Kombu Seaweed

Nutrition Benefits and History

Kombu, also referred to as Sea Cabbage has been used for thousands of years in Japan. The most commonly used seaweed, kombu seaweed contains a great deal of trace minerals and is high in the following nutrients:

• Iodine
• Potassium
• Calcium
• Vitamin A
• Vitamin C

Kombu also acts as an antidote to excess sodium consumption and it is known to reduce cholesterol and hypertension.

Seaweed’s saltiness comes from a balanced, chelated combination of sodium, potassium, calcium, phosphorus, magnesium, iron, and a myriad of trace minerals found in the ocean.

Due to the phytates in soy and grains, minerals are not absorbed as they had been in traditional cultures. Phytates block mineral absorption causing depletion and consequently, deficiency. As I've stated on other pages, Magnesium depletion is at an all time high in our society.

Kombu is a great way to sneak that extra nutrition into family meals.

Valuable Uses

The easiest way to utilize this little green mineral wonder is to simmer it in a cup of broth.

I recommend you add it to broths, soups, stews, spaghetti sauces, chili and of course home cooked beans.

Kombu will not only expedite the cooking process, add valuable mineral content to your foods but is responsible for enhancing flavor naturally much like that of MSG but without the neurotoxic danger. It is also a natural thickener for your soups/stews.

Kombu contains enzymes that help to break down the raffinose- sugars in beans (the cause of excessive gas and bloating), increasing digestibility.

A 20 minute simmer is sufficient and don't forget to remove it from your stock pot.

A little secret, I forgot to remove mine from my spaghetti a few weeks ago and no one was the wiser! It just disintegrated.



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This website is for informational purposes only and is not intended as medical advice.

As with any diet program, check with your medical care provider before you begin.

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SBI!