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?
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