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Seaweed has the unique ability to mop up the complete range of elements from the seawater surrounding them. Accordingly, they have a complete supply of minerals and trace elements concentrated thousands of times in their fronds. The available nutrients of the sea combined with the energy of the sun. Not only minerals but hundred’s of different so-called phyto-chemicals, antioxidants, vitamins, essential protein (amino acids) choline and fatty acids. Only a small part of there properties understood/discovered and many more to come.
Brown type seaweed’s such as kelp, rockweed contain alginic acid which can binds with the toxins in the intestines rendering them indigestible and carries them out of the system. Ongoing studies found that marine seaweeds processed toxins to a much less harmful form, and in a way that did not appear to harm the seaweed. One is Alginate which is non-toxic and is not reabsorbed into the rest of the body from the gastrointestinal tract. Alginate is specific and consistent in its reaction, is resistant to stomach acidity and the enzymes present in the intestinal tract ... it has also been shown to have no adverse effect on the ability of humans to assimilate calcium and other natural minerals.
The other one is iodine.
Relying solely on land-based food sources often lead to deficiencies in micronutrients and trace elements. Tradition has it that the products and food of the land should be combined with products of the sea like fish, shellfish and seaweed. It is the story about iodine, terrestrial plants contain only trace amounts of iodine (0.001 mg/gm), marine plants however have high concentrations of this nutrient (0.5–8.0 mg/gm) and should be used to compensate according to the human history. Iodine is a relatively rare element in the Earth's crust, but the solubility of its compounds has caused it to concentrate in the oceans. It is a essential element and needed by all. In the old day’s the inland native peoples prepared to trade their most precious possessions for a bag of dried seaweed, carried on horse back, donkey or human from the coast.
Iodine supports the activities of Alginic acid;
Iodine is anti-microbial, anti-parasitic, antiviral, anti fungal , anti-cancer, and it enhances immune function, important for hormone production, reverses fibrocystic breast disease, and shrinks ovarian and thyroid cysts. Can removes toxic chemicals, flush out chemical toxins like fluoride, lead, mercury etc., apart from biological toxins. It also prevents the proliferation of harmful bacteria in the stomach. Seaweed is very rich in iodine and a natural source but synthetic iodine is used with good results. Iodine is at the heart of the body chemistry, production of hormones, enzymes, vitamins and other organic substances within our body. Needed in both absolute as relative quantities being absolute or relative.
The biochemistry involved, they say, is similar to that found in many land organisms, but more powerful and effective and might be the result between iodine concentration.
Terrestrial plants contain only trace amounts of iodine (0.001 mg/gm), marine plants however have high concentrations of this nutrient (0.5–8.0 mg/gm) and therefore should be used to compensate according to the human history. Iodine is a relatively rare element in the Earth's crust, but the solubility of its compounds has caused it to concentrate in the oceans. It is a essential element and needed by all living organisms, but its rarity in many soils has led to deficiency problems in land animals and inland human populations in the past.
Seaweed products are easy to store, either in the cupboard at room temperature if dried, or in the fridge or freezer if semi-dried. You do need only small amounts of it 1DR or about 2 gram a day. Sprinkle it over any food, it will enhance taste and flavour.
Taste can vary from tangy, suggestive of iodine or the seashore, to an almost nutty flavour with textures ranging from firm to succulent. Most seaweeds do have a strong flavour which does not appeal to everyone but not all. It is very low in caloric value but very rich in vitamins, minerals and protein, so most of it is treated to produce nutritional supplements.
Seaweed products may be added to soups, omelettes, terrines or used as side vegetable with rice, taboule or pasta. All species can be gently simmered in salted water or gently saute ed with olive oil. With their attractive colours and special shapes, seaweed will enhance any salad or seafood presentation.
We can offer our customers several different varieties of dried seaweeds such as Kelp/kombu, Sugar kelp, Wild Nori, Fucus Vesiculoses, Bladderwack, Irish moss, Dulse, Rockweed, Sea spaghetti and Sea lettuce
Please remember that we sell our products as food, not for use as medicines. If you are sick you should see your doctor.
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Seaweed