Miso Soup and Seaweed
Seaweed is coming into the limelight as a superfood because of its abundance of unique nutrients and health benefits. Using seaweed in cooking provides the best protection available against environmental toxins and radioactivity. The iodine in brown seaweed helps maintain the thyroid as well as protect against radioactive iodine. Seaweed protects against and helps pull radiation and heavy metals (such as: mercury, cadmium, barium, lead, arsenic, radioactive strontium-90, to name a few) from the body by binding with them and rendering them inert. Toasted nori has natural anti-biotic, anti-inflammatory, and anti-septic properties.
Preparing seaweeds in appropriate ways allows us to derive the maximum benefit of their properties. Seaweed is similar to salt in that it is important for our health, vitality and immunity, but too much negates these benefits. It’s also important to buy high-quality seaweeds from natural food stores and companies.
I recommend preparing these various seaweeds in the following ways:
Nori (between a few and several sheets/wk)- in a roll, as a snack, as a garnish*
Wakame (1 or 2 inch pieces/serving often or daily)- in miso soups, in vegetable soups, or sauteed with vegetables
Kombu (standard postage stamp piece – 2 inch strips)- best cooked with beans (2 inch strips) or in a grain dish (stamp-sized)
Arame and Hijiki- best cooked with onions and carrots as a side dish.
*also great for cats and dogs!