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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 https://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 https://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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