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Kelp supplements are commonly marketed for their rich mineral content and are particularly rich in iodine -- a trace mineral that your body needs in small amounts to function properly. As with all such aids, consult your physician before taking kelp supplements; they have the potential to cause unwanted side effects. A few safety considerations exist in regard to excess iodine and heavy-metal toxicity. Continue Reading

If your seaweed consumption is limited to the miso soup and seaweed salad from the corner takeout sushi joint, you need to meet Dulse. Researchers are betting you'll soon be downing this seaweed with an enthusiasm normally reserved for bacon because, well, it tastes like bacon. On top of that, it’s very easy to prepare at home. Continue Reading

You can make a delicious stock using kombu that can be incorporated into almost anything from soups to beans and more. This recipe is about as simple as it gets too. Continue Reading

You're probably familiar with Nori as the green sheet the sushi chefs use to wrap your California roll. While one might be a fairly new food to you, the Japanese have been drying and roasting this sea vegetable for 1,300 years, according to Maruto Sea Vegetables. Like other vegetables, this seaweed is very low in calories and rich in nutrients. We will provide you with more information about Nori Nutrition for your own benefits. Continue Reading

The crystal clear lagers and finely-filtered commercial beers in television advertisements create the impression that quality is reliant on the clarity of a brew. In certain cases this is very true. For some, simply seeing a foggy pale ale or opaque pilsner is off-putting—and this is without even taking a sniff or sip. We will take a look at one of the only finings that can be added to the boil to promote clarity, Irish moss later. Continue Reading

Kacie Loparto harvests seaweed along Maine's coast and sells it at farmers' markets and on her website. She especially loves wakame (Alaria) mixed with miso, ginger and cucumber. Here is her favorite recipe. Continue Reading

The classification of algae into taxonomic groups is based upon the same rules that are used for the classification of land plants, but the organization of groups of algae above the order level has changed substantially since 1960. Early morphological research using electron microscopes demonstrated differences in features, such as the flagellar apparatus, cell division process, and organelle structure and functio, that have been important in the classification of algae. Continue Reading