The wakame seaweed is originally from Japanese waters and has undoubtedly become one of the most consumed in the West, due to its mild flavor and texture and its easy preparation. It stands out for its high content of calcium, potassium and magnesium. It can be consumed both raw and cooked and its properties make wakame a new staple in our diet. Attention: in general, algae are contraindicated in hyperthyroidism due to their high iodine content. Recipes: - Macrobiotic salad - Antioxidant wakame salad - Wakame soup
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Therapeutic yoga - Lorena González
Ying Yang Yoga
Work on the hips and lower back
Interview with Tirso Esteve
