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“Everyone Knows Someone Who Needs This Information!” (TM)

Diabetics often have cardiac (heart) issues. Seaweed is the secret ingredient to a healthy heart. Yes, your doctor did not tell you that, but much scientific research shows that’s a major reason why Okinawans and Japanese are generally long-lived, as they consume the most seaweed of all the world’s peoples.

Seaweed is an alkaline pH food which has high mineral content, low-glycemic index and high fiber, along with lots of Iodine. It is generally neutral in taste, or is pleasant, and mostly provides texture. Kombu kelp also helps people be able to digest beans better.

A heart healthy diet is not complicated. Use lean protein sources — include wild-caught, cold-water ocean fish. Use only healthy oils (like extra-virgin olive oil; and flax and hemp oils — do not cook with the last two, just use for dressings), along with a little organic, extra-virgin coconut oil (yes, it’s saturated, but it does a lot of healthy things, too) and organic butter (a little now and then for flavor) along with NO man-made margarines or fake fats or deep-fried items.

Eating 2 servings of whole fruit (not juice) and at least 8 servings of fresh or frozen vegetables (including sea veggies) is another smart move to a healthy heart. And keep your grains limited, and only use whole-grains (and rarely even whole-grain flours). Use legumes, and gradually increase their use as your body adjusts to them.

And, past pages in my series include information on the various kinds of seaweed and the amazing benefits of food-sourced Iodine which can improve your cardiovascular health and general health to a phenomenal degree. See them in the Titles Archive (click Tab on upper navigation bar).

Seaweed contains Iodine, beta carotene and thiamine among many other nutrients; these possess antioxidant and detoxification properties. All 3 are beneficial for the general health of the blood and they promote good circulation. This is critical for most diabetics who already have atherosclerosis (“hardening of the arteries”) and often have circulation problems, especially to the legs, kidneys and eyes.

Each type of seaweed has its own role in a heart-healthy diet, which can also regulate blood sugar.

___ Brown seaweeds (kelps) discourage the formation of blood clots and lower the risk of heart attack and stroke. The algin in brown seaweed dissolves the deposits inside arteries and gradually removes the existing build up of these deposits!

So, as you use seaweed, you may be able to decrease and even eliminate your cholesterol medications. That’s why you need to inform your doctor and have frequent blood tests as you try to switch from man-made medications (with their numerous side-effects) back to Nature’s protection.

___ Arame, a lesser known seaweed, lowers blood pressure.

___ Bladderwrack is excellent for lowering chronic high blood pressure, and it balances blood sugar. Preventing blood clots from forming and preventing atherosclerosis are also part of its miraculous capability. Talk to your doctor about its use, and see if you can be regularly tested as you wind down from depending on Coumadin or Warfarin. Presently, I am doing this for and with my Mum (I am using Kombu kelp, which is described below.)

Bladderwrack is also used for weight-control, successfully. Fucothin by Garden of Life – Seaweed Weight Loss supplement is recommended; ask your doctor if it’s right for you. Garden of Life

___ Hijiki purifies your blood and balances blood pressure. It is also used to prevent seizures, and is a tasty food, especially when cooked with carrots, the way the Japanese do.

___ Since Irish Moss is loaded with important nutrients, it has been traditionally given to patients who are surviving serious illnesses. This seaweed contains blood-thinning properties (it acts as an anticoagulant, like Coumadin) thus it may reduce high blood pressure and heal arteriosclerosis. Like Bladderwrack, it also balances blood sugar.

However, in the past, there was some evidence that there were some issues with Irish Moss, so you will get it in pre-made foods, but I wouldn’t use it in my own cooking. I don’t remember all the details, as it was decades ago, but I remember the “red flag” and don’t use it.

___ As I noted above, Kombu kelp sprinkled on your meals improves blood circulation and and lowers blood cholesterol levels. It also contains many minerals (like copper and iron) and it purifies your blood (detoxification). Kelp also provides you with chloride which helps to retain potassium in tissues; potassium is essential for heart muscle health.

By  eating  about 5 grams (.17 oz ) dry weight of Kombu a day,  you will improve the strength of the blood vessels and diminish plaque found in the vessels.  I use powdered kombu, and use about 1/2t a few times a week, and it can be frequent like this as long as you are balancing it out by eating dark-green leafy greens or romaine lettuce to keep Vitamin K levels up, too, so you can clot your blood if you need to.

What else does Kombu kelp do? Here’s why it’s my favorite.

* regulates blood sugar
* lowers blood pressure
* reduces cholesterol
* prevents arteriosclerosis
* purifies the blood
* thins the blood

___ Nori not only tastes great wrapped around our favorite sushi, it also lowers cholesterol and blood pressure, improves circulation and promotes cardiovascular health.

Nori is the least concentration of Iodine, so it can be eaten everyday, whereas the other seaweeds should be eaten every other day or a few times a week. You NEVER ingest the first-aid type iodine from the Pharmacy; in this form it is poisonous!There are safe oral preparations which I have talked about in other parts of the series, if you do not want to rely on seaweed.

___ Wakame, a favorite in Japanese dishes, especially the foundational soup stock known as Dashi, prevents arteriosclerosis, lowers blood pressure, and purifies the blood.

Japanese and Korean women use soup and other dishes with wakame after childbirth.

Other forms of seaweed:

I have talked about this in earlier parts of the Series, but I finally found a local source for kelp noodles — mine are from Sea Tangle. I am going to try them for the first time, today.

Usually I just use the reconstituted, dried seaweeds or powdered seaweeds or dry sprinkles, so this will be a new experience. The kelp noodles are raw, not slimy, are crunchy until soaked more. They must be rinsed and soaked a little more before using. They are transparent, as once the outer layer of seaweed is removed, the inner core of the plant is translucent.

Here are some “kelp noodle” and “sea salad vegetable mix” recipes. You will find these products in the best health stores (maybe in the macrobiotic section) or in Asian markets (where their source is more murky and you may not be able to get clean waters or organic foods). Some Whole Foods stores carry Sea Tangle — it will be in the refrigerator section.
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Kelpnoodles.com

SIMPLE SEA VEGETABLE SALAD
1 clove garlic, grated
½ teaspoon grated fresh ginger
½ avocado
Bragg’s to taste, tamari, or soy sauce
2 cups greens (spring mix, buckwheat, spinach, lettuce)
3 ounces sea vegetable mix (will need rinsing*)
Celtic sea salt and pepper, to taste

Grate the ginger and garlic. In a small bowl, mash the avocado, ginger, garlic, and Bragg’s together. Toss all ingredients thoroughly.

