seaweed

[Guest guest]

Soak the maine seacoast seaweed in water for 5 mins or so then drain off the

water and squeeze lemon or lime juice on the seaweed..it does make it more

palatable.

Lee

[Guest guest]

Sounds like what I found on some site regarding metals...

Chlorella (from algae) is a natural immune stimulant and has a high affinity

for heavy metals.

Garlic & cilantro (chinese parsley) aid in the removal of heavy metals.

>From: Levy <1levy1@...>

>Reply-Vaccinationsegroups

>Vaccinationsegroups

>Subject: seaweed

>Date: Mon, 18 Sep 2000 14:48:32 -0700

>

>This is from The Chronicle, the food co-op's newsletter where I shop.

>

> " Perhaps the most significant attribute of seaweed is its ability to

>detoxify. The fibre molecule algin (or sodium alginate) found in most

>varieties, binds with certain harmful heavy metals such as lead and

>mercury in the digestive tract and helps excrete them from the body.

>Furthermore, this property seems to neutralize or inhibit the absorption

>and utilization of radioactive compounds, which we may be exposed to

>from either environmental or medical sources. (Something to keep in

>mind if you ever undergo X-rays). "

>

>

_________________________________________________________________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.

Share information about yourself, create your own public profile at

http://profiles.msn.com.

[Guest guest]

Dear ,

I've only have had dried seaweed (available in Asian stores) in soup.

Or " nori " type to wrap around brown rice, etc.

Let us know what/how you did with the fresh.

I'm in Portland, Oregon.

Gaye

can/do you use fresh seaweed -- right out of the ocean....?

[Guest guest]

I started with kelp as my first seaweed to use at home.

I put a piece of kelp in my toaster oven at about 300 for a few

minutes. If you leave it too long it will smoke and then blacken so

you need to keep an eye on it. On the other hand if you don't cook

it long enough it will be tough to chew. The way I like it the kelp

is very crisp.

I am certainly no expert when it comes to seaweed. I suggest you

poke around Maine Coast Sea Vegetables website, http://www.seaveg.com

I have ordered most of the seaweed I have purchased from them.

Thanks for the tip about when to take bladderwrack.

Don

> Don, I have never had seaweed that I recall. I'd love to know the

entry

> level seaweed that you started with. Baked kelp? Do you bake it?

Please

> advise how to buy, store, and prepare. So glad you posted this!

>

> Also, I read in the diabetes book that- possibly just for the

diabetes part-

> to take the bladderwrack away from meals.

>

> Thanks,

> Joy

[Guest guest]

In a message dated 5/12/2004 11:18:49 PM Eastern Daylight Time,

jones2_81@... writes:

I absolutely love making wraps

with Nori papers, which are the seaweed wraps used in sushi. The

salty flavour goes well almost any meat and I've even made some with

eggs that turned out to be pretty tasty.

Did you guys acquire a taste for this stuff or what? All of the dried

seaweed I've eaten tasted terrible and I can't get fresh seaweed here. That

salty,

fishy, rotting plant taste just isn't for me. Maybe I'm not fixing it right

or maybe I'm not getting the right stuff. I made a Korean recipe of it

dictated to me by the Korean lady at the store who picked out the " right "

seaweed.

Man, talk about hurl. My dog wouldn't even eat it. I do use it in a broth but

I disguise the taste with onions, carrots, kale, and turnips and it takes a

couple of days to make.

[Guest guest]

In a message dated 5/13/2004 12:16:58 AM Eastern Daylight Time,

bloggertypeo@... writes:

Do you toast it first?

It comes dry in a package. Wouldn't I have to wet it before I toasted it?

[Guest guest]

This may sound weird to some, but I absolutely love making wraps

with Nori papers, which are the seaweed wraps used in sushi. The

salty flavour goes well almost any meat and I've even made some with

eggs that turned out to be pretty tasty. I don't think it's for

everyone but I like it and it's super quick and easy.

> > <<and sometimes snack on seaweed>>

> >

> > Don,

> >

> > What types of seaweed do you snack on? Do you eat it alone

right

> out of the bag or do you prep it in some way?

> >

> > Thanks!

> > Dianne in L.A.

> > O+ nonnie

[Guest guest]

I also developed a taste for nori seaweed; in my case it was from eating it

wrapped around sushi rolls. I have snacked on the sheets plain, and also cut

them up into little squares to toss into soup just before serving. Rice crackers

with nori wraps also got me to like it. And the nori is so beautiful! That must

help. (-:

Gretchen

----- Original Message -----

I absolutely love making wraps

with Nori papers, .......

Did you guys acquire a taste for this stuff or what?

[Guest guest]

Do you toast it first? I didn't get it toasted well and it was too chewy.

