OFTEN NEGLECTED MINERALS, AND HOW TO GET THEM
August 11, 2009 by admin
Filed under Eating Raw Live Food
SEA VEGETABLES: DULSE
Dulse is just one of the numerous edible sea vegetables that is easy to come by and is packed with very rich nutrients, phytochemicals, chlorophyll, fiber and minerals (e.g. sodium, potassium, calcium, phosphorus, magnesium, iron, iodine and many other trace minerals). Dulse, like all sea vegetation, is low in fat, and has a significant amount of omega-3 fatty acids. Omega 3 fatty acids help lower cholesterol and raise HDL levels.
Other benefits of Dulse and other sea vegetables include their ability to help prevent aging and chronic disease, solve mineral deficiencies, help detoxify your body (from heavy metals, environmental pollutants and carcinogens), help control growth of viruses, bacteria and Candida, balance the thyroid function and fight constipation.
One third cup of Dulse provides up to 30% of RDA for iron, which is four times the amount in a serving of spinach. It is packed with approximately 22% protein – higher than chickpeas, almonds or sesame seeds. One handful of dried Dulse provides more than 100% of the recommended daily intake of B6, iron and fluoride and 66% of the recommended daily intake of B12.
Add to salads, pate’s, and roll-ups Dulse (as most other sea vegetables) are an easy, cost-effective, way to add those much needed, often missed minerals to your diet.
Dulse is available in whole stringy leaves or powdered (as a condiment). Dulse, reddish brown seaweed, does not need to be soaked as some seaweeds do; it can be eaten directly from the package. It has a rich taste, a slightly chewy texture and is a little salty which easily provides an excellent substitute for regular salt and satisfies the person craving salty foods.
Sea vegetables do not need to be refrigerated and can easily be stored in your cupboard or desk at work.
Start to develop a taste for these nutrient dense, alkaline, whole foods and see and feel the difference in your body! Your skin, hair, nails and internal organs will THRIVE!
Bon A Petite’
Beth Wilke, Raw Food Chef
