Antioxidant has become a buzz word these last couple years as scientists discover a greater variety and determine how they help the body. Antioxidants are compounds – not just vitamins and minerals – that help protect cells from free radical damage.
One of the biggest source of free radical damage is radiation – in any form. The thyroid gland needs iodine, which is seriously lacking in our diet – and no the table salt that is iodized is not the same. The thyroid gland needs iodine and cannot determine good iodine from bad iodine. Seaweeds provide the greatest abundance of iodine compared to any other land plant or animal.
According to Dr. Ryan Drum “Eating 3-5 grams of most dried, unrinsed seaweeds will provide the RDA of 100-150 micrograms.” To have optimum health and protection from radiation it is recommended to eat 5-15 grams of seaweed (1/2 – 1 oz) a week at a ratio of 2:1 of brown (Kelps, Kombu, Wakame, Hijiki, Arame) to red (Nori, Dulse) seaweeds.
Arame is part of the kelp family, which provides the highest amount of iodine, and is one of the easiest to incorporate into your diet as it does not have a strong taste or smell, which can turn some people off.
A great snacking seaweed is the Bull Kelp. It will satisfy and salty crispy snack craving without being over powering. Another easy one is Nori which are found in sheets used in sushi.
Most people have grown up with the classic carrot salad of shredded carrots with raisins that were soaked in orange juice. This is another simple recipe that helps incorporate seaweed that is addresses the mineral deficiencies our regular diet has.
Remember – radiation is cumulative.
Carrot Seaweed Salad
1 cup shredded organic carrots
1 cup arame seaweed, soaked 10 mins and drained
1/3 cup hemp hearts
1/4 cup olive oil
1 1/2 tsp crushed rosemary
Toss the shredded carrots, arame seaweed and hemp hearts together. Mix the olive oil and rosemary together and pour over mixture. Serves 2 as a side or 1 for a meal.