Re: Seaweed

This may sound weird to some, but I absolutely love making wraps

with Nori papers, which are the seaweed wraps used in sushi. The

salty flavour goes well almost any meat and I've even made some with

eggs that turned out to be pretty tasty. I don't think it's for

everyone but I like it and it's super quick and easy.

> > <<and sometimes snack on seaweed>>

> >

> > Don,

> >

> > What types of seaweed do you snack on? Do you eat it alone

right

> out of the bag or do you prep it in some way?

> >

> > Thanks!

> > Dianne in L.A.

> > O+ nonnie

[Guest guest]

The instructions on mine didn't say to wet it, but then, the instructions

didn't work for me.

Re: Re: Seaweed

In a message dated 5/13/2004 12:16:58 AM Eastern Daylight Time,

bloggertypeo@... writes:

Do you toast it first?

It comes dry in a package. Wouldn't I have to wet it before I toasted it?

[Guest guest]

Here's my favorite nori wrap for non-secretors who are grain-free like me:

Take some roasted turkey breast (I use the low salt kind), slather on the wasabi

and roll it up into nori paper (which I buy already toasted).

YUM!!!

Dianne in L.A.

O+ nonnie

[Guest guest]

At one time a couple of years ago, one of the nonnies was using the Nori

wraps with tuna fish for whenever she got hungry and needed something to

eat.

Re: Seaweed

> This may sound weird to some, but I absolutely love making wraps

> with Nori papers, which are the seaweed wraps used in sushi. The

> salty flavour goes well almost any meat and I've even made some with

> eggs that turned out to be pretty tasty. I don't think it's for

> everyone but I like it and it's super quick and easy.

>

>

[Guest guest]

**We have used Nori wraps instead of burrito/tortillas. It's just a little fun

and experimental. A person can wrap anything in Nori. I prefer the Toasted

Nori...**

{At one time a couple of years ago, one of the nonnies was using the Nori

wraps with tuna fish for whenever she got hungry and needed something to

eat.

}

> This may sound weird to some, but I absolutely love making wraps

> with Nori papers, which are the seaweed wraps used in sushi. The

> salty flavour goes well almost any meat and I've even made some with

> eggs that turned out to be pretty tasty. I don't think it's for

> everyone but I like it and it's super quick and easy.

>

>

[Guest guest]

I have ordered a variety of sea vegetables to try. I've never really eaten them

before, so I'm wondering what kind people like, how they eat them, how much,

etc. Thanks for your reply. I don't think I'll eat a whole package in one day. I

just hope I like it well enough to eat some.

Re: Digest Number 2455

>

>

>

>

> lescase@... wrote:

> >

> > It's great to have some seaweed on a regular basis, but you don't want

to

> > overdo it, you can OD on the iodine. I'm not sure how much is too much.

> ...

> > That's a good question! How much is too much,, anyone know ??!

>

> I've hunted through the research a lot and ALL the warning stories come

> from research using a non-natural source of iodine. Not one comes from a

> natural source where the minerals are balanced as in seaweed.

>

> So I eat seaweed all I wish.

> So far the only side effect has been that I got healthier.

>

> Maybe someone else can find real research on *seaweed* as opposed to

> research on iodine.

>

> ....Irene

> --

> Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom. Box 4703 Spokane WA 99220.

> www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

> Proverb:Man who say it cannot be done should not interrupt one doing it.

>

>

>

>

>

[Guest guest]

Anyone taking seaweed for iodine to help their thyroid?

[Guest guest]

did you take Sea salt alongside the kelp?

Im theorising that the thyroid tries to take of the additional load from

the declining adrenals - so youll need Kelp for thyriod and Sea salt for

adrenals....any thoughts?

Regards

CS

[Guest guest]

I've been taking various seaweeds, dulse, kelp, nori and Kombu for

the past few years. My thyroid has always tested " normal " but I

suspect that it's on the low side because of my history with

antibodies etc.

I can't say for sure whether the sea veggies helped my thyroid

directly but I know taking Tyrosine helped ALOT when I took it a

couple of years ago; I tested very low tyrosine levels in my serum

amino acids profile.

You might find the info on this site regarding sea veggies, iodine

and thyroid interesting:

http://tuberose.com/Thyroid.html

Nat

> Anyone taking seaweed for iodine to help their thyroid?

>

>

>

[Guest guest]

used kelp for years as iodine source. Mel

[Guest guest]

Seaweed will supply iodine and many trace minerals. The tyrosine made you feel

beter, most likely, because tyrosine is the precursor for dopamine, a

stimulating neurotransmitter, our main feel good chemical. Mel

[Guest guest]

-Tyrosine also helped me alot Nat. It not only is a precursor to

most of our neurotransmitters but it also helps the thyroid.

