And other efficient biological filters also exist. Ocean farmers are finding that edible kelp grows miraculously fast, can be high in omega-3s and extracts huge amounts of excess nutrients from the water column. Grown together with mussels and other bivalves, kelp represents a real bright spot for making a better American seafood supply.Read More
Ssugar kelp (saccharina latissima) has been adopted by chefs and food entrepreneurs nationwide; these innovators have worked to "de-sushify" seaweed, serving up kelp noodles, kelp butter, and kelp cocktails instead.Read More
Seaweed also contains a tremendous amount of iodine, an important mineral for metabolism and immune function.Read More
Sugar kelp naturally consumes carbon dioxide in the water. Ocean acidity is increasing due to several factors, including ancient water that is rising to the surface as well as carbon dioxide in the atmosphere.Read More
Ocean Approved of Maine, which claims to be America’s first and only commercial kelp farm, launched a line of kelp cubes this month at the Boston Seafood Show. The cubes are aimed at the popular smoothie market, which has expanded the use of the green veggie in its juices. The company also sells kelp “sea slaw,” “sea rounds” and “wraps.” Ocean Approved began in 2009 and has been seeded with a half million dollars in grants from NOAA Fisheries and the Maine Technology Institute. The company produces 33,000 pounds per acre on five acres annually and business has increased 400 percent in two years, according to the Casco Times.Read More
In keeping with the mantra “sell the dish, not the fish,” he laid out smoked lobster on seaweed salad and sauteed kelp with blood orange and onion.
“I was using lobster to introduce them to kelp,” said Seaver. “It’s restorative and an opportunity for the working waterfront. It’s healthy and nutritious, a huge economic opportunity in Maine.”Read More
Recently many phytochemical researches including
seaweeds have tried to find natural antioxidants strongly
scavenging these free radicals that are powerful oxidants
and contain unpaired electrons. Free radicalsmediated
modification of DNA, proteins, lipids, and
small cellular molecules is associated with a number of
pathological processes, including atherosclerosis, arthritis,
diabetes, pulmonary dysfunction, ischemia-reperfusion
tissue damage and neurological disorders such as
Alzheimer’s disease (Steinberg et al. 1989; Frlich and
'Kelp contains a huge array of vitamins and minerals - 46 minerals, 16 amino acids (protein building blocks) and 11 micro-nutrients – and there is a lot of research into its numerous health benefits.
'Many nutritionists prescribe kelp supplements to aid thyroid function, hydration and weight management due to its high iodine content.
'Kelp is also extremely high in antioxidants and has anti-inflammatory properties which can help fight free radical damage and even cancers.
'There are in fact now studies looking into ovarian cancer and reduced rates of the cancer in Japanese women who have high intakes of kelp in their diet,' she continued.Read More
Brown algae of the Laminariales (kelps) are the strongest accumulators of iodine among living organisms.Read More
Ocean Approved does not dry its kelp. Due to the fresh, frozen nature of the product, our kelp does not need to be rehydrated for use in smoothies. It is also free of the salty, fishy flavor we associate with dried seaweeds and tastes instead like a mild green vegetable. It's very similar to kale, but without the strong taste.Read More
If you're not already including edible seaweed in your diet, you might want to start. Delicious varieties like wakame, kelp, kombu, nori and dulse have been shown to aid digestion, absorb toxins in the body, be a great source for vitamins and minerals such as vitamin K and iodine, fight obesity, and, oh yeah, they're super easy to prepare as well as being delicious.Read More
Can you hear the growl of the Vitamix? If so, you’re nearing Ocean Approved’s booth 9566 at the North American Seafood Expo where you can sample a berry-kelp smoothie featuring Maine Kelp Cubes.
Unlike kale, Kelp Cubes can be added to both sweet and green smoothies without altering the flavor profile. Ocean Approved kelp lacks the briny, fishy flavor of other seaweeds, allowing you to boost the nutritional qualities of your smoothie without overpowering the taste. All natural, gluten-free, and vegan, Kelp Cubes are the perfect way to make your customers happy.
Kelp Cubes are easy to use. Simply add one to your blender and puree with all other ingredients. They are designed with portion control in mind so you know exactly what you’re spending on each smoothie.
