24 Jan Trending: Seaweed
Seaweed is being touted as the next superfood. But before you’re tempted to add seaweed to everything, take note: too much of a good thing is not always a good idea.
A recent article in the Globe and Mail gave a good overview of the different kinds of seaweed.
Generally speaking, seaweed is high in iodine, which is needed to help your thyroid function properly. Depending on the type, the range of iodine varies. We need 150 micrograms of iodine every day. Once you go over 1,100 micrograms, there’s a chance of negative health effects. Take a look at the range of iodine in various seaweed:
- Nori – 37 mcg of iodine per gram (mcg/g) — most commonly found as sheets of seaweed in the grocery store, and used to wrap sushi
- Wakame – 140 mcg/g — commonly used in soups and salads
- Kombu – 2424 mcg/g
You may have heard of dulse, a red seaweed commonly found on the Canadian east coast. Apparently is tastes like bacon (on my to-try list).
A few issues that have been flagged with seaweed:
- Some seaweed can be high in vitamin K, which may interfere with blood thinning medication.
- The high potassium levels in dulse can make people with kidney issues weak and feel nauseous.
- Depending on where the seaweed originates, there may be environmental toxins.
So enjoy small amounts of seaweed in these delicious ways:
Culinary dietitian whiz Patricia Chuey recently posted two easy, delicious recipes: Sushi Salad & Easy California Rolls Thanks for sharing, Patricia!
How do you enjoy seaweed?