Keep The Doctor Away! Eat Seaweed Every Day!

Dulse And Kelp Seaweed

We are blessed with the largest gardens imaginable and we don’t use them to anything like their true capacity. Scrubbing the ocean clean of toxins, producing over 90% of our oxygen, and with uses ranging from foods to fuels to medications, ocean plants are a truly untapped resource.

Seaweeds, like dulse and kelp, convert the rich minerals dissolved in the ocean into an edible form. Kelp has a fairly strong flavor and is rich in iodine and many other minerals. Dulse is similar, but a little more lettucy, mild in flavor and with less iodine but plenty of trace minerals. Just a handful of dulse will provide all the vitamin B-6 you need, 66% of your vitamin B-12, all your daily required iron and fluoride, and many other minerals. It’s low in sodium and high in potassium. Kelp is similar, but with more than enough iodine for your body to function properly.

When you’re considering adding seaweed to your diet, consider this: seaweed absorbs its minerals and nutrients from the ocean, which has almost an identical mineral balance as the human body. Trace mineral elements found in the ocean that are needed by the body are found in seaweed; these are items you might not get in your normal diet, even with vitamin supplements. And unlike fish and marine animals, few toxins are absorbed by ocean vegetables.

Japanese and Chinese cookery uses many other varieties of seaweed, 21 species in normal everyday dishes. The most important ones in Japan are nori, kombu and wakame. Other cultures which have used seaweed extensively in their daily diets include almost any culture with an ocean coastline, including Iceland, Ireland, Scotland, and all the Mediterranean countries. Interestingly, Mediterranean and East Asian cultures also share a low rate of heart disease and other metabolic imbalances; could it be in the seaweed?