* Read the directions on the package. Get one made in USA (especially Hawaii or California) or Japan, only.
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KELP NOODLE SALAD
Kelp Noodles, soaked 30 minutes*, rinsed and drained
Honey Mustard Dressing
Cucumbers, sliced
Carrots, sliced
Apples, thinly sliced
Salt, to taste

Combine all ingredients and mix well. Salt to taste.
* Ideas for soaking waters are below, in Preparation section.
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KELP NOODLE AND VEGETABLE STIR FRY
12 ounces Kelp Noodles, rinsed and drained
½ cup onion
½ cup bean sprouts
½ cup carrots
½ cup red bell pepper
½ cup mushrooms
1 tsp garlic, minced
1 Tbsp olive oil
Tamari or soy sauce, to taste
Dash of sugar or agave nectar, to taste
Dash of salt and pepper
½ cup vegetable broth or water

Saute the garlic in the olive oil. Add the vegetables (except for sprouts and bell pepper) and saute until cooked. Add the rinsed Kelp Noodles along with the soy sauce, sugar, and broth and mix. Saute until the noodles have nearly been softened. Add sprouts, red bell pepper; then use salt and pepper to taste.
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The recipe I tried today is on the back of the Sea Tangle Salad Mix package. It should give about 6 portions. We used it for 3 and it was so filling that we didn’t eat the rest of lunch! I think it can use a little “zip”, so use a little more ginger than mentioned and add some lemon juice and Bragg’s organic apple cider vinegar — maybe even a hint of cayenne.
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NOTE

PREPARATION NOTES: Quoted on a Forum of Raw Foodists.
A. The noodles will soften easily if you make a sauce containing garlic, salt and lemon. Just let them sit in the sauce until they’re as soft as you want them (the more lemon/garlic/salt, the faster they’ll soften).

B. I make a nut-based alfredo sauce (with or without sun-dried tomatoes), and the creaminess of the sauce makes up for the non-starchiness of the kelp noodles.

C. They also will soften if you make an Asian type sauce with some almond butter/ sesame oil.

D. When I first opened the package I did smell that weird odor that people here were previously discussing. I read elsewhere that this is not formaldahyde or anything toxic, just an odor from the kelp.

After rinsing the noodles the smell went away (it wasn’t that bad to begin with).

At this point the noodles will be crunchy. Here’s what I did for nice soft noodles at dinner time. In the mid morning I soaked the noodles in warm water with lemon juice and sea salt.

Then after about 30-45 minutes I rinsed and put them back into plain water to soak for most of the day while we were out and about doing errands and such. When we returned home later that afternoon I was pleased to find nice big soft noodles that looked like rice noodles and tasted very neutral.

E. So far I like making this lovely mild red pepper aioli sauce for the kelp noodles. But I believe any raw sauce or dressing would be lovely. These noodles are really super cool and the possibilities are endless.

F.  You do not need to do this technique unless you only eat Raw, too …

Okay, I’m a convert! I made kelp noodles tonight for dinner and my non-raw BF loved them. I soaked them in warm water with lemon juice, apple cider vinegar and sea salt.

After an hour, I rinsed them well and refilled the bowl with warm water. I put our pasta bowls in the oven at 170 degrees F to warm up. When the oven reached that temperature, I opened the door to let some heat out and turned the oven off.

I put the bowl with the water and noodles in and let it sit for another half hour or so. I made my sauce and toppings and when it was time to assemble, I drained the noodles and divided them into our bowls. They were soft and awesome! The bowls and noodles were warm, while my sauce was room temperature.

Enjoy!
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You can find more valuable articles in my blog’s archive, including the other 10 parts of the series. Click on the Title Archive on the upper navigation bar.

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(c)2010 Em at http://diabetesdietdialogue.wordpress.com
If you want to quote any more than 1 short paragraph from my article, please write for permission to the About Me page on the upper navigation bar. Please respect my copyright. Thanks.

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“Everyone Knows Someone Who Needs This Information!” (TM)

This Iodine series is long because it is SO important! If you haven’t read the other parts, please do so now. Yes, it is that critical. You couldn’t spend your time more wisely as an investment in your Health.

Diabetics – Iodine and Health 1
Diabetics – Iodine and Health 2
Diabetics – Iodine and Health 3
Diabetics – Iodine and Health 4
Diabetics – Iodine and Health 5
Diabetics – Iodine and Health 6

OK, now that we are all at the same knowledge level, let’s go forward! I am also including a recipe today.

Dr. Tunis Hunt, DC says “So how do you increase your Iodine levels? The best source of organically bound iodine is non-commercially harvested seaweeds. The dose is about 5 grams a day or about one ounce per week, so a pound would last about two months. Supplements can also be used, but getting it from a natural source is always best.”

That’s my feeling too, unless you know you already have symptoms of thyroid imbalance (even though your blood tests for thyroid hormones may say “normal” as these tests are notoriously inaccurate).

Talk to your physician about a trial run of iodide / iodine supplementation if you have many of the symptoms of a problematic thyroid, as this is the master gland which orchestrates all your metabolism. Let your physician consult with medical herbalist Dr. Ryan Drum, PhD – world renowned seaweed expert or with Dr. Guy Abraham, MD, formulator of the revolutionary new Iodoral supplement.

Reaching correct Iodine levels in your body may result in cure or vast improvement or lessened need for medication for many chronic diseases, so do this under your doctor’s supervision.

With Lugol’s Iodine (used safely for 180 years, but it tastes terrible), you only need to take two drops to take the same milligrams of Iodine that one Iodoral Iodine pill provides. This amount of Iodoral provides 7.5mg of Iodide and 5mg of Iodine (you need both forms). Natural Living also carries an Iodine in pill form, and theirs uses the Iodoral formulation with the necessary selenium and vitamin B’s for good absorption. Dr. Abraham’s suggestions for dose are in my prior articles and you can learn more about the 24 hour urine lab test needed to determine your Iodine levels and needs. You can also take Dr. Brownstein’s questionnaire as a first step utilizing a verbal test at the link below.

As I said, you need both forms as different organ systems need their preferred form e.g. the thyroid utilizes iodide; the breast tissue primarily utilizes iodine; the prostate uses iodine; the kidneys, liver, and blood can use either form. All endocrine glands, including your pancreas, need Iodine in one form or the other.

