication in individuals
with HSV, even though we greatly look forward to
future research results obtained in clinical
studies with individuals who have HSV and add
sea vegetables to their diet.
Many of the cardiovascular benefits of
sea vegetables can also be attributed to
their sulfated polysaccharide content.
Extracts from sea vegetables are sometimes
referred to as "heparin-like extracts"
because they exhibit some of the same
properties as this widely used anticoagulant
medication. In fact, heparin itself can be
described as a sulfated polysaccharide, and
like the sulfated polysaccharides found in
sea vegetables, it can decrease the tendency
of blood platelet cells to coagulate and
form clots. (A blood clot can also be called
a "thrombus"—thus giving rise to the term "antithrombotic"
in description of sulfated polysaccharides.)
In addition to their anticoagulant and
antithrombotic benefits, however, sea
vegetables have also been shown to help
lower total cholesterol and LDL cholesterol
and to improve cardiovascular health in this
Not fully understood but of
increasing interest to researchers are
the anti-cancer benefits of sea
vegetables. Research interest in this
area has tended to focus on colon
cancer, with a special emphasis on the
loss of calcium-sensing receptors (CaSRs)
in colon cancer cells, and the ability
of sea vegetable extracts to alter CaSR-related
events. But since chronic, unwanted
inflammation and chronic oxidative
stress are both risk factors for
development of cancer, it would be quite
natural for scientists to be interested
in sea vegetables are anti-cancer foods
not only in the case of colon cancer,
but for other types of cancer as well.
Sea vegetables are well-researched as
containing a variety of
anti-inflammatory and antioxidant
compounds, and this nutrient combination
is likely to result in some
risk-lowering benefits in the case of
colon cancer and other cancer types.
Although much more research is needed in
this area, we expect the anti-caner
benefits of sea vegetables to become
more firmly established over time.
Of special note in this area of
cancer and sea vegetables is the
issue of estrogen-related cancers,
especially breast cancer. Intake of
sea vegetables appears able to
modify various aspects of a woman's
normal menstrual cycle in such a way
that over long periods of time (tens
of years) the total cumulative
estrogen secretion that occurs
during the follicular phase of the
cycle gets reduced. Since
overproduction of estrogen can play
a role in the risk of breast cancer
for women who are
estrogen-sensitive, sea vegetables
may offer unique benefits in this
regard. It's also important to note
that cholesterol is required as a
building block for production of
estrogen, and intake of sea
vegetables has repeatedly been shown
to lower blood levels of total
cholesterol and LDL-cholesterol.
Sea vegetables have been
rightly singled out for their
unique mineral content. You're
going to find measurable amounts
of calcium, copper, iodine,
iron, magnesium, manganese,
potassium, selenium, vanadium,
and zinc in sea vegetables, and
in some cases (like iodine) you
can simply not find a more
concentrated mineral source.
Brown algae like kombu/kelp,
wakame, and arame can be
sources of iodine, and for some
health conditions - like
hypothyroidism, in which the
cells of the thyroid make too
little thyroid hormone -
increased iodine intake can
provide important health
benefits. The wide variety of
minerals found in sea vegetables
is simply not found among most
other vegetable groups.
The vanadium content of
sea vegetables is an area of
special interest with
respect to their mineral
content. While research in
this area remain
inconclusive, sea vegetables
may be able to help us
increase our cells'
sensitivity to insulin, help
us prevent overproduction of
glucose by our cells, and
help us take existing blood
sugars and convert them into
storable starches. All of
these factors would help us
increase our blood sugar
control, and lower our risk
of type 2 diabetes.
Concentration of Iron
Sea vegetables may
turn out to be a better
source of bioavailable
iron than previously
thought. One tablespoon
of dried sea vegetable
is likely to contain
between 1/2 milligram
and 35 milligrams of
iron. At the lower end
of this range, the iron
content of sea
vegetables is not really
significant. But at the
higher end of this
range, the amount of
iron found in sea
outstanding. (As an
overall iron rating in
our food rating system,
we describe sea
vegetables as being a
"good" source of iron.)