Tammy

-- In , " natellite "

<natellite@y...> wrote:

>

> I've been taking various seaweeds, dulse, kelp, nori and Kombu for

> the past few years. My thyroid has always tested " normal " but I

> suspect that it's on the low side because of my history with

> antibodies etc.

>

> I can't say for sure whether the sea veggies helped my thyroid

> directly but I know taking Tyrosine helped ALOT when I took it a

> couple of years ago; I tested very low tyrosine levels in my serum

> amino acids profile.

>

> You might find the info on this site regarding sea veggies, iodine

> and thyroid interesting:

>

> http://tuberose.com/Thyroid.html

>

> Nat

>

>

>

>

>

>

>

>

>

>

> > Anyone taking seaweed for iodine to help their thyroid?

> >

> >

> >

[Guest guest]

More on Seaweed:

What Health And Nutritional Benefits Can Result From Regular Seaweed Consumption? From my perspective, sea vegetables are an essential component of all therapeutic diets. Seaweeds, eaten regularly, are the best natural food sources of biomolecular dietary iodine. Seaweeds do not seem to accumulate fat-soluble pesticides and industrial wastes such as PCP, PCB and dioxin, unlike marine animals; the latter are also good sources of dietary iodine. Land-based vascular plant iodine content tends to be low. No land plants are reliable sources of dietary iodine. Food crops grown on mineral-depleted soils from poor agricultural practice usually contain inadequate amounts of dietary iodine. Iodine is the essential element in most thyroid hormones, natural and synthetic. Iodine is also essential for the maintenance of normal mammary gland architecture and salivary gland health.

A note: What exactly does "eaten regularly" imply? To me, it means eating 5-15 grams of dried seaweed(s) at least twice a week. An ounce (29 grams) a week is slightly more than three pounds a year. My personal consumption is around 10 pounds a year (4kg). I usually suggest consuming brown seaweeds and red seaweeds in the year at a 2:1 ratio; roughly 2 pounds of brown algae and one pound of red algae. Regular consumption of sea vegetables in the diet encourages resident intestinal microflora to develop sea vegetable digestive enzymes; most of us can so adapt in 4-6 weeks. Prolonged or heavy intermittent antibiotic use can severely reduce a human's seaweed digestive capacity. Just eating sea vegetables is only a beginning; for optimal health effects, one must also digest the sea vegetables and absorb nutrients from them.

Dietary Minerals: Sea vegetables are excellent sources of most minerals, especially: potassium, sodium, calcium, magnesium, sulfur, nitrogen, iron, zinc, boron, copper, manganese, chromium, selenium, bromine, vanadium, nickel; often better sources than meat, whole milk, or eggs and usually better than any land plants. This means that high-quality sea vegetables can be used to compensate for the frequent low mineral content of food plants and animals grown "factory-style" on mineral-depleted soils. (See: Bergner).

Source: Drum at http://www.ryandrum.com/seaxpan1.html

[Guest guest]

http://seaweed.ucg.ie/Nutrition/iodine.html -- Mandy

Great find, Mandy! I've added it to our seaweed links.

This quote helps us guess how much kelp might be necessary to eat if the goal were 12 - 50 mg/day: "Brown algae such as kelps and wracks are generally very high in iodine content, constituting up to 0.7 % of the wet plant weight. A dose of 1 g of kelp daily is said to provide the 0.1 to 0.2 mg of iodine required by a normal adult."

Zoe

Organic or inorganic - Again

Just trying to understand all this."About 20% of all iodine in humans and animals is found in the thyroid gland. Free iodine and iodate are reduced to iodide in the intestinal wall. In the thyroid, iodide is oxidized, converted to organic iodine by coupling to the amino acid L-tyrosine, and incorporated into hormones like thyroxin (T4) and triiodothyronine (T3)."So does this mean the body prefers organic forms of iodine or does it prefer to go through the conversions, as with inorganic forms?"A study on Pacific seaweeds showed that kelps contained over 90% of the iodine in a water-soluble form, mainly as Iodine ions. In other Pacific algae 5.5% to 37.4% was found as organic iodine. Of the organic iodine 50% is in the form of iodo-amino acids (Hou et al., 1997)."http://seaweed.ucg.ie/Nutrition/iodine.htmlSo does kelp have a mix of inorganic and organic forms of iodine? Or hasn't the group come up with a conclusion yet? Mandy - still learning

[Guest guest]

Vitamins in mg per 100g found in some seaweeds (Vitamin A is given

in international units) " V " = present but measurment uncertain.