Other choices for bringing Iodine into your diet must be investigated further. There are some new Asian and European products from seaweed, and they must be able to be standardized enough so you know the quantity to take. I think the following 2 products are worth investigating further.

___ A Korean product called Mekabu Powder Ball. Their site states that 1 teaspoon (2g) of Mekabu Powder Ball twice a day is the same volume of good organic micro- and macro elements as if we ate full plate of rich seaweed. Personally, I would start with a max of 1 teaspoon and see if the other portion is needed. You’ll know its working as you will start feeling better. If after a couple of weeks you don’t feel improvement, then start adding more of the second teaspoon.

And the powder is not cooked. They relate that the oldest Japanese recipes of preparing seaweed tell us to eat seaweed raw, which is why my recipe today includes raw seaweed.

Modern science does indeed affirm that the anti-cancer substance Fucoidan (and other beneficial polysaccharides) DO break down if seaweed is cooked. That was determined in studies performed on Okinawa, known for it’s lowest cancer death rate in Japan.

What is Fucoidan? It is a sulfated polysaccharide found mainly in species of brown seaweed such as: kombu, limu moui, bladderwrack, wakame (and mekabu), mozuku and hijiki. This substance has also been found in marine animals such as the sea cucumber.

Japanese researchers have indicated that F-fucoidan can induce apoptosis (selected cell death) in human cancer lymphoma cell lines.

Fucoidan also:
___ supports blood circulation to native body cells
___ may help regenerate healthy skin tissue
___ supports healthy joint mobility at all ages
___ has blood thinning properties

Mekabu is a very concentrated source, as 40 pounds of raw sporophyll of Brown Seaweed: Undaria Pinnatifida species (Mekabu from wakame seaweed) are needed to make 1 pound of Mekabu Powder Ball. The Korean word for “wakame” is “miyeok”.

If you need to know, Mekabu Powder Ball was approved by the US Food and Drug Association (FDA) on June, 19th of 2002. – “FDA ID NO 2030950″. But, this Korean company site does not mention continuing to assay their product, if I remember correctly, whereas the next product does. This is important, as the ocean is becoming more polluted, especially in Asian waters near China.

___ Personally, I am more interested in Seagreens® which are harvested during the short Arctic summer, in an archipelago of remote conservation islands (which stretches more than 100 miles (180 kms) off the Lapland coast of Norway). The habitat produces dense shallow-water Wrack seaweeds with an outstanding nutritional profile. This is the land of the midnight sun and the light received and harvesting conditions are ideal. Traditional methods just cut the upper plant, therefore leaving the plant to regrow from the holdfast.

It is entirely sustainable mari-culture and the harvested areas are carefully rotated to allow full regrowth of the plants. No dredging or collection of dead, floating or beached seaweed is permissible for this product. Importantly, Seagreens® are uniquely certified free of environmental contaminants, toxic metals and microbial pathogens.

This company does not powder their seaweed which they say can can reduce its nutritional value. Harvesting, production and the end products are certified to international Organic and Biodynamic® Standards.

The company website states:
___ “Seagreens® contains an ideal balance of all the mineral salts including sodium at around 3.5 per cent, instead of 40 per cent typically found in salt.”
___ “Seaweed’s reputed contribution, among other things, to improving nutrient absorption and metabolism, supporting gut and bowel health and the lymphatic and endocrine systems including the thyroid, as well as dissolving fats in the blood and lowering cholesterol, has a sound basis in its very long food use and scientific research.”
___ “We know that seaweed can play a beneficial role in a number of common health problems, such as obesity, diabetes, thyroid problems, breast cancer and cardiovascular disease.”
___ “Such a comprehensive balance of nutrients is found in no other natural food but seaweed. From the primordial ocean to the vegetation and animals which remain our food today, the continuous line of our nutritional composition – of earth, food and our bodies – can be traced back beyond the earliest organisms to the very chemistry of life itself. In this sense, we are what we came from and what we eat today.”
___ “Seaweed, since it absorbs all of the nutrients from our most primordial physical beginnings, still retains the unique capacity to fill all the nutrient gaps in the balance of the now, very different foods we eat, including land vegetables.

It responds to the nutrient depletion in modern foods. It assists the body to rid itself of chemical food additives and environmental contaminants alike.

Foods which upset our nutritional homeostasis (e.g. coffee, alcohol) and give rise to intolerances (e.g. chocolate, wheat, cabbage) find their apotheosis in seaweed.”

Seagreens® classic is ready-milled grains of wild Ascophylum nodosum seaweed which can be used in everything from soups to risottos or sprinkled onto almost any raw or cooked food. The Salad & Condiment product is larger dried pieces of wild Pelvetia canaliculata which can be used as they are, milled in a table grinder or soaked in cold water for use as salad, garnish or warm vegetable.

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Em’s Coconut Lemon Quencher Tonic

1 organic lemon (save the peel to freezer and use the zest)
1 1/2 cups coconut water* (or 1 aseptic pack**)
1/2 cup pure spring water or alkaline water such as Evamor ***
1 T organic honey ****
1/2 tsp grated ginger root
1/2 t powdered kombu OR a 3″ slice of kombu to steep (see instructions below)
Celtic Sea salt to taste
Optional: a tiny pinch of cayenne pepper

1) Squeeze the lemon’s juice into your blender.

2) Next, add coconut water, water, honey, ginger and (powdered kombu, if using).

3) Blend and then strain any ginger pieces, if desired.

4) Taste and add Celtic sea salt, as needed.

5) Add the 3″ piece of kombu seaweed to steep, if you did not use the powdered kombu.

6) Adjust water level to taste. Add cayenne, if using. Drink after chilling or keep refrigerated for up to 10 days.

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___ This is a wonderful alkaline drink which will help to nourish all your tissues and reduce inflammation. Because of the lemon, it has slightly diuretic properties too. It will help you to detoxify and it will help you regain better pH balance in your cells. This is a low glycemic index drink. This is much better for you than any other drink but water. With proper amounts of minerals and rehydration, you will likely be less stressed, too.

