THE BENEFITS OF KELP: article from Organic Lifestyle Magazine

I found this article about kelp, from Organic Lifestyle magazine, today.  Rather than re-invent the wheel, I’m linking to it here, so that, if you don’t already know about all the good things about kelp, you can learn quickly.

I love just about any kind of seaweed (sea vegetable) out there , except Japanese kombu (this is good in cooked food, but I don’t cook food – if someone gave me some, I would grind it up and put it on food or else include it in a green powder).  I re-hydrate the dehydrated seaweed,  chop it fine, and include it any greens or other vegetable mix.  When I first started out eating vegan and, then, raw, I used kelp powder instead of salt.


Seaweed Noodles

I’ve recently learned that, if you soak the seaweed noodles in water with a dash of lemon for an hour, they will get softer.

That’s cool.  I have always relied on marinating the noodles with oil and vinegar and then dehydrating them.



I soaked the Korean kelp I had found in the Korean market for 1 hour (the instructions said 40 minutes.) Then I rinsed it and soaked it for about 10 more minutes. Then I took the pieces out of the water and cut them to sushi piece sizes, and returned them to the water until I used them.

To assemble, I placed a pinch of parsnip/olive oil/apple cider vinegar mix on a piece of kelp.  Then I placed a small glob of grated carrot, some snow pea sprouts (cut in half), and some grated onion.  Then I rolled it all up and put it on a plate.


I found that longer sushi were hard to eat – we needed to cut them with a knife. Once they were bite-sized, they were easy to eat as finger food.  My room-mate dipped hers in soy sauce.

BLUE NOODLES: Whoops! or How Interesting!

I used red cabbage in my noodles this afternoon.  Presto change-o!  Blue noodles happened. 

It wasn’t necessarily a bad thing, other than that my synesthetic tongue keeps insisting that that is NOT blue!  The noodles ARE blue!  I saw it with my own eyes.

It also seems to me that, to make the noodles soft, something salty has to be put in, in addition to letting them repose for a bit in  the dehydrator.  I do recall putting black olives in that one batch that turned out exactly the way I wanted it.  I’m trying that again.

KELP NOODLES: What is in them?

 I read the ingredients on my kelp noodles this afternoon and was startled by the “chemical-like” name of one of the ingredients, so I have just spent a while looking up kelp and “sodium alginate”, to make sure that kelp noodles are, indeed, a decent food for me.

Here is what I have found out so far, aside from the fact that the noodles have, apparently, little nutritional value:

Kelp is a “brown algae. (In my very cursory investigation of the word “algae”, it seems to be used differently in different places. All sources do agree that this is a “seaweed”, or “sea vegetable )

According to various sources, Wakame, Kombu, Porphyra (the sea vegetable used in “nori”), agar-agar (also known as “kanten”), and alaria (also known as dulse) are common kinds of kelp available in the U.S. since the 1960s. 

Alginate, a carbohydrate derived from kelp, is used as a thickener or a “gel-ing agent” in the manufacturing of ice cream, jellies salad dressings, and toothpaste.

SODIUM ALGINATE (from Wikipedia)

The chemical compound sodium alginate is the sodium salt of alginic acid. Its form, as a gum, when extracted from the cell walls of brown Algae, is used by the foods industry to increase Sodium alginate is a good chelator for pulling radioactive toxins such as iodine-131 and strontium-90 from the body which have taken the place of their non-radioactive counterparts.

Well, for sure, kelp noodles are not a “natural” product, in that the kelp  has been way processed. The package says they are raw. Okay.  Somewhere at the beginning of the life of this product there was kelp that was raw.  How much? Is it really worth it for me to eat this product? Am I wasting my chewing power eating a non-nutrititive food item?  Is this junk food?


I did not have much in the way of fresh food (like NONE) in the house tonight, owing to the fact that, until Thursday, I expected to be on the Master Cleanse for another 3 – 4 weeks.

Still, I was responsible for making a dinner that my SAD diet room-mate would gladly eat. Hmn… Creativity needed>
I do have a number of bags full of vegetables I have dehydrated over the winter, and some leftovers from the summer, so…..

  • I dug out my last little bit of wakame (about 1/2 C) and soaked it.
  • I soaked about 1/2 handful of dehydrated turnip.
  • I ground up about a handful of dehydrated red bell pepper slices.
  • I finely chopped 1/2 onion.
  • I also soaked @ 1/2 C of dehydrated parsnips.
  • I combined the wakame with the turnip and the bell pepper powder, and added some garlic powder, olive oil, and apple cider vinegar.
  • To the parsnips, I added some olive oil and a little black pepper.

That was dinner. I found the wakame salad very filling and satisfying (such an interesting word – you know when you eat something and you *feel* like it is what you needed)
The parsnips were good… like rice…

I am going to take the leftovers to work tomorrow for lunch.