Dulse B1: V B2: 0.63, B5: 0.50, B12: 1.69, C: V, E: 24.49, K: V

Hijiki B1: 555, B2: 0.01, B5: 0.02, B12: 4.0, C: V, E: V, K: V

Kelp B1: 0.33, B2: 0.10, B5: 0.33, B12: 5.7, C: 1.0, E: 13.0, K: 0:15

Kombu B1: 450.0, B2: 0.08, B5: 0.32, B12: 2.0, C: 1.0, E: 11.0, K: V

Green Laver B1: 950., B2: 0.05, B5: 0.03, B12: 8.0, C: 0.7, E: 10.,

K: V

Red Laver B1: 6,000.0, B2: 0.25, B5: 1.24, B12: 10.0, C: 1.0, E: 22,

K: V

Wakame B1: 140.0, B2: 0.01, B5: 0.02, B12: 10.0, C: 0.5, E: 15.0, K:

0.08

Have a mineral chart too, though have a mare in the foaling stall &

just do not think I will have time to type it out tonight.

[Guest guest]

Good info. Could you give a source for this? Thanks. Zoe

Re: Seaweed

Vitamins in mg per 100g found in some seaweeds (Vitamin A is given in international units) "V" = present but measurment uncertain.Dulse B1: V B2: 0.63, B5: 0.50, B12: 1.69, C: V, E: 24.49, K: VHijiki B1: 555, B2: 0.01, B5: 0.02, B12: 4.0, C: V, E: V, K: VKelp B1: 0.33, B2: 0.10, B5: 0.33, B12: 5.7, C: 1.0, E: 13.0, K: 0:15Kombu B1: 450.0, B2: 0.08, B5: 0.32, B12: 2.0, C: 1.0, E: 11.0, K: VGreen Laver B1: 950., B2: 0.05, B5: 0.03, B12: 8.0, C: 0.7, E: 10., K: VRed Laver B1: 6,000.0, B2: 0.25, B5: 1.24, B12: 10.0, C: 1.0, E: 22, K: VWakame B1: 140.0, B2: 0.01, B5: 0.02, B12: 10.0, C: 0.5, E: 15.0, K: 0.08Have a mineral chart too, though have a mare in the foaling stall & just do not think I will have time to type it out tonight.

[Guest guest]

" Seaweed A Users Guide, " by Surey-Gent & Gordon .

BTW, pg 84 states,\: " Too much eating of cooked cabbage can interfer

with iodine absorption, whereas raw cabbage, being difficult to

digest, does not interfere so much with iodine absorption. "

I have kelp/seaweed type books that I was at first lead to learning

about through ACRESUSA, an eco-argriculture newspaper. They have a

wonderful catalog for books they sell. Their newspaper subscription

is worth its weight in gold for what one can learn! (Well, they

now call it a magazine.) Everything from intensive grass grazing

for hormone free beef, to adding back magnetic rock dust into the

earth for better growing/healthier crops. I am not a farmer, though

I have sure learned a lot about missing bio-available nutrition! It

has helped me immensely to build a better overall knowledge of how

the earth, depletion of the soils, & nutrition works.

Featured Titles include:

Eco-Agriculture

Permaculture

Crops

Biodynamics

Lunar Planning

Pest Control

Weed Control

Composting

Livestock

Veterinary &

Homeopathy

Farm Business

Greenhouses

Gardening

Eco-Construction

Homesteading

Eco-Philosophy

Human Health

Herbs

Dowsing

Subtle Energies

Libros en Español

Eco-Products

Their website is ACRESUSA.com

Cheers!

Vache

>

> Good info. Could you give a source for this? Thanks. Zoe

> Re: Seaweed

>

>

> Vitamins in mg per 100g found in some seaweeds (Vitamin A is

given

> in international units) " V " = present but measurment uncertain.

>

>

> Dulse B1: V B2: 0.63, B5: 0.50, B12: 1.69, C: V, E: 24.49, K: V

>

> Hijiki B1: 555, B2: 0.01, B5: 0.02, B12: 4.0, C: V, E: V, K: V

>

> Kelp B1: 0.33, B2: 0.10, B5: 0.33, B12: 5.7, C: 1.0, E: 13.0, K:

0:15

>

> Kombu B1: 450.0, B2: 0.08, B5: 0.32, B12: 2.0, C: 1.0, E: 11.0,

K: V

>

> Green Laver B1: 950., B2: 0.05, B5: 0.03, B12: 8.0, C: 0.7, E:

10.,

> K: V

>

> Red Laver B1: 6,000.0, B2: 0.25, B5: 1.24, B12: 10.0, C: 1.0, E:

22,

> K: V

>

> Wakame B1: 140.0, B2: 0.01, B5: 0.02, B12: 10.0, C: 0.5, E:

15.0, K:

> 0.08

>

>

>

>

> Have a mineral chart too, though have a mare in the foaling

stall &

> just do not think I will have time to type it out tonight.

>

>

>

>

>

>

>