  • The lemon provides alkalinity and vitamin C.
  • The young coconut water provides alkalinity and is a natural isotonic beverage, with the same level of electrolytic balance as we have in our blood. It is a great source of natural sugars, salts and vitamins to ward off post work out fatigue. Coconut water has 15 times more potassium than most sport drinks but without the colorings, bromine (which depletes Iodine) or added sugars.
  • The pH of these waters is better than tap waters and the ORP is likely to be better, too.
  • The ginger, in addition to being anti-inflammatory, is rich in potassium, magnesium and manganese — all needed by diabetics.
  • The raw organic honey is a natural anti-viral.
  • The kombu provides fucoidan, Iodine and other minerals, as well as a slight gelling quality which is soothing to your gastro-intestinal tract.
  • The Celtic sea salt also provides valuable trace minerals, as it is a whole salt which is only naturally dried in the sun.
  • * This is the clear liquid from the cavity of an unbroken, uncracked coconut. Pierce one of the 3 holes at the base, after cleansing the area. The liquid should be clear and clean-smelling. If it is cloudy, odoriforous or pink tinged, do NOT use it! You can crack the coconut further and use the white flesh. Young, green coconuts (or young dehusked coconuts, which look white) are best and their white “meat” will have a gelatin-like consistency. If it is in that state, you can add the coconut meat to this drink by blending it in. Try to get organic coconuts from Florida, but you may have to get these online. Most Asian coconuts are fumigated.

    ** coconut water is also sold in health stores in aseptic cartons in the refrigerator case. The health stores will be more rigorous about getting brands with better practices. I hesitate to use canned stuff from Latino markets, as there’s no way to know if the coconuts were sprayed or fumigated and how they were cultured in the groves.

    *** (or more depending on desired concentration) – just add after tasting.

    **** you can use RAW organic honey for everyone over 3 years of age. Children under 3 must have a pasteurized honey. You can substitute agave nectar if you are going to use the drink in one day, otherwise use the honey, as it is a natural preservative.

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    REFERENCES:

    Dr. Abraham: OPTIMOX CORPORATION
    P.O. Box 3378, Torrance, CA 90510-3378
    or Call Toll Free in America: (800) 223-1601
    Optimox Iodine Loading Test

    Dr. Ryan Drum, PhD – medical herbalist and world seaweed expert

    Mekabu Powder Ball from Korea

    Why Seagreens®

    Dr. Brownstein’s Questionnaire

    (c)2009 Em at http://diabetesdietdialogue.wordpress.com
    Please respect my copyright and write for permission to use my article at the About Me tab, on the upper navigation bar, if you want to quote more than one short paragraph. Thanks!

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    “Everyone Knows Someone Who Needs This Information!” (TM)

    I’ve written five articles on the subject of Iodine because it’s amazingly essential for our Health! How come you haven’t heard about it before? Well, it’s complacency and ignorance in current Public Health circles and in your doctor’s office. The scientific research is quite clear, and you need to take about 20 – 25 minutes to read the other 4 parts in this series, for background. If you are a regular reader, then just continue in this article’s text after these links.

    LINKS to the previous articles in the series. Please read first. It won’t take long and your health really does depend on knowing this!

    Diabetics – Iodine and Health, Part 1
    Diabetics – Iodine and Health, Part 2
    Diabetics – Iodine and Health, Part 3
    Diabetics – Iodine and Health, Part 4

    ___ In this edition, as one of the topics, let’s discuss Iodine, Pregnancy and Breastfeeding, first.

    Thyroid hormone and your thyroid gland, together with iodine, are the most important factors by far for completion of a normal pregnancy and delivering a normal baby.

    Iodine is put into the mother’s milk by the lactating breast to levels that are 30 times the levels in the mother’s blood (your body can only put iodine in your breast milk if you have enough to give). I do not know how much (if any) is put into baby formulas. It would not be the first time that formula-makers have missed an essential ingredient. Maybe the amounts used would help explain the rash of learning “disabilities” and generally lower IQ scores in past decades, as Moms feeding their babies by breast milk has declined.

    If you find after delivery or while nursing, that your thyroid has become sluggish and you have ‘low thyroid” symptoms (like fatigue, cold extremities, weight gain etc.), then maybe your body is giving all your Iodine stores to your baby and leaving you with nothing left to operate your thyroid and metabolism with. In those circumstances, your immunity is also put at risk, along with many other possibilities to erode your health. Making sure that you maintain proper Iodine levels for you and your baby is critical. You have to learn what foods are iodine rich and then eat them everyday in normal-size portions.

    Iodine has very important functions for your child’s brain development before and after birth.

    Iodine deficiency in pregnant or nursing mothers can lead to statistically significant neuro-cognitive deficits in their infants. Lack of iodine creates metabolic havoc and may create irreversible developmental brain damage during gestation and in the first several years of life, according to Peter Laurberg, from Aalborg Hospital in Denmark, and his colleagues. If it is bad enough, your child could become a cretin, which is not reversible.

    Just start eating seaweed, daily. It tastes good; it really does. Next week, I’ll include more recipes, but meanwhile, Japanese and Macrobiotic cuisines offer the best chance to find some more recipes, along with Korean and Chinese cuisines, to a lesser extent.

    [[Never buy Chinese source seaweed unless you are sure there is NO ecological damage in the area where it is harvested. With China's pollution, this is almost impossible.]]

    And, if you are concerned or interested, then take Dr. Abraham’s Iodine Loading Test to find out your body’s Iodine status (his lab is Optimox). All three labs mentioned below supply their own protocol for details on collection of urine samples, pooling samples for 24 hr. and sending a 2 ounce aliquot to the Laboratory for analysis. It would always be best to confirm that you can take this test when you are already pregnant; I don’t know the answer to that.

    Dr. Abraham: OPTIMOX CORPORATION
    P.O. Box 3378, Torrance, CA 90510-3378
    or Call Toll Free in America: (800) 223-1601
    Optimox Iodine Loading Test

    If you go through the Hakala Research Lab in Colorado, USA you will not need a doctor’s prescription for this test. Hakala Labs

    Labrix Clinical Services Inc. in Oregon City, Oregon, USA is another lab which can do this test for you.
    LABRIX CLINICAL SERVICES INC.
    619 Madison Street STE 100
    Oregon City, OR. 97045
    Phone: 1 (503) 656-9596
    Toll Free in America: 1 (877) 656-9596   Fax: 1 (877) 656-9756
    Email: info@labrix.com
    Labrix Iodine Testing – explanation

    Dr. Jorge Flechas’ Lab: FFP Laboratories
    576 Upward Rd. Suite 8
    Flat Rock, NC 28731
    Toll Free: 877-900-5556
    Fax: 828-697-9020
    Email: ffp_lab@yahoo.com

    ___Dr. Ryan Drum, PhD, one of the world’s experts on seaweeds, the best source of Iodine, also mentions that there is a generational aspect to whether you and your future grandchildren will have a body optimizing Iodine and providing protection for any babies you, your daughters and grand-daughters produce.

