Sea kelp is one of the most popular ingredients in Asian cuisine. It is part of the large brown seaweed in the order of Laminariceae.

Kelp grows in shallow, underwater oceanic forests called kelp forests.

It may also be referred to as kombu, konbu, dashima or haidai.

There are approximately 30 different kinds of kelp, Saccharina japonica being the most commonly used species and extensively cultivated in the seas of Japan and Korea.

About 90 per cent of Japanese seaweed (konbu) is harvested around Hokkaido. The sea ice generated off the Siberian coast towards Hokkaido brings valuable minerals and nutrients with it, thus creating perfect conditions for optimal algae growth.

Given its impressive nutritional value, kelp may be considered a nutritional powerhouse that provides many health benefits.

Kelp nutrition facts

Kelp algae are rich in fiber and are packed with vitamins and minerals.

Its high iodine content makes kelp one of the world's most potent sources of naturally occurring iodine – one teaspoon of kelp powder contains up to 20-24 mg iodine, which makes 1000% of the recommended daily iodine intake.

Sea kelp is also an excellent source of potassium, vitamins B,D,C and E, magnesium, zinc and the powerful skin healing nutrient germanium.

Just 30 grams of kelp provide 12 per cent of the recommended daily intake of calcium, which is essential for the formation and maintenance of healthy bones and teeth.

Therefore, sea kelp-based diet is especially good for vegans, individuals claiming lactose intolerance and people who tend to avoid dairy products.

Sea kelp is also an unusually rich source of the flavour-enhancer glutamic acid, which provides distinct and special taste. Glutamic acid supports healthy prostate function and keeps your joints and muscles strong and healthy.

Most people are able to generate enough glutamic acid through dairy products, but sea kelp is an excellent glutamine-rich alternative for vegans and vegetarians.

Sea kelp is a natural source of iron. Just 30 grams of kelp contain 13 per cent of the recommended daily intake of iron, a mineral essential for hemoglobin production.

Iron deficiency is a serious health problem that can become severe and lead to anaemia. Its symptoms include fatigue, exhaustion, weakness, low concentration ability, infection susceptibility, skin, hair and nail changes and disorders.

These algae are also high in fiber – 30 grams of kelp contain 7 grams of fiber, producing only 83 calories, which makes kelp a highly nutritious dietary food source.

Kombu seaweed aids in the absorption of water in the intestinal tract, thus encouraging a feeling of fullness and acting as an excellent natural laxative. It is a great natural remedy for constipation and poor digestion.

Kelp – a potent thyroid support natural remedy

Although the amounts of iodine in kelp may vary, its values still exhibit above-average rates.

Regular iodine intake stimulates thyroid function, helps regulate metabolic processes, provides cancer fighting benefits and reduces the risk of strokes and heart disease. It also offers many other health benefits.

Many people may be suffering from iodine deficiency, without even being aware of the problem.

Kelp has been shown to promote pituitary and thyroid gland function, balance and stimulate glandular activities as well as improve digestive health and endocrine system function.

The most significant health benefit of sea kelp is its ability to concentrate iodine and thus aid the thyroid gland to transport this important mineral to blood vessels.

Due to its broad spectrum of activity, it is suitable for many types of people, especially for those having problems with their endocrine system.

Fights cancerogenic cells

Anticancerogenic properties of brown seaweed have been known in the Chinese medicine and Ayurveda since time immemorial. 

In the eighties scientists conducted research on natural kelp remedies which were used against breast cancer at that time. 

The research showed positive results due to the compound fucoidin, which triggers apoptosis, cancer cell self-destruction, without harming healthy cells. 

This compound has been shown to help prevent and cure herpes and atherosclerosis. 

Although the research discovered that kelp algae as therapy has a stronger and higher quality effect than some pharmaceutical preparations, studies unfortunately did not continue.

However, judging by natural medicine and its composition rich in nourishing nutrients, kelp is a welcome food in cancer patients' diet.

Kelp algae shows anticoagulative effect and helps prevent the creation of blood clots.

According to a study published in 2011 in Phytotherapy Research, it was established that kelp contains impressive quantities of polysacharide PLG, which acts against blockage of blood vessels.

Japanese health secrets

Scientists have compared the Japanese population, known worldwide by heavy consumption of algae, and the US population, whose dietary habits are significantly different.

The research has shown:

• Japanese life expectancy is 83
• in 1999 breast cancer mortality rate was three times higher in the US than in Japan
• Japanese immigrants in the US saw their mortality rate rise from 20 to 30 cases per 100,000 people in 10 years of living in America
• in 2002 prostate cancer rate in Japan was 12,6 cases per 100,000 people, while in the US it is ten times higher
• mortality of heart disease is twice as high in the US as in Japan
• in 2004 neonatal mortality rate was twice as high in the US as in Japan 

Kelp consumption has been shown to:

• improve mental health
• supplies organism with vitamins and minerals
• gives energy to the organism
• accelerates burning of fats
• regulates cholesterol levels
• improves digestion
• helps with thyroid disease
• has anticancer properties

Use of kelp in cooking

Kelp has excessive iodine levels, but it is believed that almost 99% of iodine disappears after cooking kombu algae for 15 to 20 minutes.

The Japanese usually cook it with goitrogens, foods that prevent iodine absorption, such as broccoli, Chinese cabbage and soy. 

Kelp has an almost miraculous ability to boost digestibility of legumes and reducing flatulence and gas.

It contains enzymes that break down the sugars in beans (culprits for gas), improve the absorption of nutrients and reduce digestive ailments.

Kombu algae are used raw, cooked, pickled, smoked and powdered. 

It is suitable for making broth, beans, legumes and grains. It can be added to salty dishes to enrich their nutritious composition.

During storage, the surface of the algae acquires a white coating which needs to be wiped off before use.

Soften it in water and then score it with a knife to release the aroma. 

You can use powdered kelp to sprinkle appetizers, soups, risottos and salads.

It is great as an addition to green smoothies, teas and iced drinks.

Recipes with kelp

1. Soy with kelp

Ingredients:

• 3 kelp (kombu) algae
• 20 g cooked soy
• 300 ml water
• 2 teaspoons soy sauce
• 3 teaspoons maple syrup

Directions:

Soak kelp algae for 30 minutes and then slice them.

Mix all the ingredients and let them simmer for ten minutes.

2. Kelp vegetables from the oven

Ingredients:

• approximately 18 cm kelp algae
• 1 cup of water
• 1 chopped onion
• 1/2 head of cabbage
• 2-3 carrots sliced into sticks
• 1/2 clary gourd cut into cubes
• 1 spoon shoyu sauce

Soak the kelp algae, slice it and put them back into the water in which it soaked. Then mix it with shoyu sauce.

Place the vegetables into a pan and pour the mixture with kelp algae over them. 

Cover and bake for 50-60 minutes at 170 degrees. Serve hot.

Where to buy?

You can buy kelp algae powder in Alternativa Webshop.

 

Caution:

Consult an expert before eating kelp algae if you take potassium or have a thyroid problem. 

 

The sources for this article include:
[url=http://www.thyroidresearchjournal.com]http://www.thyroidresearchjournal.com[/url]
[url=http://spiritfoods.net]http://spiritfoods.net[/url]
[url=http://www.livestrong.com]http://www.livestrong.com[/url]

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