Sunday, 30 September 2012

Irish Moss



Nowadays we associate seaweed with the Japanese cuisine, but in the old days seaweed was used widely in Europe and the Americas. Lately Ireland, Spain and north-south America have begun to harvest seaweed again. Chile exports it to China, which I find bizarre because China has its own seaweed culture.
Irish Moss is a beautiful reddish-purple seaweed. Seaweeds have unique nutritional properties and are very healthy: they guard against fat and cholesterol buildup, help lower body weight and remove toxic metals from the body.
Seaweeds can freely be added to any western food. Cooking with seaweeds is really easy: soak a small amount about 10 minutes, chop as necessary and then add to soups, stews, gravies, pies and salads.


For more information about nutrition refer to "Healing with Whole Foods" by Paul Pitchford. 

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