    Read more here: How Seaweed Heals and How To Get Enough Iodine Read especially if you have chronic disease, have had recent trauma, surgery or are having chemotherapy. Additionally, seaweeds can help if you need anti-viral treatment or get pneumonia. Brown seaweeds are also the only vegetarian source of thyroid hormone able to be used by humans. Dr. Drum also discusses using seaweed as treatment “for prevention of Dioxin and PCB uptake” and to treat Post Traumatic Stress Disorder (which he regards as poisoning the brain’s fatty tissue) in troops who have been exposed to chemicals during warfare.

    ___ It is critical to raise your iodine consumption gradually if you are deficient. Let your organ systems accommodate. You just can’t “catch up quickly” to levels the Japanese use. Too much, too quickly can cause other equally serious health problems. Stay with the amounts Dr. Ryan Drum, PhD, Dr. Abrahams, Dr. Flechas, Dr. Brownstein suggest and work up to 50mg of Iodine a day, over a number of months, even as much as a year.

    ___ Unless your food happens to be organically-farmed where seaweed actually has been applied as fertilizer, almost no land plants provide iodine, and, as Dr. Drum alerts us, unfortunately, my favorite whole sea salts (Celtic salts) do not have enough, either. There’s just not enough left in even gently-evaporated sea water; you must eat ocean plants (seaweeds) or ocean fish which eat ocean plants to get your Iodine requirement everyday, as Nature intended.

    Dr. Ryan Drum, PhD also says, “Individuals with “seafood allergy” seem especially sensitive to iodine. Contrary to some practitioners and their believing patients, he says nobody has “iodine allergy”. No iodine, no life.” Use seaweed as your source rather than fish if you have concerns.

    ___ SEAWEED IODINE CONTENT from Dr. Drum
    Icelandic kelp, 8000 parts per million
    Norwegian kelp 4000ppm
    Atlantic kelp 1500-2000ppm
    Pacific kelps 500-1200ppm
    Fucus spp. (species) 200-500ppm
    Wakame 50-150ppm
    Sargassum 35ppm
    Nori 15 ppm

    These numbers are estimates and will vary considerably by season, location, age of the plant and harvest practices. Sources for buying these were provided in my previous articles.

    ___ Dr. Drum has learned that the Japanese and other Asians who eat much more seaweed than the rest of the world does, apparently soak their Kombu and other seaweeds in freshwater for 10-30 minutes prior to using in miso broth (dashi) and other cooking. He says this effectively removes about 60% of the iodine (Hazutosi).

    Curiously, he was also told by Japanese nationals that the kombu was then also left in the miso broth for 10-20 minutes and then discarded. It can be used several times, if left to dry out again. And, if you intend to use it several times, then maybe forego the “soaking in fresh water” and just allow the first dashi to have 60% iodine and remaining 2 later dashi soups to have a lesser amount, at least sometimes.

    For people like the Japanese and Okinawans, who eat large amounts of seafood and sea veggies, the soaking or prolonged rinsing of high-iodine content seaweeds may reduce the risks for excess iodine-induced disease. But, notice that the all-pervasive “sushi” wrap is made from nori, which has low levels of iodine, and therefore does not require pre-treatment.

    Sprinkling dry, cut nori on rice, as a garnish on anything or wrapping sushi, is a good way to get started, along with using about 1t of powdered Japanese-sourced or American-sourced Kombu a day, (to a max in later months of a total of 1Tablespoon of kombu powder per person, spread between 3 meals and snacks most days).

    ___ Dr. Ryan Drum, PhD also sheds light on another likely wide-spread set of conditions which seaweed can alleviate – potassium deficiency. And, you likely need to take a daily supplement of selenium (this is another mineral researchers find chronically lacking in the general public, and especially in diabetics).

    Dr. Drum says, ” I believe that almost any craving for salt in our dietary times of heavily salted (with only “table-salt” i.e. sodium chloride), home-cooking, restaurant meals and preserved foods is a strong indication of potassium deficiency, especially in pregnancy.”

    Potassium is an essential mineral, needed for even minimal nerve and muscle functioning. It is also a cross-membrane transporter ion for your brain’s neurotransmittors (like serotonin – which prevents depression) and also for transporting your hormones. This may also help to explain the huge increase in those with depression and other endocrine system disorders, like diabetes.

    Dr. Drum has observed that “adding high-potassium foods, especially seaweeds, to the diets of people with A.D.D. (instead of Ritalin) can significantly improve behavior and mental functioning” in children and in adults.

    Similarly, fibromyalgia patients, who are: exhausted, forgetful, moody and agitated, as well as those with: anxiety disorders and depression are all favorably improved with high-potassium diets and seaweeds.

    Talk to your physician about this and have your doctor contact Dr. Drum (contact info is on his web-site http://www.ryandrum.com.
    Potassium supplementation and levels must always be monitored carefully. Too much and too little are both bad.

    Well, we’re not done yet, but it’s enough for now.

    Best to all — Em

    Read more in the Title Archive on the upper navigation bar.

    (c)2009 Em at http://diabetesdietdialogue.wordpress.com
    If you would like to quote from or include this article, please contact me at the About Me page above in order to get permission. Please respect my copyright. Thanks!

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    “Everyone Knows Someone Who Needs This Information!” (TM)

    Yes, I know it’s Thanksgiving in America in 2 days, but my post and recipe is one for you to incorporate, even daily, as much as possible, the way the longest-lived peoples do. That’s really something to be Thankful for!

    So, find a way to start this food in your diet over the 4 day holiday week-end. You won’t be sorry. The more I learn about seaweed, iodine and the complex, healing polysaccharides which it contains, the more amazed I am.

    Seaweed is really the Foundational Food of Life.

    This low glycemic, high nutrition food has no calories and lots of fiber, wonderful mineral content, along with great, clean taste.

