Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 I think we are all talking about the commercially prepared and readily available sea weeds. I do use sea weed I pick myself from the beach as garden fertilizer, but I wouldn't consume it do to the area it came from. No guarantees with anything, but I see no issues with the commercially prepared sea weeds. Sent from my iPad > WHOA-UP NELLY!!!! -- SLOW DOWN! -- There are far more species of sea weed than there are species of plants on earth. I would guess that there are far more than 10, 000 different kinds of " seaweeds " as plants which grow in the sea are eaten from the equator to the sub or supra arctic regions. Some are so high in iodine that you can poison yourself, others hold dangers heavy metals - to the point that I recall one species I studied in Micro that holds enough heavy metal that a table-spoon will shut down both your liver and kidneys -- killing you slowly over a period of days. Other Seaweeds can take weeks to months before liver, kidney, numerological, vision, or other problems begin to occur - even if taken in small quantities. > > Some seaweeds NEED to be roasted to make them safe to eat, others lose all their nutrients if heated, and some are good fresh, but form harmful by-products as they dry and the chemicals in them concentrate or change through exposure to oxygen or hydrogen. > > MOST of what you can get at a store is probably safe -- but not all of what you get from the ocean is safe. > > Just like some puffer fish used by the Japanese in Sushi will kill you inside of 15 seconds if not prepaird properly -- but are GOOD for you if prepared properly and really kick your immune system in the pants and put it in high gear! -- the same is true of some seaweeds. > > And there IS NO SUCH THING AS SEAWEED. Just as there is no such thing as a 'sea gull' -- it's a generic slang term used for any plant in the sea, and a 'sea gull' is any one of 30-50 kinds of birds which all look reasonably alike. Kind of like 'ducks' - or 'geese' -- > > So - before anyone goes running out to the beach to grab some 'free' sea-weed -- just make a call to your local state or federal agency which takes care of the beaches and ASK if there are any dangerous species around - > > We all like mushrooms - and while THERE ARE NO POISONOUS PUFF BALLS IN THE SIERRA NEVADA MOUNTAINS - a FAR more accurate statement is that there are no KNOWN poisonous puff-balls in the Sierra. Would you bet your life on it? I eat what I KNOW to be safe, And if I don't know, I use the " rule of 8's " to find out -- look it up. It's a handy rule that can save your life. > > Also, RE; MUNG BEANS -- they CAN carry a strain of e. coli under their skin - so they can rot out very fast - and make you VERY sick. The rule of thumb for Mung beans is sprout them, and if you see ANY turning brown after a couple of days, or even STARTING to get that brown or 'clear' look that precedes them 'turning' -- toss the bunch --. nearly 95% of sprouts have SOME kind of e. coli in them -- and 10% have a BAD kind of e. coli in them. Most of the time they are safe enough -- though I've worked with micro-biologists who won't eat them at all. > > So -- before everyone goes off on a seaweed craze -- just be aware that there can be some VERY serious problems with seaweeds -- remember how they used 'Seaweed' to help contain the BP oil spill? I wonder where all those hydrocarbons went? - SOME was broken down, some was simply stored, and the seaweed harvested and hauled off to toxic waste dumps - > > And not all seaweed is created equal - not all are harvested from 'safe' areas - just as not all 'sea salt' comes from 'safe' sea water -- Some 'sea salts' bind with heavy metals, -- and that metal needs to be 'washed' off by using other chemical processes. > > Foreign counties have FAR different regulations than the US - thus the reason to wash your fruits and veggies when they come from countries without the strong environmental laws that we have in the US. Mostly that's nearly anything that's NOT in season. Some absorb poisons into their flesh -- heck, even strawberries commercially grown in California will do that -- even under strict EPA and state laws, the flesh of a strawberry will contain VERY high concentrations of carcinogens or hepatic poisons. > > So -- there are a LOT of different seaweeds out there and they each have their own flavors - just like land plants range from an apple or orange to Asparagus and eggplant and mushrooms -- a Shitke does not taste like a Portabella which does not taste like a Porcini which does not taste like a crimini, which is different than a Morell. -- so you can realy enjoy seaweeds - and there are PLENTY of places which sell them -- and if you keep getting the same-old-same-old hits from Google, try Dogpile.com as a search engine -- OR I just googled 'search engines for food " - and came up with: > > http://www.culinaryschoolguide.org/blog/2008/100-useful-search-engines-for-chefs\ -cooks-and-food-lovers/ > > --- 100 USEFUL SEARCH ENGINES FOR CHEFS, COOKS AND FOOD LOVERS --- !!!!!!!!!!!!!!!!!!! > > That was just one hit. > > Enjoy yourselves - here is the first hit