Until recent years, Kelp was eaten almost exclusively by the Japanese. Studies have shown that the Japanese intake of Kelp is responsible for the country’s dramatically lower breast cancer rates, as well as the presence of less obesity, heart disease, respiratory disease, rheumatism and arthritis, high blood pressure, thyroid deficiency, infectious disease, and constipation and other gastrointestinal diseases. The Japanese consume between 5 and 7.5 grams of Kelp per capita per day. It is used in almost every meal, as garnish, vegetable, in soups, cakes, jellies, sauces, salads, and flour. The most common Japanese noodle is made from Kelp.
Tests have shown the westernized Japanese groups are decreasing their Kelp consumption and all of the above diseases are increasing among them. Conversely, among the poor and the rural traditional Japanese, Kelp consumption is increasing and the disease rates are decreasing.
Kelp is used by herbalists worldwide as a rich source of vitamins, especially the B vitamins, as well as of many valuable minerals and trace elements. It is especially noted for its iodine content, for which it is used to treat hypothyroidism and obesity, as well as other conditions as varied as hair loss and ulcers. Kelp protects against the effects of radiation and cancer-causing agents and softens stools. Often called “brain food”, has been found to be very beneficial to brain tissue, the membranes surrounding the brain, the sensory nerves, and the spinal cord, as well as the nails and blood vessels. Other medicinal virtues of kelp are related to its content of viscous fiber called algin. Algin is responsible for the use of Kelp in the treatment of obesity, arteriosclerosis and as a blood purifier. Kelp is excellent for the colon. The algin absorbs most nutrients as well as toxins from the digestive tract much the same way that a water softener removes the “hardness” from tap water. This results in fewer toxins entering the circulatory system. It also reduces calorie intake.
Another important effect of Kelp is its ability to increase the resistance to fevers and infections.
Kelp’s iodine content assists in making the thyroid hormones, which are necessary for maintaining normal metabolism in all cells of the body.
Who needs to take kelp? People who avoid sea vegetables, as well as dairy, seafood, processed food, and the salt shaker, can become deficient in iodine. Iodine deficiency can cause low thyroid function, goiter, and cretinism. Also, those who need an excellent supplement of minerals can benefit from kelp.
How much is usually taken? The adult Recommend Daily Intake of iodine is 150 mcg. The average kelp-based supplement contains 1000 mcg of iodine. It has been suggested that intakes above 2000 mcg daily should be regarded as excessive.
Are there any side effects or interactions? At the time of writing, there were no well-known drug interactions with kelp. There have been reported cases of high intakes of kelp providing too much iodine and interfering with normal thyroid function. People with thyroid disease should consult with a doctor before taking supplements that contain kelp.
Serving Size 1 Tablet
Iodine (from Kelp)
Amount Per Serving
% Daily Value
Other ingredients: Cellulose, maltodextrin, kelp, stearic acid (vegetable source) and magnesium stearate (vegetable source).
Contains no yeast, wheat, gluten, corn, soy, milk or preservatives.