    The Iodine and Fucoidan in seaweed will help you to:
    ___ reduce weight
    ___ remineralize especially when stressed
    ___ aid thyroid and metabolic health
    ___ help to reduce blood sugar levels and body-wide inflammation
    ___ help to prevent excessive blood clotting
    ___ automatically thin your blood
    ___ protect bone marrow and kidneys
    ___ support healthy joint activity
    ___ engage your immune functions and fire-up your T cell-mediated and natural killer (NK) cells for effective anti-viral (including AIDS and herpes) and anti-cancer protection.

    Yes, it’s that amazing and effective in the right quantities.

    Introduce your children to this pH alkaline, life-giving food, too. Start them on better habits than you had. In the 1950’s Americans used to eat 4 times as much iodine as they do now! This current lack is probably behind most of the massive rise in chronic diseases and conditions, like diabetes, heart disease and cancer, especially breast cancer and prostate cancer.

    You just cannot spend your food money more wisely than to buy organic seaweed from one of the firms which carefully source where and how it was grown. These companies are listed in the previous parts which I mention below.

    I now add Mitoku Brand – Japanese foods, with some organic seaweeds to the list. Sorry I forgot you; it’s a great company, which I have also used for years and years.

    Please read these articles before continuing, if you have not already been following the series.

    Diabetics – Iodine and Health, Part 1
    Diabetics – Iodine and Health, Part 2
    Diabetics – Iodine and Health, Part 3 – includes recipe

    Do NOT buy any Chinese-sourced seaweed. Assays have shown that the unrelenting pollution of their air, sea and water has resulted in arsenic in their seaweed products.

    Dr. Ray Sahelian, MD states: “Fucoidan substances are sulfated polysaccharides extracted from brown algae (seaweed). Fucoidan has been studied for its diverse biological activities. It appears this substance has blood thinning properties and has an influence on the immune system.”

    He continues: “Fucoidan (sulfated alpha-L-fucan) is a sulfated polysaccharide and is found primarily in the cell walls of several species of brown seaweed, such as kombu, limu moui, wakame (and mekabu), hijiki and bladderwrack.”

    Most of the clinical immune research has been done on animals, using wakame and also on its special structure called mekabu (available from Eden Foods). Mekabu is the green crunchy plant in seaweed salad in sushi restaurants. See the sketch of the wakame fronds and the mekabu spiral structure, just above the life-giving holdfast support.

    My discussion is all about getting these wonderful ingredients only in food, not in supplements. There’s very little human research (if any) in the amounts and concentrations placed in supplements, whereas, there are tens of thousands of years of normal, daily ingestion of these seaweeds as food, in normal appetite portions.

    One teaspoon of a powdered seaweed is equivalent to eating a whole plate of seaweed. It takes about 40 pounds of seaweed to make one pound of powdered product.

    The oldest Japanese recipes do not call for seaweed to be cooked (for varieties tender enough to eat this way). This may be healthier as science shows, that unlike Iodine, Fucoidan is disrupted by heat.

    ===================================================================

    from http://epicureandebauchery.blogspot.com

    Seaweed Preserve (nori no tsukudani)

    5 sheet nori (seaweed like the one used for sushi)
    2 cups sake in 1/2 cup increments
    1/2-1 cup soy sauce
    1/4 cup mirin (Japanese sweet rice wine)
    1/8 cup toasted sesame seeds **

    1. Tear up all the nori into approximately 2 inch x 2 inch pieces
    2. Pour first 1/2 cup sake into a small pan on medium heat *
    3. Add nori and cook until almost all of the sake is absorbed
    4. Repeat until 1 1/2 cups of sake is almost all absorbed
    5. Add soy sauce, mirin, and sesame seeds
    6. Add last 1/2 cup of sake
    7. Cook until all of the liquid is absorbed and the seaweed has a very thick consistency.
    8. Keep in an air tight container in the fridge.

    Use over rice, on top of salads, over fish etc.,
    For an Ochazuke:
    1) For each 1/2 cup cooked brown rice, use 2 tbs seaweed preserve and 1 tsp wasabi paste, 1/4 tsp ume paste.
    2) Pour on hot sencha tea, brewed strong.
    3) Enjoy right away after mixing with your spoon!

    * Frankly, I am going to try this recipe with just letting the seaweed absorb the incremental amounts of sake and other liquids without cooking, and see if it will absorb enough over time. No harm in trying it this way; I can always cook it a little at the end. I saw another wakame recipe that just used a no-cook absorption method, so it is possible and will keep more of the beneficial fucoidan.

    ** I never toast seeds; they lose too much nutrition, even on low heats. Use white and // or black sesame seeds.
    ====================================================================

    Links:
    This store carries Mitoku’s full line. Mitoku’s full inventory of products available online

    Enjoy! More next week. Have a safe and happy holiday!
    Best to all — Em

    P.S. Please share this with your favorite social media site. To read more articles, please use the Title Archive tab on the upper navigation bar. Please subscribe to my blog on the right side-bar.

    (c)2009 Em at http://diabetesdietdialogue.wordpress.com
    If you desire to use or quote more than a couple of sentences from my article, please write for permission to the About Me page on the upper navigation bar. Please include the address of the site where you wish to use it. Thanks!

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    “Everyone Knows Someone Who Needs This Information!” (TM)

    If I just had a chance to grab 3 or 4 supplements in an emergency, to help keep my Health and to prolong my life, Iodine containing foods would be one of them (or a special supplement, I mention in the prior articles below). Yes, Iodine is that important.

    Iodine is especially essential for diabetics. Indeed, it is essential for everyone, as most people are definitely deficient.

    Read my first two articles  so you can be up to speed on the “why” of Iodine.

    Iodine and Health for Everyone – Part 1

    Iodine and Health – Part 2

    Now that you’ve done that reading, let’s continue with some ways to use seaweeds, the most iodine-rich, alkaline food.

    ___ I use powdered Kombu seaweed to make soups with a creamy-rich texture without the dairy or less-nutritious thickeners. I sprinkle it in stews to make a thicker, more nutritious sauce than flour, arrowroot or cornstarch would give. Ditto for salad dressing. I sneak it into baked goods or pancakes. Luckily, Iodine is not harmed by heat. I use it as a topper for rice, along with other choices. It has a pleasant sea flavor which is not aggressive or strange. Use it to substitute for salt in any savory smoothie. Sneak a little into some other smoothies. Add some to pickled foods. You have to be inventive as most modern western cookbooks won’t have seaweed recipes.