The iron found in sea
vegetables is also
accompanied by a
vitamin C. Since vitamin
C acts to increase the
bioavailability of plant
iron, this combination
in sea vegetables may
offer a special benefit.
content of sea
with respect to its
While sea vegetables
of polyphenols like
also contain other
types of alkaloids
that have been shown
(like vitamins C and
E) and antioxidant
manganese and zinc),
sea vegetables can
be expected to help
us reduce our risk
oxidative stress and
many types of
problems that are
associated with poor
enjoy the taste
value of sea
to as seaweed,
which have been
a staple of the
varieties of sea
be found in
health food and
year. Owing to
their rise in
easier to find
can be found
well as in
or in rocky
and can grow
in a group
Here is a little more information about some of the most popular types of sea vegetables: Nori: dark purple-black color that turns phosphorescent green when toasted, famous for its role in making sushi rolls Kelp: light brown to dark green in color, oftentimes available in flake form Hijiki: looks like small strands of black wiry pasta, has a strong flavor Kombu: very dark in color and generally sold in strips or sheets, oftentimes used as a flavoring for soups Wakame: similar to kombu, most commonly used to make Japanese miso soup Arame: this lacy, wiry sea vegetable is sweeter and milder in taste than many others Dulse: soft, chewy texture and a reddish-brown color
On the science side of the equation, here is a brief chart showing basic types of sea vegetables and some of their most commonly eaten varieties:
Sea Vegetables From a Science Standpoint
|Approximate Number of Species
|Commonly Eaten Forms
||kombu/kelp (Laminaria genus)
||nori (Porphyra genus)
||wakame (Undaria genus)
||agar-agar (Euchema genus)
||arame (Eisenia genus)
||dulse (Palmaria genus)
||hijiki (Hijikia genus)
|Other Well-Studied Forms
||Caulerpa genus, Ulva genus, Chetomorpha genus
||Sargassum genus, Padina genus, Fucus genus (Atlantic brown kelp, also called bladderwrack)
||Euchema genus, Gracilaria genus, Gelidiella genus, Plocamium genus, Lithothamnium genus, Kappaphycus genus
The consumption of sea vegetables enjoys a long history throughout the world. Archaeological evidence suggests that Japanese cultures have been consuming sea vegetables for more than 10,000 years. In ancient Chinese cultures, sea vegetables were a noted delicacy, suitable especially for honored guests and royalty. Korea, Vietnam, and Malaysia are other Asian countries where sea vegetables are widely consumed. Yet, sea vegetables were not just limited to being a featured part of Asian cuisines. In fact, most regions and countries located by waters, including Scotland, Ireland, Norway, Iceland, New Zealand, the Pacific Islands and coastal South American countries have been consuming sea vegetables since ancient times.
Sea vegetables have been a topic of ongoing debate and research concern involving heavy metals. In the world of marine biology and marine ecology, sea vegetables are widely recognized as plants with an excellent ability to take up minerals from the water and hold onto these minerals in their cells. This ability makes sea vegetables a rich source of many wonderful minerals, including magnesium, calcium, iron, and iodine. However, in waters that have become polluted with heavy metal elements—including arsenic, lead, and cadmium - sea vegetables can also act like a sponge in absorbing these unwanted contaminants. Some marine ecologists actually use sea vegetables as a kind of "biomonitor" to determine levels of heavy metal pollution in bodies of water.
Among all of the heavy metals, arsenic appears to be most problematic when it comes to sea vegetable toxicity risk. Virtually all types of sea vegetables have been determined to contain traces of arsenic. These types include arame, hijiki, kombu, nori, and wakame. Among all types of sea vegetable, however, hijiki stands out as being particularly high-risk when it comes to arsenic exposure. During the period 2000-2005, government-related agencies in England, New Zealand, and Canada issued public health recommendations advising against consumption of hijiki sea vegetable unless verified as containing very low levels of inorganic arsenic. Based on these reports, we recommend avoidance of hijiki as a sea vegetable unless available in the form of certified organic hijiki.