when I looke for " Search engines for seeds " > > http://www.seattlepi.com/lifestyle/homegarden/article/A-search-engine-for-seeds-\ How-cool-1271978.php > > I guess it was developed to search seed catalogs -- but I didn't read it -- you can do your own searches and not be held prisoners by single process thinking - like 'google' or 'bing' -- think outside the box! > > Good luck ya'll. I'm in the middle of a Wok seasoning marathon - a friend heard about my plight with the woks I brought back with me from the 'nam war (while others were smuggling things of stranger import to them, I was smuggling GREAT cooking tools!) -- and dropped off 20 rusty Woks that were on their way to being turned into garden pots or 'hanging gardens' - so now I have myself an amazing collection of woks -- and gifts for YEARS to come! -- when I was camping out doing a project for one of my MS's I had a coffee cone and filters, and a wok for most other cooking -- after all, if Charlie could win a ENTIRE WAR using only woks, I figured I could probably cut down on the amount of weight in my pack and carried a wonderful hand made one with half of it 'dimpled' by the ball of a hammer to hold even large roots or veggies - and use a minimum amount of fuel - it was worth it -- so now it's back to elbow grease to de-rust them -- and then plop them into > the BBQ's to season - time to switch them out and make ready another several to oil up and get that Teflon smooth finish! > > Take care, and DO enjoy your seaweed -- but DO be careful, just like terrestrial plants, some plants that grow in the sea can be poisonous as well. And watch those Mung Beans - just watch for a 'quick' turning - and if you see it - use them up REALLY fast - some of the chemicals that some e. coli produce can be neutralized by heating them -- others can't. > > paul > > > Dream Well. Travel Well. May you Walk Your Path in Beauty. > > " Somewhere, something incredible is waiting to be known. " Carl Sagan. > > >________________________________ > > > >To: sproutpeople > >Sent: Sunday, February 19, 2012 2:30 PM > >Subject: Re: For those who've never done Mung Beans > > > > > > > > > >Let's here it for Seaweed!!! > > > >lol > > > >Melody > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 Melody -- look at what the ingredients are - just as you won't see various preservatives listed on the label of your 'spring salad mix' nor will you see a list of 'herbicides' listed on your tortilla package, as it was added before the corn was dried and ground BEFORE it came to the factory - SOME labels will list a 'lab analysis' in an 'average-random-selected sample -- If you are Earnest - and of course, you aren't, you are Melody -- you can track down WHERE your 'organic' bread get's a bulk of it's grain, or the source of your 'Tofu' - and check on the area -- country, region, state of origin -- and the laws which govern both the allowed chemicals, and the local definition of 'organic' - for nearly anything. Glycophosate, Round-up, is often considered an 'organic' chemical 'when used as directed'. This is because it denigrates in sunlight, over time, at various temperatures, and in various concentrations of both chemicals and water held in suspension in the soil. Even the time from application to harvest is taken into consideration. I would wonder what they mean by 'low salt' -- in comparison to what? Most 'life' tends to take place within a VERY small concentration of various chemicals, and salt is just another 'chemical' -- NaCl -- Sodium Chloride. Every plant, piece of meat, cup of milk is 'low salt' - meaning, in general, that they don't add any more - or if they wash it in a chemical bath to remove things like animal or technological waste and then add it back to 'normal' levels, it will be 'low salt' or 'low fat' by definition. You don't see carrots or potatoes or spinach as being listed as 'low fat', 'low salt', or 'low cholesterol'. On the other hand you also don't see fresh avocado listed as 'low fat' -- in fact you don't see that at all -- even though a fresh 'avocado' is VERY high fat -- and in recent discussion, a Banana is VERY high in carbohydrates if you eat it as 'yellow', e.g., 'green' or 'almost ripe'.  Kind of like the same amount of starch as a Potato or other 'root' vegetable - a greater percent of carbs than you find in white bread. Even Oatmeal. But it's not listed as 'high carb' -- because it's generally meant to be 'more healty' - AND you don't have to list 'natural' food. Just as all sugars are not created equal, not all starches are created equal. You just kind of need to understand what is mean by 'low salt' -- even if you ADD salt - it can be 'low salt' -- and even if you ADD fat, it can still be 'low fat' -- it depends upon which scale is LEGALLY allowed to be applied to the substance to be measured. Avocado is NOT low fat - but when compared to pork ears - or feet -- it IS low fat, but not when you compare it to OTHER fruits -- say apples. But the law allows a 'natural' fruit -- or veggie -- to be compared to an AVERAGE of its self. The same is true if you look at 'glysemic' index, OR the biological availability of various carbs and sugars