For over 2,000 years Kelp has been eaten because it contains a fabulous array of minerals - most notably iodine and potassium - all in a highly digestible form. Below are the six principle reasons to include Kelp in the daily diet of your family and friends.

Nutrient Rich

Giant Kelp contains alginates and over 70 trace minerals, including naturally high levels of iodine and potassium; much more than iodized salt and many other kelps.

Bio-available

Plant nutrients, including the iodine found in Kelp, is more easily absorbed by the body than synthetic forms of iodine. Your body needs iodine to maintain a healthy thyroid.

Clean

Our Kelp is sourced from clean and remote seas, and we look at laboratory tests to check it is free of toxic heavy metals like arsenic. Clean Kelp binds with heavy metals in the intestines, eliminating them from the body. Conversely, Kelp harvested from seas around countries with chronic industrial pollution may actually introduce heavy metals into the body.

Salt Substitute

Kelp is very low in sodium which means that in addition to being a delicious gourmet condiment it’s a perfect alternative to salt. See serving suggestions overleaf.

In the News

Kelp is swiftly becoming the new wonder food. Scientific research published in March 2010 discovered that the alginates found in Kelp were better at preventing fat absorption than most over-the-counter slimming treatments. See our ‘News’ section at greenbayharvest.co.nz for more details.

A Little Goes a Long Way

Using the RDAs for iodine in the UK and Europe, a shaker of 25g will feed a family of 5 for 3 months and our 100g pack is a year’s supply. Kelp lasts for 18 months if stored in a cool dry place - making it a tasty and great value for money way to eat less salt! Warning: Suitable for adults and children over two years. If you suffer from Thyroid disease please consult your health professional before using. Do not exceed 1 teaspoon per week.

Grower Profile

Roger Beattie

Kelp Entrepreneur, Organic Pioneer, Conservationist At a beach barbecue I decided to turn my taste for kelp into a business. I threw a strand of kelp onto the rocks to dry and then flaked it over a fillet of fresh blue cod. The taste of that first mouthful is something I will never forget. I funded research into the properties of kelp and was amazed at the high levels of iodine and potassium and some 70 trace minerals.

Today, I harvest Giant Kelp, the world’s fastest growing seaweed, from the nutrient-rich waters around Banks Peninsula, New Zealand. The waters are clean and don’t contain the heavy metals that are sadly sometimes present in the seas (and the seaweed) around countries suffering from chronic industrial pollution. I work from a small boat to cut the kelp to a sustainable quota, so there is enough left to feed the generations that follow. Once ashore, it is air dried outdoors in the prevailing nor-west winds before it is flaked and packed. Nothing is added and only water is removed. And it still tastes just as good on fresh fish as it did that first day at the beach.

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News File

Kelp and Japanese Women

Exciting research on breast disease and sea vegetables is being carried out by Dr Jane Teas, to investigate why kelp might be a factor in lower rates of breast disease in postmenopausal women in Japan. The incidence estimated to be 85% lower than in the US.

Seaweed and Slimming

Kelp Lecithin, B6 and apple cider vinegar is a weight loss formula that has been used for decades in the US.

Seaweed fibre could reduce the body’s fat uptake by more than 75%

A fibrous material in Sea Kelp called ‘alginate’ was better at preventing fat absorption than most over-the-counter slimming treatments, laboratory tests, conducted by the University of Newcastle, showed. Dr Iain Brownlee, who co-led the team, said: “This suggests that if we can add the natural fibre to products commonly eaten daily - such as bread, biscuits and yoghurts - up to three quarters of the fat contained in that meal could simply pass through the body.

Serving Suggestions

• Sprinkle on fish, vegetables or stir into tomato juice.

• Place in a container with flour to coat fish or add to any beer batter.

• Sprinkle on roasted vegetables to enhance the taste.

• A spoonful of Kelp Pepper in crumbs and savoury crumbles adds great flavour.

• Add a teaspoon to any savoury bread recipe.

• Mix with unsalted butter to give some gourmet to your spread.

• Sprinkle it onto salad or pasta just before serving.

• Add a pinch to scrambled eggs and taste the difference.