    ___ I use a lot of Japanese recipes. Their cooks are the masters of seaweed cuisine, and it goes way beyond just wraps for sushi. You’ll also find recipes in Welsh books (as laver), in Macrobiotic cookbooks and in many other cuisines on a varying scale. In these recipes, I use the real sheets of seaweed.

    ___ You can also make your own version of Gomashio, a shelf stable condiment using Celtic sea salt and organic ingredients.

    Seaweed has virtually no calories, is rich in fiber as well as Iodine and it has just about every needed trace mineral known to humankind.

    Here is an adaptable recipe.
    ========================================================================

    Em’s Kaisou Salada Serves 4

    Make ahead:
    5 grams ( 1/8 oz.) EACH dried wakame, dried arame and dried hijiki seaweeds I use only Eden Foods brand, as they source their organic seaweeds carefully.

    1) In two separate bowls, soak the arame and hijiki together for 30 minutes, and in the other bowl, soak the wakame for 10 minutes.

    130 grams (4 ozs.) enokitake mushrooms (tiny white mushrooms with long stems — in good supermarkets refrigerated or Asian produce section) (optional)

    2) Trim the hard stems off each bunch of mushroom stalks, divide the bundles, keeping the mushrooms intact and whole.

    2 scallions (spring onions, green onions) and ice water with cubes

    3) Cut the onions into 1 1/2″ long thin strips and plunge into the ice water so they curl up.

    1/2 English cucumber, cut lengthwise, cut into thin, half-moon slices

    1 bunch of red radishes, washed and sized as desired. (Also, wash the leaves and dry them. Use for soups or stir frys.) OR use a desired amount of white icicle (daikon) radish

    4) Cook the wakame and enokitake mushrooms in boiling water for 2 minutes. Add the arame and hijiki for a few seconds and immediately remove from the heat and then drain.

    5) Transfer to a bowl. Sprinkle on marinade from 1 1/4 teaspoon of Celtic sea salt and 15 ml (1 Tablespoon) organic brown rice vinegar while the weeds and mushroom mix is still warm. Then, chill everything in the refrigerator.

    Salad Assembling:

    Make the salad Dressing:
    60 ml (4 Tablespoons) organic brown rice vinegar
    7.5 ml (1 1/2 teaspoons) organic toasted sesame oil
    15 ml (1 Tablespoon) organic shoyu or tamari soy sauce
    1 Tablespoon water (with a pinch of dashi-no-moto powder, if desired)
    2.5cm (1 inch) piece of fresh ginger root, finely grated (or slivered)

    1 package fresh washed organic Mesclun mixed spring greens
    organic sesame seeds and // or organic hemp seeds

    1) Place greens in a large bowl, add cucumber and radish slices, then top with the seaweed-enokitake mixture. Garnish with the spring onion curls and the seeds and then serve each portion with some dressing, just before eating.

    Additional Options:
    ___ 12 cooked tiger prawns, cooled
    ___ 4 – 6ozs. of steamed, then cooled cold-water, ocean fish fillet, per person e.g. cod, halibut, sardines, Atlantic pollock, haddock.
    ___ up to 1 1/2 teaspoons of superfine sugar or equal amount of low glycemic agave nectar to the salad dressing
    ___ add lightly steamed carrot slices or fully steamed sweet potato cubes
    ___ fresh dill or fresh cilantro (for detoxification and flavor)

    Enjoy!
    ====================================================================
    This is delightful pH alkaline food.

    Best to all — Em

    P.S. Please share this with your favorite social media site. To read more articles, please use the Title Archive tab on the upper navigation bar. Please subscribe to my blog on the right side-bar.

    (c)2009 Em at http://diabetesdietdialogue.wordpress.com
    If you desire to use or quote more than a couple of sentences from my article, please write for permission to the About Me page on the upper navigation bar. Please include the address of the site where you wish to use it. Thanks!

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    “Everyone Knows Someone Who Needs This Information!” (TM)

    Last week I shared the incredible importance for diabetics and everyone else to have optimal blood levels of iodine and iodide — for successful metabolism, weight-loss, robust immunity and to cure or alleviate many afflictions, including both kinds of DIABETES! You need to Read Diabetics, Iodine and Health – Part 1, here! Now, here’s Part 2.

    Many people do not realize that soda pop, in addition to the dangerous sugars or high fructose corn syrup, also contains bromine (in Mountain Dew, Fresca and even orange Gatorade, among others). Bromine takes over your vital receptors meant for iodine.

    Mainstream bakery products and pesticides are other large sources of contaminating bromine. Check artisan breads as they are less likely to use dough “conditioners” as they tend to let dough rise naturally and get the proper texture from Time and Temperature after kneading.

    Chlorine and Fluorine do the same thing, blocking receptors for Iodine’s use. In fact, the very Iodine you desperately need is actually excreted, if the receptors have already been occupied by the other Halogen Family members, Chlorine, Bromine or Fluorine.

    If your municipal water is chlorinated and / or fluoridated, stop drinking it! Use a dechlorinator* in your bath / shower too, as much of the contaminant is chlorine as gas breathed in with the steam. To drink, use spring waters or professionally filtered waters, in the hope that they are removing the fluoride and chlorine.

    Then, become an advocate to prevent the fluoride, a toxic by-product from the aluminum industry, from being used (for NO good reason) in YOUR water. There’s no proof it helps with dental cavities, when you look at the hard science studies.

    The application of chlorine serves a safety purpose while water is traveling to your home, but it should be removed just before you use your water to bathe or drink.

    Other Iodine robbers include Iodine-depleting prescription drugs and over-the-counter preparations (OTC), e.g. aspirin, coumadin / warfarin and steroids. If you have been taking these drugs, you must take the Dr. Broda Barnes, MD Temperature Protocol test at home, to more-accurately check your thyroid function! See below.**

    Now that we’ve tried to erase the environmental saboteurs, back to Iodine, itself!

    Living in the Pacific Northwest, with large Asian populations and beaches where seaweed is actively harvested, I come to this discussion with a very positive view of seaweed consumption. I truly enjoy all the different seaweeds which I’ve eaten. I use many regularly, and the unique ones I’ve tried were tasty, too.

    Nori, Ao Nori, Kombu, Wakame, Dulse, Kelp and Hijiki are my favorites. But, there are many more for me to try! More on sources, below.