to an average body - thus Oatmeal -- a super-high-carb food, breaks down reasonably slowly -- makeing you feel 'full' longer without a 'glysemic' 'crash' - even though you eat the same amount of carbs as a faster transforming carb -- say a corn-chip. (I haven't looked so I'm using a 'kind of like' index I carry in my head). So -= just looking you can't tell -= for example - how did they 'dry it out'-- did they use air - what was in the air that might have been deposited on the seaweed - was there a coal plant upwind of you? Was there a GMO crop within 10-15 miles? What might have been in the dust that settled -- or did they use giant fans with heated air? did they blow deposits of high temp oils being deposited on the seaweed? (remember that wood smoke is carcinogenic)- In fact, I smoked a turkey for thanksgiving - and used a series of fruit wood like I often do. While I **KNOW** I don't spray for scale or use 'per-emergence' sprays or oils which are allowed under 'organic' standards -- some of the wood must have had some kind of moss, fungus, or micro-organism on ONE single piece of wood I used for smoking that it caused 14 people to begin showing rapid onset neurological poisoning that was rapid enough on-set that we all got sick AT the table, were able to know it was the turkey - from the 5 who were veggies and the 3 more who were vegan - and I was able to move to administer the proper drug before people who got so sick that any of us ended up at a hospital -- and only a few of us ended up in the super-hot shower usually needed for 'the shivers' brought on by a small does of neurological poisoning. Well THE WALING DEAD - time to run! -- a lot of your labeling is simply VERY limited at best!!! So best READ INTO WHAT YOU READ USING COMMON SENSE - I would not want to have anything dried in the Humboldt region of California because of the chemicals given off from the local saw mills and paper pulp ponds! gotta run - things are NEVER what they seem to be -- common sense is enough - but remember - we ALL get old, we ALL die, and we will most likely die from CANCER - BUT then, again, I'm an ex-combat corpsman - call it 3-4 full tours in 'Nam - and a call it 25 year career as a Paramedic -- and a mother who had a PhD in Pubic Health - and who was also am Epidemiologist gives me a jaundiced look at the world -- gotta run -- I hear the waling dead starting up! -- just use common sense, but don't forget that a LOT does not go onto the label, and often 'organic' just describes what THEY do, not what was done before they got the substance- how it was stored, for how long, and under what conditions or in what country. Take care - every little bit helps, but often the out comes are statistically insignificant - yet the MIND is one of the more powerful effectors known to man! -- paul --  Dream Well. Travel Well.  May you Walk Your Path in Beauty. " Somewhere, something incredible is waiting to be known. " Carl Sagan. >________________________________ > >To: sproutpeople >Sent: Sunday, February 19, 2012 6:46 PM >Subject: Re: seweed Be careful !!! > > > >. The package in which my roasted seasoned seaweed came in indicates that this is Low -Salt, Roasted Seasoned Sea Laver. I'm going to look this up now. I hope it doesn't kill me. lol > >Melody > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2012 Report Share Posted February 20, 2012 Okay, here's a good one for you. And I read every word that you wrote. What do YOU eat on a regular basis. How do you prepare it. Do you only eat organic (a special kind and where it's grown organic?) You get my meaning. Share it with us. Thanks, Melody And I don't believe that we all have an expiration date. I mean, if we think we are going to die, then we'll die. I don't think like that. I'm better now at 64 than I was at 23 when I weighed over 300 lbs and needed high blood pressure medicine. So I'm not looking to meet the grim reaper any time soon.lol Melody > > Melody -- look at what the ingredients are - just as you won't see various preservatives listed on the label of your 'spring salad mix' nor will you see a list of 'herbicides' listed on your tortilla package, as it was added before the corn was dried and ground BEFORE it came to the factory - SOME labels will list a 'lab analysis' in an 'average-random-selected sample -- > > If you are Earnest - and of course, you aren't, you are Melody -- you can track down WHERE your 'organic' bread get's a bulk of it's grain, or the source of your 'Tofu' - and check on the area -- country, region, state of origin -- and the laws which govern both the allowed chemicals, and the local definition of 'organic' - for nearly anything. > > Glycophosate, Round-up, is often considered an 'organic' chemical 'when used as directed'. This is because it denigrates in sunlight, over time, at various temperatures, and in various concentrations of both chemicals and water held in suspension in the soil. Even the time from application to harvest is taken into consideration. > > > I would wonder what they mean by 'low salt' -- in comparison to what? Most 'life' tends to take place within a VERY small concentration of various chemicals, and salt is just another 'chemical' -- NaCl -- Sodium Chloride. Every plant, piece of meat, cup of milk is 'low salt' - meaning, in general, that they don't add any more - or if they wash it in a chemical bath to remove things like animal or technological waste and then add it back to 'normal' levels, it will be 'low salt' or 'low fat' by definition. You don't see carrots or potatoes or spinach as being listed as 'low fat', 'low salt', or 'low cholesterol'. On the other hand you also don't see fresh avocado listed as 'low fat' -- in fact you don't see that at all -- even though a fresh 'avocado' is VERY high fat -- and in recent discussion, a Banana is VERY high in carbohydrates if you eat it as 'yellow', e.g., 'green' or 'almost ripe'.  