Ocean Approved offers a domestic alternative to imported dried Asian seaweeds. Grown in the clean, cold waters of coastal Maine, Ocean Approved kelp is free of radiation and heavy metals. For more information, please visit oceanapproved.com. Inquiries and orders: firstname.lastname@example.org
Detox Delivery: Maine Kelp & Blueberry Smoothie
Makes 24 ounces
1 1/2 cups frozen blueberries
½ cup + 2 Tbsp. coconut milk
1 cube Ocean Approved kelp
1 Tbsp. mint
2 tsp. honey
1 tsp. fresh lime juice
Add all ingredients to a blender; puree until smooth.
There are dozens of seaweed salads at the North American Seafood Expo, but only one boasts an alternative to dried imported Asian kelp. Grown in the clean, cold waters of coastal Maine, Ocean Approved is offering the first Maine Seaweed Salad. Delivering food quality and safety like no other salad available on the market, Ocean Approved provides chefs what customers want: local, sustainable, and safe seaweed.
The Maine Seaweed Salad is free of the food coloring, preservatives, and MSG found in most seaweed salads made from dried, reconstituted kelp. Ocean Approved kelp is free of heavy metals and radiation – a testament to Maine’s pristine waters.
Gluten-free, 100% all natural, and vegan, the Maine Seaweed Salad is the healthiest option on the market, satisfying diners ever growing taste for high quality food and nutrition.
Maine Seaweed Salad available Spring 2015. We invite you to visit booth 9566 at the Seafood Expo and sample the Maine Seaweed Salad.
Inquiries and orders: email@example.com
Moreover the two enzymatic extracts strongly inhibited DNA damage (approximately 50%). Those extracts showed significantly (p<0.05) remarkable scavenging effects in DPPH free radical scavenging assay and the activity indicated a marked correlation with phenolic contents. From the results, enzymatic extracts of the brown seaweeds might be valuable antioxidative sources.Read More
These findings suggest that antioxidant metabolism is one of the defence mechanisms that protect S. arbuscula from cellular damage due to desiccation.Read More
We, therefore, conclude that ingestion of seaweed influences glycemic control, lowers blood lipids, and increases antioxidant enzyme activities.Read More
"We saw the level of consumption of seaweed globally and realized it was only a matter of time before it started to be reintroduced into our country," he says. "Seaweed was eaten by our indigenous population before the colonists came along. When my great-grandmother in Newfoundland was a little girl, they would eat seaweed in the winter as a way to get your green nutrition at a time when there weren't any green plants available."
Dobbins says he holds a significant share of the seaweed market in high schools and colleges, as demand for healthier dietary options continues to grow.Read More
September 18, 2013
by Jane Lear: Jane Lear is a regular contributor to TakePart. She was on staff at 'Gourmet' for almost 20 years.
“The TakePart piece on kelp was very interesting, but in light of all the comments about radiation and heavy metals, I’m really confused. Is seaweed safe and healthy to eat or not?”
Kelp and other seaweeds—macroalgae that grow wherever land and ocean meet—are a safe and very healthy addition to your diet unless they are contaminated by sewage or industrial, agricultural, or radioactive wastes. For millennia, after all, coastal peoples all over the globe have survived and thrived on them. Today, in addition to Japan and other parts of Asia, they’re a popular food in Britain, in places that don’t have many indigenous vegetables (such as Iceland), and, increasingly, at high-end American restaurants such as Louro, in Manhattan, where chef David Santos has integrated kelp from Brendan Smith’s Connecticut shellfish farm into cocktails, salads, sides, and main courses.
And it would be a real shame to avoid supporting sustainable kelp businesses in the United States and elsewhere because of fears about radiation and pollution.
It’s true that seaweeds, like bivalves, act as very efficient saltwater filterers, absorbing heavy metals and nitrogen-based pollutants such as those in agricultural runoff.
