The ocean does not just serve as habitat for the seafoods that we love to eat – it also provides us with one of nature’s richest source of iodine: kelp.
Kelp or seaweeds offer a lot of benefits to your health. For years now, kelp and other varieties of sea vegetables serve as a main ingredient in Japanese recipes. Aside from being an excellent source of iodine, kelp contains vitamin K, folate, magnesium, calcium, iron and trytophan.
Studies show that most Americans are iodine-deficient, and kelp is one of the best ways to make up for the body’s lack of iodine. Iodine deficiency is especially risky for pregnant women, since it may lead to mental retardation or lower the child’s mental abilities. It also helps promote thyroid gland health.
In addition, kelp promotes a healthy digestive system, helps prevent osteoporosis, aids in the detoxification of the body and boosts metabolism.
When cooking, you can replace chicken stock with kelp stock by simmering a strip of kelp in water for about ten minutes. You can also add dried kelp to a homemade pickle recipe, and it can be tossed with a bowl of greens for a nutritious vegetable salad.