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What type of seaweed do you prefer as an iodine supplement?

Answered on August 19, 2014
Created January 18, 2013 at 10:37 AM

Is there a seaweed with higher iodine and lower heavy metals?

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3 Answers

5
Ef32d6cc543a74319464e2100e5a9ffd

on January 18, 2013
at 10:57 AM

I use dulse (2 tablespoons/day) from Maine Coast Sea Vegetables as my regular supplement. When I make bone broth I throw in a piece of konbu and I use nori when I make sushi. I am assuming that since the seaweed is from Maine it's ok.

ALso I was under the impression that something in seaweed protects you from the effects of radiation. I know my co-op was out of kelp tablets for a long time after the accident in Japan.

2
1f9b52f29960095986234231d91e1967

on June 12, 2013
at 09:01 AM

Reply to seaweeds potentially protecting from radiation:

Based upon what (little) research I've done, iodine might be used largely for chelation effects (binds to items which halides such as fluorine, bromine, also bind to? Antagonizes other halides somehow. And, maybe chelates radiation byproducts, or at least antagonizes them and increases excretion of them significantly.)

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Regarding heavy metals and other contaminants in sea fare in general, I've seen (but not researched deeply) that a well-essential(/trace?)-mineralized body with fully healthy gut flora (no small intestine bacterial overgrowth, 6 pounds of beneficial gut flora intact, etc.) should naturally antagonize and protect against large amounts of mercury and potentially heavy metals or toxins.

For example, the Whole30 blog and Green Pastures blog had posts claiming that selenium, which is high in many fishes considered "high in mercury", chelates mercury and so neutralizes the "high in mercury" concerns. Proper gut flora was also crucial in neutralizing mercury toxicity concerns, though I do not recall exactly why.

The Weston A. Price Foundation also mentions that proper gut flora should be very protective against mercury, and thus, seafood is safe.

A site I just came across mentions iodine's use in detoxification and protecting against some heavy metals or industrial byproducts: http://www.alkalizeforhealth.net/Liodine2.htm

Though, I am not sure how reliable it is, and have not analyzed that page in detail.

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Nonetheless, less toxin exposure is probably wise in general.

I have also heard quite a few claims that and references to seafood around South/East Asia being heavily contaminated as well as a mention of the Gulf Coast in the U.S. being heavily polluted but seafood around certain parts of the U.S. (and also Canada?), like Maine, being fairly safe with regard to contaminants.

Unsure if this is true either, and I have no data regarding Europe.

0
048dd52752c45129c1212bfffb37ca72

on June 12, 2013
at 09:28 AM

Hijiki is another one which seems to be pretty high in iodine, I like to rotate them though, I usually have Dulse, Kombu and other seaweed mixes. I tend to put it on my bone broth as suggested by @tbunchylulu, it makes a perfect match IMHO, I also make salads with them.

JK's has a post listing his view on many seafood choices with a good summary of his preferred seaweed: http://www.jackkruse.com/brain-gut-6-epi-paleo-rx/

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