And it’s true that, even though our exposure to radiation has always been an everyday occurrence, and radiation waste in our oceans has been an unfortunate fact of life for the past 50-odd years, the sheer scale of Fukushima Daiichi—the Japanese nuclear power plant that has spewed and/or leaked thousands of tons of radioactively contaminated water into the Pacific since 2011—is enough to give anyone the shivers. How this tragedy will affect marine plants and animals in the long run is unclear. About a year after the plant was crippled by the one-two punch of an earthquake and tsunami, for instance, giant kelp off the California coast was found to be contaminated with Fukushima radioisotopes. But just one month later, the kelp contained no detectable amounts. (For the abstract of the study, click here.)
It’s also true that one logical question always seems to get skipped over in a filterers-as-food discussion: Are the same seaweeds or bivalves that are absorbing All That Shit ending up on dinner plates or an extravagant plateau fruits de mer on bistro night?
The answer is no, and you can thank some of the most stringent regulations (our tax dollars at work!) and most rigorous scientists and farmers in the world. “Our seagreens are grown in certified waters, tested weekly, and traceable from farm to plate,” wrote Bren Smith in a recent email. In addition to cultivating kelp in pristine waters for food, he’s also helping scientific cohorts at the University of Connecticut grow it in polluted waters to rehabilitate them (the waters, not the scientists), and that kelp is destined for biofuel. One of the fastest-growing plants in the world, kelp could outproduce corn or soybeans as an alternative energy source.
In fact, it seems from an environmental standpoint, there is no downside to kelp. I’m not talking about the wild-harvesting of vast quantities of seaweeds for their phycocolloids—polysaccharides such as carageenan, algin, and agar that are used as stabilizers, emulsifiers, and bulking agents in a bazillion food, beauty, and industrial products. (Just typing the words “wild-harvesting” and “vast quantities” in one sentence makes me queasy.) Mindful cultivation leaves a much smaller footprint on the marine ecosystem.
“Kelp can be farmed over a small surface area because it is grown vertically. This limits interference with aquatic life,” wrote Mike Grandy in a Georgetown International Environmental Law Review blog post.
“More importantly, kelp acts as a nitrogen sink: it soaks up nitrogen in the surrounding water to fuel its growth. This effect can be especially beneficial in waters with a significant amount of terrestrial runoff, as this runoff is often saturated with nitrogen from conventional land-use fertilizers …. Kelp is also being studied for its potential as a carbon sink. Plants essentially ‘capture’ excess carbon dioxide through photosynthesis, which lowers the amount of carbon dioxide in the atmosphere. Kelp could provide a means of growing more plant matter, which could help to bind up excess carbon. This binding process reduces the amount of C02 present in the atmosphere. Perhaps more importantly, an oceanic carbon sink like kelp could ease the production of carbonic acid in the oceans themselves.”
Still not quite ready to dish up a plate of kelp pasta or seaweed salad? Well, nutrition-wise, seaweeds—or sea vegetables, as they’re often called—are a concentrated source of vitamins, minerals, protein, and heart-healthy omega-3 fatty acids. They also contain the trace element iodine 127, the “good iodine” (found in seafood, dairy products, and iodized salt), which the thyroid gland needs to make hormones.
And even though we tend to think of iodine deficiency as a problem in the developing world (it is the leading preventable cause of mental retardation), it’s important to realize that it has risen in the United States, too, as a result of a change in commercial breadmaking (bromine has replaced iodine as an additive) and an avoidance of iodized table salt. Counterintuitive news flash here: Unlike seafood and seaweeds, sea salt is not naturally rich in iodine.
So eat your (sea) vegetables! Eden, the oldest organic-food company in North America, addresses radiation concerns about their Japan-sourced products right up front. And two outfits I know of that specialize in North Atlantic sea vegetables are Ocean Approved, in Portland, Maine (transitioning from small-scale harvesting to mariculture, their products include salad-cut kelp and kelp noodles), and Maine Coast Sea Vegetables, which harvests North American dulse, kelp (aka North Atlantic kombu), Alaria (North Atlantic wakame), laver (aka nori), sea lettuce, bladderwrack, and Irish Moss. And if you live near Bren Smith’s Thimble Island Oyster Company, in Branford, Connecticut, check out his oyster, clam, and kelp offerings for his 2014 CFA, the first Community Supported Fishery in Long Island Sound.