Although regulations for sea vegetables at the National Organics Program at the U.S. Department of Agriculture (USDA) are in a state of partial review, there are two types of certified organic sea vegetables currently available in the marketplace. Some certified organic sea vegetables have been farmed in a process that's usually referred to as "aquaculture" or "mariculture" and that involves a closely-monitored, contained-water environment for the sea vegetables. Other certified organic sea vegetables have been wild-harvest, but typically in regions where ocean waters are better protected against contaminants. In both cases, you're much more likely to get a low level of contaminants like arsenic (or no arsenic contamination whatsoever) by selecting certified organic hijiki (or any other sea vegetable). To assure yourself of no arsenic contamination whatsoever, you'll need to find a certified organic product that reports lab testing on the packaging and specifically indicates an arsenic-free status.
The levels of arsenic found in other types of sea vegetable have been relatively small. The U.S. Environmental Protection Agency (EPA) has set an oral Reference Dose (RfD) for arsenic exposure of 0.3 micrograms per kilogram of body weight per day. For a person weighing 154 pounds, that amount translates into 21 micrograms of arsenic. In research on sea vegetables, sea vegetable-containing supplements (like kelp supplements) are better studied than fresh sea vegetables, so it can be helpful to look at sea vegetable supplement data when trying to evaluate the arsenic risk from sea vegetables. In multiple research studies, the amount of arsenic present in one tablespoon (10 grams) of kelp has averaged about 4-5 micrograms, or approximately 20-25% of the RfD. While this level of arsenic intake is well beneath the EPA's threshold for daily oral intake, it may still be an amount that some persons wish to avoid. Your only guarantee for avoiding this arsenic exposure is to find and purchase sea vegetables that have been specifically tested for arsenic content and report arsenic-free contents on the packaging. As described earlier, you are also much more likely to get a low level of arsenic exposure (or no arsenic exposure at all) by selecting of certified organic sea vegetables.
Because 20% of all foodborne disease is associated with seafood intake, and half of these seafood-related disease problems involve toxins from algae, it's also important to understand the relationship between sea vegetables (very large algae) and algae that occur in other forms. Harmful algal blooms (HABs), or what were previously referred to as "red tides," involve unwanted changes in the sea environment in which very small, one-celled algae become too plentiful. These small, one-celled algae come in the form of dinoflagellates and diatoms. These one-celled algae are capable of producing certain types of compounds (for example, saxitoxins) that can be harmful to humans. Filter-feeding shellfish (like oysters and clams) can ingest large amounts of these small, one-celled algae and can serve to pass on their potential toxins in more concentrated form to humans. "Shellfish poisoning" is the general name given to this set of events. While shellfish poisoning is an important health problem in and of itself, it is a different type of problem than the problem of potential heavy metal residues found in sea vegetables, and the toxin-related risks associated with shellfish poisoning should not be confused with heavy metal risks associated with sea vegetables.
We continue to include sea vegetables among the World's Healthiest Foods because of their incredibly rich mineral content and other unique health benefits, and because the toxicity risks described above can be prevented through the purchase of certified organic sea vegetables! Because most certified organic sea vegetables can be purchased in dried form and reconstituted at home, they can often be ordered from outside of your local area and shipped to you at a relatively low cost.
Sea vegetables are unique amongst all vegetables in terms of their nutritional profile. Perhaps unrivaled is their diverse mineral content. You're going to find measurable amounts of calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, vanadium, and zinc in these ocean-based foods. You're also going to find some unusual and spectacular phytonutrients, including sulfated polysaccharides that bring along with them anti-inflammatory, anti-viral, and cardiovascular benefits. Sea vegetables are an excellent source of iodine and vitamin K and a very good source of folate and magnesium. In addition, sea vegetables are a good source of the minerals iron and calcium.
For an in-depth nutritional profile click here: Sea vegetables.
In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Sea vegetables is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.
Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.
Density>=7.6 AND DV>=10%
Density>=3.4 AND DV>=5%
Density>=1.5 AND DV>=2.5%
In-Depth Nutritional Profile for Sea vegetables
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