Kind of like the same amount of starch as a Potato > or other 'root' vegetable - a greater percent of carbs than you find in white bread. Even Oatmeal. But it's not listed as 'high carb' -- because it's generally meant to be 'more healty' - AND you don't have to list 'natural' food. > > Just as all sugars are not created equal, not all starches are created equal. You just kind of need to understand what is mean by 'low salt' -- even if you ADD salt - it can be 'low salt' -- and even if you ADD fat, it can still be 'low fat' -- it depends upon which scale is LEGALLY allowed to be applied to the substance to be measured. > > Avocado is NOT low fat - but when compared to pork ears - or feet -- it IS low fat, but not when you compare it to OTHER fruits -- say apples. But the law allows a 'natural' fruit -- or veggie -- to be compared to an AVERAGE of its self. > > The same is true if you look at 'glysemic' index, OR the biological availability of various carbs and sugars to an average body - thus Oatmeal -- a super-high-carb food, breaks down reasonably slowly -- makeing you feel 'full' longer without a 'glysemic' 'crash' - even though you eat the same amount of carbs as a faster transforming carb -- say a corn-chip. (I haven't looked so I'm using a 'kind of like' index I carry in my head). > > > So -= just looking you can't tell -= for example - how did they 'dry it out'-- did they use air - what was in the air that might have been deposited on the seaweed - was there a coal plant upwind of you? Was there a GMO crop within 10-15 miles? What might have been in the dust that settled -- or did they use giant fans with heated air? did they blow deposits of high temp oils being deposited on the seaweed? > > (remember that wood smoke is carcinogenic)- In fact, I smoked a turkey for thanksgiving - and used a series of fruit wood like I often do. While I **KNOW** I don't spray for scale or use 'per-emergence' sprays or oils which are allowed under 'organic' standards -- some of the wood must have had some kind of moss, fungus, or micro-organism on ONE single piece of wood I used for smoking that it caused 14 people to begin showing rapid onset neurological poisoning that was rapid enough on-set that we all got sick AT the table, were able to know it was the turkey - from the 5 who were veggies and the 3 more who were vegan - and I was able to move to administer the proper drug before people who got so sick that any of us ended up at a hospital -- and only a few of us ended up in the super-hot shower usually needed for 'the shivers' brought on by a small does of neurological poisoning. > > Well THE WALING DEAD - time to run! -- a lot of your labeling is simply VERY limited at best!!! > > So best READ INTO WHAT YOU READ USING COMMON SENSE - I would not want to have anything dried in the Humboldt region of California because of the chemicals given off from the local saw mills and paper pulp ponds! > > gotta run - things are NEVER what they seem to be -- common sense is enough - but remember - we ALL get old, we ALL die, and we will most likely die from CANCER - BUT then, again, I'm an ex-combat corpsman - call it 3-4 full tours in 'Nam - and a call it 25 year career as a Paramedic -- and a mother who had a PhD in Pubic Health - and who was also am Epidemiologist gives me a jaundiced look at the world -- gotta run -- I hear the waling dead starting up! -- > > > just use common sense, but don't forget that a LOT does not go onto the label, and often 'organic' just describes what THEY do, not what was done before they got the substance- how it was stored, for how long, and under what conditions or in what country. > > Take care - every little bit helps, but often the out comes are statistically insignificant - yet the MIND is one of the more powerful effectors known to man! > > -- paul -- > >  > Dream Well. Travel Well.  May you Walk Your Path in Beauty. > > " Somewhere, something incredible is waiting to be known. " Carl Sagan. > > > > >________________________________ > > > >To: sproutpeople > >Sent: Sunday, February 19, 2012 6:46 PM > >Subject: Re: seweed Be careful !!! > > > > > > > >. The package in which my roasted seasoned seaweed came in indicates that this is Low -Salt, Roasted Seasoned Sea Laver. I'm going to look this up now. I hope it doesn't kill me. lol > > > >Melody > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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