Kelp

Kelp Information

Kelp refers to several types of brown seaweeds in the Laminariales (about 30 genera) and Fucales botanical families. The term applies also to the ash produced by the incineration of various seaweeds. Until early in the 19th century this ash was an important source of potash (derived from the plant's stemlike stipe). Kelp is a rich source of iodine (extracted from its leaflike blades), which is an essential mineral. Before the introduction of iodized salt, many people in the interior of the country who rarely ate seafood had iodine deficiencies, which produced swelling in the throat area and thyroid-related disorders. The thyroid gland is the organ primarily responsible for your basal metabolic rate, so a reduction in thyroid function slows your metabolism and makes it easier to put on body fat. Eliminating an iodine deficiency therefore speeds up your metabolic rate and helps you to burn more fat. It is for this reason that kelp is included in Anorex. However, iodine deficiencies are not common in developed countries at the present time, and there is no evidence that taking amounts larger than those needed to prevent a deficiency will produce any additional effect on metabolic rate. Still, there have been indications that iodine supplementation stabilised thyroid function in people with thyroid disfunction, and normalised l-tyrosine production.

Kelp is also a source of potassium, magnesium, calcium, and iron.

Weight-loss promotion often hails kelp as a detoxifier, a balanced supplement, and a healing plant.

If you suspect a Kelp Overdose

It is possible to have an iodine overdose through overingestion of Kelp. This could cause thyroid disfunction. Supplementation should be stopped immediatly.

Who is Likely to Have an Iodine Deficiency

People who avoid sea vegetables, as well as dairy, seafood, processed food, and the salt shaker, can become deficient in iodine. Although rare in developed societies, iodine deficiency can cause low thyroid function, goiter, and cretinism.

Kelp Precautions and Contraindications

Extreme caution should be excercised about any decision to take iodine or kelp supplements if you are on thyroid hormone replacement therapy.

Additional Notes

If a user has an underactive thyroid and/or is obese, consult your healthcare professional for an evaluation and diet and exercise management that includes beneficial supplements to a healthy diet.

Eating Kelp

Can be pre-soaked before cooking or added 'dry' to foods which contain liquid (soups, sauces, etc.). When adding the kelp to rice without rehydrating it, add a bit more water to allow for absorption by the kelp (kelp absorbs up to five times its weight). Uncooked kelp is chewy until soaked or marinated. To fully tenderize, soak for approx. 1 hr., or simmer 15-20 minutes, or pressure cook 5 min., or roast 3 - 4 minutes at 300 degrees, or pan fry (dry cast iron skillet is best) 4 - 5 minutes until crisp.

Kelp (Leaf or Chopped)

Serving size: 1/4 oz., 7 g., or 1/3 loosely packed cup

Nutritional benefits

Less than .5 mg fat

0 mg cholesterol

Only 15 calories/serving

Rich in all major minerals, such as calcium, potassium, iron

Plentiful trace elements, such as copper, zinc, chromium

One serving provides more than 100% iodine's Daily Value

Natural MSG-like tenderizer and flavor enhancer

Flavour characteristics

Uncooked: "salty", acrid

Cooked: less "salty", seafood-like, slightly sweet

Physical characteristics

Raw: chewy, even when hydrated

Cooked (fried, toasted): tender, brittle, turns greenish brown

Cooked (with liquid): tender after 15 min., may dissolve in 30 min.

Water-holding capacity: holds 5 times its dry weight in water

Dry to hydrated volume increase is almost 40%

Combinations

Complimentary: most seafood, most root vegetables, most grains, all dry beans and lentils, all winter squash, all potatoes, most cheeses, some fruits, most nuts, most sea vegetables

Uncomplimentary: milk, melons, most delicate flavors

Subtitution

Pork in beans, chicken or beef in soup stocks, Japanese kombu.

Preparation and usage

Check dried fronds for foreign material (shells, etc.)

Rinse quickly to decrease salty taste (some minerals are lost)

Soak to reduce cooking time

toasted: spread evenly on sheet pan in 350° oven for 2 min. for whole Kelp, 1 1/2 min. for chopped; turns greenish; burns easily!
fried: panfry in well oiled, medium-hot skillet until crisp for kelp "chips" to sprinkle on salads or toss in stir-fries.
sauteed: soak or toast before adding to any saute (see recipe) or panfry before adding other ingredients.
boiled: add dry to any soup stock for rich mineral flavor and "body"
baked: add to all beans for digestibility, shorter cooking time and thickening