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Says García, Okinawans eat “lots of seaweed.” Specifically umibudo, an Okinawan green seaweed that has a grape-like shape (“umibudo” actually translates to “sea grapes” in Japanese.)
Different types of seaweed (red, brown, green) boast slightly different nutrient profiles, but generally, seaweed contains flavonoids and carotenoids, which function to fight off free radicals within the body—which, as we know, is A+ for longevity. Seaweed is also a major source of iodine, which supports a healthy thyroid, and it’s an abundant source of folate, a natural form of vitamin B9 that promotes the production of healthy new red blood cells and supports heart function.
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