Whether eaten as a vegetable or taken in the form of a herbal tincture, kelp is nourishing to the body. Kelp is rich in many minerals particularly iodine, magnesium, potassium, calcium, sulphur, iron, zinc and copper because these minerals are available to the growing weed from the sea, just like other nutritious sea vegetables (nori, kombu, dulse, wakame). While low in protein and fats, kelp has plenty of fibre and good levels of important vitamins (A, B2, B12, C, D, E, K).¹

Many species of seaweed are eaten in Hawaii and one particular favourite is iodine weed (Asparagopsis, taxiformis), which is soaked in fresh water and then salted before being rolled into balls. Another seaweed eaten in Hawaii, as well as in Japan, is green sponge weed (Codium sp.) which can be consumed raw, used in soups, boiled with seafood or dried and salted. Sea grapes (Caulerpa racemosa) are cultivated in the Philippines as a vegetable but they are ignored in Australia despite being found on the seashore just like sea lettuce (Ulva lactuca).

As a glandular tonic, kelp is beneficial to the thyroid, liver, gall bladder, pancreas and reproductive organs. It also helps harmonise the pituitary and adrenal glands, making it a tonic for the general support of metabolism during times of increased stress.

Kelp is particularly good for treating an underactive thyroid gland, a common problem with a diet based on vegetables grown in iodine-deficient soils as we have in Australia. An underactive thyroid is responsible for a slow metabolism leading to weight gain and kelp, as well as another seaweed called bladderwrack (Fucus vesiculosus), was traditionally used for treating obesity.

In fact, modern research has demonstrated that a carotenoid fucoxanthin, derived from brown seaweeds (Fucus vesiculosus, Ascophyllum nodosum, Laminaria japonica)  induces activity in fat cells, leading to increased fatty acid oxidation and the production of heat. It also improves insulin resistance and decreases blood sugar levels.^2,3

Furthermore, seaweed is rich in antioxidant and anti-inflammatory polyphenols meaning it has broad protective influence against the development of degenerative diseases. To this end, it is associated with a low breast and colorectal cancer rate in Asian countries where it is consumed regularly.^1,4

Specific clinical activity, as well as the more general effects accrued form long-term daily consumption, such as the prevention of nutrient deficiencies, are benefits associated with the daily consumption of many common herbs and wholefoods. In fact, kelp has long been used to treat a general state of debility arising from malnutrition which can lead to rickets and anaemia, well before it and many other wholefoods were designated superfoods, and tasked with compensating for the inadequacies of ultra-processed urban fair.

References:

1.         Catarino MD, Silva AMS, Cardoso SM. Phycochemical Constituents and Biological Activities of Fucus spp. Mar Drugs 2018;16.

2.         Gammone MA, D’Orazio N. Anti-obesity activity of the marine carotenoid fucoxanthin. Mar Drugs 2015;13:2196–214.

3.         Keleszade E, Patterson M, Trangmar S, Guinan KJ, Costabile A. Clinical Efficacy of Brown Seaweeds Ascophyllum nodosum and Fucus vesiculosus in the Prevention or Delay Progression of the Metabolic Syndrome: A Review of Clinical Trials. Mol Basel Switz 2021;26.

4.         Moussavou G, Kwak DH, Obiang-Obonou BW, et al. Anticancer effects of different seaweeds on human colon and breast cancers. Mar Drugs 2014;12:4898–911.