Kelp - A Nutritional Powerhouse

Kelp is a marine brown algae which belongs to the division Phycophyta of the kingdom Protista of Eukarya. Brown algae is a diversified group which ranges from a small size with simple filaments to large blade forms, between 50 to 100 meters in length. Large brown algae are also called seaweeds and some of them like Laminaria, Ascophyllum and Macrocystis are also referred as Kelp. These large brown algae commonly grow along the rocky shoreline in the north temperate zone. These plants are firmly anchored by holdfasts, and when the tide is in, their broad flattened blades are buoyed by air bladders. When the tide is out, they do not dry up because their cell walls contain a mucilaginous, water retaining material. Brown algae provide food and habitat for marine organisms. In several parts of the world they have been harvested for human food consumption and for fertilizer. They also contain algin, a pectin-like substance that is added to ice cream, sherbet, cream cheese, and other products to give them a stable, smooth consistency.

Fucus vesiculosus, Ascophyllum nodosum, and some species of Laminaria, Macrocystis and Nereocystis are quite common. These kelps are also known by common names such as Bull Kelp, Elk Kelp, Giant Kelp. Kelp has many culinary applications and is referred to as a Miracle Plant because of its huge therapeutic values and as the best natural source of trace minerals. Sprinkling a little on your food (about a teaspoonful twice a day) will provide both salt and vital trace minerals. It is a good source of protein and rich source of iodine and iron.

Ascophllum nodosum (Rock Weed) is a type of kelp, which can grow to the length of 200 feet off the coast of Japan, Europe and North America. Early fishermen burned the plant for fuel and wrapped, baked and ate fish in it. This seaweed is very popular as food in Japan and some other east Asian countries. However Europeans and Americans did not develop any taste for kelp. It is rich in iodine, a mineral essential to thyroid health. The amount of iodine in sea kelp exceeds that found in land plants by as much as 20,000 percent. Depletion of iodine causes fatigue, illness, inability to metabolize food efficiently, weight gain and goiter. Norwegian kelp (Ascophyllum nodosum) is also rich in calcium. It is also high in Vitamin C. Kelp has always been an integral part of the traditional Eskimo diet. Another important chemical in Norwegian kelp is sodium alginate, it can absorb 80 to 90 percent of the strontium 90 directly from the intestinal tract.



Norwegian kelp is a nutritional power house, containing many other essential trace elements. It has chromium, essential to glucose utilization, zinc for collagen strength and healthy skin, iron for blood enrichment, potassium for normal nerve transmission, sulfur for preventing cell mutation that could lead to cancer, silver and tin for memory, silicon for skin elasticity, magnesium for sound nerves, manganese for sufficient release of insulin and so on. In addition to numerous minerals as mentioned earlier, kelp is also rich in vitamins A, B complex, C, E, D & K and also contains 20 different amino acids in abundance. The gut flora provides low levels of these but daily use of kelp increases the levels.

The use of powdered or granular kelp as a substitute for table salt has been gaining popularity. Kelp has a pleasant taste and all the necessary elements in a natural balance. Although sodium is present, it is nicely offset by potassium, which is totally absent from ordinary table salt. The use of kelp is a much better choice. It also has the remarkable ability to stop bleeding. Simply sprinkle powdered kelp on the wound.

The sodium alginate in kelp helps prevent absorption of radioactive strontium 90, a by-product of nuclear explosions and nuclear power and weapons facilities. Strontium 90, one of many toxic heavy metals, accumulates in bone tissue and has been linked to several cancers: leukemia, bone cancer, and Hodgkin's disease. Scientific investigations at McGill University show that kelp also protects the body from several other heavy toxic metals such as barium, cadmium, plutonium, and cesium.

There is also evidence that kelp may help in reducing cholesterol and blood pressure. It also interferes with the growth of bacteria and fungi. Kelp might be useful as an emergency bandage for boating, fishing, surfing and diving injuries. For infusions, use 2 to 3 teaspoons powdered kelp per cup of boiling water, steep 10 minutes and drink. Usually 2 to 3 cups a day are recommended.

Always use herbs in consultation with your physician. He or she knows the best about your health and should be aware what else you have been consuming to maintain your health. Always use herbs in moderate amounts unless suggested otherwise by a physician.

Please take care of your health with knowledge. Knowledge and resolve is the key for better living.

My next article will be on the Gotu Kola herb.

Wishing you a safe and healthy winter season,



Ali M. Jafri, Ph.D.