    Dr. Ryan Drum, PhD, is a former university professor and researcher in cell biology and chemistry. Now, he teaches herbology at Seattle’s famed Naturopathic Medical School – Bastyr University. Ryan is a practicing medical herbalist who conducts workshops in his specialty, seaweeds.

    Seaweeds are important as they are the best natural Iodine / iodide sources, and as at least 1 in every 10 women in America have already been diagnosed with thyroid problems, Iodine is vital.

    And, this thyroid epidemic is actually much worse, as mainstream medicine’s blood “tests” do NOT truly show the problem. Some endocrinologists say 1 in 4 women have over-active or under-active thyroids. Women are more at risk because female thyroids are automatically twice as large as males’, so women need much more Iodine in their diet! So, diabetic women can have a double-whammy, and need Iodine, for sure.

    And, stress, for anyone, also creates the need for more dietary Iodine for your thyroid. Many ethnic groups are also at increased risk — read more about Wilson’s Syndrome.

    About 17 years ago, my naturopathic physician introduced me to this next test, and I have always been “borderline”. But, as my symptoms are worsening, I have begun to use much more seaweed than before. My doctor explained the only accurate way for you to monitor your thyroid yourself is using famed endocrinologist Dr. Broda Barnes, MDs temperature protocol. It will accurately assess your thyroid’s well-being. See below.**

    Dr. Ryan Drum knows the most about how the iodine in seaweed can improve your thyroid’s function. Seaweed’s good form of Iodine (isotope 127) protects you against the harmful Iodine (isotope 131 form) which we absorb from our environment thanks to the Nuclear Industry – from above-ground nuclear testing and also from nuclear power plants. The only protection is to stop absorption if we breathe it in. How do you do that?

    Diabetics, and everyone else, needs to learn to eat seaweed! You cannot overdose on Iodine when it is eaten as food.

    Seaweed’s good Iodine isotope 127 is also protective:
    ___ before and after having Cat Scan and X-ray radiation
    ___ being the first line of defense in the Iodine 131 environmental pollution
    ___ for breast cancer, ovarian and endometrial cancers. Low iodine increases the production of estrogens and your lifetime exposure amount of estrogen factors into your cancer risk. Obese people have more estrogenic activity (men make estrogen too, source of “man boobs”).
    ___ and helpful in all the conditions you learned about in Part 1, including diabetes!

    70 years ago, the average American ate 500 – 800 micrograms of Iodine a day in their usual diet. In 1995, the average American only ate 135 micrograms! Good iodine foods were being eliminated and / or people vastly increased the iodine-depletors, as well as the nuclear age happening, with it’s harmful Iodine 131 pollution to latch-on to our body receptors.

    Dr. Drum personally uses 5 – 10 grams of brown and red seaweeds daily! That’s about 1.75 ozs. Aim to work up to getting about one Tablespoon of powdered kelp a day , either by sprinkling on food or in capsules (buy filled or do it yourself), over the next few weeks. Seaweed is an alkaline pH food, and that is another reason that it is SO important and healthful for us! See note below if you are already on thyroid medication.

    Brown seaweeds like the kelps (especially the Fucus species) are highest in Iodine. Hijiki is also good. Brown kelps contain 500 – 1,500 parts per million of Iodine. Nori has 15 ppm of Iodine — big difference. Nori is the seaweed used in sushi wraps. I suggest using powdered kombu (a kelp), in just about everything. It is the seaweed used in Japanese dashi soup-stock which is a basic component of healthy Japanese diet choices. Heating does not affect Iodine content.

    The red seaweeds, including Dulse, Nori and Gracellaria are also helpful. Nori is easy to find in health stores. Get organically farmed seaweeds or those harvested in pristine areas. You will not find the organic, clean ones in Oriental Groceries; they are of unknown origin.

    All seaweeds are edible says Dr. Nan Fuchs, PhD. But seaweed from polluted waters is NOT safe to eat!

    Get your seaweed only from reliable sources, from people who harvest them in the cleanest waters possible, like the ones I mention below. Much seaweed is sourced from China these days. BEWARE of any Chinese foods; they have heavily polluted their land, waters, sea and air, without regulations or cleanup, so their products are unhealthy!

    SOURCES: Use these as part of a healthy diabetic food plan.

    Dr. Drum harvests seaweed and brokers it through another well-regarded sales outlet mentioned on his site.

    James Jungwirth offers powdered seaweeds in capsules — Fucus species and 5 other red and green seaweeds from Oregon. P.O. Box 150, Williams, Oregon, USA. Phone: 541-846-7995.

    Ocean Harvest Sea Vegetable Company in Mendocino, California have recipes on their website and sell online. I have tried some alaria and sea palm from them and some pickled seaweeds I purchased in Mendocino may have been theirs, too. Ocean Harvest Sea Vegetable Company in Mendocino. They sell the seaweeds in as little as 1 oz. packages, so you can try LOTS of different kinds easily.

    This is the source of the Organic seaweed products which I have used for 30 years. They also have a recipe book.
    Maine Coast Sea Vegetables Company: lab-certified organic seaweeds

    and I have also used these products for at least 30 years. Eden Organic Foods – Seaweed choices

    The protocol for using seaweed for those who are already on thyroid medication is different and you and your physician might arrange a telephone consultation with Dr. Drum to understand the procedure. Contact Dr. Drum at his website; he does his phone consultations between 6 am and 10am Pacific Coast Time.

    ARTICLES:
    About Maine Sea Coast Vegetables.
    Seaweed Superfoods

    * for dechlorination:
    Rainshow’r products

    ** Dr. Broda Barnes. MD procedure for home-testing.
    If you have severe arthritis, this test may not work as well for you as minute muscle twitching may raise your temperature on the thermometer; in this instance, if your temperature ins above 98.2F during the test, get more guidance from a properly trained naturopathic physician.***

    *** I regard properly trained naturopathic physicans to have degrees from College of Naturopathic Medicine, Portland, Oregon, Bastyr University, Seattle, Southwest College of NM in Scottsdale. Arizona, the Naturopathic medical colleges in Toronto, Canada and in Connecticut, USA. Naturopaths trained in Australia are usually well-trained as are German and Swiss naturopaths. Often, naturopathic physicians have several medical degrees.

    Best to all — Em

    (c)2009 Em at http://diabetesdietdialogue.wordpress.com
    If you desire to quote from or use my material, please write for permission to the About Me tab on the upper navigation bar. Thanks.

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